Food Menu
Vegetarian
Oats Idli
Pasta with sheep's milk ricotta, spinach, tomato sauce and basil
₹00
Medu Vada Recipe | Sambar Vada
Medu Vada is a South Indian delicacy which is made by frying Urad Dal. It is a doughnut shaped fritter which is soft & fluffy on the inside and crispy on the outside. It is generally enjoyed as breakfast along with Sambar and Chutney.
₹00
Veg Biryani Recipe
Veg Biryani is a delicious medley of rice, vegetables and a variety of spices. Compared to the other varieties of rice dishes like Pulao, Biryani has a stronger taste of curried rice due to a higher amount of spices.
₹00
Onion Rava Dosa
Crispy, deep-fried and divine, this rava-style dosa made with onions is too good to be true. Soon to be your new favourite, you can even add some green chillies for that extra zing.
₹00
Appam: Rice and Coconut Pancake
A handful of ingredients is all you need to create these magical, fluffy appams! With a soft and thick center and a paper thin exterior, you can lap up any curry with these lovely appams
₹00
Puttu
Coconut-y and delectable, this steamed rice cake is extremely popular in Kerala and can be relished with Kadala curry, egg curry and even ripe bananas. All you need is 20 minutes to whip up this instant hit!
₹00Non -Vegetarian
Chicken
A famous dish from Tamil Nadu, Chicken Chettinad is special for its unique way of cooking. A variety of marinated spices are applied as a paste on the chicken which is then cooked until it is tender and super juicy.
₹00
Chicken Biryani
Widely regarded as the original biryani, there are several varieties across South Indian but none more famous or as tasty as the Hyderabadi Biryani. Made with chicken or mutton, this biryani used to be the food of the Nizams and Mughals.
₹00
Chicken Roast
As the name suggests, it is roasted chicken native to Kerala. Chicken marinated in spices is refrigerated before frying in a low flame until it is golden brown. It is then cooked with vegetables and coconut milk until the gravy becomes thick. A must have!
₹00
Payyoli chicken fry
The darker and crispier it is, the better it tastes. Made popular in Payyoli, located near the North Malabar coast of Kerala, this recipe is a signature dish at roadside restaurants. The cooking is simple but it is the spices that make it special!
₹00
Chicken Salna
Native to Tamil Nadu, the ingredients used are more or less common but it is the uniqueness of the gravy that makes it special. Instead of being thick, the gravy is a fragrant and watery and hence can be served with rice as well.
₹00
Kane Rava Fry
A Mangalorean speciality, Kane Fish is deep fried after being coated in rava (semolina). Most South Indians swear by this preparation and if it has to be fish fry, it has to be the Kane Rava Fry!
₹00
Chicken Nizami
This Hyderabadi special isn't really served with gravy. What it is served with is a fragrant and rich cream which lends to the natural taste of the chicken. Coconut milk and spices result in its typical orange colour. The Nizams loved it. And so will you
₹00
Chepala Iguru
Marinated fish is fried until golden brown and then soaked in gravy. Andhra spices add to the flavour and aroma. Not too famous but with a taste like that, it deserves to be
₹00
Kori Gassi
Also known as Mangalorean Chicken Curry, this recipe from Karnataka is prepared with grated coconut but it is the excessive use of red chilli powder that gives it its red hot colour and flavour. It is spicy and very tasty!
₹00
Chikkan kabab
Now who doesn’t love some well-cooked, amazing kebabs? Having originated in the Middle East, chicken kebabs are now popular everywhere, even coming up in home cooking. So how do you go about making some delicious spicy chicken kebabs? Firstly, take a bowl and mix all of the following ingredients together – 1 kg of medium-cut pieces of chicken, maida, chilli powder, lime juice, ginger garlic paste, salt, vinegar, and food colouring, and marinate the pieces for at least 4 hours. Next, shallow fry these pieces on medium high heat and allow all sides to get crusty, golden-brown in colour.
₹00
