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Our mixed grill is a combination of kebabs, lamb tikka and chicken tikka.

Chilli Chicken is a spicy Indo-Chinese dish made with crispy fried chicken tossed in a bold, flavourful sauce of soy, garlic, and green chilies. A perfect blend of heat, crunch, and tangy— served dry

Kerala style beef kondattam is a popular dish in the Malabar region. This is a very spicy dish where boneless beef pieces are marinated with spices, fried and then sautéed in masala.

Nadan Chicken fry is a simple and delicious dish made by cooking chicken in freshly ground masala spices and fried. This chicken dish is unique for its taste. Kerala Nadan Kozhi (chicken) fry has an amazing flavour from the freshly grounded spices and from tampering with curry leaves.

Kozhikode is the first place Vascoda Gama visited in 1498 in India.Kozhikodan beef roast is a dish that encapsulates the rich culinary heritageof the Malabar region (Kozhikode).Bursting with aromatic spices andbold flavours, the dish is a testamentto the region’s gastronomic prowess.This is a dish that effortlessly blends the robust flavours of beef with amedley of aromatic spices.

“Pottitherichathu” – meaning “something that bursts”. This name refers to a Malabari-style fried chicken dish, characterized by its crispy texture and unique spice blend. Boneless chicken is cut as strips and marinated with some basic spices. The marinated chicken is then rolled into these cut sheets, till it is stuck to them in abundance, and finally deep fried.

Inspired by the traditional Inji Puli dish from Kerala’s Onam Sadhya, this recipe is a delightful fusion that combines the smoky flavour of Western BBQ beef with a unique desi twist.

Dragon chicken is a popular IndoChinese dish that combines elements of Chinese and Indian cuisines. It is a spicy and flavourful chicken dish known for its vibrant red colour and fiery taste

Kerala style beef Kondattam is a popular dish in the Malabar region. This is a very spicy dish where boneless beef pieces are marinated with spices, fried and then sautéed in masala.

Mangala choru is a Kerala style rice meal, where Rice is served in the earthen pot along with lots of side dishes, curry, pickles, chutneys and always with either Fish or Meat.

Kuttichara kalyana choru is a Kerala style rice meal, where Rice is served in the earthen pot along with lots of side dishes, curry, pickles, chutneys and always with either Fish or Meat.

Beef Varattiyathu, also known as Beef Ularthiyathu or Beef Fry, is a popular dish from Kerala, India. It’s made by slow-roasting or pressure-cooking beef in a flavourful blend of spices, herbs, and coconut. It’s considered a staple food in South Indian cuisine, especially among Malayalees.

Venad Paal Konju is a quick and easy prawn dish cooked in thick coconut milk. This dish is prepared with turmeric powder, pepper, chili flakes, salt, shallots, ginger, garlic, green chilies, and curry leaves. The prawns are marinated and then cooked in coconut milk. Meaning of Venad is, Venad was a medieval kingdom located in the Kerala region of India.

Koonthal Biryani, also known as Squid Biryani, is a flavourful South Asian rice dish featuring marinated squid, fragrant spices, and rice. The squid is typically marinated in a blend of spices, and then cooked with rice, often incorporating coconut milk for extra flavours.

Ambur biryani is a delightful one-pot meal with succulent pieces of meat cooked to perfection along with the aromatic jeera samba rice, mint leaves, coriander leaves and whole spices.The flavour and taste of meat is more dominant in Ambur biryani than the other ones due to the fewer spices used.

Chatty Biryani is a traditional method of cooking and serving biryani in a claypot (chatty). This method enhances the natural flavours and aromas of the spices, meat used in it (Chicken / Beef). The slow cooking process in a claypot results in a more flavourful and aromatic dish.

Kallummakkaya Biryani, also known as “Kannur Special Kallummakkaya Biryani,” is a unique and flavour some dish originating from the coastal city of Kannur in the southern Indian state of Kerala. The recipe involves marinating and frying the mussels and layered in between rice and cooked on slow fire as Dum.

A simple style Kerala biryani made with king fish and spice in fused rice in layers.

Chemmeen Biryani, also known as prawn or shrimp biryani, is a flavourful rice dish. It’s prepared by Dum cooking aromatic rice with prawns, herbs, and spices. A popular delicacy of Kerala, India.

Kerala Dum Parotta is a dish originating from Kerala, involving parotta (a layered flatbread) combined with various meat gravies,and cooked using a ‘Dum’ processed in a clay pot to infuse flavours.

Auduthoma rice is a preparation made with lamb shank and rice combined with chef special marination.

“Aadu Thoma” is a character in the Malayalam film “Spadikam”, which is one of the best movies of Malayalam movie history. Aaduthoma chips means it’s spicy and crispy and it’s a stomach settler.

Chicken Tikka Madras is a popular curry dish that combines the flavors of a traditional Madras curry with the tender, marinated chicken of Tikka.

Rogan josh is a popular Indian curry, particularly from the Kashmir region, known for its rich, red, and flavorful sauce, typically made with lamb or mutton. The name “rogan josh” translates to “oil or red” (rogan) and “passion or hot” (josh), reflecting the dish’s characteristic oil-based, fiery sauce

This dish is all about the vessel it’s cooked and served in. The word balti is found in Urdu, Hindi and Bengali, and means bucket, although it is more of a thin steel or iron wok. Meat and vegetables are cooked up quickly over a high heat, much like a stir-fry.

Chicken tikka masala is a dish consisting of roasted marinated chicken pieces in a spiced sauce. The sauce is usually creamy and orange-coloured.

Palak Gosht (lamb) / chicken is a popular curry originating from Pakistan, particularly in the Punjab region. It’s characterized by tender meat simmered in a spinach and tomato-based gravy, seasoned with various whole and powdered spices.

Bhuna Gosht is a North Indian and Pakistani braised meat dish. It is typically made with goat, mutton, or lamb, along with browned onions, fragrant spices, and yogurt.

Handi Gosht (lamb) / chicken Laziz is a lamb / chicken curry dish, originating in Punjab and now popular in Pakistan. It features lamb / chicken cooked with mild masalas, yogurt, and cream.

North Indian food called Murgh makhani, or butter chicken, consists of grilled chicken in a rich sauce made with tomatoes. To accommodate personal tastes, the amount of spice may be changed.