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Discover a new experience with every meal.
Between the Arabian Sea, the Bay of Bengal and the Indian Ocean lies a tropical expanse of endless beaches, mountain ranges, and plateaus, crisscrossed by an intricate meandering of rivers. The region is as diverse as it is breathtaking.
This is South India.
Encompassing the states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana, South India is a land with unique cuisine.
The food is light yet nourishing, subtle yet spicy and the combination of rice, coconut, lentils, and local spices give South Indian cuisine a distinctive taste easily differentiated from any other region of India.
All the food on this menu are prepared without using gluten, nuts, peanuts, sesame, celery, lupin, molluscs and sulphites. Our standard operating procedure ensures that all the ingredients we use in our kitchen are always free from these allergens.
With the exception of gluten, please note that some of the products we procure may have been packaged in facilities that also handle some of these allergens.
Starters
Chepalu Urundai
A fisherman’s snack, these hand-shaped croquettes of chopped haddock and ginger are fried to a crisp golden brown. 7.50
Chemmeen Varuthathu
King prawns and peppers tossed together with a tangy tomato, garlic sauce. Irresistible! 7.95
Mamsam Pepper Fry
A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chillies. Its flavour is the stuff of legend. 7.75
Karveipullei Koli
Shreds of chicken flavoured with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu. 6.95
Lona Esi Putta Godugula
Spicy coconut filled button mushrooms. Melts in the mouth to release an explosion of flavours. 5.95
Batata Bonda
Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Mānasollāsa. 5.95
Keerai Bhajji
A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside. 5.95
Rajini Kan
A lovely assortment of Vegetarian, chicken, lamb & prawn starters to kick off with.
16.95
Flame Cooked
A magnificent selection of seafood, meat and cottage cheese specialities, marinated and flame cooked on a skewer and served with a light garnish. A starter to share or a main course by itself.
Pedda Royyalu
Fresh jumbo tiger prawns with a light marinade of ginger, garlic, cumin and crushed bay leaves. An undeniable splendour of the seas. 34.95
Meen Chuttatu
Soft and juicy Scottish monkfish, assorted peppers, a delightful marinade and a slight charring to bring out its unique flavour. 23.95
Meen Rost
Grilled Scottish salmon with aromatics, spiced yoghurt and chunks of assorted peppers. A taste of South India’s calm coastal backwaters. 22.50
Varutha Koli
Soft succulent chicken breast with a hot yet subtle coating of ginger, garlic and red chillies. 16.50
Varutha Attukari
Slow roasted lamb fillet with a gentle marinade of herbs, spices and coconut underlying its superb flavour. 19.95
Palkatti Pollichathu
Slices of cottage cheese and mixed peppers marinated with flavourful herbs, yoghurt and coconut. 14.95
Theeyil Chutta Sangamam
A majestic assortment of flame cooked monkfish, lamb and chicken. Serves Two 39.95
Sauces on the side
Recommended when ordered as a main.
Poondu
An intense fiery sauce abundant in garlic and crushed red chillies. 4.95
Nilgiri
A herby sauce of coriander, mint leaves and coconut. Fresh and fulfilling. 4.95
Moilee
A mild and flavoursome sauce of onions, tomatoes and turmeric with coconut milk. 4.95
The Classics
Among South India’s breathtakingly vast food culture are a few standard-bearers that signify its uniqueness. These dishes, with its hundreds of regional variations, are commonly enjoyed by millions all across South India.
Idli Vada
The Idli is a steamed rice cake made from a batter of fermented lentils and finely ground rice.
A Vada is a savoury fritter shaped like a doughnut and made of ground lentils, herbs and spices.
Idli Sambhar
Idli soaked in Sambhar and served with Thengai Chutney on the side. 16.50
Vada Sambhar
Vada soaked in Sambhar and served with Thengai Chutney on the side. 16.50
Idli Vada Sambhar
Idli and Vada soaked in Sambhar and served with Thengai Chutney on the side. 16.50
Uttapam
These are thick pancakes of ground rice and lentils, usually served with a topping. Always served with Sambhar and Thengai Chutney.
Masala Uttapam
An uttapam topped with a mixture of grated coconut, red onions, tomatoes and green chillies. 17.95
Dosa
Large crêpes made from a batter of finely ground rice and lentils, dosa are usually served with a variety of different regional fillings. Indigenous to and a staple dish of the Southern Indian region, the humble dosa has hundreds of different variations and can be traced back over two thousand years.
Always served with Sambhar & Thengai Chutney
Masala Dosa
A dosa with a traditional savoury spiced potato filling. A classic South Indian dish. 16.50
Palkatti Masala Dosa
Homemade cottage cheese makes for a great filling in this dosa. 17.95
Mamsam Dosa
A dosa with a splendid filling of lamb, green peas, curry leaves and spices. 19.95
Samundra Dosa
A seafood lover’s delight! Prawns and fish, chopped together, spiced, sautéed and rolled in a dosa. 22.95
Koli Dosa
A serving of well-spiced chicken in a rolled-up dosa. 18.50
Spicy Chutney
Add a spicy spreading of Mysore chutney to the dosa for that extra heat. 3.50
Biryani
A 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.
