Chicken Ruby Biryani

$35.70

A vibrant ode to timeless tradition, Chicken Ruby Biryani layers fragrant basmati rice with succulent roasted chicken, slow-cooked in a richly spiced tomato gravy. Jewels of cranberries amidst the saffron-infused grains, adding a gentle sweetness that balances the bold, warming spices.

Tiffin Sampler

$16.80

One piece soft, bite-sized steamed idli, paired with one piece crispy, golden medu vada and flavourful vegetable upma, lightly spiced and tempered with cashews, mustard seeds, curry leaves and fresh vegetables. Served with coconut chutney and sambhar.

One Piece Idli

$7.90

Cloud-soft steamed rice and lentil cake, light, delicate, and gently fermented. Served with coconut chutney and sambar.

Upma

$7.90

Roasted semolina tossed with curry leaves, mustard seeds, and vegetables, soft and aromatic. Served with coconut and sambhar.

One Piece Medu Vada

$7.90

Golden lentil doughnut, crisp on the outside, airy and tender inside. Served with coconut chutney and sambhar.

Chicken Seekh Kebab *favourite*

$12.60

Juicy minced chicken mixed with coriander, ginger, garlic, and green chillies, oven grilled for a clean char.

Pappadums

$5.25

4 pieces

Cucumber Raitha

$4.20

Sweet Mango Chutney

$4.20

Mint Chutney

$4.20

Onion and Tomato Katchumber

$4.20

Mixed Pickle

$4.20

Masala Dosai

$18.40

Handmashed potatoes slowly stirred with onion and crackled mustard seeds in a rice and lentil crepe. Can be made dairy free upon request.

Bangalore Dosai

$19.45

Hand-mashed potatoes covered with a sprinkle of ‘Bangalore Podi’: pestled chilli, sesame seeds and coconut flakes. Can be made dairy free upon request.

Kheema Dosai

$22.05

Homemade lamb mince with fenugreek, 
fresh ginger and a touch of cinnamon in a rice and lentil crepe. Can be made dairy free upon request.

Plain Dosai

$12.60

A thin, crisp, golden brown dosai. Can be made dairy free

Prawn Dosai

$22.05

Prawns tossed with salubrious peechinga in a tangy and spicy tomato relish with green chunky capsicum wrapped in a light crispy rice and lentil crepe. Can be made dairy free upon request.

Fish Dosai *new*

$19.95

Flaked ling fillet, seared in coconut oil with curry leaves and ginger, folded into a thin, crisp dosai. Served with a bright tangy tomato chutney.

Patti Samosa

$13.65

2 pcs. South Indian style. Filo pastry triangles filled with baby green peas, onion julienne and dry red chilli. Can be made dairy free upon request.

Kerala Fried Chicken

$20.50

Crispy chicken dabbed in seasoned chickpea flour with hints of chilli and turmeric

Cauliflower and Potato Bonda

$13.65

2 pcs. Cauliflower florettes mixed with spicy potato, fresh coriander and chopped red onion. Can be made dairy free upon request.

Tandoori Chicken Tikka

$16.80

2 pcs. Chicken marinated overnight in ‘Tandoori masala’ and yoghurt, roasted on high fire in the tandoor.

Spinach Chaat

$22.05

Chickpea battered baby spinach leaves drizzled in yoghurt, date and tamarind chutney. Dairy is served separate

Galic and Peppar Rasam Soup

$13.15

Fresh tomatoes and tamarind, flavoured with whole garlic, cumin and Malabar pepper corns

Mellagu Prawns

$28.35

Six pieces. Tiger prawns tossed in Malabar peppercorns, red onion, tomato relish and fennel seeds.

Grilled Barramundi

$27.30

(Meen Varuval) Coastal classic from Kerala. Barramundi fillet gently marinated with ginger, garlic and green chillies, layered over a relish of caramelised onions and tomatoes.

Mysore Chilli Chops

$25.20

*2 pcs* . Baby lamb chops marinated and grilled in hot fresh chilli, ‘Carom seeds’ and sesame seeds

Chicken Makhani

$35.70

ButterChicken : Smooth creamy tomato based sauce, sweetened with honey and flavoured with fenugreek leaves. (mild)

Railway Chickn

$35.70

Marinated chicken in freshly crushed pepper, ginger, turmeric, 
and cooked in medium spiced coconut milk with bayleaves.

