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CHEESE DOSA
A modern, gooey fusion street-food favorite featuring a classic crispy fermented rice-and-lentilcrepe that is lined with a generous layer of melted, stringy grated cheese (typically mildcheddar, mozzarella, or processed Amul cheese) and cooked with a touch of butter or oil.£6.99Buy 1, get 1 freeCHEESE MASALA DOSA
An indulgent, comforting upgrade that bridges traditional and modern flavors, consisting of acrispy fermented rice-and-lentil crepe loaded with a savory spiced potato-and-onion fillingand a heavy handful of grated cheese that melts directly into the warm potatoes.£7.45Buy 1, get 1 freeCHILLI IDLI
vibrant, spicy Indo-Chinese fusion appetizer where leftover or firm steamed idlis are cut intobite-sized cubes, lightly fried for a skin-crisp texture, and wok-tossed over high heat with dicedbell peppers, onions, green chilies, garlic, soy sauce, and chili sauce.£6.25Buy 1, get 1 freeFRIED IDLIS with HOT & SWEET SAUCE
£5.99Buy 1, get 1 freeGHEE MASALA DOSA
A richer, incredibly aromatic upgrade to the standard staple, featuring a crispy fermented rice-and-lentil crepe that is heavily basted with pure ghee (clarified butter) and stuffed with thetraditional spiced potato, onion, and turmeric filling.£7.25Buy 1, get 1 freeGHEE PODI DOSA
The ultimate comfort version of the spiced crepe, combining the standard fermented rice-and-lentil batter with a heavy, fragrant coating of coarse idli podi spice powder (roasted lentils,sesame seeds, red chilies, and hing) that is drenched and pasted onto the surface using agenerous amount of warm, melted ghee.£6.49Buy 1, get 1 freeIDLI (3 PCS)
The classic, unadorned South Indian steamed cake featuring a remarkably soft, light, and pillowytexture with a mild, subtly tangy flavor profile, made purely from a fermented rice-and-urad dalbatter and served hot.£5.75Buy 1, get 1 freeIDLI UPMA
A clever, comforting breakfast crumble made by breaking down firm, steamed idlis into a coarsescramble, which is then stir-fried in a traditional South Indian tempering of oil, mustard seeds,urad dal, chana dal, green chilies, curry leaves, and turmeric, often finished with a crunch ofchopped onions or a dust of podi.£5.99Buy 1, get 1 freeMASALA DOSA
Arguably the most popular variant, this consists of a classic crispy, fermented rice-and-lentilcrepe wrapped around a comforting, spiced potato stuffing (aloo masala) made from boiledpotatoes, onions, mustard seeds, turmeric powder, green chilies, ginger, and curry leaves.£6.99Buy 1, get 1 freeMINI PODI IDLI
A highly snackable, flavor-packed dish consisting of a batch of button-sized miniature steamedidlis tossed vigorously in a hot pan with a generous amount of melted ghee or sesame oil and aheavy coating of coarse, smoky idli podi gunpowder spice (roasted lentils, red chilies, andsesame seeds).£5.99Buy 1, get 1 freeMINI SAMBAR IDLI
A bite-sized, incredibly popular variant of the classic soak, featuring a bowl filled with a dozen ormore button-sized miniature steamed idlis completely drowned in a rich, piping hot sambarstew (toor dal, tamarind, and spices), typically garnished with a splash of pure ghee and finelychopped coriander leaves.£5.99Buy 1, get 1 freeMYSORE MASALA DOSA
A vibrant, fiery variation originating from the city of Mysore, this features a classic fermentedrice-and-lentil crepe coated internally with a sharp, spicy red chutney made from roastedchana dal, dried red chilies, garlic, onions, and tamarind, all wrapped around a savory spicedpotato filling.£7.25Buy 1, get 1 freeONION DOSA
A savory, texturally dynamic twist on the classic crepe, where the traditional fermented rice-and-lentil batter is embedded with a crunchy, flavorful mixture of finely chopped onions, greenchilies, and fresh coriander.£6.25Buy 1, get 1 freePANEER DOSA
A protein-packed fusion variant featuring a traditional fermented rice-and-lentil crepe stuffedwith a fresh, savory mixture of grated or crumbled paneer (Indian cottage cheese), choppedonions, green chilies, fresh coriander, turmeric, and garam masala.£8.25Buy 1, get 1 freePANEER KARA DOSA
A bold, fiery version of the cheese crepe where a crispy fermented rice-and-lentil dosa issmeared with a sharp, spicy kara paste made from blended red chilies, garlic, and onions, thenpacked with a flavorful filling of spiced crumbled paneer.£8.99Buy 1, get 1 freePLAIN DOSA
A classic, minimalist South Indian crepe that is crispy on the outside, slightly soft on the inside,and features a pleasantly tangy flavor derived entirely from its fermented rice and urad dalbatter, lightly cooked with oil or ghee.£5.99Buy 1, get 1 freePODI DOSA
A highly flavorful, textured crepe where the standard fermented rice-and-lentil batter isgenerously dusted during cooking with idli podi—a coarse, dry "gunpowder" spice blend ofroasted urad dal, chana dal, sesame seeds, dried red chilies, and asafoetida (hing)—infusedinto the skin of the dosa with sesame oil or ghee.£6.25Buy 1, get 1 freePODI IDLI (2 PCS)
A highly aromatic, slightly spicy, and texture-rich dish where standard soft steamed rice-and-lentil idlis are cut into pieces or kept whole, then generously tossed and coated in a mix of warmghee or sesame oil and idli podi—a dry, coarse spice powder blend of roasted urad dal, chanadal, sesame seeds, dried red chilies, and asafoetida (hing).£5.99Buy 1, get 1 freePODI MASALA DOSA
