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Crispy golden fried doughnuts made of lentils, served with traditional Sambar (lentil soup) and coconut chutney. This snack is extremely popular in the South Indian tea shops.

Fresh florets marinated with ginger, garlic and Indian specialty spices. Deep fried until crisp and served with chef's special garlic sauce.

Crispy paneer tossed with tomato, pepper, ginger and garlic.

Marinated w ginger, garlic and spices. Deep fried.

A Syrian Christian dish from Kerala. Slow cooked beef, fried with a mildly spiced chef's special mix.

Grilled tiger prawns marinated in ginger, garlic, turmeric and lemon juice.

Lentil doughnuts, cauliflower 65, chicken 65, beef dryfry and fish or prawn.

Grilled fresh fish fillets well marinated in a traditional Kerala style spice mixture of turmeric, black pepper, garlic and ginger.

Lentil doughnuts, cauliflower 65, chicken 65 and beef dry fry.

Marinated w ginger, garlic, spices and herbs.

Battered w chickpea flour and tomatoes and chutney.

South Indian version of pizza.

Chicken cooked with potatoes, tomatoes and spices then topped with mozzarella cheese and egg.

A dosa stuffed with traditional potato filling and chicken.

A plain dosa with egg, onion, black pepper and fresh coriander leaves.

Perhaps the most famous South Indian Brahmin dish - dosa with a traditional filling of seasoned potatoes cooked with onion, carrot, ginger and mix of spices. (Vegan option available)

Cooked w garlic, bay leaves, ginger, and hot savoury sauce.

Braised in tomato and onion and aromatic spices.

W ground cashews, spiced w garam masala.

Fresh spinach and dal cooked in a sauce of garlic and tomatoes, w cheese.

Cooked w coconut, herbs and spices.

Considered an essential part of a traditional Kerala feast, Avial is a vegetarian's delight and made from a variety of mixed fresh vegetables like snake gourds, green banana, drum sticks and yams with a fresh grated coconut base.

An adaptation of Chinese cooking to suit Indian tastes. Batter fried florets are cooked with tomatoes and soya sauce with herbs and spices. It serves only medium or spicier.

This is a Kerala Syrian Christian delicacy - pot roasted beef cubes mixed with spices and sauteed shaved coconut then lightly caramelised. It serves only medium or spicier.

Lamb and fresh vegetables simmered in a light creamy coconut base and flavoured with whole black pepper, cardamom, cloves, ginger and fresh curry leaves.

A light coconut braised dish with an abundance of ginger, garlic, lemon juice and fresh tomatoes.

Fresh paneer (cottage cheese) cooked in fresh spinach and cashews ground together and sauteed with roasted garam masala and turmeric.

Kerala's answer to this Persian/North Indian inspired Kiwi delicacy. Boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base, with tomatoes and cashews (no cream) - a must try for the die hard Kiwi butter chicken fans.

Fresh aubergines cooked in a base of roasted coriander seeds, coconut, chillies and roasted cashew nuts.

An adaptation of Chinese cooking to suit Indian tastes. Batter fried chicken, sauteed in a ginger and garlic mixture with tomatoes and soy sauce.

NZ mushrooms cooked with green peas, coriander, coconut and Keralal spices.

This famous Kerala dish is from the southern province of Travancore. Tender lamb in a green capsicum pepper and coconut base with ginger, turmeric and cashews.

Fresh diced vegetables like cauliflower, broccoli, carrot, potatoes and green peas dressed in coconut and onion then sauteed with ground cashew nuts.

Tender pieces of chicken cooked in fresh spinach and cashews ground together then sauteed with roasted garam masala and turmeric.

Fish or prawns cooked with roasted coconut and tomatoes with mixed spices.

Tossed cubes of beef in a coconut base sauteed with South Indian garam masala, ground cashews and bay leaves. Lamb option available.

Grandma's secret, aubergine w garam masala, onion, and hand cut potatoes.

Cottage cheese style curry cooked w fresh capsicum, onion and cashews, sautéed together w roasted garam masala and turmeric.

Marinated goat pot roasted then sauteed with ginger, garlic, house spices, curry leaves and freshly sliced coconut. Served medium or hotter!

Seasonal fresh fish fillets topped with tomato salsa, pan fried and then baked in a banana leaf. Your choice of fish or prawn.

A mixture of soft boiled (whole) casava and spicy beef, seasoned with curry leaves, mustard seeds and freshly grated coconut.

Ginger, garlic, house spices.

Duck marinated for two hours with Kerala spices then roasted with onions and tomatoes.

Kerala style roast w fresh ginger, garlic and lemon juice. Served w boiled vegetables and rice.

Cooked in a thick mix of coconut, tomato, fresh ginger, curry leaves, onions and kokum.

A set of rice based foods made with spices, basmati rice and meat, fish, eggs or vegetables.

Soft kerala paratha cooked w fresh garlic.

Thick flat mini dosa with no fillings.

Kerala pancake made from fermented rice and coconut milk batter. This is a staple food and a cultural synonym of Kerala.

Soft Kerala paratha cooked with fresh garlic.

Made with fine flour using an ancient technique which involves weaving and puffing the dough so that the flat bread is formed of many layers before grilled on a tava.

Carrot pudding cooked w milk, sugar and spices.

A Brahmin recipe of semolina, mango, cashew nuts and raisins. This is an auspicious pudding from the famous Krishna Temple of Kannur in Kerala.

A traditional Indian dessert made of balls of milk solids soaked in honey syrup.