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Godamba Roti (Portion)
4.99£
This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of South Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & South India.
Egg Godamba Roti
3.25£
This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of South Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & South India.
Masala Dosa
6.95£
Masala Vada (Parippu Vade) (1 Portion)
4.95£
Masala Vada is a crispy and savoury deep fried fritter made from the finest chana dal, natural spices and herbs. It is a popular street food of the subcontinent. V.
Chicken Jaga Chilli
7.20£
Lamb Kothu Roti
11.99£
(Also known as Kothu Paratha). Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic.
Chicken Kothu Roti
10.99£
(Also known as Kothu Paratha). Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic.
Egg Kothu Roti
7.99£
(Also known as Kothu Paratha). Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables and eggs (or without egg for vegan option) and aromatic.
Sri Lankan Crab Curry
18.00£
Spicy and fully capable of making food connoisseurs swoon at the mere mention of its name. An unforgettably flavourful and glorious Spicy Sri Lankan Crab Curry made in a wonderfully aromatic and easy curry base with classic Sri Lankan curry flavours. One taste of this and you’ll know why it is world famous and a dish they say you should be ashamed of for not trying at least once in your life time.
Idiyappam (String Hopper)
5.99£
Idiyappam or String Hoppers is a culinary speciality throughout the Indian subcontinent more so popular in Sri Lanka and southern states of India The name idiyappam derives from the Tamil. The Tamil word idi (meaning beat) and appam, (meaning pancake) together forms a new name for the version of Appam dish. It is eaten with fish, meat curries or for vegetarians potato curry,. String Hoppers and Crab Curry is the connoisseur's choice.
Kerala Banquet (Per Person)
27.50£
The Kerala Banquet is an exquisite four course journey through the culture, tastes and aromas of South India. This four course experience, includes Pre-Appetizers, a selection of starters, a variety of mains with meat and fish options, rice, bread and side dishes to accompany and a traditional desert to finish.
Vegetarian Banquet (Per Person)
25.00£
A taste of all our specialties sample from our starters, curry selections, side dishes, rice, breads and traditional Keralite sweets. The Banquet is an exquisite four course journey through the culture, tastes and aromas of South India.
Pickles and Chutneys
3.00£
Ury Non Veg. Platter
8.50£
Non veg starters. A selection of starters consisting of Chicken Cutlet, Lamb Roll, Sea food soup and Onion Bhaji.
Chicken Samosa
5.95£
Chicken and spices are cooked together and stuffed into pastry sheet and crisply fried - A traditional Indian favorite.
Chicken Pakora
6.45£
Hot spicy chicken marinated with a bit of zing then deep fried in a batter and served with red capsicum chutney.
Chicken Jaga Chilli
7.20£
A Spicy favourite among the Keralites; Chicken cubes are fried in batter and sautéed with freshly ground spices, onions, capsicum and curry leaves giving it rich and aromatic flavor.
Konju Varuthathu
7.45£
Fresh King prawns marinated in refreshing spices and fried in the traditional fashion.
Ury Rasam (Soup)
6.25£
A special seafood soup from my mother’s kitchen, made from crab, fish, prawns and rice flavoured with fresh tender coconut and spices.
Seafood Karu Muru
7.95£
A crunchy stir-fried King fish, Tilapia fish and prawns tempered with Indian shallots, curry leaves, green chilies and zest of lemon juice.
Kerala Fish Fry
7.75£
King fish marinated in a spicy paste made of ginger, green chillies & coriander, then shallow fried in the traditional fashion.
Kidilan Roll
6.45£
Lamb & spices are cooked together and stuffed into pancake pastry sheet & crisply fried.
Ury Veg. Platter
6.95£
A selection of starters consisting of Aloo Bonda, Medhu Vadai, Kathrika and Onion Bhaji. V.
Aloo Bonda
4.95£
The popular tea time snack in Kerala, but delicious at any time, balls of potato laced with fresh ginger, curry leaves, coriander and black mustard seeds are dipped & fried in chickpea flour batter. Served with moist creamy coconut chutney. V.
Medhu Vadai (Olundu Vade)
4.95£
Vadais are South Indians speciality. It’s a silk soft dumpling shaped like a doughnut made of lentils, green chillies, onion and ginger. V.
Kathrika
4.45£
Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli before frying. Served with fresh tomato chutney. V.
Puli Rasam (Soup)
3.95£
Rasam traditionally prepared using tamarind juice as a base, with the addition of tomato chilly, pepper, cumin and other spices as seasoning. V.
Onion Bhaji
4.50£
A spicy and crispy bhaji made with onion, chilly, curry leaves and ginger dipped in chickpea flour batter and crisply fried. Served with mint chutney. V.
Plain Dosa
6.50£
Plain pancake served with sambar and coconut chutney. V.
Masala Dosa
6.95£
A paper thin pancake made of rice and black gram, folded in half with a filling of spicy potatoes cooked with onions and ginger and served with sambar and coconut chutney. V.
Onion Uthappam
7.99£
A thick pancake made from rice and lentil batter topped with tomatoes, curry leaves, chillies & onions. Served with sambar (lentil and vegetable sauce) and coconut chutney. V.
Idli
6.35£
Soft & spongy dumplings made or rice & lentil served with coconut chutney & sambar. V.

