It's a South Indian village favourite. Slow cooked goat (mutton), on the bone. Served with parotta to mop up the juices.
Always using the freshest fish from the market. Marinated in fresh ginger, garlic, turmeric & chilli. Goes perfectly with our banana leaf Sadyha.
Cooked slowly in our traditionally handcrafted brass urili, with fresh ginger, coconut & Kerala spices. It kicks a punch! Don't forget the flaky parotta!
Spiced potato, chickpeas, red onion, crunchy noodles & coriander. Piled high on papdi crackers topped with home-made Indian chutneys, yoghurt & lime. Served cold.