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Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns

Cauliflower florettes mixed with spicy potato,
fresh coriander, and red onions

Chickpea battered baby spinach leaves drizzled
in yoghurt, date & tamarind chutney

Filo pastry triangles filled with baby green peas,
onion julienne and dry red chilli 

Patti Samosa, Cauliflower & Potato Bonda 
and Spinach Chaat

Tiger Prawns tossed in Malabar peppercorns,
red onion, tomato relish and fennel seeds

Wild caught barramundi in a coulis of crushed coriander, chilli powder and turmeric tempered with homegrown curry leaves.

Baby lamb chops marinated and grilled in hot
fresh chilli, ‘Carom seeds’ and sesame seeds

Marinated oven roasted chicken, tossed in a burst
of red chillies, curry leaves and garam masala

Chicken marinated overnight in ‘Tandoori masala’
and yoghurt, roasted on high fire in the tandoor 

Tandoori Chicken Tikka,  Mysore Chilli Chops
and Patti Samosa

King prawns sautéed in thinly sliced onion, ginger, crackled mustard seeds and turmeric. Finished with kokum, green chilli and light coconut milk.

Finely blended Kashmiri chilli with cumin and vinegar in a tangy Goan balchao masala tossed with king prawns and tomato.

Fiery green chilli is softened by light coconut milk and kokum.  Seasoned with dry roasted and ground chilli, turmeric and cumin seed.

Pieces of baby goat marinated in green chilli and turmeric. Slow cooked with fresh coconut paste and poppy seeds.

Seared beef cubes slow cooked with grated ginger, chilli and coriander. Finished with fresh coconut milk and sliced baby potatoes.

Diced beef cooked with garlic, bay leaves and ginger, in a hot and sour sauce based on fresh tomatoes and vinegar.

Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato with Ratanjot and ginger

Braised lean diced leg of lamb in a light creamy sauce from ground cashews, slowly cooked with a hint of green chilli flavours, bay leaves and a touch of mint.

Lean diced leg of lamb braised with homegrown curry leaves and coarse peppercorns. Seasoned with fennel and star anise. Tender little cubes of pepper goodness

Skinned duck legs slowly simmered in coconut milk extract and red chilli, seasoned with coriander and fennel powder. Tremendously tasty and oh-so-exotic

Marinated chicken slowly cooked in a silky creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves. 

Crushed peppercorns and a smooth masala based on poppy seeds, star anise and fennel sautéed in onions with a hint of curry leaves. Cooked in its juices without a trace of oil or dairy, its peppery spicy and light.

Marinated chicken cooked with ginger, turmeric and dry red chilli. Finished in medium spiced coconut milk with coriander powder.

A ballet of channa dal (split chickpea) and chunks of pumpkin, this healthy combination is cooked with coconut paste, ginger, green chilli and cumin and dry red chilli.

Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky silky home made farmers cheese.

Baby eggplant is gently stirred with a generous pinch of panch phoran, natural yoghurt, chunky onions and chat potatoes, finished semi dry

Tender baby okra stirred with chunky capsicum, tomato and onions. A little spicy and tangy.

Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and blended chilli.

Five kinds of lentils cooked as a dal; dark, rich and full of flavour – prepared for 24 hours, gently nudged by cloves of garlic and power packed fenugreek.