A robust, flavor-packed hybrid variant that features a fermented rice-and-lentil crepe seasonedinternally with a dry dusting of idli podi gunpowder spice (roasted lentils, chili, and sesameseeds) and stuffed with a hearty filling of spiced turmeric potatoes and onions.£6.25Buy 1, get 1 freeRASAM IDLI
A fiery, tangier, and lighter alternative to the sambar preparation, where soft steamed rice-and-lentil idlis are entirely drowned in a bowl of piping hot rasam—a thin, intensely aromatic, andpeppery South Indian soup brewed from a base of tamarind juice, tomatoes, black pepper,cumin seeds, garlic, and mustard seeds.£5.99Buy 1, get 1 freeRAVA MASALA DOSA
The extra-crunchy, lacy alternative to the classic dish, pairing a shattered-crisp crepe made fromunfermented semolina, rice flour, and maida batter with a rich, comforting center or side oftraditional spiced turmeric potato-and-onion masala.£8.49Buy 1, get 1 freeRAVA ONION DOSA
A texturally complex variant where the light, lacy crunch of the unfermented semolina, rice flour,and maida batter is combined with a sweet, aromatic layer of finely chopped onions and freshcoriander scattered directly into the net-like crepe.£7.99Buy 1, get 1 freeRAVA ONION MASALA DOSA
The ultimate texturally rich variant in the rava section, combining the lacy, crispy web of anunfermented semolina, rice flour, and maida crepe with the sharp sweetness of embeddedchopped onions and a hearty core of savory, spiced potato filling.£8.99Buy 1, get 1 freeRAVA PLAIN DOSA
An ultra-crisp, lacy crepe with a signature web-like texture and a distinct wheaty crunch, madefrom a quick, unfermented batter of semolina, rice flour, and maida seasoned with cuminseeds, whole black pepper, ginger, green chilies, and curry leaves, fried on a hot tawa with oilor ghee.£7.49Buy 1, get 1 freeSAMBAR IDLI (2 PCS)
A classic comfort dish where two large, fluffy steamed rice-and-lentil idlis are completelysubmerged in a deep bowl of hot, aromatic sambar—a traditional lentil-and-vegetable stewslow-cooked with pigeon peas (toor dal), tamarind, mixed vegetables, and a robust blend oftoasted South Indian spices, allowing the idlis to absorb the savory broth like a sponge.£5.99Buy 1, get 1 free
DOSA VARIETIES
PLAIN DOSA
A classic, minimalist South Indian crepe that is crispy on the outside, slightly soft on the inside,and features a pleasantly tangy flavor derived entirely from its fermented rice and urad dalbatter, lightly cooked with oil or ghee.£5.99Buy 1, get 1 freeONION DOSA
A savory, texturally dynamic twist on the classic crepe, where the traditional fermented rice-and-lentil batter is embedded with a crunchy, flavorful mixture of finely chopped onions, greenchilies, and fresh coriander.£6.25Buy 1, get 1 freeMASALA DOSA
Arguably the most popular variant, this consists of a classic crispy, fermented rice-and-lentilcrepe wrapped around a comforting, spiced potato stuffing (aloo masala) made from boiledpotatoes, onions, mustard seeds, turmeric powder, green chilies, ginger, and curry leaves.£6.99Buy 1, get 1 freeGHEE MASALA DOSA
A richer, incredibly aromatic upgrade to the standard staple, featuring a crispy fermented rice-and-lentil crepe that is heavily basted with pure ghee (clarified butter) and stuffed with thetraditional spiced potato, onion, and turmeric filling.£7.25Buy 1, get 1 freeMYSORE MASALA DOSA
A vibrant, fiery variation originating from the city of Mysore, this features a classic fermentedrice-and-lentil crepe coated internally with a sharp, spicy red chutney made from roastedchana dal, dried red chilies, garlic, onions, and tamarind, all wrapped around a savory spicedpotato filling.£7.25Buy 1, get 1 freePODI DOSA
A highly flavorful, textured crepe where the standard fermented rice-and-lentil batter isgenerously dusted during cooking with idli podi—a coarse, dry "gunpowder" spice blend ofroasted urad dal, chana dal, sesame seeds, dried red chilies, and asafoetida (hing)—infusedinto the skin of the dosa with sesame oil or ghee.£6.25Buy 1, get 1 freeGHEE PODI DOSA
The ultimate comfort version of the spiced crepe, combining the standard fermented rice-and-lentil batter with a heavy, fragrant coating of coarse idli podi spice powder (roasted lentils,sesame seeds, red chilies, and hing) that is drenched and pasted onto the surface using agenerous amount of warm, melted ghee.£6.49Buy 1, get 1 freePODI MASALA DOSA
A robust, flavor-packed hybrid variant that features a fermented rice-and-lentil crepe seasonedinternally with a dry dusting of idli podi gunpowder spice (roasted lentils, chili, and sesameseeds) and stuffed with a hearty filling of spiced turmeric potatoes and onions.£6.25Buy 1, get 1 freeCHEESE DOSA
A modern, gooey fusion street-food favorite featuring a classic crispy fermented rice-and-lentilcrepe that is lined with a generous layer of melted, stringy grated cheese (typically mildcheddar, mozzarella, or processed Amul cheese) and cooked with a touch of butter or oil.£6.99Buy 1, get 1 freeCHEESE MASALA DOSA
An indulgent, comforting upgrade that bridges traditional and modern flavors, consisting of acrispy fermented rice-and-lentil crepe loaded with a savory spiced potato-and-onion fillingand a heavy handful of grated cheese that melts directly into the warm potatoes.£7.45Buy 1, get 1 freePANEER DOSA
