2 pieces.

10 pieces.

6 pieces.

15 pieces.

Cashew idly fry.

3 pieces.

2 pieces.

Eggplant.

Tindora.

4 pieces.

5 pieces.

Goat roast.

Lamb roast.

Fish fry.

Shrimp fry.

Coconut shrimp fry.

2 pieces.

2 pieces.

Paya.

Lentil Soup

Non-vegetarian.

2 pieces.

2 pieces.

2 pieces.

3 pieces.

2 pieces.

Spinach dal.

3 pieces.

2 pieces.

2 pieces.

2 pieces.

Goat.

Shrimp.

Crispy wild anchovies. Northern wild anchovies are marinated in three simple ingredients of lime, paprika and sea salt. Deep fried in canola oil for a crispy seafood experience.

Shark scramble. Fresh caught small sharks found in the subtropical waters of the Atlantic ocean are scrambled grilled with red onions, ginger, spices and fresh coconuts. Soft crumbly texture makes a wonderful starter for seafood lovers.

Vijayawada peethalu kofta. Blue king crab flakes are made into bite sized cakes along with black pepper, cumin, garlic are pan grilled for delicious golden textured relish.

Slices of lamb loin spiced and cooked on a unpolished makrana rock quarried from rajasthan in India adds its earthy aroma.

Lamb chops. Well done lamb rack marinated with wet spices, baked in a tandoor oven with Dijion mustard and served with rogan sauce, pan fried broccoli and spinach with rice and lentil kitcheree.

A mixture of green peas, green beans, spinach, and nuts are made into a patty and cooked on a gridle, a real green deal.

A simple comfort food in kerala made using of cassava root, turmeric and little garlic make this dish so exotic during monsoons or extreme winter served with a cup of mild tangy gravy.

A mix of root vegetables sweet potato, beetroots, carrots along with spices, bedugi chili paste and yoghurt makes this finger food a vegetarian delight inspired from the mangalore's street style snack food "kori kempu bezule".

Ragi ball. Grand mother recipe - a nutritious dish made of finger millet flour usually served with chicken curry.

Enriched oily fish with single bone cooked with onion and tomato sauce.

Country, amish chicken. Andhra traditional bone chicken curry.

Goat cooked in blended gongura sauce (roselle, a sour leaf of a kind of hemp plant) onions,spices and fresh herbs.

Choose any biryani and any curry from menu. Served 1/2 and 1/2 to ensure you eat traditional biryanis with our any traditional curries.

8 pieces.

Fresh squeezed.