Take Home Menu & Online Ordering

Across two delectable nights in March rediscover the culinary heritage of South India.
During two special Friends of Good Food Month dinners, explore dishes from the Royal Houses to the humble kitchens of Southern Indian ancestors that have been lost in time, using traditional exotic ingredients like tender jackfruit, banana blossoms and wild black rice.

Chefs Sunita and Sanjay will introduce each course with interesting anecdotes, memories and stories to celebrate this rich cultural tapestry of Southern India.

Date: 19 and 20 March 2020
Time: 6.30pm to 8.30pm
Cost: $100 per person
NO BYO

LIMITED SEATS. BOOK NOW.

Menu

WELCOME DRINK
Panir Soda
Refreshing drink of rosewater, edible camphor and sparkling water

AMUSE-BOUCHE
Baalehannina Dosa (Vegan, GF)
A traditional sweet banana pancake to work up the appetite

COURSE 1

From the erstwhile Royal house of Tanjore
Valli Kizhangu Sunti with Inji puli (Vegan, GF)
Sweet potato poppers with sweet-tangy ginger tamarind chutney

OR

Danedar Sunti (GF)
Lamb mince popper with green pepper and mango chutney

COURSE 2

Rustic recipe from Paati Veedu ‘grandmother’s home’
Muringa Ellai Adai (Vegan, GF)
‘Moringa / Drumstick’ leaves and rice and mix lentil pancakes
with white butter and palm jaggery

COURSE 3

From the kitchens of Chettinad
Palakkai Milagu Chukka Varuval (Vegan, GF)
Tender jackfruit in pepper and coconut with freshly roasted spices

OR

Kaadai Milagu (GF)
Quail in pepper and coconut with freshly roasted spices

COURSE 4

A recipe lost in time from Paati Veedu ‘grandmother’s home’
Vazhaipu Vadai (Vegan, GF)
Banana blossom and lentil fritters with trio of chutney – eggplant, ginger and coconut

SORBET
Pineapple-curry leaf sorbet (Vegan, GF)

COURSE 5

From the Kitchens of Nizam of Hyderabad
Bidari Roti aur Bhagare Baigan (Vegan)
Flaky flatbread with aubergine in tangy dry coconut, poppy and sesame curry

OR

Mulla Do Pyaza
Flaky bread topped with succulent lamb in Hyderabadi potli masala

COURSE 6

A Farmer’s Staple
Kootan Choru (Vegan, GF)
Veg curry and rice congee with spiced okra pachadi

OR

Kari Kanji Choru (GF)
Goat meat and rice congee with spiced okra pachadi

COURSE 7

From the kitchens of Chettinad
Kavuni Arisi Thengapal Payasam (Vegan, GF)
Wild black rice and coconut milk pudding

SOUND GOOD?

LIMITED SEATS. BOOK NOW.

 

Hours of Operation

Dinner

MON – SAT
5:30pm – 9:30pm

Lunch

SAT
12:00pm – 2:00pm

SUNDAY & PUBLIC HOLIDAYS
CLOSED

 

We are available for Group Bookings for Lunch with advance notice of 3 working days.

Drop Us a Line

Don’t be shy. Let us know if you have any questions!