A protein-packed fusion variant featuring a traditional fermented rice-and-lentil crepe stuffedwith a fresh, savory mixture of grated or crumbled paneer (Indian cottage cheese), choppedonions, green chilies, fresh coriander, turmeric, and garam masala.£8.25Buy 1, get 1 freePANEER KARA DOSA
A bold, fiery version of the cheese crepe where a crispy fermented rice-and-lentil dosa issmeared with a sharp, spicy kara paste made from blended red chilies, garlic, and onions, thenpacked with a flavorful filling of spiced crumbled paneer.£8.99Buy 1, get 1 freeRAVA PLAIN DOSA
An ultra-crisp, lacy crepe with a signature web-like texture and a distinct wheaty crunch, madefrom a quick, unfermented batter of semolina, rice flour, and maida seasoned with cuminseeds, whole black pepper, ginger, green chilies, and curry leaves, fried on a hot tawa with oilor ghee.£7.49Buy 1, get 1 freeRAVA ONION DOSA
A texturally complex variant where the light, lacy crunch of the unfermented semolina, rice flour,and maida batter is combined with a sweet, aromatic layer of finely chopped onions and freshcoriander scattered directly into the net-like crepe.£7.99Buy 1, get 1 freeRAVA MASALA DOSA
The extra-crunchy, lacy alternative to the classic dish, pairing a shattered-crisp crepe made fromunfermented semolina, rice flour, and maida batter with a rich, comforting center or side oftraditional spiced turmeric potato-and-onion masala.£8.49Buy 1, get 1 freeRAVA ONION MASALA DOSA
The ultimate texturally rich variant in the rava section, combining the lacy, crispy web of anunfermented semolina, rice flour, and maida crepe with the sharp sweetness of embeddedchopped onions and a hearty core of savory, spiced potato filling.£8.99Buy 1, get 1 free
UTTAPPAM
PLAIN UTTAPPAM
A thick, fluffy, and comforting South Indian savory pancake that features a soft, spongy textureand a pleasantly tangy fermented flavor, made entirely from fermented rice-and-urad dal battercooked simply on a griddle with a drizzle of oil or ghee.£5.25ONION UTTAPPAM
One of the most popular variations, this is a thick, soft fermented rice-and-lentil pancake thatis heavily topped with finely chopped raw onions, green chilies, and sometimes freshcoriander, which caramelize and sweeten slightly as the pancake is flipped face-down on thegriddle.£5.99ONION & TOMATO UTTAPPAM
A colorful and tangy variant where the thick, spongy fermented rice-and-lentil batter is loadedwith a juicy combination of finely chopped onions and ripe tomatoes, offering a perfect balanceof savory sweetness and bright acidity embedded directly into the pancake.£6.25MIXED VEG UTTAPPAM
A wholesome, colorful, and texture-rich option featuring a thick, fluffy fermented rice-and-lentilpancake packed with a vibrant medley of finely diced vegetables, typically including onions,tomatoes, carrots, capsicum (bell peppers), green chilies, and fresh coriander.£6.75PODI ONION UTTAPPAM
A bold, deeply savory flavor explosion that combines a thick, soft fermented rice-and-lentilpancake topped with crunchy chopped onions and a generous, heavy dusting of idli podi—acoarse, dry "gunpowder" spice blend of roasted urad dal, chana dal, sesame seeds, dried redchilies, and asafoetida (hing)—which roasts into a fragrant crust when flipped.£6.99
VADA VARIETIES
MEDU VADA (2 PCS)
The classic, iconic South Indian savory doughnut that is intensely crispy on the outside andincredibly soft, airy, and spongy on the inside, made from a finely ground urad dal (black gram)batter seasoned with black peppercorns, cumin seeds, ginger, curry leaves, and greenchilies, then deep-fried until golden brown.£4.25SAMBAR VADA (2 PCS)
A comforting, melt-in-your-mouth dish where two classic crisp urad dal medu vadas arecompletely submerged and soaked in a hot, tangy, and flavorful sambar—a traditional lentil-and-vegetable stew brewed with pigeon peas (toor dal), tamarind, drumsticks, carrots, onions, anda robust blend of roasted South Indian spices.£4.99RASAM VADA (2 PCS)
A fiery, tangier alternative to the sambar soak, featuring two fluffy urad dal medu vadascompletely drenched in a bowl of piping hot rasam—a thin, spiced, and deeply aromatic SouthIndian soup made from a base of tamarind juice, tomatoes, black pepper, cumin seeds, garlic,and mustard seeds.£4.75CURD VADA (2 PCS)
A refreshing, cooling, and savory-sweet delicacy (also known as Thayir Vadai) where fried uraddal medu vadas are first soaked in water to soften, then completely smothered in a chilled,smooth yogurt (curd) sauce seasoned with salt, sugar, and a tempering of mustard seeds,curry leaves, and asafoetida, often garnished with grated carrots, coriander, or crunchyboondi.£4.75MASALA VADA (2 PCS)
A intensely crunchy, rustic, and coarse street-food style fritter (often called Paruppu Vada) madefrom a completely different, un-aerated batter of coarsely ground soaked chana dal (splitchickpeas) mixed with lots of finely chopped onions, green chilies, fresh ginger, curry leaves,coriander, and fennel seeds, deep-fried into flat patties rather than doughnuts.£4.25
CHINESE
HAKKA NOODLES
