Group Tasting

South Indian Tasting Menus

 

To share for groups of four or more. Our chefs have carefully created a range of menus that perfectly capture our traditions of friendship and sharing. Each menu has an assortment of different dishes that emphasise robust, fresh flavours and capture the extensive range of food from all across South 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.

VAIGAI

£30pp

Starters

CHEPALU URUNDAI

A sherman’s snack, these hand-shaped croquettes of chopped haddock and ginger are fried to a crisp golden brown.

MAMSAM PEPPER FRY

A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chillies.

KARVEIPULLEI KOLI

Shreds of chicken flavored with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

BATATA BONDA

Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Mānasollāsa.


Mains

VARUTHA ATTUKARI

Slow roasted lamb fillet with a gentle marinade of herbs, spices, and coconut underlying its superb flavor.
With a fresh, herby Nilgiri sauce.

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.

KOZHI STEW

An intensely flavored 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.

KEERAI KOOTU

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant!

POONDU KOLI

A fiery chicken dish with the intense heat of red chilies complemented with ginger and plenty of garlic. Not for the faint-hearted!

Served With

NIMMAKAI ANNAM

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

ANNAM

Steamed basmati rice.

SIRU UTTAPAM

Soft pancakes with a variety of toppings — tomatoes, red onions and coconut.

PAPER DOSA

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

KAVERI

£35pp

Starters

CHEMMEEN VARUTHATHU

King prawns and peppers tossed together with a tangy tomato, garlic sauce. Irresistible!

MAMSAM PEPPER FRY

A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chilies. Its flavor is the stuff of legend.

VARUTHA KOLI

So succulent chicken breast with a hot yet subtle coating of ginger, garlic, and red chilies.

PALKATTI POLLICHATHU

Slices of cottage cheese and mixed peppers marinated with flavourful herbs, yoghurt, and coconut.


Mains

MEEN CHUTTATHU

So and juicy Scottish monk sh, assorted peppers, a delightful marinade and a slight charring to bring out its unique flavor. With a mild and avoursome Moilee sauce.

KOZHI STEW

An intensely flavored 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.

MAMSAM NILGIRI

From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing!

SUNDAL

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

CHETTINAD KOLI

With intense flavors of freshly ground spices and gently warming black pepper, this chicken dish is a specialty of the Chettiar spice traders.

SAMBHAR

Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.

Served With

THENGAI ANNAM

Basmati rice with grated coconut and mustard seeds.

PAPER DOSA

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

NIMMAKAI ANNAM

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

TARKARI

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of
spiced lemon juice.

SIRU UTTAPAM

Soft pancakes with a variety of toppings — tomatoes, red onions and coconut.

GODAVARI

£45pp

Starters

PEDDA ROYYALU

Fresh jumbo tiger prawns with a light marinade of ginger, garlic, cumin and crushed bay leaves. An undeniable splendour of the seas.

VARUTHA KOLI

So succulent chicken breast with a hot yet subtle coating of ginger, garlic and red chillies.

MEEN ROST

Grilled Scottish salmon with aromatics, spiced yoghurt and chunks of assorted peppers. A taste of South India’s calm coastal backwaters.

VARUTHA ATTUKARI

Slow roasted lamb fillet with a gentle marinade of herbs, spices and coconut underlying its superb flavor.


Mains

MEEN MOILEE

Fresh Scottish monk sh stewed with coconut milk, onions, tomatoes and lemon. A dish with immaculate spice and flavour.

KORI MANGALOREAN

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

ERACHI MAPPAS

Rich and full of flavour, these are so succulent lamb chops simmered with onions, tomatoes and coconut milk. An old favourite of the Syrian diaspora of Kerala.

KEERAI KOOTU

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant!

POONDU KOLI

A fiery chicken dish with the intense heat of red chilies complemented with ginger and plenty of garlic. Not for the faint-hearted!

SUNDAL

A nutritious delicacy of black chickpeas tossed together with a hint of tomatoes, onions, herbs and spices.

Served With

THENGAI ANNAM

Basmati rice with grated coconut and mustard seeds.

PAPER DOSA

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

NIMMAKAI ANNAM

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

TARKARI

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of
spiced lemon juice.

THOSAI THATTU

A delightful assortment of three different South Indian breads — Chilla, Appam and Siru Uttapam.

PACHADI

Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.

ALL VEGAN

£25pp

Starters

WADA CHAMMANTHI

Savoury fritters of spiced, lentils, curry leaves and black pepper served with the spicy Mysore coconut chutney.

BATATA BONDA

So battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Manasollasa.

KEERAI BHAJJI

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and so on the inside.


Mains

GUTTI VANKAYA MASALA

Whole aubergines shallow fried, cooked with onions, tomatoes and an assortment of herbs and spices. A vegan splendour.

KEERAI MACIAL

A wholesome preparation of yellow lentils and shredded spinach simmered with subtle spices and coconut milk.

BENDAKAYA PULUSU

An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

MASALA DOSA

A rice & lentil crêpe wrapped around a savoury filling of potatoes, onions, tomatoes, green peas and tempered spices. Served with Sambhar and Coconut chutney.

AVIAL

A melange of seasonal vegetables, fresh coconut and curry leaves — deliciously simple and complex at the same time.

PODIMAS

A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves.

Served With

THENGAI ANNAM

Basmati rice with grated coconut and mustard seeds.

APPAM

Lacy, so and bowl-shaped hoppers of fermented rice and coconut milk.

NIMMAKAI ANNAM

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

THOSAI THATTU

A delightful assortment of three different South Indian breads — Chilla, Appam and Siru Uttapam.