Each person gets one starter, two mains, one side dish and one dessert. See the below menu to choose from with a wide range of contemporary dishes:

Starters

Chicken Cutlet

Onion bhaji with a cool mint chutney

Ury rasam; a special seafood soup with crab, fish, prawns and rice flavoured with coconut and spices

Aloo bonda; potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, fried and served with creamy coconut chutney

 
Mains

Kozhi varutha Curry; fried chicken cooked with onions, ginger, garlic, curry leaves, chili powder, chopped tomatoes and black pepper

Malabar kozhi Curry; chicken cooked in pepper masala made from garlic, mustard seeds, curry leaves, green chillies and ginger, served with lemon rice

Cherupayar curry; green gram cooked in a thick paste of coconut, shallots, chilli and cumin seeds

Kayi curry; a spicy vegetable curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.

 
Sides

Pulao rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions and coriander

Lemon rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies

Malabar paratha; a Kerala speciality-wheat dough

 
Dessert

Palpayasam; rice pudding cooked in boiling miles with cashew nuts, raisins and carmom

Mango Sorbet

Choice of either strawberry or vanilla icecream

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