Dakhin Menu

Four Idli soaked in Sambhar.

Four Vada soaked in Sambhar.

Two Idli and two Vada soaked in Sambhar.

Add a spreading of spicy coconut chutney to the dosa for that extra heat.

Prawns and fish, chopped together, spiced, sautéed and rolled in a dosa.

A dosa with a splendid filling of lamb, green peas, curry leaves and spices.

A serving of well-spiced chicken in a rolled-up dosa.

Homemade paneer makes for a great filling in this dosa.

A dosa with a traditional savoury spiced potato filling. A classic South Indian dish.

Cooked with king prawns.

With tender lamb.

With soft and succulent chicken breast.

With mixed seasonal vegetables.

Vegetarian. 35 per person. Starters: Papad & Dips, Batata Bonda, Keerai Bhaji, Idli Sambhar. Main Course: Gutti Vankaya Masala, Bendakaya Pulusu, Batata Keerai Soung, Keerai Macial. Served with: Thengai Annam, Nimmakai Annam, Siru Uttapam, Paper Dosa.

40 per person. Starters: Papad & Dips, Chemmeen Varuthathu, Mamsam Pepper Fry, Karveipullei Koli, Keerai Bhaji. Main Course: Atterachi Thengai Kari, Venchina Mamsam, Kozhi Stew, Poondu Koli, Keerai Kootu. Served with: Nimmakai Annam, Annam, Siru Uttapam, Paper Dosa.

50 per person. Starters: Papad & Dips, Chemmeen Varuthathu, Varutha Attukari, Varutha Koli, Palkatti Pollichathu. Main Course: Meen Pulli, Mamsam Nilgiri, Mysore Chilli Koli, Kozhi Stew, Sundal, Keerai Kootu, Takali Chutney. Served with: Thengai Annam, Nimmakai Annam, Siru Uttapam, Paper Dosa.

60 per person. Starters: Papad & Dips, Pedda Royyalu, Meen Chuttathu, Attu Varuval, Varutha Koli. Main Course: Yetti Masala, Erachhi Mappas, Poondu Koli, Kori Mangalorean, Keerai Kootu, Sundal. Served with: Thengai Annam, Nimmakai Annam, Siru Uttapam, Paper Dosa.

A serving of crispy poppadoms and a selection of three different dips.

Sliced & spiced red onions.

King prawns and peppers tossed together with a tangy tomato and garlic sauce.

Flame grilled lamb chops marinated with roasted spices and curry leaves

Tender pan-seared lamb with black pepper and green chillies.

Shreds of chicken flavoured with crushed curry leaves

Crunchy spinach and onion fritters. A popular street-side snack.

Soft battered dumplings of spiced potato.

A mixed platter of Keerai Bhaji, Batata Bonda, Karveipullei Koli, Mamsam Pepper Fry and Chemmeen Varuthathu. Serves Two

Simple chutney made from fresh coconut, herbs & spices.

A medium to spicy chutney made with tomatoes and garlic.

A spicy coconut chutney for those who like a bit of heat.

Spicy and salty pickle made from unripe mangoes and chillies.

Fresh jumbo tiger prawns.

Scottish monkfish.

Lamb fillet.

Chicken Breast.

Paneer and mixed peppers.

A mixed platter of flame cooked monkfish, lamb fillet and chicken breast. Serves Two to Three

A spicy sauce abundant in garlic and crushed red chillies.

A medium sauce of coriander, mint leaves and coconut.

A mild to medium sauce with coconut milk and flavoured with curry leaves.

A mild and velvety sauce of onions, tomatoes, turmeric and coconut milk.

Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon.

This quintessential dish from the Malabar coast has Scottish monkfish in a spicy, tangy sauce of tamarind and red chillies.

Sea Bream fillets in coconut milk a baby mango slices for a tangy finish.

Fresh jumbo tiger prawns, lightly fried and cooked in a thick flavourful sauce of onions, tomatoes and coconut.

A Keralan prawn curry with ginger, garlic, tomato, red chilli and coconut.

Fresh ginger and a touch of black pepper are used to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh.

Rich and full of flavour, these lamb chops are simmered with onions, tomatoes and coconut milk.

This herby lamb dish of coriander and a touch of mint is wholesome and refreshing.

The fragrant aroma of cardamom and fennel, the richness of coconut milk and the tenderness of lamb make this dish a delight to the senses.

A spicy chicken dish with tomatoes and red chillies, complemented with ginger and garlic.

Chicken cooked with caramelised onions, tomatoes, coconut milk and green chillies – from the old Kingdom of Mysore.

Chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics.

This chicken preparation contains subtle spices combined with the mild richness of coconut milk and curry leaves.

Whole aubergines shallow fried, cooked with onions, tomatoes and an assortment of herbs and spices.

An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

A traditional Kerala dish of homemade paneer and bell peppers in a mild to medium garlic and tomato sauce.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.

Homemade paneer and mushrooms cooked with onions, intensely flavoured with black pepper.

A simple, thin crêpe of ground rice and lentils.

A Sada Dosa cooked with a beaten egg on top

A soft, thin and savoury bread of gram flour with fenugreek cut into four pieces.

