SOUTH INDIAN FOOD

The Malabar Coast in the South India is famous for its spices of pungent aromas that lured
many foreign invaders like the Dutch, the French and the English. Cardamom, pepper,
cinnamon, cloves and nutmeg are some of the notable spices, which are found in abundance in
the South. The availability of coconut, fish and root tubers have influenced the culinary
creations of the South. Rice is the staple food for the people of South India instead of wheat,
which is more popular in northern states.

The very mentioning of the name of South India, particularly Tamil Nadu, brings to ones mind
the tastes of Idlis, dosas, Sambhar and Vada. However, there are more than these that can
treat the taste buds. Most of the vegetarian and non-vegetarian dishes of this region have a
generous use of spices and coconuts. The final tempering with oil, mustard seeds, curry
leaves, red chillies and urad dhal is almost the same for most of the dishes. In Kerala, the
staple food of the people is fish accompanied with steaming rice of big size. Banana chips and
jackfruit chips are the specialty snacks of this state and most of the visitors make sure they
have at least a few bags of these items in their carry home luggage!

The Andhra cuisine has a great Mughal impact. Their food is known for its spiciness and
hotness. The kebabs and the Briyanis are not to be missed. Home made pickles, pappads and
dry chutney powders to be used with dosa or idli or rice are the famous culinary traditions of
this region.

RAVAI UPPAMMA (SEMOLINA UPAMA)

SUBMITTED BY MALINI

INGREDIENTS
2 Katories / cups of Rava or Sooji (cream of wheat)
1 Katori of mixed vegetables such as Carrots, Green peas, Cauliflower etc finely cut and boiled
till tender
1 medium size onion
2 green chilies or as per taste
1 tablespoon of chopped curry leaves
1 tablespoon ginger finely cut
1 teaspoon mustard seed
1 teaspoon black gram Dal (washed) or Dhuli Urad
2 tablespoon of oil
Salt to taste

Optional Garnish:
Roasted Cashews
PREPARATION

1 Roast Rava or Sooji (cream of wheat) in a non-stick pan till golden brown. KEEP IT
SEPERATELY.
2 Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad.
3 When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut
ginger
4 When onion turns brown add the roasted Rava or Sooji and sauté nicely.Add salt and
cooked vegetable (optional) and sauté nicely.
5 Then in a medium flame add about 4 Katories/cups of luke warm water and mix well.
6 To avoid lumps keep on stiring till the Uppamma.
7 Surve hot with cocunut chutney.
8 If desired add roasted cashews before serving.

NUMBER OF SERVINGS: 4

NUTRITIONAL ANALYSIS
Per Serving
Calories Calories from fat

Cholesterol Fat

RAVA DOSA (SEMOLINA DOSA) (CREAM OF WHEAT DOSA)

INGREDIENTS
1 cup Rava (Semolina) (Cream of Wheat Dosa)
½ cup Urad Dal
1 table spoon plain yogurt
1 medium onion (finely chopped/paste)
2 green chilies (use finely chopped/paste according to taste)
Salt to taste
PREPARATION

1 Soak Urad dal atleast 6 hour or overnight and grind to paste.

2 Mix rava (semolina), urad dal paste, yogurt and salt with water to make a thin batter.
3 Leave in room temperature overnight.
4 Mix onion and chilies to the thin batter.
5 Heat pan or griddle with little ghee or oil.
6 Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW
7 Cook on both the sides, if desired.
8 Serve hot with Chutney.

NUMBER OF SERVINGS:

NUTRITIONAL ANALYSIS
Per Serving
Calories Calories from fat

Cholesterol Fat
TIP ON MAKING PERFECT DOSA:

Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter on
pan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawing
concentric circles on the batter.

PLAIN DOSA (PLAIN RICE DOSA)

INGREDIENTS
1½ cups rice
½ cup urad dal
salt to taste
oil

PREPARATION

1 Separately soak rice and urad dal at least 6 hour or overnight in water.
2 Grind to paste.
3 Mix together, add salt with water to make batter.
4 Leave in room temperature overnight.
5 Mix onion and chilies to the thin batter.
6 Heat pan or griddle with little ghee or oil.
7 Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW
8 Cook on both the sides, if desired.
9 Serve hot with Chutney.

NUTRITIONAL ANALYSIS
Per Serving
Calories Calories from fat

Cholesterol Fat
TIP ON MAKING PERFECT DOSA:

Making thin Dosa is probably the trickiest part. Do it by quickly pouring the batter on
pan/griddle. Then, evenly and gently spread it out with the ladle or big spoon by drawing
concentric circles on the batter.

