Crispy golden fried savoury doughnuts made of lentils. Served w traditional sambar (lentil soup), coconut and tomato 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 w tomato, pepper, ginger and garlic.

Sliced vegetables battered w basin flour, served w tomatoes and mint chutney.

Boneless chicken cubes marinated w ginger, garlic and house special mix of spices, then fried till golden brown.

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

Grilled chicken tenders marinated w fresh ginger and garlic, spices and herbs. Served in a sizzling plate.

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

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

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

Spinach pakora, cauliflower 65, chicken 65 and beef dry fry.

Spinach pakora, cauliflower 65, chicken 65, beef dry fry and grilled fish or prawn.

Perhaps the most famous South Indian Brahmin dish - dosa w a traditional filling of seasoned potatoes cooked w onion, carrot, ginger and mix of spices.

A plain dosa w no fillings, flavoured w clarified butter.

A South Indian version of pizza made of thick dosa batter w toppings of onion, tomatoes, capsicum.

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

A dosa stuffed w traditional potato filling and chicken.

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

A dosa stuffed w traditional potato filling and paneer.

Fresh spinach and toordal cooked in a thick sauce of garlic and tomato flavoured w curry leaves.

Chickpeas and pumpkin flavoured w coconut and Kerala herbs and spices.

Avial is a vegetarian’s delight and made from a variety of mixed fresh vegetables like, snake gourds, green banana, asparagus and yams w a fresh grated coconut base.

Potatoes cooked in fresh spinach and cashews ground together and sautéed w roasted garam masala and turmeric.

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

Batter fried florets are cooked w tomato and soya sauce w herbs and spices. Served medium or spicier.

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

Cottage cheese cooked w fresh spinach, coconut and cashews ground together then sautéed w roasted garam masala and turmeric.

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

Boneless chicken marinated overnight in a yoghurt and spice mix, cooked in a coconut base, w tomatoes and cashews (no cream) – a must try for the diehard Kiwi butter chicken fans.

A popular dish from the southern state of Tamil Nadu, chicken braised in tomato, onion and aromatic spices mixed in a traditional chettinadu recipe.

Batter fried chicken or beef, sautéed in a ginger and garlic mixture w tomato and soy sauce. Served medium or spicier.

Diced NZ pork cooked w garlic, bay leaves and ginger, in a hot savoury sauce based on fresh tomato and vinegar.

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

Tender lamb in a green capsicum pepper and coconut base w ginger, turmeric and cashews

Pot-roasted beef cubes mixed w spices and sautéed shaved coconut then lightly caramelised. Served medium or spicier. Served dry or w sauce.

Tossed cubes of beef or lamb in a coconut base sautéed w South Indian garam masala, ground cashews and bay leaves.

A light coconut based dish w an abundance of ginger, garlic, lemon juice and fresh tomato.

Fish or prawns cooked w roasted coconut and tomatoes w mixed spices. Served medium or spicier.

Shallow fried NZ Aubergine gently stirred w Kerala garam masala, onion and hand cut potatoes. Goes fabulously w Kerala Paratha (extra).

Fresh paneer (cottage cheese) cooked in fresh capsicum, onion and cashews ground together and sautéed w roasted garam masala and turmeric.

Kerala style oven roasted chicken slathered w fresh ginger, garlic and lemon juice and served w boiled vegetables and ghee rice.

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

Duck marinated for two hours w Kerala spices then slow cooked w coconut, onion and tomato.

Marinated goat pot roasted, then sautéed w ginger, garlic, house spices, curry leaves and freshly sliced coconut.

Boneless fish or tiger prawns, cooked in a thick mix of coconut, tomato, fresh ginger, fresh curry leaves, onions and ‘malabar tamarind’ (kokum).

Seasonal fresh fish fillets or tiger prawns topped w South Indian flavoured rich tomato and onion sauce, pan fried and then grilled in a banana leaf.

Biriyani is a set of rice-based foods made w spices, basmati rice and meat, fish, eggs or vegetables. The spices and condiments used in biriyani may include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron.

Biriyani is a set of rice-based foods made w spices, basmati rice and meat, fish, eggs or vegetables. The spices and condiments used in biriyani may include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron.

Biriyani is a set of rice-based foods made w spices, basmati rice and meat, fish, eggs or vegetables. The spices and condiments used in biriyani may include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron.

Biriyani is a set of rice-based foods made w spices, basmati rice and meat, fish, eggs or vegetables. The spices and condiments used in biriyani may include ghee, nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, garlic and saffron.

Made w 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.

Soft Kerala paratha cooked w fresh garlic.

Soft kerala paratha cooked w fresh garlic.

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

Thick flat mini dosa w no fillings.

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

A soft silk pudding made from rich coconut cream.

Two scoops of New Zealand’s finest Kapiti ice cream.

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.