A classic, universally loved street-food staple featuring long, stir-fried wheat noodles tossed overa high flame in a wok with shredded cabbage, carrots, bell peppers, onions, and springonions, seasoned delicately with dark soy sauce, white vinegar, white pepper, and garlic oil.£6.99SCHEZWAN HAKKA
A fiery, flavor-packed upgrade to the standard stir-fried noodle dish, featuring the same base ofwheat noodles and crisp shredded vegetables (cabbage, carrots, and peppers) but heavilycoated in a vibrant, pungent Schezwan sauce made from dry red chilies, garlic, ginger, soysauce, and Sichuan peppercorns for a spicy, numbing kick.£6.99SCHEZWAN FRIED RICE
A smoky, robustly seasoned rice dish where fluffy, cooled long-grain basmati or jasmine rice iswok-tossed over high heat with finely diced mixed vegetables (carrots, beans, cabbage, andspring onions), bound together by a generous amount of spicy, aromatic Schezwan chili-garlicsauce and dark soy sauce.£6.99SCHEZWAN CHILLY PANEER
A legendary Indo-Chinese fusion appetizer featuring a sweet, spicy, and tangy profile, consistingof cubes of Indian cottage cheese (paneer) that are coated in a light cornflour batter andflash-fried until crisp, then tossed in a glossy, fiery wok sauce made from Schezwan paste, soy sauce , green chilli, vinegar, garlic, chunks of diced onions, and green bell peppers.£6.99GOBI MANCHURIAN (DRY)
£6.99GOBI MANCHURIAN (GRAVY)
£6.99
INDIAN CURRIES
PANEER TIKKA
A classic, dry-to-semi-gravy dish featuring a smoky flavor profile, consisting of cubes of Indiancottage cheese (paneer), bell peppers, and onions that are marinated in a thick mixture ofhung curd (yogurt), mustard oil, Kashmiri red chili powder, ginger-garlic paste, and chaatmasala, then traditionally skewed and charred before being tossed in a light, spicy sauce.£6.99PALAK PANEER
A vibrant green, comforting, and mildly spiced curry consisting of fresh cubes of un-fried paneersimmered in a smooth, silky puree of blanched spinach (palak) that has been slow-cooked withonions, tomatoes, green chilies, garlic, ginger, and a touch of fresh cream to balance theearthy greens.£6.99PANEER MAKANWALA
An incredibly rich, mild, and velvety tomato-based dish (often called Paneer Makhani or ButterPaneer), featuring soft cubes of paneer bathed in a glossy, sweet-and-savory gravy made frompureed tomatoes, cashew paste, a generous amount of butter, fresh cream, and aromaticspices, finished with a sprinkle of crushed kasuri methi (dried fenugreek leaves).£6.99KADAI PANEER
A bold, robust, and slightly spicy semi-dry curry, where chunks of paneer, diced onions, andgreen bell peppers are stir-fried over high heat in a thick, textured gravy of tomatoes andonions heavily seasoned with freshly pounded kadai masala—a rustic spice blend of wholecoriander seeds and dried red chilies.£6.99METHI MALAI MATTAR
A smooth, aromatic, and rich Mughlai-style white-to-light-green curry that balances bitter andsweet notes, made with a decadent cream-and-cashew gravy base that incorporates sweetgreen peas (mattar) and fragrant, slightly bitter fresh fenugreek leaves (methi), mellowed outwith fresh cream (malai) and mild spices.£6.99CHAPPATI
A daily staple, unleavened Indian flatbread that is thin, soft, and wholesome, made from a simpledough of whole wheat flour (atta), water, and a pinch of salt, rolled out thin and cooked dry ona hot tawa (griddle) until it puffs up.£0.99LACHA PARATHAS
A multi-layered, flaky, and crispy layered flatbread that offers a wonderful texture for scoopingup heavy curries, made from a dough of whole wheat or all-purpose flour, water, and salt,which is repeatedly folded, pleated, brushed with ghee or oil, rolled into a spiral, and cooked on a griddle until the golden layers separate.£1.99
IDLY VARIETIES
IDLI (3 PCS)
The classic, unadorned South Indian steamed cake featuring a remarkably soft, light, and pillowytexture with a mild, subtly tangy flavor profile, made purely from a fermented rice-and-urad dalbatter and served hot.£5.75Buy 1, get 1 freePODI IDLI (2 PCS)
A highly aromatic, slightly spicy, and texture-rich dish where standard soft steamed rice-and-lentil idlis are cut into pieces or kept whole, then generously tossed and coated in a mix of warmghee or sesame oil and idli podi—a dry, coarse spice powder blend of roasted urad dal, chanadal, sesame seeds, dried red chilies, and asafoetida (hing).£5.99Buy 1, get 1 freeSAMBAR IDLI (2 PCS)
A classic comfort dish where two large, fluffy steamed rice-and-lentil idlis are completelysubmerged in a deep bowl of hot, aromatic sambar—a traditional lentil-and-vegetable stewslow-cooked with pigeon peas (toor dal), tamarind, mixed vegetables, and a robust blend oftoasted South Indian spices, allowing the idlis to absorb the savory broth like a sponge.£5.99Buy 1, get 1 freeMINI SAMBAR IDLI
A bite-sized, incredibly popular variant of the classic soak, featuring a bowl filled with a dozen ormore button-sized miniature steamed idlis completely drowned in a rich, piping hot sambarstew (toor dal, tamarind, and spices), typically garnished with a splash of pure ghee and finelychopped coriander leaves.£5.99Buy 1, get 1 freeMINI PODI IDLI
A highly snackable, flavor-packed dish consisting of a batch of button-sized miniature steamedidlis tossed vigorously in a hot pan with a generous amount of melted ghee or sesame oil and aheavy coating of coarse, smoky idli podi gunpowder spice (roasted lentils, red chilies, andsesame seeds).£5.99Buy 1, get 1 freeRASAM IDLI