MASALA DOSA (SPICY DOSA)

INGREDIENTS
Dosa shell:
1½ cups rice
½ cup urad dal
salt to taste
oil

Masala Filling:
2 large potatoes
1 medium onion (chopped)
½ teaspoon yellow split peas
½ teaspoon mustard seed
½ teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

PREPARATION

Dosa shell
1 Separately soak rice and urad dal at least 6 hour or overnight in water.
2 Grind to paste.
3 Mix together, add salt with water to make batter.
4 Leave in room temperature overnight.
5 Mix onion and chilies to the thin batter.
6 Heat pan or griddle with little ghee or oil.
7 Spread the mix on pan in circular motion to make thin Dosa. * SEE TIP BELOW
8 Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
9 Heat oil. Add mustard seed, peas, onions and spice.
10 Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
11 Add potatoes and mix and cook some more
Serve
12 Add filling inside Dosa and roll. Serve hot with Chutney.

NUMBER OF SERVINGS: 6

SAMBHAR MASALA OR SAMBAAR POWDER

DESCRIPTION
Sambhar masala or Sambaar Powder (also spelled Sambar) is a classic spice blend commonly
used in South Indian cooking. It is especially used in cooking Lentils (Dhal or Dal) and mixed
vegetable. Sambhar Masala can be either made at home by mixing spices such as turmeric,
coriander, cayenne, fenugreek, cumin and pulses or easily bought in store. A simple classic
recipe of Sambhar masala is given below.

INGREDIENTS:

SPICES:
10 DRIED RED CHILIES
6 TABLESPOON CILANTRO (CORIANDER) SEED
2 TABLESPOON CUMIN SEEDS
1½ TABLESPOON GROUND TURMERIC
2 TEASPOON BLACK PEPPER
2 TEASPOON FENUGREEK

PULSES OR LENTILS:
2 TEASPOON URAD DAL OR DHAL (WHITE SPLIT GRAM BEANS)
2 TEASPOON CHANNA DAL OR DHAL (YELLOW SPLIT PEAS)
2 TEASPOON MUNG DAL OR DHAL

PREPARATION:

1. Take out seed and stalk from chilies. Heat all spices except turmeric in low-medium
heat until they give rich aromatic flavor. Make them toasted without burning.
2. Heat all the pulses (lentils) in low medium heat. Make them toasted without burning.
3. Grind and mix both with turmeric.

Makes 16 tablespoon

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A La Carte menu

Choose as little, or as much from our a la carte menu. But be warned,

decisions could be tough with the choice of vegetarian and meat dishes
on offer.

Will it be the fried cubes of potato and shredded spinach cooked

together in a South Indian sweet and sour sauce? Or will it be Tamil
Nadu-style monkfish simmered in a spicy tamarind sauce?

You can always ask our waiters for recommendations based on the
kind of food you like best. Providing a friendly service is all part of
what we do.

PARAMBHAKAM – SOUPS AND STARTERS

RASAM

(v)
£3.50
A simmering clear lentil soup flavoured with tomatoes, pepper, garlic, cumin and garnished with chopped
green coriander.
MEEN PORICHATHU
£5.95
Pieces of Swordfish marinated in ginger and garlic paste, lemon juice, garam masala, malagapudi chutney
and gram flour before being fried.
KARVEIPULLEI YERA
£5.95
King Prawns marinated with special Manglorean spices, flavoured with curry leaves powder and deep fried.
KOZHI VARUVAL
£4.95
Succulent nuggets of tender chicken marinated with ginger and garlic paste, red chilli powder, lemon juice,
garam masala and fried.
MAMSAM PEPPER FRY

£5.45
Boneless cubes of lamb stir fried with crushed black peppercorn.
LONA ESI PUTTA GUDGULA

(v)
£4.25
Button mushrooms stuffed with malagapudi chutney and batter fried.
KEERAI WADA
(v)
£4.25
Gram lentil soaked overnight then coarsely ground, mixed with dill leaves, chopped ginger, green chillies,
roasted cumin and deep fried.
BOTATA BONDA

(v)
£4.25
Mashed potatoes tempered with mustard seeds, curry leaves, mixed with grated coconut, green chillies and
coriander, coated with gram flour batter and fried.
SAMUNDRA OOTA – THE OCEAN’S LURE
YETTI MASALA

