Cheera Parippu Soup V
£4.99A combination of lentils and spinach leaves with garlic and cumin, often enriched with coconut milk.
Our Menu
From the coastal flavours of Kerala to the comforting classics enjoyed across the South — every dish prepared with respect for its origins.
Weekday Lunch Offers
Monday to Friday · Lunch time only
Executive Lunch
£7.95Chicken or lamb curry + 4 vegetable curries + rice & bread
Lunch Box
£6.25Chicken or lamb curry with 2 vegetable curries, rice & bread
Dietary Guide
- V Vegetarian
- GF Gluten free
- SF Contains shellfish
- Chef’s special
Vegan and gluten-free options are available on request. Please tell our team about any allergies before you order.
Start your meal the Kerala way
Pre-Meal Snacks & Pickles
An authentic Kerala “Chayakada” (tea shop) is a familiar sight in Kerala’s villages — a place where people discuss politics, economics, religion and everything under the sun. These shops serve traditional Kerala snacks with home-made chutneys and mango & lemon pickles.
Platter£5.49
Ethakai Varuthathu
Raw banana slices dipped in turmeric water and deep fried.
Murukku
Savoury, crunchy twists made with rice and coconut milk.
Pakkavada
A spicy snack made of rice flour, gram flour and chilli powder.
Pappadoms
Very thin and crispy, made with black gram lentils.
Soups
Chemmeen Coconut Soup SF
£5.99A rich and flavourful seafood soup made with succulent prawns, coconut milk and aromatic spices.
Non-Vegetarian Starters
Chemmeen Fry SF
£7.95“Chemmeen” (prawns) is a speciality of Kuttanad, in Kerala’s backwaters. Prawns marinated with chilli powder, ginger and garlic paste, then grilled.
Meen Porichathu
£6.50A simple meal for every Keralite who loves fish. Marinated fish cooked on the grill, served with salad and lemon wedges.
Squid Roast SF
£6.95Squid sautéed with onions, ginger, garlic, coconut strips and a blend of traditional spices like turmeric and chilli powder.
Kovalam Seafood Platter SF
£12.50The best of Kerala’s coastal flavours — prawns, fish, squid and crab cake cooked in traditional styles, served with fresh seasonal salad and mint sauce.
Chicken 65
£5.95Bite-sized chicken pieces in a spicy and tangy masala, deep fried and served with onion and lemon garnish.
Pala Kozhi Fry
£6.29Our Head Chef’s special — supreme of chicken cooked with traditional Keralan spices.
Pothu Ularthiyath
£6.79Beef cubes cooked with aromatic spices and stir fried with coconut slices, curry leaves and black pepper.
Lamb Pepper Fry
£6.49Tender pieces of lamb cooked with a blend of spices, black pepper, ginger and garlic, sautéed with mixed peppers and onions.
Lamb Chops
£6.79Lamb chops marinated in an aromatic mix of ginger, garlic, chilli, chat masala and yoghurt, then grilled and served with salad and mint sauce.
Vegetarian Starters
Vegetable Samosa V
£4.49A much-loved Indian snack — crispy, golden pastry filled with potatoes, peas and spices, served with salad and tamarind sauce.
Sambhar Vada V
£4.99Ground urad dal shaped like doughnuts and deep fried, served in a spiced lentil soup (sambar).
Spinach and Onion Vada V
£5.29Seasoned fresh spinach leaves and onions mixed with gram flour and special Keralan spices, deep fried.
Chilli Paneer V
£6.49Indian cottage cheese (paneer) cooked in a spicy, tangy sauce with bell peppers, onions and garlic.
Kathirikai Porichathu V
£4.99Aubergine slices dipped in gram flour batter and deep fried, served with salad and tamarind sauce.
Dahi Batata Poori V
£5.19Sweet and spiced mashed potatoes and chutneys stuffed in puris, topped with yoghurt and sev.
Dosa Corner
Dosa is a traditional South Indian dish made from fermented rice and urad dal batter — a thin, crispy pancake served with a variety of chutneys, sambar (lentil stew) and potato filling. Dosa is naturally gluten free.