A fiery, tangier, and lighter alternative to the sambar preparation, where soft steamed rice-and-lentil idlis are entirely drowned in a bowl of piping hot rasam—a thin, intensely aromatic, andpeppery South Indian soup brewed from a base of tamarind juice, tomatoes, black pepper,cumin seeds, garlic, and mustard seeds.£5.99Buy 1, get 1 freeCHILLI IDLI
vibrant, spicy Indo-Chinese fusion appetizer where leftover or firm steamed idlis are cut intobite-sized cubes, lightly fried for a skin-crisp texture, and wok-tossed over high heat with dicedbell peppers, onions, green chilies, garlic, soy sauce, and chili sauce.£6.25Buy 1, get 1 freeIDLI UPMA
A clever, comforting breakfast crumble made by breaking down firm, steamed idlis into a coarsescramble, which is then stir-fried in a traditional South Indian tempering of oil, mustard seeds,urad dal, chana dal, green chilies, curry leaves, and turmeric, often finished with a crunch ofchopped onions or a dust of podi.£5.99Buy 1, get 1 freeFRIED IDLIS with HOT & SWEET SAUCE
£5.99Buy 1, get 1 free
SOUTH INDIAN THALI & COMBO
VEG THALI
A wholesome, multi-item traditional platter that offers a complete balanced meal, featuring agenerous central serving of steamed rice or flatbreads surrounded by small bowls (katoris)containing an assortment of daily preparations including sambar (lentil-vegetable stew), rasam(tangy pepper soup), various dry vegetable stir-fries (poriyals), a rich lentil-based kootu,creamy curd (yogurt), a crunchy papadum, and a sweet dessert payasam.£8.99IDLY + VADAI
The quintessential, gold-standard South Indian breakfast duo that perfectly balances textures,combining two pillow-soft, steamed cakes made from fermented rice and black gram (urad dal)batter alongside one doughnut-shaped fried fritter crafted from an aerated paste of seasonedurad dal, peppercorns, and curry leaves, served together with sambar and freshly groundchutneys.£4.99PONGAL + VADAI
A comforting, deeply satisfying breakfast pair offering a beautiful contrast of creamy andcrunchy textures, consisting of a rich, savory porridge made from mushy rice and split yellowmoong dal slow-cooked with ghee, cumin seeds, black peppercorns, ginger, curry leaves,and cashews, served alongside a crisp, golden, deep-fried urad dal medu vada.£4.99
SNACKS
MIX BHAJI (6 PCS)
An assortment platter of traditional Indian fritters, featuring an array of vegetables—such assliced potatoes, onions, spinach leaves, or aubergine—coated in a spiced, savory gram flour(besan) batter and deep-fried to offer a variety of flavors and textures.£5.25CUT BHAJI
A texture-focused twist on the chili fritter, where whole mirchi bhajis (gram flour-battered friedgreen chilies) are sliced into bite-sized segments after their first fry, exposing the warm chiliinside, and then deep-fried a second time to create extra crispy edges.£3.25MIRCHI BHAJI (2 PCS)
A popular, tongue-tingling fritter featuring large, mild green chili peppers that are slit down themiddle (sometimes stuffed with a tangy spice paste), dipped whole into a thick, smooth,seasoned batter of gram flour (besan), turmeric, and a pinch of baking soda, and deep-frieduntil puffy and golden£2.99SAMOSA (3 PCS)
A classic, crispy triangular pastry snack featuring a thin, flaky crust made from a dough of all-purpose flour (maida), carom seeds (ajwain), and ghee, stuffed with a savory, lightly spicedfilling of mashed potatoes and green peas, deep-fried until golden brown.£2.99PUNJABI SAMOSA (2 PCS)
A larger, more robustly spiced version of the traditional pastry, known for its thicker, sturdiercrust made from all-purpose flour and ajwain, packed with a hearty, rustic filling of chunkypotatoes, green peas, coriander seeds, fennel seeds, garam masala, and amchur (dry mangopowder) for a punchy flavor.£2.99SPRING ROLLS (2 PCS)
A popular Indo-Chinese fusion snack consisting of an ultra-thin, shatteringly crisp wrapper madefrom wheat or rice flour dough, tightly rolled around a seasoned filling of stir-fried shreddedcabbage, carrots, bell peppers, and spring onions flavored with a touch of soy sauce andwhite pepper.£1.99MASALA MAGGIE
The ultimate Indian comfort snack made from packaged instant wheat noodles that are cookedin a spiced broth with an extra kick, utilizing the provided Maggie tastemaker spice packetalongside a fresh sauté of onions, tomatoes, green chilies, green peas, and extra garammasala.£3.99FRIES
A universally loved, straightforward side dish featuring long, uniform batons cut from wholepotatoes that are deep-fried until they develop a crisp exterior and a fluffy center, finished witha simple dust of salt.£2.99MASALA FRIES
An updated, street-food style version of the classic potato side, consisting of crispy deep-friedpotato batons tossed while hot in a bold, fiery seasoning blend of chaat masala, red chilipowder, turmeric, and amchur, giving them a tangy and spicy kick.£3.25MOGO CHIPS
A uniquely textured, highly popular East African-Indian fusion snack featuring thick batons ofcassava root (mogo) that are boiled until tender and then deep-fried, resulting in a chip that isincredibly crunchy on the outside and dense, starchy, and soft on the inside, finished with asprinkle of salt.£3.99CHILLI MOGO CHIPS
