Cooked slowly in our traditionally handcrafted brass urili with fresh ginger, coconut, and Kerala spices, it kicks a punch! Don't forget the flaky Kerala parotta!

We only use fresh fish (never frozen), the closest we can find to what we'd eat in Kerala and selected in person at Dandenong market.

Marinated in fresh ginger, garlic, turmeric & chilli.

Goes perfectly with our banana leaf Sadya.

You can judge a good cook by how tender the mutton is! It's Head cook Max's favourite... it's going to be good!  Slow cooked goat, on the bone, served with flaky Kerala parotta.

Exploring India's biryanis is a culinary adventure!  Ours evokes strong Arabic and Mughlai influences. Part  Kochi / part Mattancherry biryani, its slow cooked  in dum style with Kerala spices, sultanas, cashews & pineapple. Be warned. It sells out quickly!

Spiced potato, chickpeas, red onion, crunchy noodles & coriander. Piled high on papdi crackers topped with home-made Indian chutneys, yoghurt & lime. Served cold.

Boom! You’re in heaven! Six crispy balls filled with potato & chickpea mash, red onion & Babaji’s chutneys, crunchy noodles & pomegranate. Served cold with ‘pani’- tangy green chilli and mint water.

Vegetable samosas loaded with chickpea daal, fresh tomato, red onion, Babaji’s chutneys, yoghurt, crunchy noodles, pomegranate & coriander.

Perfect if you can’t decide or want a little bit of everything.

A tasting plate of five of our South Indian curries, selected by our chef.

Served with rice, pickle & pappadam.

Meat, veg and vegan options.