The food that is prepared in our hotel may contain traces of egg, peanut, soya bean or one of its derivates, milk, fish, shell fish, wheat, gluten or sesame seeds. If you are intolerant to any of these products, kindly let us know, we shall suggest alternatives for you.

All prices mentioned are in Indian Rupees. GST extra. 5% service charge will apply.Some of the items featured here use seasonal ingredients. Kindly check with us for availability.

There's an unmistakable mystique always surrounding South India and the cuisines from the land. From Telengana to Andhra Pradesh, Tamil Nadu to Karnataka and Kerala, the culinary journey one can take here is adventurous, elevating and indelibly soul-stirring. It begins with humble, yet widely interpreted vegetarian dishes to exotic seafood and meat variants that entice the palate to explore more. What more can one expect from a land of such cultural and geographic diversity? MySouth is simply, quintessentially, South Indian. Drawn from across its cultural crucible, the cuisines we proudly showcase here is every bit a paean to her nonpareil ethos.

Please ask us before you dine

Good for Heart Spicy Extra SpicyGluten Free Signature Dish

PrarambhamSAMBARAM Refreshing yoghurt drink infused with shallots, curry leaves, green chilly & ginger.

VASANTHA NEER Tender coconut water elevated with minted honey from Coorg.

JIGARTHANDA A Madurai classic of nannari syrup and badam pisin elevated sweetened milk.

CHUTTA KOZHI SALAD Pit roasted chicken rubbed with broiled coriander and kachumpuli, tossed with onion and lemon.

KAIKARI THALIPPU Fresh garden vegetables tempered with spices.

NANDU MILAGU RASAM A crab broth from the Chettinadu region spiced with crushed black pepper and herbs.

KODI KOTHIMEERA PULUSU A chicken and coriander soup.

KURI KAAL SAARU Extract of slow cooked lamb shanks finished with hand-picked spices.

MURINGAKAI PARUPPU CHAARU Asafoetida infused drumstick and lentils soup. TARAKARI PUDI RASSA A thick concoction of garden vegetables infused with southern spices.

PARUPPU URUNDAI RASAM Fried pellets of lentils dunked in spicy tomato and tamarind extract.

Uthejakham

PRAWN BLOSSOMPrawn dumplings elevated with our chef ’s secret spices and crumb fried.

VENCHINA ROYYALUPrawns sautéed with fiery spices, handed over from the region of Rayalaseema.

MEEN POONDU VARUVAL Fried chunks of fish steeped in a garlic dominant marinade.

MEEN PACHAVECHATHUGreen spices infused fish fillet steamedin a banana leaf envelope.

KOONTHAL PORICHATHUCrispy fried zesty squid rings.

KORI SUKKADiced chicken tossed with traditional Mangalorean spices and coconut shreds.

KODI VEPUDUDeep fried morsels of chicken marinated with fiery spices.

Aarambham

KOTHU KARI VADAIPerfectly seasoned lamb mince patties, quick fried.

ATTIRACHI VARATTIYATHUAn authentic preparation of pan roasted lamb chunks from central Kerala.

MUTTAI VARUVAL Boiled eggs tossed in a spice mix with pounded peanuts and cashews.

MYSURU BAJJIAn all-time fritter delicacy from namma Mysuru.

ANABE SUKKA ROLLFresh herbs and spices spiked mushroomrolled with banana flowers in a rice pancake and griddled.

KEMPU BEZULECrispy fried specialty from coastal region of Karnataka – choice of babycorn or cauliflower.

PALKATTI KARUVEPILLAI VARUVALCottage cheese steeped in chilly and pepper corn mix and griddled.

KOON KURUMILAKITTATHUMushrooms tempered with pounded black pepper corn and herbs.

JEEDIPAPPU GARELUCrumb fried cashew fritters witha hint of spinach.

AMMINI KOZHUKATTAISteamed rice pellets tossed in a mild tempering.

Madhyamam

KARNATAKA

KUNDAPURA MEEN CURRYFish chunks gently cooked with coconutand fragrant masala.

MYSURU NAATI KOLI SAARUA home style preparation of country chicken- an ideal accompaniment with rice.

KODAVA IRACHI KARRISucculent boneless lamb cooked Coorgi style.

TARKARI AJADINAChar-grilled vegetables coated with a thick marinade finished with golden coconut scraps.

ALUGADDE AVAREKALU GOJJUBroad beans and potato in a coconut and herb curry.

ANABE GASSIButton mushrooms simmered in broiled spicy gravy finished with cinnamon.

MULAI KURU KARIA healthy option of assorted sproutsin a fragrant Coorgi curry.

KERALA

CHEMMEEN MANGA KUTTANDeep sea prawns simmered in coconut curry infused with raw mango.