£18.95
Jumbo Tiger Prawns marinated in ‘Tulu’ masala and pan-fried in a sauce of onions, tomato and South Indian
spices.
VARUTHA MEEN PALUKARI
£17.95
Whole Lemon Sole marinated with a paste of asafoetida, coconut milk, ginger and garlic paste, lemon juice
and seasoning before being shallow fried in its own Marination till tender and dressed with pre-cooked
onions, tomato, South Indian spice paste and salad garnish.
MEEN PULLI KOZHAMBU

£17.95
Monkfish pieces simmered in a spicy tamarind sauce from Tamil Nadu.
MEEN MOILEE
£17.95
Monkfish pieces cooked in a mild coconut based sauce with ginger juliennes and slit green chillies.
ROYYALU VEPUDA
£15.95
King Prawns prepared with brown onions, tomato, ginger, garlic and ground spices.
CHEMEEN KARI
£15.95
Mildly spiced King Prawn curry that is cooked in a paste of onion, ginger, garlic, coconut and green chilli.
KOORI OOTA – TREATS OF LAMB
MASA KOONDHAPUR

£10.95
A spicy lamb curry cooked with whole red chillies, grated coconut and garam masala.
VEINCHINA MAMSAM

£10.95
Boneless cubes of lamb cooked with brown onions, red chilli powder and garam masala.
ERACHI THENGA VARUVAL

£10.95
A lamb dish from Kerela cooked with fried coconut and South Indian spices in a thick sauce.
ATTITARACHI THENGA KARI
£10.95
Succulent pieces of lamb slow cooked in coconut paste, ginger and fennel powder.
MAMSAM NILGIRI
£10.95
Lamb preparation from Tamil Nadu cooked with a wholesome paste of fresh coriander, mint, green chillies
and coconut.
MAMSA ISHTEW
£10.95
Tender pieces of lamb cooked in coconut milk with vegetables, ginger and whole black peppercorn. Mild and
coconuty.
KOLI OOTA – THE PICK OF THE POULTRY
KOZHI MELAGU CHETTINARD

£10.25
Tender chicken pieces simmered in an exquisite crushed black pepper sauce.
KODI KOORA
£10.25
Cubes of chicken cooked with South Indian curry spices with fried whole red chillies and garnished with fried
onions.
KORI MANGALOREAN KARI

£10.25
Chicken cubes marinated and cooked with special Manglorean spices. Flavoured with curry leaf powder.
MYSORE CHILLI KOLI

£10.25
Tender cubes of chicken cooked in onion, tomato, fresh coconut paste and a generous helping of split green
chillies.
KOZHI THAKKALI KARI
£10.25
Madurai’s speciality chicken curry cooked in diced tomatoes.
KOZHI ISHTEW
£10.25
Chicken stewed in coconut milk with vegetables, South Indian spices, ginger and whole black peppercorns.
KAIKARI PAMADUM – OUR VEGETARIAN SPECILITIES
PALKATTI ANNABE CHETTINARD

(v)
£8.95
Cubes of Paneer and button mushrooms cooked in an aromatic sauce.
TELENGANA PALKATTI
(v)
£8.95
Paneer cubes simmered in a coconut based sauce with ginger juliennes, slit green chillies and tempered
with mustard seeds and curry leaves.
BATTANI GUDUGULLA
(v)
£8.95
Button mushroom and green peas tossed in garlic and red chilli powder and cooked in a tomato based
sauce.
KAI KURMA
(v)
£7.95
Seasonal assorted vegetables cooked in a coconut milk and garam masala and served in a medium sauce.
AVIAL
(v)
£7.95
A combination of hand picked vegetables cooked in a paste of coconut, yogurt, and green chillies. Delicately
spiced.
BENDAKAI POLUSU
(v)
£7.95
Okra simmered in tomato and tamarind.
ENNAI KATHRIKAI
(v)(n)
£7.95
Aubergines cooked in a white ‘til’ and peanut based sauce tempered with mustard and than laced with
tamarind sauce.
SAMBHAR
(v)
£6.95
A preparation of lentil and tender vegetables cooked with ground roasted spices, jaggery and tamarind.
BATATA KEERAI SOUNG
(v)
£7.45
Fried cubes of potatoes and shredded spinach cooked together in a South Indian sweet and sour sauce and
finished with a delicate drizzle of coconut oil.
KEERAI MACIAL
(v)
£5.95
Shredded spinach cooked with yellow lentils, green chillies, ginger and coconut milk.
TAKALLI PARAPU
(v)
£5.95
Tomato and lentil cooked with green chillies and tempered with garlic and onions.
ANNAM – BASMATI BASED DISHES
YERA BIRYANI
(n)
£16.95
King Prawns cooked with Basmati rice in a South Indian style, garnished with nuts and served with Pachadi.
MAMSAM BIRYANI
(n)
£13.95
Lamb cooked with Basmati rice in a South Indian style, garnished with nuts and served with Pachadi.
KODI BIRYANI
(n)
£12.95
Chunks of chicken breast cooked with Basmati rice in a South Indian style, garnished with nuts and served
with Pachadi.
KAIKARI BIRYANI
(n)
£11.95
An assortment of seasonal vegetables and Paneer cubes cooked with Basmati rice in South Indian masalas,
garnished with nuts and served with Pachadi.
BISI BELA BHATH
(n)
£9.95
An Udipi speciality of spiced rice, lentils and vegetables.
THENAGAI ANNAM
£3.95
Steamed rice tempered with mustard seeds, lentils, curry leaves, whole red chilli and mixed with grated
coconut.
NIMMAKAI ANNAM

