Kera-la-carte

Biryani is a flavoursome rice soaked in rich spices with an assortment of vegetables or meat. Arguably the best biryani on the planet is the one from Thalaseey, a hamlet in North Kerala. Our biryani has all the luscious North Kerala flavours, in layers of meat or veggies and spices infused ghee rice.

This Tamil Nadu delicacy gained popularity in Kerala. It uses shredded traditional Kerala parotta (layered flat bread) stir-fried with chicken, egg, onion and tomatoes in a Kera-la-carte special spicy sauce.

Crispy South Indian crepes stuffed with a savoury potato mash blitzed with onion and green chillies. Gluten free.

Slow-cooked diced roast beef, blended in authentic Kerala flavours, peppered with coconut shards. This is a dry dish and not a curry. Minimum spice level - medium.

Keralite version of the Chinese hit, diced deep fried chicken coated in red chili and spices. Minimum spice level - medium.

Savoury donuts that are a staple down South, served with spicy coconut and tomato chutneys.

Crispy fried vegetable fritters made with chickpea batter.

Cauliflower florets fried and sauteed in an Indo Chinese fusion sauce.

Diced mushrooms soaked in herb filled masala and stir fried.

Keralite version of the Chinese hit, diced deep fried chicken coated in red chili and spices. Minimum spice level - medium.

Diced roast beef, flamed in a red and green chili paste. Minimum spice level - medium.

Deep fried chicken cubes marinated in ginger, onion, garlic, and spices.

Lamb marinated in whole spices and then slowly braised and caramelised in the pan to blend all earthy flavours. Minimum spice level - medium.

Masala fried shrimp, soaked and sauteed in a delectable spice paste and coconut.

Chickpeas in roasted coconut gravy that as spicy.

A mix of lentils, spinach, and garlic in a gravy made of ghee tempered spices.

Potatoes and cauliflower sauteed in a sauce made with cashews, tomatoes and coconut cream.

Multi flavored gravy dish made with a coconut paste base. Pairs with roti or rice.

Sauteed mushrooms and peas simmered in a spicy and creamy gravy.

Cottage cheese chunks cooked in a creamy and onion tomato masala with a dollop of butter.

okra cooked in coconut and coriander paste.

Not a traditional Kerala dish, but a classic all the same.

Not a traditional Kerala dish, but a classic all the same.

Chicken in buttery tomato gravy with a spicy.

Slow-cooked diced roast beef, blended in authentic Kerala flavours, peppered with coconut shards. This is a dry dish and not a curry. Minimum spice level - medium.

Chicken simmered in coriander, garam masala, and red chili then cooked in onion, and masala gravy.

Juicy fish infused with a rich sauce of exotic spices, cocum fruit and curry leaves.

Lightly fried fish stewed and mildly spicy gravy made from coconut milk and black pepper.

Shrimp simmered in a red chilli and coconut based gravy with ginger and garlic undertones.

A spicy concoction of diced meat and glorious spices from the land of Chettinadu.

Diced lamb in a thick, creamy, and coconut gravy with a tinge of coriander.

Biryani is a flavoursome rice soaked in rich spices with an assortment of vegetables or meat. Arguably the best biryani on the planet is the one from Thalaseey, a hamlet in North Kerala. Our biryani has all the luscious North Kerala flavours, in layers of meat or veggies and spices infused ghee rice.

Thin, crispy, and South Indian crepes laced with the clarified butter. Gluten free.

Crispy South Indian crepes stuffed with a savoury potato mash blitzed with onion and green chillies. Gluten free.

Crispy crepe filled with cottage cheese and savoury potato mash.

Crispy South Indian crepes with a spicy shredded chicken filling. Gluten free.

Two pieces. Fluffy pancakes with crispy edges made from fermented batter.

Layered flatbread made of plain flour.

Lightly crispy layered flatbread with the added flavour of finely chopped garlic.

Flavoured and mildly spiced topped with sauteed nuts and raisins.

Flavourful soothing mix of steamed rice and yogurt, topped with mustard seed and chillies.

Tempered white rice tossed with grated coconut, nuts, lentils, and curry leaves.

A mild fragrant Indian pulav made with basamati rice and green peas.

A mixture of egg, cheese, chicken, and potato mash inside a crispy crepe.

This Tamil Nadu delicacy gained popularity in Kerala. It uses shredded traditional Kerala parotta (layered flat bread) stir-fried with chicken, egg, onion and tomatoes in a Kera-la-carte special spicy sauce.

Juicy duck cooked in a flavoursome sauce of spices and black pepper.

A toddy shop favourite. Boiled eggs roasted in a tangy tomato. onion and chilli sauce served with traditional Kallappam (fluffy pancakes).

Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind.

Paper thin, crisp wafers with a nutty flavor. Made from lentil and chickpea.

Side dish made with yogurt together with fried droplets of batter made from flour.

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