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.

Fried Idly-(Soft and fluffy steamed rice cakes made of rice and lentil batter, fermented to perfection) sautéed with Gunpowder -(special Spices mix)

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

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

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

Grilled beef slice marinated with fresh ginger & garlic, spices and herbs.

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

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 and Garlic Paratha

Grilled chicken, Grilled beef, Grilled Paneer and grilled fish or prawn, Garlic Paratha

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.

A mix of Five different lentils -Urad, Channa, Green Mong and Toor (lentils) and red kidney beans cooked with coconut, tomato and ground cashews.

Tender White Chickpeas flavoured with coconut, Onion, and tomatoes, along with Kerala herbs and spices give a unique South Indian taste.

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.

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

It’s a unique combination of Beef in rich, flavourful, roasted coconut gravy. This is one of the traditional recipes of Kerala.

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.

Rippen Mango cooked with cashew and coconut

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.

Tender venison cubes cooked with lush green herbs, capsicum and coriander, finished in coconut.

-this is a Kerala Syrian Christian delicacy. Pot-roasted beef cubes mixed with spices and sautéed shaved coconut, then lightly caramelised. Served medium or spicier, dry.

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.

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 soft silk pudding made from rich coconut cream.

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

Carrot pudding cooked w milk, sugar and spices.

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

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