CURRIED SPECIALITIES
India is a large country with varied terrain and different socio cultural paradigms. It is not surprising therefore to find a myriad of different cuisines that reflect the rich diversity of different regions of the country.
Although continually evolving, the food that people eat across India, as in other parts of the world too, are shaped by their beliefs, past traditions, local geographies and interactions with other communities.
There is thus much more to Indian cuisine than the more popular and globally renowned Tandoori and Moghlai foods, which are representative of North and North West India.
The food of South India has distinct flavors of the four states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu.
With rice and millets as a staple, the cuisine is famous for its various spices and the region has been a traditional exporter of spices from time immemorial, catching the fancy and interest of the Arabs, Dutch, French and English sailors who discovered the flavors of cardamom, pepper, cinnamon, cloves and nutmeg used by the local people in their foods. Coconuts are an equally important element of most South Indian food, as coconut palms grow in abundance in the region, particularly along the long coastline of South India.
The region’s food includes lentils, spices, chilies, coconuts and other locally available fruits and vegetables such as tamarind, plantains, gourds, root tubers, garlic and ginger.
While much of the food of South India is vegetarian owing to the dominant Hindu and Brahmanical norms, fish and sea food dishes are popular in the coastal areas and different meats and game are also relished by people across the region.
APPETIZERS
IDLI…5.95
Steamed rice cakes, served with sambar and chutney
GHEE IDLI …6.45
Fried steamed rice cakes served with sambar and chutney
MEDHU VADA …6.95
Fried lentil doughnuts served with sambar and chutney
DAHI VADA … 5.95
Lentil doughnuts smothered in sweet yogurt and topped with spices
MYSORE BONDA …5.95
A very popular snack from Mysore, Karnataka, dumplings made with flour, rice flour, chilies and fresh coconut
CAULIFLOWER 65 … 5.95
Cauliflower florettes fried with fresh spices, chilies and ginger and spices.
An excellent snack or appetizer
MALLU MIRIS (Stuffed Chili) …7.25
Poblano peppers filled with spicy lamb, topped with coconut sambol. A dish we have adapted from Sri Lanka.
CHICKEN SUKKA OR LAMB SUKKA … 7.25 / 9.25
Boneless cubes of meat dry roasted with spices and coconut
FISH KOLIWADA …6.95
Fillet of fish rolled in spices and batter and fried.
No discussion on South Indian food is complete without their ‘Tiffin’ items. Tiffin is a light meal that could be served at breakfast, or in the evening/night, but not for lunch. Tiffin dishes include dosas, idlis, uthappams, pooris, upma, and vadais, served with an accompaniment of sambhar and coconut chutney. It is these Tiffin items, later by other, that have become the hallmark of South Indian food across India and abroad.
DOSAS
Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils.
It is indigenous to and is a staple dish in the southern Indian
PLAIN DOSA …7.95
MASALA DOSA … 8.95
Filled with spiced potatoes
MYSORE MASALA DOSA … 8.95
Layered with coconut and onion chutney, filled with spiced potato
KEEMA DOSA … 10.95
Ground spiced lamb
EGG DOSA … 9.45
Layered with a egg batter
CHEESE DOSA … 9.95
Filled with spicy cottage cheese mix
PODI DOSA
Layered with a coarse mixture of spices
ONION CHILLI DOSA …8.95
RAVA DOSA …10.95
This crepe is made from a fermented semolina and lentil batter
RAVA MASALA DOSA …11.95
Filled with spiced potatoes
ONION RAVA MASALA DOSA
With fresh chopped onions and spiced potato
ALL OF THE ABOVE ITEMS ARE SERVED WITH SAMBHAR (LENTIL STEW),
COCONUT CHUTNEY AND SPICY TOMATO CHILLI CHUTNEY
Sambhar - a generously seasoned spicy lentil dish stewed with seasonal vegetables and tempered with the perfect mix of oil, mustard seeds, curry leaves and red chillies and usually eaten with steamed rice is a typical example of South Indian food.
UTTAPPAM
Uttapam or Ooththappam or Uthappa is a dosa-like dish made by cooking ingredients in a batter.
