Poppadoms & Dips
A serving of crispy poppadoms and a selection of three different dips.
Five states.
One table.
Crisp dosas, Kerala curries and Scottish seafood, cooked the way South India cooks. A menu shaped by tradition and made for sharing.
Explore the menuSouth Indian cooking, as it really is
Most people in Britain have eaten North Indian food and called it Indian. South India cooks differently. Rice instead of wheat. Coconut, curry leaf, tamarind and black pepper. Dosa batter fermented for two days, lamb simmered slowly in coconut milk, fish cooked the way it is cooked on the Kerala coast. That is the whole menu here, from five southern states, with nothing borrowed from anywhere else.
The kitchen is gluten free and nut free, accredited by Coeliac UK. There is no separate menu, because there does not need to be one.
From the Malabar coast
Meen
Moilee
Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon.
Find it on the menu01 / The full menu
From a first bite of crisp fritter to a slow-cooked curry. Follow your appetite.
A serving of crispy poppadoms and a selection of three different dips.
VMSliced and spiced red onions.
VKing prawns and peppers tossed together with a tangy tomato and garlic sauce.
MFlame grilled lamb chops marinated with roasted spices and curry leaves.
DTender pan-seared lamb with black pepper and green chillies.
Shreds of chicken flavoured with crushed curry leaves.
Crunchy spinach and onion fritters. A popular street-side snack.
VSoft battered dumplings of spiced potato.
VMA mixed platter of Keerai Bhaji, Batata Bonda, Karveipullei Koli, Mamsam Pepper Fry and Chemmeen Varuthathu. Serves two.
★MIdli and vada, served with sambhar and chutneys. Among South India’s vast food culture are a few standard-bearers. The idli is a steamed rice cake made from the batter of fermented lentils and finely ground rice. A vada is a savoury doughnut made of ground lentils, herbs and spices. Both are served with sambhar, thengai chutney and takali chutney.
Four idli soaked in sambhar.
VMFour vada soaked in sambhar.
VMTwo idli and two vada soaked in sambhar.
★VMRice and lentil crêpes, naturally gluten free. Indigenous to and a staple dish of Southern India, the humble dosa has hundreds of different variations and can be traced back over 2000 years. Dosas are large crêpes made from a batter of finely ground rice and lentils, usually served with a variety of different regional fillings. Always served with sambhar, thengai chutney and takali chutney.
Prawns and fish, chopped together, spiced, sautéed and rolled in a dosa.
MA dosa with a splendid filling of lamb, green peas, curry leaves and spices.
MA serving of well-spiced chicken in a rolled-up dosa.
MHomemade paneer makes for a great filling in this dosa.
VEGDMA dosa with a traditional savoury spiced potato filling. A classic South Indian dish.
★VMAdd a spreading of spicy coconut chutney to the dosa for that extra heat.
VMScottish monkfish, sea bream and prawns.
Fresh jumbo tiger prawns, lightly fried and cooked in a thick flavourful sauce of onions, tomatoes and coconut.
Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon.
This quintessential dish from the Malabar coast has Scottish monkfish in a spicy, tangy sauce of tamarind and red chillies.
Sea bream fillets in coconut milk with baby mango slices for a tangy finish.
★A Keralan prawn curry with ginger, garlic, tomato, red chilli and coconut.
Rich and full of flavour, these lamb chops are simmered with onions, tomatoes and coconut milk. Served on its own, so order rice or appam separately.
★Fresh ginger and a touch of black pepper are used to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh.
This herby lamb dish of coriander and a touch of mint is wholesome and refreshing.
The fragrant aroma of cardamom and fennel, the richness of coconut milk and the tenderness of lamb make this dish a delight to the senses.
This chicken preparation contains subtle spices combined with the mild richness of coconut milk and curry leaves.
★A spicy chicken dish with tomatoes and red chillies, complemented with ginger and garlic.
Chicken cooked with caramelised onions, tomatoes, coconut milk and green chillies, from the old Kingdom of Mysore.
Chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics.
Whole aubergines shallow fried, cooked with onions, tomatoes and an assortment of herbs and spices.
★VMAn okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.
VMCubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.
VMAn exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.
VMAt Dakhin we make our own paneer. There is a Scottish version of this ancient means of cheese making called crowdie, as there probably is everywhere there is milk. But paneer is something else. Rather like cottage cheese, it has a crumbly texture and dense freshness that gives strong flavours, a tendresse and a richness all of its own.
A traditional Kerala dish of homemade paneer and bell peppers in a mild to medium garlic and tomato sauce.
★VEGDHomemade paneer and mushrooms cooked with onions, intensely flavoured with black pepper.
VEGDMarinated and cooked on a skewer. As a starter to share or a main course by itself. A selection of seafood, meats and paneer specialities marinated and flame cooked on a skewer and served with a light garnish.
A mixed platter of flame cooked monkfish, lamb fillet and chicken breast. Serves two to three.
DFresh jumbo tiger prawns.
DScottish monkfish.
DLamb fillet.
DChicken breast.
DPaneer and mixed peppers.
VEGDA centuries-old recipe of basmati rice, slow cooked with various meats, seafood or vegetables. The essence of its taste comes from the addition of fried onions, yoghurt, fresh herbs, botanical oils and numerous exotic spices and aromatics. The biryani is traditionally served with pachadi to balance the strong yet subtle flavours, or choose one of our sauces on the side.
Cooked with king prawns.
DWith tender lamb.
★DWith soft and succulent chicken breast.
DWith mixed seasonal vegetables.
VEGDNo naan. Rice, lentil and gram flour breads instead.