Chicken Tikka Masala

$37.80

MED-HOT Tandoor roasted chicken in a medium-hot spicy tomato base with chunky capsicum and onion

Lamb Varutha

$38.85

Diced leg of lamb cooked in a black pepper masala of sliced onions, ginger-garlic, tomato, curry leaves and a touch of dry red chilli.

Lamb Shank Roganjosh

$35.70

Fennel seeds and sliced onion browned in sizzled cardamon. Slowly cooked in yoghurt and chunky tomato with cinnamon, ratanjot and ginger. Served on the bone. (med)

Lamb Kurumah

$38.85

Mappilah kootan style. Braised lean diced leg of lamb in a light creamy sauce from ground cashew nuts and pieces of garam masala slowly cooked with green chilli flavours, bay leaves and a touch of mint. (mild)

Beef Vindaloo

$37.80

Traditional goan. Diced beef cooked with garlic, bay leaves, ginger and cayenne pepper, in hot and sour sauce based on fresh tomatoes and vinegar. (hot)

Kerala Mappila Beef Curry

$37.80

Mappilah cuisine from Kerala. Juicy beef cubes slow cooked in fresh coconut milk seasoned 
with mellow ginger, fresh chilli and zesty coriander with a few handcut potato wedges. (med)

Goat Mappas

$39.90

Pieces of baby goat marinated in chilli and turmeric. Green chilli and coconut milk tenderizing the meat. Finished with pepper and coriander powder. Served on the bone. (med/hot)

Beef Rib Vaariyellu *signature*

$48.30

Premium Angus short rib coated in a vibrant rub of turmeric, cumin, coriander and black pepper, seared to develop a rich, golden crust that locks in flavour, then slow-cooked with softened onions, fresh ginger, garlic and fragrant home grown curry leaves. This Kerala classic delivers fall-off-the-bone tenderness with a rich masala of earthy, peppery, and subtly smoky flavours balanced by a gentle heat from dried red chillies. >>> Best enjoyed with an order of Parotta bread.

Goan Fish Curry *Signature*

$36.75

Soft chunks of ling fillets cooked gently in a light coconut milk 
and kokum masala. Seasoned with a touch of green chilli and dry roasted ground chilli, turmeric and a hint of crushed coriander seeds.

Prawn Konkan

$37.80

King prawns cooked in a masala of sautéed thinly sliced onion, ginger, crackled mustard seeds and turmeric. Finished with kokum, green chilli and light coconut milk.

Prawn Balchao

$37.80

Hot and sour cooking style from the goan coast. Finely blended Kashmiri chilli with cumin and vinegar creates a tangy masala tossed with king prawns and fresh pureed tomato. (hot)

Palak Paneer

$29.40

Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky home made cottage cheese. (med)

Dal Makani

$24.15

Red kidney beans, mung bean, yellow split peas, channa dal and black lentil, slow cooked in a garam masala bouquet garni with hints of garlic and fenugreek. (mild/med). Can be made dairy free upon request.

Eggplant & Potato

$29.40

Andhra style brinjal potato fry. Fried baby eggplant is stir fried with panch phoran, yoghurt and onions. Pan-cooked in masala and with potatoes giving it a delectable flavour and soft texture. Semi dry. (med/hot)

Mixed Vegetable Curry

$27.30

Kerala cuisine. Seasonal cauliflower, carrots, green peas and potatoes in a taste sensation of light coconut milk, cashews and blended chilli. (mild)

Vendakkai (okra) Masala

$29.40

Stir fried capsicum, tomato and onions brings out the sweetness of tender baby okra and seasoned with a slight tangy touch. (med/hot)

Saag Aloo

$27.30

Vegan. Ancient Royal Indian Style. Crackled cumin seeds and onions cooked with pureed spinach leaves and chunky potato. (med)

Basmati Rice

$5.25

Garlic Naan

$6.85

Garlic Cheese Naan

$8.95

Naan

$6.30

Malabar Paratha

$6.85

Light flaky bread baked on the tawa

Peshwari Naan

$9.45

Sultanas, coconut and cashew nuts

Cheese Naan

$8.95

Roti

$6.30

Made from stoneground wholemeal flour and fresh spinach infused into the dough. Can be made dairy free upon request.

Brown Rice

$6.30

Rasmalai

$14.70

Two soft handmade paneer bonda soaked in saffron milk.

Gulab Jamun

$14.70

Two golden sticky sweet milk dumplings soaked in cardamom flavoured sugar syrup