Yera Biryani
Cooked with king prawns. 21.95
Mamsam Biryani
With tender lamb. 19.95
Kodi Biryani
With soft succulent chicken breast. 18.50
Kaikari Biryani
With mixed seasonal vegetables 16.50
Sambhar – Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.
Thengai Chutney – Made from fresh coconut, herbs and spices, this chutney is one of the most common condiments in Southern India.
Pachadi – Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.
Poultry, Lamb & Seafood
Pick of the Poultry
Poondu Koli
A fiery chicken dish with the intense heat of red chillies complemented with ginger and plenty of garlic. Not for the faint-hearted! 16.50
Mysore Chilli Koli
Chicken cooked in a blend of onions, tomatoes, coconut milk and green chillies — from the old Kingdom of Mysore. 16.50
Chettinad Koli
With intense flavours of freshly ground spices and gently warming black pepper, this chicken dish is a speciality of the Chettiar spice traders. 16.50
Kozhi Stew
An intensely flavoured dish of chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics — an evolution of a dish brought to the shores of Kerala in the 1500s by Portuguese sailors. 16.50
Kori Mangalorean
This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk. 16.50
Treats of Lamb
Masa Kondhapur
This hot lamb preparation is typical of the cuisine of Kondhapur known for its richness and liberal use of red chillies. 18.50
Venchina Mamsam
Fresh ginger and a touch of black pepper to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh. 18.50
Erachi Mappas
Rich and full of flavour, these are soft succulent lamb chops simmered with onions, tomatoes and coconut milk. An old favourite of the Syrian diaspora of Kerala. 19.50
Mamsam Nilgiri
From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing! 18.50
Atterachi Thengai Kari
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. 18.50
The Ocean’s Lure
Yetti Masala
Fresh jumbo tiger prawns, lightly fried and cooked in a thick flavorful sauce of onions, tomatoes and coconut. 28.95
Meen Pulli
This quintessential dish from the Malabar coast has Scottish monkfish in a spicy, tangy sauce of tamarind and red chillies. 23.95
Kuttanadan Konju
A Keralan prawn curry with ginger, garlic, tomato, red chilli and coconut. 21.95
Meen Moilee
Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon. A dish with immaculate spice and flavour. 23.95
Chemmeen Kari
A delicate preparation of king prawns, coconut, ginger and curry leaves. Wonderfully subtle yet arresting. 21.95
Homemade 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. At The Dakhin this paneer is made in the traditional, and, it has to be said, painstaking way.
Palkatti Chettinad
Homemade paneer and mushrooms cooked with onions, intensely flavoured with black pepper. 15.50
Telengana Palkatti
A mild preparation of homemade cottage cheese with coconut milk blended with onion, tomatoes and mustard seeds. 15.50
Vegan / Vegetarian
Gutti Vankaya Masala
Whole aubergines shallow fried, cooked with onions, tomatoes and an assortment of herbs and spices. A vegetarian splendour. 13.50
Bendakaya Pulusu
An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours. 13.50
Batata Keerai Soung
Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut. 12.95
Kai Kurma
An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices. 12.95
Battani Godugula
Button mushrooms, green peas and tomatoes simmered with mustard seeds, coconut and fresh coriander. 12.50
Keerai Macial
A wholesome preparation of yellow lentils and shredded spinach simmered with subtle spices and coconut milk. 12.95
Avial
A melange of seasonal vegetables, fresh coconut, curry leaves — deliciously simple and complex at the same time. 12.95
Rice
Indian basmati rice is the best in quality of this amazing food, coming straight, as it were from the fertile pastures in which they were grown. From this is added the tricky methods of preparation which produce such amazing results.
Thengai Annam
Basmati rice with grated coconut and mustard seeds. 3.95
Nimmakai Annam
Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation. 3.75
Annam
Steamed basmati rice. 3.50
Breads
Sada Dosa
A simple, thin crêpe of ground rice and lentils. 4.95
Chilla
A soft, thin and savoury bread of gram flour with fenugreek. 4.95
Appam
Lacy, soft and bowl-shaped hoppers of fermented rice and coconut milk. 4.95
Siru Uttapam
Soft pancakes of ground rice and lentil with a variety of toppings — tomatoes, red onions and coconut. 4.95
Thosai Thattu
A delightful assortment of three different South Indian breads — Chilla, Appam and Siru Uttapam. 6.50
Paper Dosa
Crispy, delicate and paper-thin, this golden brown crêpe spans two to three feet. You have to see it to believe it! 7.95
Side Dishes
Keerai Kootu
Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant! 7.50
Sundal
A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices. 7.50
Podimas
A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves. 7.50
Sambhar
Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple. 7.50
Salads
Tarkari
A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice. 4.95
Pachadi
Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander. 4.95
Chutneys
Thengai Chutney
Made from fresh coconut, herbs and spices, this simple chutney is one of the most common condiments in Southern India. 3.50
Mysore Chutney
A spicy coconut chutney for those who like a bit of heat. 3.50
Manga Pickle
Spicy, salty, pickle made from unripe mangoes and red chillies. 3.50