Vembanad Masala Dosa VGF
A famous South Indian dish — dosa stuffed with cooked potatoes, onions, peas and spices.
Ghee Roast VGF
Known for its extreme crispness, golden brown colour and the rich flavour of pure butter ghee.
Kerala Brahmin Masala Dosa VGF
Different from the usual masala dosa — spicy tomato chutney thinly spread over the dosa, filled with potatoes, onions, peas and spices.
Uthappam VGF
A thick, soft South Indian pancake with the same base as dosa, cooked with your choice of topping — cheese, onion (vegan) or mixed vegetables. Served with chutney and sambar.
Main Courses · Non-Vegetarian
From the Butchers
Murgh Makhani (Butter Chicken)
A classic Indian dish of chicken tikka simmered in a creamy tomato and cashew nut gravy.
Kozhi Kurumulagu Masala
A medium spicy Kerala-style pepper chicken cooked with fresh coriander leaves in a coconut milk sauce.
Varutharacha Kozhi Curry
Roasted ground coconut chicken curry — chicken cooked with roasted ground coconut and fresh aromatic spices.
Kozhi Korma
Chicken cooked in ground cashew nuts, onions, cream and gentle spices.
Alleppey Duck Curry
A rich, medium spicy Kerala-style duck curry from the coastal region around Alappuzha, cooked with coconut milk and bold spices.
Attin Cheera Curry
Tender pieces of lamb cooked with fresh spinach leaves, spices and onions. A speciality dish from our ancestors.
Railway Lamb Curry
A medium, tangy curry created during the British era for first-class train passengers — lamb cooked with potatoes, carrots and spices.
Nasrani Beef Curry
A traditional Kerala Christian-style beef curry with the rich flavour of curry leaves and coconut strips.
Beef Roast Masala
A rich and aromatic dish of roasted beef slices in masala, served with cassava and salad.
Malabar Chicken Biriyani
A fragrant and flavourful rice dish of medium-spiced chicken and aromatic basmati rice.
Special Beef Biriyani
A rich and aromatic rice dish of spiced beef with fragrant rice — very popular in Kerala’s Malabar region.
Main Courses · Seafood
From Our Fishing Nets
Alleppey Konju Masala SF
A rich and thrilling dish from Alappuzha, “the Venice of the East” — jumbo prawns cooked in a thick coconut sauce flavoured with ginger and curry leaves.
Vembanad Fish Curry
Boneless fish steak cooked in a coconut milk-based sauce with spices.
Kudampuli Fish Curry
A traditional Kerala fish curry cooked in a spicy, tangy gravy flavoured with kudampuli (kokum).
Mix Seafood Curry SF
A rich and flavourful coastal dish of prawns, mussels, squid and fish cooked in a coconut-based sauce.
Kerala Crab Roast SF
Medium spicy and aromatic — fresh crab cooked in a rich blend of spices, ginger, garlic, tomato and curry leaves.
Meen Pollichathu
A classic Kerala speciality — fish marinated with spices and lightly fried, coated in a masala of onions, tomatoes, ginger and garlic, then wrapped in banana leaf and roasted so the spices infuse deeply. Served with spicy potatoes and salad.
Vembanad Lobster Masala SF
Fresh lobster cooked in a roast masala of onions, tomatoes, ginger, garlic, aromatic spices and curry leaves, finished with coconut milk. Served with lemon rice, sauce and potatoes.
Pachakappum Meenum
Fish cooked in a spicy, tangy gravy with traditional Kerala spices, served with a plate of cassava. A classic from Kerala’s “toddy shops” (shops selling coconut beer).
Thali
Vembanad Sadya
A Sadya is a grand feast served on special occasions such as weddings and birthdays. Vembanad presents it as a three-course meal: soup, followed by seven different curries with rice and two types of bread, finished with the traditional Kerala dessert, semiya payasam. Vegan and gluten-free versions are available on request.
V
Vembanad Veg Sadya
Soup, seven vegetarian curries, rice, two breads and semiya payasam.
NV
Vembanad Non-Veg Sadya
Soup, seven curries including meat and seafood, rice, two breads and semiya payasam.