Lacy, soft and bowl-shaped hoppers of fermented rice and coconut milk.

Soft pancakes of ground rice and lentil with a variety of toppings – tomatoes, red onions and coconut.

A delightful assortment of three different South Indian breads – Chilla, Appam and Siru Uttapam.

Crispy, delicate and paper-thin, this golden brown crêpe spans two to three feet. You have to see it to believe it!

A wholesome preparation of yellow lentils and shredded spinach.

Shredded spinach sautéed with grated coconut and subtle spices.

A delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.

A jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice.

Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.

Basmati rice with grated coconut and mustard seeds.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

Steamed basmati rice.

Shreds of chicken flavoured with crushed curry leaves.

Crunchy spinach and onion fritters. A popular street-side snack.

Chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics.

This chicken preparation contains subtle spices combined with the mild richness of coconut milk and curry leaves.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.

Steamed basmati rice.

Three soft pancakes of ground rice and lentil with a variety of toppings – tomatoes, red onions and coconut.

Lacy, soft and bowl-shaped hoppers of fermented rice and coconut milk.

A New York style baked cheesecake garnished with raspberry fruit preserve

A Crumbly chocolate pastry case filled with a toffee sauce and topped with a chocolate ganache

Vanilla; Scotch Tablet; Mint Choc Chip

A traditional cardamom flavoured pudding of rice and sweetened milk. Served warm.

A scoop of vanilla ice-cream, a measure of rum and a shot of hot espresso coffee.

A serving of crispy poppadoms and a selection of three different dips.

With preparations of vegetables, paneer, lentils and yogurt, served with rice, bread and dessert. Price: 15 pp

With preparations of chicken, lamb, lentils and yogurt, served with rice, bread and dessert. Price: 15 pp

The classic savoury spiced potato. Price: 15 pp

Homemade paneer. Price: 15 pp

Spiced chicken. Price: 15 pp

A traditional cardamom flavoured pudding of rice and sweetened milk. Served warm.

Vanilla

Shreds of chicken flavoured with crushed curry leaves.

Soft battered dumplings of spiced potato.

Crunchy spinach and onion fritters. A popular street-side snack.

Fresh ginger and a touch of black pepper to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh.

Chicken cooked with caramelised onions, tomatoes, coconut milk and green chillies – from the old Kingdom of Mysore.

This chicken preparation contains subtle spices combined with the mild richness of coconut milk and curry leaves.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

Steamed basmati rice.

A soft, thin and savoury bread of gram flour with fenugreek.

A simple, thin crêpe of rice and lentils.

Tender pan-seared lamb with black pepper and green chillies.

Shreds of chicken flavoured with crushed curry leaves.

Soft battered dumplings of spiced potato.

Crunchy spinach and onion fritters. A popular street-side snack.

Fresh ginger and a touch of black pepper to bring out the taste of lamb, in this time tested recipe from Andhra Pradesh.

This herby lamb dish of coriander and a touch of mint is wholesome and refreshing.

Chicken cooked with caramelised onions, tomatoes, coconut milk and green chillies – from the old Kingdom of Mysore.

This chicken preparation contains subtle spices combined with the mild richness of coconut milk and curry leaves.

Homemade paneer and mushrooms cooked with onions, intensely flavoured with black pepper.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

Soft pancake of ground rice and lentil with a variety of toppings — tomatoes, red onions and coconut.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

A simple, thin crêpe of rice and lentils.

Steamed basmati rice.

A dosa with a splendid filling of lamb, green peas, curry leaves and spices.

A serving of well-spiced chicken in a rolled-up dosa.

A dosa with a traditional savoury spiced potato filling. A classic South Indian dish.

A serving of crispy poppadoms and a selection of three different dips.

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant!

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.

Seasonal vegetables, lentils, tamarind and spices, stewed together create this most popular South Indian staple. Available for groups of up to 8.

Spicy, salty South Indian pickle made from unripe mangoes and red chillies.

A delectable salad of tomatoes, cucumber, radish, red onions, carrots and lemon juice.

Indian Single Malt. Bottled at 46% it has depth of flavour and a unique bitter-sweet overture with characteristics of spice, fruit and honey, and a long, elegant, intricate fade.

12 Year Old, Islay. The heart of the Bowmore range, the 12-year-old exhibits some beautiful coastal notes with a gentle peat, it is the balance that the floral element presents that makes this a great entry bottling for Bowmore.

21 Year Old, Speyside. Maturation in 30 year-old port pipes gives this whisky extra depth with flavours of fruit and hints of smoke. A silky-smooth full-bodied palate with a nut and cocoa finish.

10 Year Old, Island. Spicy, peppery and complex, this is a truly elemental malt with an coastal peaty character and delicious toasty flavours.

12 Year Old, Island. A delicious sweetness of heather-honey and a warming, silky mouthfeel, this is a whisky that never lets you down.

Gold, Speyside. A rich whisky combining fruity citrus and caramel with spicy ginger and nutmeg with a warm, sweet and dry finish.

10 Year Old, Islay. Full-bodied and smoky with a residual sweetness, a hint of salt amid the seaweedy, peaty notes before a long warming finish.