£3.95
Rice cooked in lemon juice, turmeric and chopped green chillies, then tempered with mustard seeds, curry
leaves and lentils.
ANNAM
£2.95
Steamed Rice.
JOTHE – ACCOMPANIMENTS
CHINNA DOSA
£3.95
Small thin crepes made of finely ground rice and lentils cooked on a flat griddle.
SANNA UTTAPAM
£3.95
Mini battered, thick pancake.
APPAM
£3.95
A soft centred, lace edged rice and coconut pancake, cooked in a cast iron mini wok.
PATHRAM
£5.95
An assortment of ground rice and lentil accompaniments. Chinna Dosa, Sanna Uttapam and Appam.
DOSAS AND UTTAPAMS
Dosas and Uttapams are crepes made of fine ground rice and lentils cooked on a flat griddle,
Dosas are probably the best known South Indian dish and you can have them with various
fillings. All Dosas and Uttapams are served with Sambhar and coconut chutney. Enjoy!
MAMSAM KAIMA DOSA
£11.95
Wrapped around spiced minced lamb.
KOLI KAIMA DOSA
£10.95
Wrapped around minced spicy chicken.
MYSORE MASALA DOSA

£9.95
Lined with a spicy red chutney and wrapped around a mixture of mashed potatoes, onions, tomatoes and
green peas, tempered with spices and mustard leaves.
MASALA DOSA
£9.95
Wrapped around a mixture of mashed potatoes, onions, tomatoes and green peas, tempered with spices
and mustard leaves.
MASALA UTTAPAM
£8.95
A thick pancake sprinkled with chopped onions, tomatoes and green chillies.
SADA UTTAPAM
£7.95
A thick, seasoned pancake.
SADA DOSA
£7.95
Plain crepe of ground rice and lentil prepared on a griddle.
PAPER DOSA
£7.95
As thin as it gets!
IDLI AND ULLINDHU WADA
IDLI WITH SAMBHAR
£7.95
Steam cooked rice cakes doused in Sambhar and served with coconut chutney.
WADA WITH SAMBHAR
£8.95
Ground lentils spiced with chopped green chillies, coriander, curry leaves, whole cumin seeds and black
peppercorn, shaped like a doughnut and deep fried, doused in Sambhar and served with coconut chutney.
IDLI WADA SAMBHAR
£9.50
Combination of Idli and Wada doused in Sambhar and served with coconut chutney