Unlike a dosa, which is crisp and crepe-like, Uttapam is a thick pancake, with toppings cooked right into the batter.
Uttapam is sometimes characterized as an Indian pizza.
TOMATO ONION UTTAPPAM … 9.45
ONION CHILLI UTTAPPAM …9.45
MIXED VEGETABLE UTTAPPAM … 10.45
MASALA UTTAPPAM …8.95
PANEER UTTAPAM …10.45
Topped with spiced cottage cheese
KOTHU PORATTA
Kothu Poratta literally means, minced porotta (layered bread or beaten bread)
This is a delicacy made popular on the high ways of the Southern state of Tamil Nadu.
Where the bread is beaten and spiced with egg, meat and spicy sauce.
It is accompanied with a yogurt sauce “raita”.
VEGETABLE KOTHU PORATTA …10.95
EGG KOTHU PORATTA … 9.95
CHICKEN KOTHU PORATTA… 12.95
LAMB KOTHU PORATTA … 14.95
Andhra cuisine is often described as the spiciest in South India, with a very generous use of chilly powder and tamarind that making their mostly lentil and vegetable based food hot and tangy. There are also a lot of sub cuisines within the state and not to forget, the famous kitchen of the Nizam of Hyderabad, that leant its Moghul influence on a lot o foodsf from this region.
CURRIED SPECIALITIES
GONGURA
Quintessentially from Andhra, this dish derives its flavor from the sorell leaf chutney
That gives it the spicy sour tang
CHICKEN …12.95 LAMB …14.95
NILGIRI
Or what is some times referred to as the hot and spicy green masala .
Is a curry based on a paste of mint, coriander, curry leaves and fresh pepper
PRAWNS …15.95 FISH …13.95 CHICKEN …12.95 LAMB …14.95 VEGETABLES …10.95
KUZAMBHU
Is a basic broth or stew derived from tamarind and lentils
FISH …13.95 CHICKEN …12.95 EGGPLANT/KARA …10.95 PULI/OKRA …10.95
PEPPER FRY
A spicy gravy base made up of fresh peppercorn, onions, ginger, garlic and curry leaves
PRAWNS … 15.95 CHICKEN … 12.95 LAMB … 14.95
BEANS PORIYA …10.95
Green beans stir fried with fresh coconut, lentil, mustard seeds and Asafetida
KAIKARI KORMA …10.95
A mild mixed vegetable curry in coconut milk
Please choose a side option of any of the following rice items to accompany your curry items
SIDES
LEMON RICE …1.75 TAMARIND RICE …1.75 STEAMED RICE …1.25
SAFFRON PILLAU …1.50 BROWN RICE …2.25
IDDIAPAM …2.50 IDLI …2.50
Cuisine from Karnataka, another large state with Bengaloru (earlier known as Bangalore) as its capital, is generally milder than other states of South India and is largely vegetarian. The coastal cuisine is based on seafood and the abundant coconut. Highly seasoned and spicy gravies called Gassi of fish and chicken are the signature dish of the area. Udipi cuisine is an integral part of Karnataka cuisine, popularized by Udipi hotels, the flagship of South Indian food, that trace their origins to the Krishna temple culture of Udipi, in the South Karnataka region
RICE ENTREES
PONGAL RICE …9.95
Basmati rice cooked with moong lentils, ginger, turmeric, seasoning and curry leaves
Served with pickles
BISI BELA BHATH …9.95
Best known in Karnataka as “hot lentil sour rice”
Is essentially rice cooked with lentils and vegetables and spiced with
Nutmeg , asafetida, curry leaves and tamarind.
Served with roasted papad.
THAYIR SADAM …6.95
Popularly known as “curd rice”.
No South Indian meal is complete with out this.
Rice with yogurt, ginger, fresh green chilies and tempered with mustard seeds and curry leaves
Served with pickles
UPPUMA …5.95
A thick dry roasted semolina porridge, mostly eaten at breakfast.
Seasoned with spices and vegetables.
Served with pickles.
