A selection of items will be served on a large dish (Chef's choice).

Two vegetarian curries, parapu, rice, sanna uttapam and dessert.

Chicken and lamb curry, parapu, rice, sanna uttapam and dessert.

RASAM (v)

A clear lentil soup flavoured with tomatoes, pepper, garlic, cumin and garnished with chopped green coriander.

Succulent nuggets of chicken marinated with ginger & garlic paste, red chilli powder, lemon juice and garam masala.

MAMSAM PEPPER FRY

(v)(n)

Boneless cubes of lamb stir fried with crushed black peppercorn.

Fresh spinach, green chilli and onion mixed with gram flour for a perfect crunch.

MASA KOONDHAPUR

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

Succulent pieces of lamb slow cooked in coconut paste, ginger and fennel powder.

KOZHI MELAGU CHETTINARD

A spicy chicken preparation cooked in traditional South Indian style

Madurai’s speciality chicken curry cooked in diced tomatoes.

PALKATTI ANNABE CHETTINARD

Cubes of paneer and button mushrooms cooked in an aromatic sauce.

A medley of vegetables cooked in a paste of coconut, yogurt, and green chillies. Delicately spiced.

Griddled wholewheat flour traditional Indian bread.

Steamed rice.

Rice cooked in lemon juice, turmeric and chopped green chillies, then tempered with mustard seeds, curry leaves and lentils.

Cardamom flavoured rich frozen cream milk.

Semolina cooked in pure Desi Ghee, flavoured with saffron sugar syrup and topped with fried cashewnut and sultanas.