Welcome To Dakhin
The cuisine of South India is largely non-greasy, therefore light on the
stomach. Breads are
made from rice flour, as rice is the staple of any South Indian meal. The
combination of spices,
coconut and coconut milk give South Indian cuisine a unique taste which can
be differentiated
from any other region in India. The popularity of South Indian food spans the
length and
breadth of India – and it has arrived in Scotland for you to explore.
Parambhakam – Soups and Starters
RASAM (v) £3.50
A simmering clear lentil soup flavoured with tomatoes,
pepper, garlic, cumin and garnished with chopped
green coriander.
MEEN PORICHATHU £5.95
Pieces of Swordfish marinated in ginger & garlic paste,
lemon juice, garam masala, malagapudi chutney and
gram flour before being fried.
KARVEIPULLEI YERA £5.95
King Prawns marinated with special Manglorean spices,
flavoured with curry leaves powder and deep fried.
KOZHI VARUVAL £4.95
Succulent nuggets of tender chicken marinated with
ginger & garlic paste, red chilli powder, lemon juice,
garam masala and fried.
MAMSAM PEPPER FRY £5.45
Boneless cubes of lamb stir fried with crushed
black peppercorn.
LONA ESI PUTTA GUDGULA (v) £4.25
Button mushrooms stuffed with malagapudi
chutney and batter fried.
KEERAI WADA (v) £4.25
Gram lentil soaked overnight then coarsely ground,
mixed with dill leaves, chopped ginger, green chillies,
roasted cumin and deep fried.
BOTATA BONDA (v) £4.25
Mashed potatoes tempered with mustard seeds, curry
leaves, mixed with grated coconut, green chillies and
coriander, coated with gram flour batter and fried.
Samundra Oota – The Ocean’s lure
YETTI MASALA £18.95
Jumbo Tiger Prawns marinated in ‘Tulu’ masala
and pan-fried in a sauce of onions, tomato and
South Indian spices.
VARUTHA MEEN PALUKARI £17.95
Whole Lemon Sole marinated with a paste of asafoetida,
coconut milk, ginger & garlic paste, lemon juice and
seasoning before being shallow fried in its own Marination
till tender and dressed with pre-cooked onions, tomato,
South Indian spice paste and salad garnish.
MEEN PULLI KOZHAMBU £17.95
Monkfish pieces simmered in a spicy tamarind
sauce from Tamil Nadu.
MEEN MOILEE £17.95
Monkfish pieces cooked in a mild coconut based
sauce with ginger juliennes and slit green chillies.
ROYYALU VEPUDA £15.95
King Prawns prepared with brown onions, tomato,
ginger, garlic and ground spices.
CHEMEEN KARI £15.95
Mildly spiced King Prawn curry that is cooked in a
paste of onion, ginger, garlic, coconut and green chilli.
Koori Oota – Treats of Lamb
MASA KOONDHAPUR £10.95
A spicy lamb curry cooked with whole red chillies,
grated coconut and garam masala.
VEINCHINA MAMSAM £10.95
Boneless cubes of lamb cooked with brown onions,
red chilli powder and garam masala.
ERACHI THENGA VARUVAL £10.95
A lamb dish from Kerela cooked with fried coconut
and South Indian spices in a thick sauce.
ATTITARACHI THENGA KARI £10.95
Succulent pieces of lamb slow cooked in coconut paste,
ginger and fennel powder.
MAMSAM NILGIRI £10.95
Lamb preparation from Tamil Nadu cooked with a
wholesome paste of fresh coriander, mint, green chillies
and coconut.
MAMSA ISHTEW £10.95
Tender pieces of lamb cooked in coconut milk with
vegetables, ginger and whole black peppercorn.
Mild and coconuty.
Koli Oota – The pick of The poultry
KOZHI MELAGU CHETTINARD £10.25
Tender chicken pieces simmered in an exquisite
crushed black pepper sauce.
KODI KOORA £10.25
Cubes of chicken cooked with South Indian curry spices
with fried whole red chillies and garnished with fried onions.
KORI MANGALOREAN KARI £10.25
Chicken cubes marinated and cooked with special
Manglorean spices. Flavoured with curry leaf powder.
MYSORE CHILLI KOLI £10.25
Tender cubes of chicken cooked in onion, tomato,
fresh coconut paste and a generous helping of split
green chillies.
KOZHI THAKKALI KARI £10.25
Madurai’s speciality chicken curry cooked in
diced tomatoes.
KOZHI ISHTEW £10.25
Chicken stewed in coconut milk with vegetables, South
Indian spices, ginger and whole black peppercorns.
Kaikari Pamadum –
Our Vegetarian Specilities
PALKATTI ANNABE CHETTINARD £8.95
Cubes of Paneer and button mushrooms cooked
in an aromatic sauce.
TELENGANA PALKATTI £8.95
Paneer cubes simmered in a coconut based sauce
with ginger juliennes, slit green chillies and tempered
with mustard seeds and curry leaves.
BATTANI GUDUGULLA £8.95
Button mushroom and green peas tossed in garlic and
red chilli powder and cooked in a tomato based sauce.
KAI KURMA £7.95
Seasonal assorted vegetables cooked in a coconut milk
and garam masala and served in a medium sauce.
AVIAL £7.95
A combination of hand picked vegetables cooked in a paste
of coconut, yogurt, and green chillies. Delicately spiced.
BENDAKAI POLUSU £7.95
Okra simmered in tomato and tamarind.
ENNAI KATHRIKAI (n) £7.95
Aubergines cooked in a white ‘til’ and peanut based
sauce tempered with mustard and than laced with
tamarind sauce.
SAMBHAR £6.95
A preparation of lentil and tender vegetables cooked
with ground roasted spices, jaggery and tamarind.
BATATA KEERAI SOUNG £7.45
Fried cubes of potatoes and shredded spinach cooked
together in a South Indian sweet and sour sauce and
finished with a delicate drizzle of coconut oil.
KEERAI MACIAL £5.95
Shredded spinach cooked with yellow lentils,
green chillies, ginger and coconut milk.
TAKALLI PARAPU £5.95
Tomato and lentil cooked with green chillies and
tempered with garlic and onions.
Annam – basmati based dishes
YERA BIRYANI (n) £16.95
King Prawns cooked with Basmati rice in a South Indian
style, garnished with nuts and served with Pachadi.
MAMSAM BIRYANI (n) £13.95
Lamb cooked with Basmati rice in a South Indian style,
garnished with nuts and served with Pachadi.
KODI BIRYANI (n) £12.95
Chunks of chicken breast cooked with Basmati rice
in a South Indian style, garnished with nuts and served
with Pachadi.
KAIKARI BIRYANI (n) £11.95
An assortment of seasonal vegetables and Paneer cubes
cooked with Basmati rice in South Indian masalas,
garnished with nuts and served with Pachadi.
BISI BELA BHATH (n) £9.95
An Udipi speciality of spiced rice, lentils and vegetables.
THENAGAI ANNAM £3.95
Steamed rice tempered with mustard seeds, lentils, curry
leaves, whole red chilli and mixed with grated coconut.
NIMMAKAI ANNAM £3.95
Rice cooked in lemon juice, turmeric and chopped
green chillies, then tempered with mustard seeds,
curry leaves and lentils.
ANNAM £2.95
Steamed Rice.
Jothe – Accompaniments
CHINNA DOSA £3.95
Small thin crepes made of finely ground rice
and lentils cooked on a flat griddle.
SANNA UTTAPAM £3.95
Mini battered, thick pancake.
APPAM £3.95
A soft centred, lace edged rice and coconut pancake,
cooked in a cast iron mini wok.
PATHRAM £5.95
An assortment of ground rice and lentil accompaniments.
Chinna Dosa, Sanna Uttapam and Appam.
Spicy Hot
(n) Indicates presence of nuts. (v) Are suitable for Vegetarians.