MEEN VATTICHATHUTypical Syrian Christian preparation of fish in smoked Garcinia Cambogia and red chili paste - best with kal dosa.

KOZHI VARUTHARAPPUSucculent pieces of chicken simmered in a roasted coconut gravy, a perfect combination for parotta.

ATTIRACHI MAPPASLamb slowly cooked in a coriander and fennel gravy.

URULAI PATTANI ROASTPotato and fresh green peas exceptionally tossed with Southern herbs.

KADALA VARUTHARACHATHUBlack chick peas in a thick gravy - from the royal Travancore region.

PACHAKARI ISHTEWTraditional dish of summer vegetables in mildly spiced coconut milk – appam’s soul mate!

TAMILNADU / PUDUCHERRY

KADUGU YERATiger prawns and potatoes cooked in coconut & mustard gravy.

KOZHI MILAGU CURRYSlow cooked chicken curry with a predominant black pepper flavor.

KOLA URUNDAI KOZHAMBUDouble minced lamb dumpling stewed in tomato gravy.

OMELETTE CURRYMasala omlette finished with a mild onion and tomato curry.

KAIKARI PODI THOOVALIyengar’s preparation of vegetables with ground spices.

VADA CURRYCrushed gram fritters in a tomato and turmeric curry.

SEPPANKIZHANGU VATHAKALAn exotic preparation of Colocasia tempered with hand-pounded spices.

ANDHRA PRADESH / TELANGANA

CHEPALA PULUSUFish chunks cooked in a spicy tamarind sauce.

GUNTUR KODI IGURUChicken morsels simmered in dry chilly boosted gravy.

GONGURA MAMSAMPrime cuts of lamb stewed with sour sorrel leaves and tempered with red chilly.

ARATIKAYA IGURU Raw banana in a pounded spice and peanut curry.

GUTTI VANKAYA KURAAll-time favorite stuffed baby brinjal curry.

PUTTAGODUGULU PALAKURAFresh button mushroom cooked to perfectionin a garlic and herbs pampered spinach gravy.

DOSAKAYA TOMATO PAPPUSpicy treat of curry cucumber and lentils.

Classic comboNEER DOSA WITH KORI GASSIA combination of Kundapur chicken curry and thin rice pancakes.

AKKI ROTTIUnleavened rice pancake served with traditional brinjal curry and sesame seed chutney.

RAGI MUDDE Finger millet dumplings served with a home style preparation of greens and lentil extract.

KAPPA ULARTHIYATHUSteamed and tempered Tapioca served with fish curry.

THAYIR SADAMCurd rice served with spicy and tangy tamarind gravy.

JONNA ROTTELUPearl millet pancakes served with a tender tamarind leaf enriched lentil.

Mukhya Bhojanam

VEECHU PARATHAFlaky pan-cooked bread.

APPAM(REGULAR / EGG)Rice hopper.

IDDIYAPPAMString hopper.

KAL DOSA(REGULAR / EGG)Fermented rice pancake.

KOTHU PAROTTA(VEGETARIAN / CHICKEN)Popular street food of Tamilnadu, made with minced parotta.

RAITHA / CURD

THALASSERY CHEMMEEN BIRYANITraditional preparation of short grain samba rice and king prawns.

BHATKALI KORI BIRYANIChicken and short grained samba rice cooked to perfection, a coastal Karnataka delicacy.

RAYALASEEMA KARI BIRYANISucculent pieces of mutton cooked with long grain rice, infused with saffron and whole spices.

KAI KARI BRINJIMixed vegetables cooked together with aromatic basmati rice garnished with crouton.

STEAMED RICE

CHITRANNA / THENGA SADAM / PULIYOGAREFlavored rice preparations from the Southern region.

BISIBELLE HULI ANNARice cooked with vegetables, lentils and ground pounded spices.

AKKARAVADISALTraditional Iyengar’s pudding made of rice, split green gram, milk & camphor.

ELANEER PALAPPAMSteamed cake of tender coconut and jaggery served with home-made ice cream.

BADAM HALWAA dense sweet confection made from almond paste, ghee and sugar.

BAKED OBATTUCoconut & Bengal gram crepe, sandwiched with caramelised banana served with homemade ice cream.

ADA PRADAMANDried rice flakes cooked in ghee with freshly squeezed coconut milk and jaggery. MADHURAM SAMPLERA fine selection of Elaneer Palappam,Ada Pradaman and Badam Halwa.

PAZHA THALIAssortment of freshly carved fruits.

HOMEMADE COORGI COFFEE ICE CREAM

ICE CREAM OF THE DAY

DABARA KAAPI

Madhuram