An Indo-Chinese fusion upgrade where the thick, crispy deep-fried cassava (mogo) chips aretossed in a wok over high heat with a sticky, savory glaze made from garlic, ginger, greenchilies, soy sauce, chili paste, and chunks of spring onions and bell peppers.£4.99PAPAD
A very thin, wafer-like crunchy disc made from a dried dough of ground black gram flour (uraddal), rice flour, and black pepper, which is either roasted over an open flame or deep-fried in oiluntil it blisters into a light, shattered-crisp texture.£0.99MASALA PAPAD
A fresh, vibrant appetizer where a large, crispy fried or roasted urad dal papad disc is used as abase and heavily topped with a colorful salad of finely chopped raw onions, ripe tomatoes,fresh coriander, green chilies, and a squeeze of lemon juice, all dusted with a layer of chaatmasala.£1.99ONION PAKODA
A rustic, intensely crunchy street snack made from thin slivers of red onions that are dredged ina light, un-aerated batter of gram flour (besan), rice flour (for extra crunch), carom seeds,green chilies, and curry leaves, then deep-fried in tangled clusters.£4.99BUN BUTTER JAM
A simple, nostalgic tea-shop classic consisting of a soft, slightly sweet yeasted bread bun sliceddown the middle, slathered generously on one side with salted butter and on the other with asweet layer of mixed fruit jam.£1.99MASALA PURI
A beloved South Indian street food chaat featuring a base of crushed, crispy puris (hollow friedflour shells) that are completely drenched in a warm, spicy, and deeply aromatic gravy madefrom mashed green peas, tomatoes, onions, and garam masala, topped with raw onions,coriander, and fine sev (crunchy chickpea flour noodles).£4.25MASALA SUNDAL
A nutritious, beach-side style salad snack made from soaked and boiled whole white or brownchickpeas (kala chana), lightly sautéed in an aromatic tempering of mustard seeds, urad dal,dried red chilies, curry leaves, and asafoetida, finished with a generous toss of freshly grated coconut and raw mango.£4.99
RICE SPECIALITIES
SAMBAR RICE
A deeply comforting, one-pot staple dish (often called Sambar Sadam) where soft, mushy riceand split pigeon peas (toor dal) are slow-cooked together directly with a tangy tamarind pasteand mixed vegetables like drumsticks, carrots, and shallots, heavily seasoned with a roastedsambar spice blend and finished with a spoonful of ghee.£4.99TOMATO RICE
A tangy, savory, and lightly spiced rice favorite, consisting of cooked rice tossed with a thick,robustly sautéed paste made from ripe tomatoes, onions, ginger, garlic, and green chilies,seasoned with turmeric, red chili powder, and garam masala, and garnished with freshcoriander leaves.£4.99LEMON RICE
A bright, refreshing, and visibly vibrant yellow dish where cooled rice is folded into a classictempering of mustard seeds, urad dal, chana dal, dried red chilies, turmeric, and crunchyroasted peanuts, all thoroughly infused with a generous squeeze of fresh, tangy lemon juice.£4.99TAMARIND RICE
A legendary, deeply tangy, and complex South Indian classic (traditionally known as Puliyogare orPuli Sadam) featuring cooked rice mixed with a dark, intense, and shelf-stable reduction pastemade from concentrated tamarind juice, jaggery (unrefined sugar), and oil, packed with abitter-sweet roasted spice powder of fenugreek seeds, coriander seeds, sesame seeds, anddried red chilies.£4.99COCONUT RICE
A mild, fragrant, and subtly sweet dish where fluffy cooked rice is gently tossed with a generousamount of freshly grated raw coconut that has been lightly toasted in a mild tempering ofcoconut oil, mustard seeds, urad dal, green chilies, curry leaves, and crunchy cashew nuts.£4.99CURD RICE
The ultimate soothing and cooling comfort food at the end of a South Indian meal (also known asThayir Sadam), made by mixing soft, slightly mashed rice with fresh, unsweetened yogurt (curd)and milk, which is then elevated with a light tempering of mustard seeds, finely choppedginger, green chilies, and curry leaves, sometimes garnished with pomegranate pearls.£4.99STEAMED RICE
A straightforward, unadorned bowl of fluffy, long or medium-grain white rice that has beenboiled or steamed purely in water, serving as the perfect neutral canvas for soaking up richcurries, dals, or sambar.£2.99PARUPU RICE
A simple, nutritious, and comforting staple (often served to children or as a soul-food meal),consisting of warm rice mixed together with smooth, thoroughly mashed yellow split lentils(pigeon peas/toor dal or moong dal) that have been boiled with a pinch of turmeric and salt,traditionally served with a heavy drizzle of melted ghee.£4.99KARVAPILLAI RICE
A unique, deeply aromatic, and earthy specialty (Curry Leaf Rice) where cooked rice is seasonedwith a dark green, fragrant roasted spice paste made from a heavy volume of fresh curry leaves(karvapillai) ground together with black pepper, cumin seeds, dry red chilies, urad dal, andchana dal.£4.99VATHA KUZHAMBU RICE
A bold, intensely tangy, and fiery rice dish featuring cooked rice mixed directly with VathaKuzhambu—a thick, dark, and pungent tamarind-based gravy flavored with sambhar powder andcooked with sun-dried, deeply bitter-sour berries like manathakkali (nightshade berries) orsundakkai (turkey berries) fried in sesame oil.£4.99VEG FRIED RICE