Main Courses · Vegetarian
From Our Garden
Vembanad Mix Vegetable Curry V
Fresh vegetables cooked with onions, tomatoes, ginger, garlic and aromatic spices like turmeric, coriander and cumin, enriched with coconut milk.
Cheera Parippu Curry V
Fresh spinach and yellow moong dal cooked with garlic, tomato and curry leaves, tempered with mustard seeds.
Eggplant Puli Curry V
Aubergine cooked in a tangy tamarind gravy flavoured with roasted spices, shallots and curry leaves — the natural sweetness of tamarind creates a balanced, flavourful dish.
Kadala Curry V
Tender chickpeas cooked in a tomato masala sauce.
Mutter Paneer V
Green peas and home-made cheese (paneer) cubes cooked in a creamy tomato sauce with light spices.
Mathanga Erissery V
Pumpkin cooked in a mildly spiced coconut gravy flavoured with roasted ground coconut, cumin, garlic and green chillies — creamy and slightly sweet.
Side Dishes
Spicy Potatoes V
Potatoes stir fried with onions, ginger, garlic, curry leaves, tomatoes and spices.
Beans Thoran V
Fresh beans cooked with mustard, onion and freshly grated coconut.
Pala Egg Roast
Pala, a Kerala town known as the “Mini Vatican of India”, is famous for this festival favourite — boiled eggs cooked in roast masala, curry leaves and coconut milk.
Kakka Roast SF
A spicy combination of mussels, onions, black peppercorns and curry leaves.
Vendakka Masala V
Ladies finger (okra) stir fried with roast masala, curry leaves and coconut milk, tempered with mustard seeds.
Vembanad Special Salad V
Our chef’s special salad of ripe mango, carrot, cucumber and lettuce, dressed with yoghurt.
Rice
Plain Rice VGF
Plain white basmati rice.
Thenga Choru (Coconut) VGF
Basmati rice mixed with grated coconut and curry leaves.
Neychoru (Ghee) VGF
A simpler cousin of biriyani — rice cooked in ghee and flavoured with Kerala spices.
Naranga Choru (Lemon) VGF
Rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies.
Koonu Choru (Mushroom) VGF
Rice made with fresh button mushrooms, ginger, garlic and aromatic spices.
Garlic & Peanut Rice VGF
Basmati rice tossed with garlic, peanuts and aromatic spices.
Tayir Sadam (Curd) V
Cooled rice combined with thick yoghurt, seasoned with ginger, mustard seeds, curry leaves and a pinch of asafoetida.
Breads
Malabar Paratha (1 piece) V
Wheat flour dough layered, flattened and cooked on a griddle.
Chapathi (2 pieces) V
Flat Indian bread made from wheat flour.
Poori (2 pieces) V
Fluffy fried bread made from wheat flour.
Appam (2 pieces) V
A soft pancake made from fermented rice batter, spongy in the middle and crisp at the edges.
Desserts
Carrot Halwa V
A traditional Indian dessert of freshly grated carrots slowly cooked with full-fat milk, ghee, sugar and cardamom.
Coconut Pancake V
Pancake filled with grated coconut, cashew nuts, raisins and jaggery, served with chocolate sauce and vanilla ice cream.
Semiya Payasam V
The traditional pudding of Kerala, made from vermicelli, milk and sugar.
Unnakaya V
Ripe bananas steamed, mashed and shaped around a rich filling of sweetened grated coconut, roasted nuts, raisins and cardamom, then fried.
Gulab Jamun V
Milk dough dumplings, deep fried and soaked in a fragrant sweet syrup.
Ice Cream V
Choice of vanilla, chocolate or strawberry.
Kulfi V
Mango or pistachio — a frozen dessert known for its rich, creamy texture and intense flavour.
Allergies & Dietary Requirements
Many of our dishes contain nuts, dairy, gluten, mustard, sesame, crustaceans, fish and other allergens. Our kitchen handles all 14 major allergens, so we cannot guarantee any dish is completely allergen-free. Please speak to a member of our team before ordering. Prices include VAT. Dishes and prices may change.
Come and ExperienceSouth India Differently
Lunch, dinner, a celebration or an evening in the lounge — we look forward to welcoming you.