ACCOMPANIMENTS/SIDES/CONDIMENTS
LEMON RICE …3.50 TAMARIND RICE …3.75
Turmeric, Curry leaves, Peanuts and Lemon Juice Tamarind juice, peanuts, coriander, coconut, red chili, curry leaves,
BROWN BASMATI RICE … 4.00 CHAWAL …2.50
Steamed Basmati Rice
IDDIAPPAMS … 2.50 (4 PCS)
South Indian fish net like Rice Pancakes
CONDIMENTS – DIPS – ACCOMPANIMENTS - SIDES
RAITA- a spiced yogurt sauce 4.00
SPICY MINT CHUTNEY … 2.00 MANGO CHUTNEY … 2.00 TAMARIND CHUTNEY …2.00
PODI WITH GHEE …2.00 SPICY TOMATO CHILLI CHUTNEY …2.00 COCONUT CHUTNEY …2.00
ROASTED PAPAD 0.95 FRIED RICE PAPADUM 1.00 FRIED MASALA PAPAD 2.50
Tamil Nadu is another major state of South India with a rich history and thriving economy. Tamil people are the custodians of the culture of the Dravidian race. Tamil Nadu is one of the major rice bowls of the country and hence it is not surprising that Rice is a staple food here. Its cuisine includes a mix of fare, the Brahmins being strict vegetarians, while the Chettiars and other communities have evolved a range of spicy non vegetarian foods as they adapted to their local situation and external influences.
NON – ALCOHOLIC BEVERAGES HOUSE WINES BY GLASS SPARKLING WINE
LASSI Charles de Fere, Brut Sparkling, France 8.95 WHITE WINES …7.95
Lassi is a popular and traditional yogurt-based drink Pinot Grigio, Australia
of the Indian subcontinent. It is made by blending Viognier, Australia
yogurt with water and Indian spices Chardonnay, California
HOUSE SPECIAL – MANGO LASSI … 4.95 Sauvignon Blanc, Australia
FRESH SEASONAL BERRY LASSI … 4.95 RED WINES …7.95
ROASTED CUMMIN AND FRESH MINT LASSI … 4.50 Pinot Noir, California
TEAS Merlot, Australia
MASALA CHAI …4.25 Shiraz, Australia
The traditional brew of black tea with freshly ground spices Malbec, Argentina …8.95
JASMINE TEA … 3.50 Cabernet, Australia
GREEN TEA … 3.50
Herbal Teas – Caffeine Free …3.50 (served with honey) BOTTLED BEERS
PEPPERMINT –Infused with fresh mint-refreshing and revitalizing DOG FISH 60 MIN, IPA …6.95
CHAMOMILE –An herbal tea favorite-relaxing and most calming KING FISCHER… 6.95
LEMON GINGER - the “cure all of all teas” TAJ MAHAL (20oz) …8.25
HEINEKEN …5.95
HOUSE SPECIAL ICED TEAS 3.75 BUCKLER ALCOHOL FREE… 5.95
Mango Iced Tea NEW CASTLE BROWN ALE … 5.95
Pomegranate Iced Tea STELLA ARTOIS … 5.95
Mint and Cucumber Ice Tea BUD – LITE …4.95
Plain Iced Tea … 2.50
Juices – Mango – Cranberry - Orange …2.50
BOTTLES WATER
STILL LARGE OR SPARKLING LARGE …6.00
STILL SMALL OR SPARKLING SMALL …3.00
COFFEE …3.00
DECAFF … 3.00
Sodas… 2.50
*BEERS ON TAP
$ 7.99 Glass (18 oz)
SAM ADAMS (SEASONAL)
MAGIC HAT #9- Pale Ale from Vermont, light citrus flavor
BLUE MOON-White Belgian Beer with orange citrus flavor
FAT TIRE-toasty – biscuit-like malt with a hoppy freshness
*Beers on tap may change from time to time.
Please check with your server
WE DO NOT SPLIT CHECKS
A MAXIMUM OF FOUR CREDIT CARDS PER TABLE
SERVICE CHARGE WILL BE ADDED ON ALL TABLES 6 AND MORE
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