A classic Indo-Chinese fusion item featuring smoky, high-heat wok-tossed flavors, where fluffy,dry long-grain rice is quickly stir-fried with finely minced mixed vegetables—typically carrots,green beans, cabbage, and spring onions—seasoned with dark soy sauce, white pepper, andgarlic oil.£4.49MUSHROOM RICE
A deeply savory, umami-rich stir-fry dish where cooked rice is tossed over high heat with agenerous portion of sliced button or cremini mushrooms, sautéed alongside onions, garlic, andgreen chilies, finished with a splash of soy sauce and fresh coriander.£4.49JEERA RICE WITH DAL
£4.99PANEER TIKKA RICE
£5.99
momos
STEAMED MOMO
The classic, unadorned Tibetan-style dumpling featuring a soft, moist texture and a clean flavorprofile, consisting of a delicate all-purpose flour dough wrapper stuffed with a seasoned fillingof either minced mixed vegetables or paneer, cooked purely in a hot steamer and served with afiery red chili-tomato dipping chutney.£2.99CHILLI MOMO
An exciting, flavor-packed Indo-Chinese fusion dish (often called C-Momo) with a sweet, spicy,and tangy profile, where classic steamed vegetable or paneer momos are tossed over a highflame in a wok with a sticky, glossy glaze made from soy sauce, chili sauce, vinegar, garlic,ginger, and crunchy chunks of sautéed onions and bell peppers.£2.99PANEER MOMO
A rich, savory dumpling option popular among cheese lovers, featuring a delicate all-purposeflour dough skin wrapped tightly around a soft, flavorful filling of finely crumbled or gratedpaneer (Indian cottage cheese) seasoned with garlic, ginger, green chilies, coriander, and atouch of black pepper.£3.99VEG MOMO
A wholesome, widely popular street-food staple consisting of a thin, steamed all-purpose flourdough casing packed with a finely minced, texturally crunchy medley of fresh vegetables—typically cabbage, carrots, French beans, and spring onions—infused with ginger-garlic paste,light soy sauce, and a hint of white pepper.£2.99FRIED MOMOS
£2.99
KIDS SPECIAL
MINI IDLI
A fun, bite-sized, and incredibly approachable version of the traditional South Indian breakfaststaple, featuring a plate of small, button-sized steamed cakes that are light, pillow-soft, andcrafted from a smooth fermented rice and black gram (urad dal) batter, served simply withmild dipping sides.£4.75CHEESE SWEET CORN DOSA
mild, sweet, and comforting fusion crepe designed to please younger palates, consisting of athin, crispy pancake made from fermented rice-and-urad dal batter that is loaded internallywith a handful of juicy, sweet boiled sweet corn kernels and a generous layer of gooey meltedcheese, cooked gently with butter or oil.£5.99CHOCOLATE DOSA
An exciting dessert-style twist on the classic crepe that turns a savory staple into a sweet treat,featuring a thin, crispy pancake made from fermented rice-and-urad dal batter that is spreadgenerously with chocolate sauce, Nutella, or chocolate chips while hot, allowing it to melt into arich, sweet filling before being rolled up.£6.99
DESSERTS
GHAJAR KA HALWA
A beloved, rich North Indian classic winter pudding featuring a sweet, fibrous texture and a deeporange hue, made by slow-cooking grated fresh carrots in a mixture of whole milk, pure ghee,and sugar until the liquid reduces completely, finished with crumbled khoya (condensed milksolids), green cardamom powder, and slivered almonds or cashews.£1.99KHEER
A classic, creamy Indian rice pudding that is served either warm or chilled, made by slow-simmering basmati rice in heavy whole milk until the grains soften and the milk thickensnaturally, sweetened with sugar and scented with saffron strands, green cardamom, and rosewater, topped with chopped pistachios and almonds.£1.99GULAB JAMUN
One of India's most famous and indulgent sweets, consisting of soft, spongy, berry-sized rounddumplings made primarily from a dough of khoya (milk solids), a touch of all-purpose flour,and paneer, which are deep-fried until dark golden-brown and then thoroughly soaked in awarm, sticky sugar syrup infused with green cardamom, saffron, and rose water.£2.99KESARI
A bright, vibrant yellow-orange South Indian festive sweet (often called Rava Kesari) with a soft,scoopable, and smooth texture, crafted by roasting semolina (rava) in a generous amount ofghee before cooking it in boiling water with sugar, saffron or kesari food coloring, andcardamom powder, studded with ghee-fried cashews and raisins.£2.99RAS MALAI
An elegant, ultra-soft, and refreshing Bengali-origin delicacy featuring flattened, spongy cottagecheese patties made from fresh chhena (paneer dough) that are cooked in light syrup and thencompletely submerged in a chilled, thickened sweetened milk reduction (rabri) infused withsaffron, cardamom, and chopped pistachios.£3.99SHIRA
The classic Western and North Indian counterpart to Kesari, this is a comforting, warm semolinapudding made from semolina (rava) roasted thoroughly in ghee, then cooked with hot milk orwater, sugar, and cardamom, resulting in a naturally golden-tan color and a richer, slightlydenser texture packed with raisins and cashews.£1.99
CHEF S SPECIAL
POORI
A highly popular, golden-brown puffed flatbread with a light and airy texture, crafted from a stiffdough of whole wheat flour (atta), water, salt, and a touch of oil or semolina, rolled out intosmall discs and deep-fried in hot oil until they dramatically balloon up into crisp, hollow spheres.£5.99PESARATTU