Dosas and Uttapams

Dosas and Uttapams are crepes made of fine ground
rice and lentils cooked on a flat griddle, Dosas are
probably the best known South Indian dish and you
can have them with various fillings.
All Dosas and Uttapams are served with Sambhar
and coconut chutney. Enjoy!
MAMSAM KAIMA DOSA £11.95
Wrapped around spiced minced lamb.
KOLI KAIMA DOSA £10.95
Wrapped around minced spicy chicken.
MYSORE MASALA DOSA £9.95
Lined with a spicy red chutney and wrapped around
a mixture of mashed potatoes, onions, tomatoes and
green peas, tempered with spices and mustard leaves.
MASALA DOSA £9.95
Wrapped around a mixture of mashed potatoes,
onions, tomatoes and green peas, tempered with
spices and mustard leaves.
MASALA UTTAPAM £8.95
A thick pancake sprinkled with chopped onions,
tomatoes and green chillies.
SADA UTTAPAM £7.95
A thick, seasoned pancake.
SADA DOSA £7.95
Plain crepe of ground rice and lentil prepared on a griddle.
PAPER DOSA £7.95
As thin as it gets!
IDLI and Ullindhu Wada
IDLI WITH SAMBHAR £7.95
Steam cooked rice cakes doused in Sambhar and
served with coconut chutney.
WADA WITH SAMBHAR £8.95
Ground lentils spiced with chopped green chillies,
coriander, curry leaves, whole cumin seeds and black
peppercorn, shaped like a doughnut and deep fried,
doused in Sambhar and served with coconut chutney.
IDLI WADA SAMBHAR £9.50
Combination of Idli and Wada doused in Sambhar
and served with coconut chutney.