kerala food festival menu - mint and · pdf filekerala food festival menu breads: roti...
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KERALA FOOD FESTIVAL MENU
BREADS:
ROTI 2.75
NAAN 2.75
PESHWARI NAAN 2.95
LAMB NAAN 2.95
CHILLI CORIANDER NAAN 2.95
GARLIC NAAN 2.95
FIG & FRESH CORIANDER NAAN 2.95
KERALA PARATHA 2.95
Sundries
PLEASE NOTE - An optional service charge of 10% will be added on to groups
of 6 or more
TASTING MENUS AVAILABLE
FAMILY OF RICES:
RED RICE 3.75
LEMON RICE 3.95
STEAMED RICE 3.75
PILAU RICE 3.95
COCONUT RICE 3.95
ALOO JEERA 4.50Baby potatoes tossed with Malabar spices and
fresh coriander. (Nuts free on request)
SAAG ALOO/SAAG PANEER 4.50A north indian Popular dish. Perfect dish to
accompany your meal.
BHINDI MASALA 4.95Tender okra with onion, tomato, ginger with
Malabar spices.
THORAN OF THE DAY 4.50Seasonal Vegetables stir-fried with coconut
and tempered with mustard and curry leaves.
Please ask the waiter for the Thoran of the
day.
TARKA DAL 4.25Home made style lentils tempered with
garlic,cumin onion and tomato finished with
fresh coriander. (Dairy free on request).
SUBZ KADAI 4.50Wok tossed seasonal vegetables in Kadai chef
spices. (Nuts and Dairy free on request).
RAITA 3.95Natural yoghurt with a touch of roasted
cumin.
BASKET OF POPPADUMS 3.95Served with homemade pickles (Dairy free on request).
ONION PALAK PAKORA 4.95Homemade Crunchy snack with fritters of
finely shredded spinach, onion and water
chestnuts.
BOMBAY CHAAT 4.75Popular vegetarian melt in mouth snack with
yoghurt, topped with homemade chutneys and
gram flour vermicelli.
COUNTRY STYLE CALAMARI 7.75Fresh squid roasted with ginger, onion, pepper
and coriander.
THULASI PANEER TIKKA 5.95Indian cottage cheese marinated with yoghurt,
distinct flavour of basil; grilled to perfection in
the tandoor.
EXOTICS OF CHICKEN 6.75A display of Tandoori skills with chicken in
exclusive distinct flavours of Kasmiri chilli,
Star anise and fresh Coriander.
AGNEAU TRIO 6.95Slow cooked lamb with aromatic spices. A
combination of lamb tikka, samosa and seekh
kebab.
SWEETCORN DUCK TIKKI 6.95One of our village favourite Duck Tikki with
corn, with perfect Chef homemade ground
spices.
SEA FOOD PLATTER 10.50A seafood Combination of Tiger prawns,
Scottish scallops, Crab and Salmon.
COCONUT GRILLED PRAWNS 8.75A popular Kerala backwater home delight:
Prawns marinated in refreshing home ground
spices and grilled gently in iron tawa.
PERIYAR SCALLOP 7.95Pan seared Scallops with Cauliflower puree;
its very popular in Keralas Periyar lake.
Starters
VEGETABLE THALI 10.95
This Thali includes 2 Vegetarian dishes, Dal,
Raita, pickles, mini pappads, rice and Naan.
LAMB THALI 10.95
This Thali includes 1 Lamb dish, 1 vegetarian
dish, Dal, Raita, pickles, mini pappads, rice and
Naan.
CHICKEN THALI 10.95
This Thali includes 1 Chicken dish, 1
Vegetarian dish, Dal, Raita, pickles, mini
pappads, rice and Naan.
FISH THALI 10.95
This Thali includes 1 Fish dish, 1 Vegetarian
dish, Dal, Raita, pickles, mini pappads, rice and
Naan.
Lunch Thalis OPTIONAL UPGRADE TO SPECIAL THALI 12.95. This Thali includes 1 piece of Onion Pakora and an additional Prawn or Vegetable dish.
MALABAR LAMB SHANK 14.95Very tender Lamb shank marinated with
aromatic malabar Kerala spices slowly cooked
in tandoor Accompanied with Spinach and
potato Mash, and served with aromatic sauce.
TANDOORI DILL SALMON 13.95Salmon steaks marinated in Dill, honey,
wholegrain mustard, Kashmiri chilli and
handpicked spices. Grilled in the tandoor, its a
M&M Signature Dish. Served with chef salad.
CHARMINAR KABAB PLATTER 14.95A combination of king prawns, Salmon,
Chicken tikka, Sheekh kebab and Lamb tikka.
Served with chef salad.
MURGH E JAHANGIR 13.50Chicken breast marinated in yoghurt and
Mughal spices. Cooked in the tandoor, and
served with aromatic sauce and Smoke
chicken salad. (Nuts free on request)
From the Tandoor TANDOORI CHICKEN 12.95One of the most popular dishes originated in
1920 in North India (Peshawar): Chicken on
the bone marinated in yoghurt, lemon juice
and handpicked spices. Served with chef salad
and Aromatic sauce. (Nuts free on request)
SAMBAR 9.75A popular dish in south indian cuisine: a lentil
based vegetable cooked with tamarind,
fenugreek, asafoetida, turmeric and tempered
with mustard seeds. Recomended with rice.
