Minced chicken breast mixed with south indian spices & herbs then shaped into a small doughnut and deep fried.
Lentil cooked with tomatoes, onions and mild spices then tempered with mustard seeds, curry leaves, coriander leaves, garlic cloves and dry red chilly.
Lamb marinated and prepared with 21 different spices from Nilgiri hills to give you the finest taste. Well-seasoned lamb means it absorbs all the spices and release the aroma and taste when it’s slowly cooked.
Speciality of Goa, sea bass prepared in coconut milk, tamarind juice, tomato, ginger, garlic, chilli and curry leaves.
Starter version of our steam cooked puffy rice cake consisting of 2 plain idlis.
