Home

Main Menu

Kids Menu

About Us

Location

Introduction to South Indian Food

Anyone who has ever enjoyed the joys of traditional South Indian Cuisine will always long for the mouth watering iddlis, dosais, vadais, sambar and chutney to start the day off. This will certainly carry one through till lunch, when lovely white steaming hot rice and sambar, kootu, avial, rasam, curd and spicy pickle will make it hard to go back to work after the feast. Evenings would hardly be complete without onion bajjis, pakodas, murukkus and the other savouries. There will always be special days when pongal, thengai satham(coconut rice), payasam and sweets like athirasam, thayin kuzhal and thengai burfi will be sought after and devoured in large quantities. Coconut, which is used in all these dishes, chutneys and some of our curries is also an important ingredient due to the large coastal areas of Southern India.

Many of the South Indian dishes are rice-based, which is combined with lentils to make an assortment of dosas, idlis, vadas & Uttapams (all of which are described later in the menu).Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice like Idiyaapams & Aapams. For the Christians, who can be seen in large concentrations in areas like Kottayam and Pala, stew (usually made with chicken, lamb or fish) with appam, is a must for every marriage reception.

Hyderabad cuisine (a city in Andhra Pradesh) has a direct influence from the kitchens of the Nizams, who were the rulers that settled in Southern India in the early 18th century. The Hyderabadi cuisine is the amalgamation of varied cooking techniques and meats, combined with vibrant spices and ingredients.One of India's finest foods, the biryani or rice with meats and brinjal (or eggplant) or baghare baiganis are originally the gems of Hyderabadi cooking. This lightly flavored Biryani,made of mutton, chicken, egg or fish, takes pride of place.

What are curries?

Curry is an English word that most probably was derived from the South Indian word Kaikaari. Kaikaari, or its shortened version Kaari, meant vegetables cooked with spices and a dash of coconut with our chefs own personal touch from Tamil Nadu. It may have become the symbolic British word for Indian dishes that could be eaten with rice.