VEGETABLE MANGO CURRY 9.50Vegetables cooked with baby raw mango,
ginger, spices and finished with coconut milk.
KADALA CURRY 9.50Black chickpea curry in a deliciously smooth
spiced roasted coconut gravy. Its one of the
healthiest popular dishes in Kerala.
Recommended with Basmati rice.
PANEER MAKHANI 9.95Indian Cottage Cheese simmered in rich
tomato sauce flavoured with fenugreek leaves.
DHABA MURGH 11.95Chicken cooked with fine garlic, ginger,
coriander with aromatic spices. Very popular
with roadside classic diners.
KARIVEPPILA KOZHI 11.95Chicken cooked in special ground curry leaf
masala, a Popular pick of southern India
cuisine. The curry leaf enhances the flavour of
spice to the Chicken.
CHICKEN TIKKA MASALA 11.50Our own exclusive recipe of chicken tikka in
turmeric, yoghurt and spices.
TRAVANCORE LAMB 12.50Tender meat pieces are cooked with onion,
ginger and tomato with other ingredients, and
finished with chillies.
KARIKUDI BEEF PEPPER CURRY 12.25A preparation from Chettinad cuisine. Its
spicy, flavourful with freshly roasted masala
and home ground spices powder.
KASHMIRI LAMB ROGAN JOSH 12.50Rogan Josh is one of the signature lamb dishes
from the magnificent state of Kashmir.
Brimming with flavours of fennel & ginger
marked by the striking red rue colour from
kashmiri chillies. It is indeed a celebration of
all senses.
THARUVU VARATTIADHU 12.95Duck Varattiadhu is a much loved Syrian
Christian food, and is a must at all special
occasions in Kerala. Meat Spiced with ginger
garlic paste, red chili powder, turmeric,
coriander and Chef hand picked spices, gently
cooked with its own juice.
MONKFISH CHATTI CURRY 12.95In Kerala, we still make fish curries or seafood
curries and more in an earthen pot called,
"Meen chatti"/"mann chatti": it enhances the
flavour of the curry.
KING PRAWN PEERA 14.95King prawns cooked with coconut, raw mango
and ginger, finished with black mustard and
curry leaves, served with sea food pilau rice. A
fantastic treat to anyone.
MEEN POLLICHATHU 14.50Fresh Sea bass cooked in its own juices with a
delicate Kerala style masala coating of shallots
enclosed in a banana leaf for extra flavour.
Served with mixed seafood pilau rice and a
moilee sauce.
M&M PAN FRIED SEA BASS 14.75Fresh sea bass pan seared, served on a bed of
curry leaf infused mashed potatoes, in a raw
mango, ginger & coconut Sauce.
MALABAR BIRYANI 11.75Under a flaky crust with fragrant spices,
served with Raita. Choice of Chicken, Lamb,
Prawn, Vegetable. (Gluten free on request)
MALABAR SEA FOOD CURRY 13.75Its tangy flavour brings the best out of
seafood: Tiger prawns, squids and Mussels
tossed in spicy shallots, Ginger, garlic, black
pepper and finished with coconut milk.
Mint and Mustard Specials
Food and wine pairing is available via our Tasting MenusIf you have any food allergies or special dietary requirements, please speak to a member of our staff
MediumHot MildNuts PresentDairy PresentWheat Present Vegetarian Fish Present Crustaceans Present Eggs Present
CARDIFF | TAUNTON | PENARTH | CHEPSTOWPlease Note - An optional service charge of 10% will be added on to groups of 6 or more
White Wine Red WineTaste Guide: Red wines are designated letters from A-E, with A being the lightest and softest and E being the deepest and fullest
MINT AND MUSTARD MERLOT C(CHILE)A medium bodied red with ripe balanced tannins & rich stewed plum flavour with a touch of spice on the finish.
175ml 4.95 250ml 5.95 Bottle 17.50
GRAN DOMINIO, CRIANZA, RIOJA C(SPAIN) Produced from tempranillo and aged in barrels for 12 months. Blackberry flavours with spicy undertones. Great when coupled with lamb.
175ml 5.50 250ml 6.95 Bottle 21.00
SOUL TREE CABERNET SAUVIGNON C(INDIA) Elegant and attractive with blackcurrant flavours and hints of mint. Pairs well with spicy food.
175ml 4.95 250ml 6.25 Bottle 18.50
CAL Y CANTO TINTO TEMPRANILLO MERLOT C(SPAIN) Aromas of red berry fruits, stewed currants and vanilla essence. Sweet ripe fruits and spicy peppery characters are evident on the palette.
Bottle 19.50
TAMAYA RESERVA CARMENERE B(LIMARI VALLEY, CHILE) Soft spicy tones and red peppers clearly define the variety while aromatic herbs, stony notes and sweet oriental spices give length and complexity.
Bottle 22.00
FRANSCHHOEK CELLAR CABERNET SAUVIGNON D(SOUTH AFRICA) Intense blackcurrants and violets on the nose. On the palate: concentrated currants and mulberry fruit flavours. The flavours of the Cabernet Sauvignon are elaborated by attractive savoury oak spice to a smooth and lingering juicy finish.
Bottle 23.50