A classic, protein-rich, and earthy crepe originating from Andhra Pradesh, made from anunfermented, vibrant green batter of soaked whole green moong dal (green gram) and a touchof rice ground together with fresh ginger, cumin seeds, and green chilies, spread thin on agriddle and cooked until crisp with oil or ghee.£5.99PESARATTU WITH UPMA
A legendary, hearty Andhra breakfast combination (traditionally known as MLA Pesarattu),featuring a crispy, earthy whole green moong dal crepe that is stuffed internally with a generousscoop of savory, soft semolina upma porridge, offering a satisfying contrast of textures.£5.99PODI PESARATTU
A highly flavorful, rustic variation of the green gram crepe, where the unfermented whole greenmoong dal, ginger, and chili batter is spread on the tawa and heavily dusted with idli podi—acoarse, dry "gunpowder" spice blend of roasted lentils, sesame seeds, red chilies, and hing—which is pressed into the skin of the crepe with oil or ghee.£6.25SET DOSA (2 PCS)
A pair of thick, remarkably soft, and spongy crumpet-like crepes that feature a signature porous,pocket-filled texture, made from a heavily fermented batter of rice, urad dal, and parched rice(poha) or fenugreek seeds, cooked slowly on a griddle on only one side without being spreadthin.£6.25UPMA
A savory, comforting, and fluffy South Indian breakfast porridge, made by tempering roastedsemolina (rava/cream of wheat) in a hot pan with mustard seeds, urad dal, chana dal, curryleaves, green chilies, and ginger, then slow-simmering the grains in boiling water alongsidechopped onions until thick and scoopable.£4.75VEN PONGAL
A rich, melt-in-your-mouth, and deeply comforting savory porridge, prepared by pressure-cooking raw rice and split yellow moong dal together until completely soft and mushy, thenfinished with a heavy tempering of pure ghee, whole black peppercorns, cumin seeds, gratedginger, curry leaves, and crunchy cashew nuts.£5.25PUNGULU (10 PCS)
An incredibly addictive, bite-sized street food snack from Andhra Pradesh (often calledPunugulu), consisting of small, crunchy round fritters made from a thick, sour, leftoverfermented rice and urad dal dosa batter mixed with a handful of finely chopped onions, greenchilies, cumin seeds, and a touch of rice flour, deep-fried until shatteringly crisp on theoutside.£5.25MYSORE BONDA (3 PCS)
A classic, plump, and spherical fried dumpling (also known as Mangalore Bajji) that boasts acrisp golden exterior and a soft, spongy, bready interior, crafted from a smooth batter of all-purpose flour (maida), sour yogurt (curd), and a pinch of baking soda, seasoned internallywith crushed black pepper, cumin seeds, chopped ginger, fresh coconut pieces, and curry leaves.£5.75
CREAMY DELIGHTS
TEA
A classic, warming staple beverage (often served as Masala Chai) featuring a strong, aromatic,and milky profile, brewed by boiling black tea leaves or dust directly in a mixture of water andwhole milk, sweetened with sugar and often infused with crushed fresh ginger and greencardamom pods.£0.99ROSEMILK
A nostalgic, brightly colored, and deeply refreshing cold drink that offers a sweet, floral flavorprofile, made by thoroughly blending or shaking chilled whole milk with a sweet rose syrup(crafted from sugar, water, and concentrated rose extract).£2.99BUTTERMILK
A traditional, light, and hydrating savory refresher (known as Chaas or Neer Mor) that serves as aperfect digestive, made by thinning down fresh yogurt (curd) with cold water and churning ituntil smooth, seasoned with salt, finely minced green chilies, ginger, and curry leaves,sometimes finished with a light tempering of mustard seeds and asafoetida.£2.49SALTED LASSI
A thick, cooling, and velvety yogurt drink with a savory flavor profile, made by whipping orblending together fresh full-fat yogurt (curd) and a splash of water, seasoned simply with saltand roasted cumin powder (jeera) to provide a earthy undertone.£2.99SWEET LASSI
A rich, smooth, and decadent Punjabi-style cold beverage that acts as an excellent treat orpalate cooler, made by blending creamy full-fat yogurt (curd) with sugar and cold milk or ice,often subtly scented with a touch of green cardamom powder or rose water.£3.49MANGO LASSI
An globally adored, ultra-creamy, and vibrant yellow fusion drink that balances sweet and tangyflavors, made by blending thick full-fat yogurt (curd) and sweet milk with a generous portion ofripe mango pulp (typically sweet Alphonso or Kesar mangoes) and a pinch of sugar.£3.99CHOCOLATE MILKSHAKE
An indulgent, universally loved sweet treat featuring a thick and frothy texture, made by blendingchilled whole milk with a rich chocolate syrup or cocoa powder and a few scoops of vanilla or chocolate ice cream, served ice cold.£3.49KUMBAKONAM FILTER COFFEE
A legendary, frothy South Indian specialty coffee hailing from the town of Kumbakonam, knownfor its intense aroma and strength, made by mixing a thick, slow-dripped coffee decoction(brewed from dark-roasted coffee beans blended with chicory) into piping hot, foamy wholemilk and sugar, traditionally poured back and forth between a metal tumbler and a dhabarahbrass cup to create a thick head of foam.£0.00