Main Course

Godamba Roti (Portion)
5.49£
This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of south Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & south India.
Lamb Kothu Roti
12.99£
(Also known as Kothu Paratha). Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic.
Chicken Kothu Roti
11.99£
(Also known as Kothu Paratha). Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic.
Egg Kothu Roti
8.79£
(Also known as Kothu Paratha). Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables and eggs (or without egg for vegan option) and aromatic.
Cheena Chatty Meen Curry
15.95£
The most popular Kallu shappu (Toddy shop) delicacy in Syrian Christian populated hilly areas, the fame of this dish is unparalleled and people throng village bars just to taste this fish curry, which is a uniquely combined with Kerala’s staple tapioca. King fish slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curry leaves, mustard seeds and grated coconut. Lemon rice can be added to complete this divine combination.
Egg Godamba Roti (Rumoli Roti)
3.59£
This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of south Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & south India.
Sri Lankan Crab Curry
18.00£
Spicy and fully capable of making food connoisseurs swoon at the mere mention of its name. An unforgettably flavourful and glorious Spicy Sri Lankan Crab Curry made in a wonderfully aromatic and easy curry base with classic Sri Lankan curry flavours. One taste of this and you’ll know why it is world famous and a dish they say you should be ashamed of for not trying at least once in your life time.
Idiyappam (String Hopper)
6.55£
Idiyappam or String Hoppers is a culinary speciality throughout the Indian subcontinent more so popular in Sri Lanka and southern states of India The name idiyappam derives from the Tamil. The Tamil word idi (meaning beat) and appam, (meaning pancake) together forms a new name for the version of Appam dish. It is eaten with fish, meat curries or for vegetarians potato curry,. String Hoppers and Crab Curry is the connoisseur's choice.
Chicken Masala
10.20£
This kerala style chicken masala recipe is a family favourite; it is made with cubes of chicken cooked in a thick sauce of onions, green chillies, ginger and tomatoes.
Kozhi Varutha Curry
11.99£
This Christmas speciality is prepared using fried chicken cooked with onions, ginger, garlic, curry leaves, chilli powder, chopped tomatoes and black pepper.
Chicken Pal Korma
9.85£
Chicken pal korma is a famous Malabar dish. Korma is made with cubes of chicken pieces cooked in a coconut milk and cashew paste and other seasoning spices.
Malabar Chicken Curry
10.95£
The most common chicken curry made in Kerala. Cubes of boneless chicken cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies & ginger. A fantastic combination with paratha and lemon rice.
Chicken Chatty Biriyani (Chef Special)
13.99£
Malabar Chatty Biriyani is a traditional Kerala style dish, where the chicken is layered delicately between the rice and the masalas gently soak into the rich authentic flavour. The speciality of this biriyani, it is served in a clay bowls with side of raita and pickles.
Lamb Madras
11.55£
A traditional lamb curry cooked in a green masala made from fresh coconut, green-chillies and ginger. Most popular curry in southern India and best recommended with Pulao rice.
Idevettu Irachi Vathichathu
13.20£
An essential item from the Toddy shop and the bar menus of Kerala. Boneless cubes of lamb are dry cooked in turmeric water, then stir fried in an open kadai with an abundance of black pepper, curry leaves, and finely sliced fresh coconut slivers. A spicy dish, great with a combination of paratha bread or chapathis.
Lamb Korma
9.89£
Tender pieces of boneless meat are cooked in gravy of coconut milk and spices. This mild curry is best accompanied with tamarind rice.
Vadakara Beef Roast
13.15£
Vadakara region is in the North Kerala and is well known for its meat dishes, A personal favourite of our chef Yousuf, who is from the town of Vadakara. Diced beef cooked with onion, ginger, garlic, coriander and other spices and cooked in a thick gravy.
Konju Manga Curry
12.50£