Crispy, delicate and paper-thin, this golden brown crêpe spans two to three feet. You have to see it to believe it.
★VA delightful assortment of three different South Indian breads: chilla, appam and siru uttapam.
VA sada dosa cooked with a beaten egg on top.
EA simple, thin crêpe of ground rice and lentils.
VLacy, soft and bowl-shaped hoppers of fermented rice and coconut milk.
VA soft, thin and savoury bread of gram flour with fenugreek, cut into four pieces.
VSoft pancakes of ground rice and lentil with a variety of toppings: tomatoes, red onions and coconut.
VA wholesome preparation of yellow lentils and shredded spinach.
VMShredded spinach sautéed with grated coconut and subtle spices.
VMA delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.
VSeasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.
VMA jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice.
VCucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.
VEGDMBasmati rice with grated coconut and mustard seeds.
VMLemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.
VMSteamed basmati rice.
VSimple chutney made from fresh coconut, herbs and spices.
VMA medium to spicy chutney made with tomatoes and garlic.
VMA spicy coconut chutney for those who like a bit of heat.
VMSpicy and salty pickle made from unripe mangoes and chillies.
VMRecommended when ordered as a main.
A spicy sauce abundant in garlic and crushed red chillies.
A medium sauce of coriander, mint leaves and coconut.
A mild to medium sauce with coconut milk and flavoured with curry leaves.
A mild and velvety sauce of onions, tomatoes, turmeric and coconut milk.
02 / For the table
Our chefs have created a range of menus that capture our tradition of dining, to share. Named after rivers crisscrossing South India.
Vegetarian
Papad & Dips VM · Batata Bonda VM · Keerai Bhaji V · Idli Sambhar VM
Gutti Vankaya Masala VM · Bendakaya Pulusu VM · Batata Keerai Soung VM · Keerai Macial VM
Thengai Annam VM · Nimmakai Annam VM · Siru Uttapam V · Paper Dosa V
Papad & Dips VM · Chemmeen Varuthathu M · Mamsam Pepper Fry · Karveipullei Koli · Keerai Bhaji V
Atterachi Thengai Kari · Venchina Mamsam · Kozhi Stew · Poondu Koli · Keerai Kootu VM
Nimmakai Annam VM · Annam V · Siru Uttapam V · Paper Dosa V
Papad & Dips VM · Chemmeen Varuthathu M · Varutha Attukari D · Varutha Koli D · Palkatti Pollichathu VEGD
Meen Pulli · Mamsam Nilgiri · Mysore Chilli Koli · Kozhi Stew · Sundal V · Keerai Kootu VM · Takali Chutney
Thengai Annam VM · Nimmakai Annam VM · Siru Uttapam V · Paper Dosa V
Papad & Dips VM · Pedda Royyalu D · Meen Chuttathu D · Attu Varuvaly D · Varutha Koli D
Yetti Masala · Erachi Mappas · Poondu Koli · Kori Mangalorean · Keerai Kootu VM · Sundal V
Thengai Annam VM · Nimmakai Annam VM · Siru Uttapam V · Paper Dosa V
In recognition of larger groups, a discretionary 10% gratuity is automatically applied to parties of 7 or more. The entirety of the 10% gratuity directly benefits our staff.
Planning a celebration? Enquire about group dining03 / Midday
Monday to Friday, 12pm to 2pm. Prices on this menu differ from the à la carte.
The ubiquitous South Indian lunch, a thali is a well-balanced meal with an assortment of dishes traditionally served in small bowls, all arranged on a round plate.
With preparations of vegetables, paneer, lentils and yoghurt, served with rice, bread and dessert.
DMWith preparations of chicken, lamb, lentils and yoghurt, served with rice, bread and dessert.
DMAlways served with sambhar, thengai chutney and takali chutney. Followed by paal payasam D or a scoop of vanilla ice cream D.
The classic savoury spiced potato.
VMHomemade paneer.
DMSpiced chicken.
MA serving of crispy poppadoms and a selection of three different dips.
V04 / Before the curtain
Two courses · £25 per person · Seven days a week
Monday to Friday 5pm to 6pm. Saturday and Sunday 1pm to 6pm.
Groups of up to 8. Tables back in 90 minutes.
Priced for this menu only
Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant.
VA nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.
VSeasonal vegetables, lentils, tamarind and spices, stewed together create this most popular South Indian staple.
VMA serving of crispy poppadoms and a selection of three different dips.
VCucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.
VEGDMA delectable salad of tomatoes, cucumber, radish, red onions, carrots and lemon juice.
VSpicy, salty South Indian pickle made from unripe mangoes and red chillies.
V05 / For younger diners
£15 per person, including a starter, main course and dessert
06 / A final note
A little sweetness to close the evening.
A New York style baked cheesecake garnished with raspberry fruit preserve.
DA crumbly chocolate pastry case filled with a toffee sauce and topped with a chocolate ganache.
DA scoop of vanilla ice cream, a measure of rum and a shot of hot espresso coffee.
DA traditional cardamom flavoured pudding of rice and sweetened milk. Served warm.
DVanilla, Scotch tablet or mint choc chip D. Coconut milk available V.
Important information
We use vegetable oil, which contains SOYA, in all of our kitchen preparations.
We do not use gluten and nuts at all, but some of our ingredients are sourced from companies that also handle gluten and/or nuts, which is mentioned on their packaging.
Please speak to your server about any dietary requirements you have before placing your order. Our chefs are happy to prepare something to your specific dining requirements. Please give prior notice to do so.
All prices in pounds sterling. Menus change occasionally, so please ask your server if anything here differs from the menu on your table.
Take it with you
Prefer a print-ready version? Browse the current menu PDFs.
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