Discover
Menu a la Carte
Explore texture, color and of course the ultimate tastes with our menu of the season. All the ingredients are fresh and carefully selected by our chefs. Enjoy an extraordinary dining experience.
Explore texture, color and of course the ultimate tastes with our menu of the season. All the ingredients are fresh and carefully selected by our chefs. Enjoy an extraordinary dining experience.
Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns
Cauliflower florettes mixed with spicy potato, fresh coriander, and red onions. 3 pcs
Filo pastry triangles filled with baby green peas, onion julienne and dry red chilli. 2 pcs
Crispy Baby spinach leaves, chickpeas, yoghurt, date and tamarind chutney
Patti Samosa, Cauliflower & Potato Bonda
and Spinach Chaat
Grilled wild caught barramundi marinated in a coulis of crushed coriander, chilli powder and turmeric tempered with homegrown curry leaves.
Tiger Prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds. 6 pcs
Baby lamb chops marinated and grilled in hot fresh chilli, ‘Carom Seeds’ and sesame seeds. 3 pcs
Crispy chicken dabbed in seasoned chickpea flour with hints of chilli, curry leaf and turmeric
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. 3 pcs
Tandoori Chicken Tikka, Mysore Chilli Chops
and Patti Samosa
A dosai is a South Indian speciality, a light crispy fermented rice and lentil crepe wrapped around a delicate filling of your choice from the list below.
Great to share and highly recommended!
Hand-mashed potatoes slowly stirred with red onion, curry leaves and crackled mustard seeds
Hand-mashed potatoes covered with a sprinkle of ‘Bangalore Podi’: pestled chilli,
sesame seeds and coconut flakes
Homemade lamb mince with fenugreek leaves, fresh ginger and a hint of cinnamon
Pulled chicken with crumbled Indian paneer, tomatoes, curry leaves and dried fennel seeds with a touch of black pepper
Prawns tossed with salubrious ridge gourd in a tangy and spicy tomato relish with green capsicum
[ thicker flat style of Dosai ] Turmeric poached fish, fennel seeds, crackled mustard, red onion, green chilli, coriander topped on caramelised mini onion uttapam
MEDIUM King prawns sautéed in thinly sliced onion, ginger, crackled mustard seeds and turmeric. Finished with kokum, green chilli and light coconut milk.
HOT Finely blended Kashmiri chilli with cumin and vinegar in a tangy Goan balchao masala tossed with king prawns and tomato.
MEDIUM Fiery green chilli is softened by light coconut milk and kokum. Seasoned with dry roasted and ground chilli, turmeric and cumin seed.
MEDIUM – HOT Pieces of baby goat marinated in green chilli and turmeric. Slow cooked with fresh coconut paste and poppy seeds.
MEDIUM Seared beef cubes slow cooked with grated ginger, chilli and coriander. Finished with fresh coconut milk and sliced baby potatoes.
HOT Diced beef cooked with garlic, bay leaves and ginger, in a hot and sour sauce based on fresh tomatoes and vinegar.
MEDIUM Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato with Ratanjot and ginger
MILD 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.
HOT 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
MILD Marinated chicken slowly cooked in a silky creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves.
MEDIUM-HOT Chicken sautéed in caramelised onions with crushed Malabar peppercorns, poppy seeds, star anise and a hint of fennel seeds and home grown curry leaves.
MEDIUM Marinated chicken cooked with ginger, turmeric and dry red chilli. Finished in medium spiced coconut milk with coriander powder.
MEDIUM 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.
MEDIUM Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky silky home made farmers cheese.
MEDIUM Baby eggplant is gently stirred with a generous pinch of panch phoran, natural yoghurt, chunky onions and chat potatoes, finished semi dry
MEDIUM Tender baby okra stirred with chunky capsicum, tomato and onions. A little spicy and tangy.
MILD-MEDIUM Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk cashews and blended chilli.
MILD – MEDIUMFive 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.
Flaky layered bread baked on the hotplate
Stuffed with sultanas, cashews and coconut
Two golden sticky sweet milk dumpling soaked in rose and cardamom infused sugar syrup
Sweet carrot pudding with cardamom and roasted cashews
Two soft handmade paneer bonda soaked in saffron milk.
Indian style ice cream flavoured with mango
Creamy mango ice cream made from plant based cream
Indian style ice cream flavoured with crushed pistachios
Half Mango and half Pistachio
Light straw in colour, this has an attractive nose showing fruit characters of white peach and nectarine, melon and preserved lemon along with floral notes of jasmine plus mineral, cashew, spicy mealy toasty notes from the oak.
This Vegan menu is an adaption of our regular ala carte menu.
Please make it known that you would like the Vegan-version when you order!
Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns
Cauliflower florettes mixed with spicy potato,
fresh coriander, and red onions (Ask us to make it vegan)
Filo pastry triangles filled with baby green peas,
onion julienne and dry red chilli (Ask us to make it vegan)
Rice and lentil crepe wrapped around hand-mashed potatoes slowly stirred with red onion, curry leaves and crackled mustard seeds (Ask us to make it vegan)
Rice and lentil crepe wrapped around hand-mashed potatoes covered with a sprinkle of ‘Bangalore Podi’: pestled chilli,
sesame seeds and coconut flakes (Ask us to make it vegan)
MILD Plant protein morsels that tastes like chicken in a silky tomato based sauce with a touch of sweetness and flavoured with fenugreek leaves. Contains cashews.
MEDIUM Tender baby okra stirred with chunky capsicum, tomato and onions. A little spicy and tangy.
MEDIUM 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.
MILD- MEDIUM Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk and blended chilli.
MILD – MEDIUMFive 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. (Ask us to make it vegan)
Creamy mango ice cream made from plant based cream
Ground black lentils and rice left to ferment overnight and then steamed in a special vessel until fluffy. Designed to be dipped in sambhar and coconut chutney. 2 pcs
Available from 5.30 pm. Light & fluffy savoury fritters made from split urad dal, seasoned with cumin seeds, onion and curry leaves. 2 pcs
Layers of marinated chicken and long grain basmati rice adorned with the beautiful subtleties and warm intensity of spices, balanced with richness of caramelised onions and cashew nuts.
Planning to take leftovers home?
We are happy for you to take leftovers home, and will provide you with containers to pack the food yourself.
Due to the risk of cross contamination we are unable to pack the food for you.