Summer brings with it mangoes, that delicious summer fruit found in plenty and in many varieties in Kerala. Mangoes of all shapes, sizes and subtly different flavours find their way into many dishes. This king prawn dish is cooked with turmeric, chillies, green mango, coconut and will surely delight you with its tangy and mild flavour.
Fish Adipoli Meen Mulagu
13.95£
A signature dish of Ms. Saina from Vallapuzha, Tilapia fish is gently cooked in red chillies, chopped onion sauce and tamarind, flavoured with tomatoes, curry leaves and mustard seeds. This dish is finished off with “VARAVAL” making it authentically rich in spice and flavour. Also known as Meen Mulakittathu or Nadan Meen Curry. Perfectly accompanied with Lemon rice or Thenga Choru.
Koonthal Roast
11.95£
A very popular dish from Calicut. Squid roast is also called Koonthal roast or Kanava roast in Kerala. It is a semi dry dish mix with spices of turmeric, chilly powder, black pepper with shallots, curry leaves, mustard seeds and squeeze of tamarind. This is a fantastic spicy dish.
Meen Pollichathu (Limited)
16.99£
Whole fish on the bone is pan fried and then covered in a paste of sautéed onions and aromatic spices - served in a banana leaf. Best accompanied with Kerala Paratha or Chapathis. This spicy dish is specially recommended by chef.
Moru Kachiathu
8.25£
An unusual combination of sweet mangoes and green bananas cooked in yogurt with green chillies, ginger & fresh curry leaves. A sweet sour dish that is highly recommended. V.
Cheera Parippu Curry
8.25£
Fresh spinach and toor dal cooked in a thick sauce of garlic and green peppers, flavoured with curry leaves. V.
Ury Baigan Curry
8.95£
Cubes of fried aubergines cooked in finely chopped onion blended tomato, garlic, ginger, chilil and finished off with coriander & curry leaves. It is a spicy aubergine dish and recommended with lemon rice. V.
Thakkali Payaru Curry
8.95£
Fresh and tangy dish made of tomatoes, black eye beans cooked in yogurt & coconut milk with fresh ginger, onions & coriander. V.
Kayi Curry
9.25£
A mixed vegetable specially from the district of Palakkad. A spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger, green chillies and flavoured with cardamom and turmeric. V.
Palak Paneer
8.25£
It is a famous Indian dish consisting of spinach and paneer in a thick sauce made from pureed spinach seasoned with garlic, garam masala and other spices. V.
Cherupayar Curry
8.25£
Green gram cooked in a thick paste of coconut, shallots, chilly and cumin seeds. This dish highly recommended with pooris or chapattis. V.
Lamb Masala
11.99£
Tender lamb marinated in a mix of herbs and authentic spices to deliver one of the best in our cuisine dished
URY Prawn Biriyani
15.30£
King prawns sautéed with a blend of spices and herb mixed with tasty basmati rice and sauces to taste.
URY Lamb Biriyani
14.85£
Tender lamb chunks sautéed with a blend of spices and herb mixed with tasty basmati rice and sauces to taste.

Side Dishes

Spicy Potatoes
6.50£
A combination of potatoes, peas and peppers stir fried with onions, cloves, black pepper & tomatoes.
Chana Masala
6.50£
A very unusual dish from Kerala made with chickpeas together with tomatoes, onions, mustard seeds. dry chillies and curry leaves.
Cabbage Thoran
6.50£
An essential dish at every Kerala feast can be made from a variety of vegetables. This one is made from chopped cabbage, cubed potatoes and lentil stir fried together with onion, fresh coconut and mustard seed.

Rice

Boiled Rice
3.99£
Plain white basmati rice.
Coconut Rice
3.99£
Plain rice mixed with fresh coconut, urad dal (white lentil) and curry leaves.
Pulao Rice
4.40£
Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions & coriander.

Breads

Godamba Roti (Portion)
5.49£
This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of South Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & South India.
Egg Godamba Roti
3.25£
This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of South Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & South India.
Malabar Paratha
3.50£
A Kerala speciality-wheat dough layered and coiled into coir mat shape then cooked on the griddle. A must with our curries.
Chapthi (2 Pieces)
3.59£
Round, flat wholemeal bread.
Poori (2 Pieces)
3.59£
Traditional puffed wheat flour bread.