The essence of Kerala - a peppery broth of lentils laced with garlic, tomatoes, spices and tamarind.

A soup made from a combination of three different lentils, flavoured with tomato, garlic, coriander and black pepper.

Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, dipped and fried in chickpea flour batter and crisply fried. Served with moist, creamy coconut chutney.

Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli, before frying. Served with fresh tomato chutney.

Plantain slices are dipped in a batter of rice and chickpea flour seasoned with black sesame seeds, then crisply fried. Served with our specially prepared peanut and ginger sauce. Perfect for children and people who prefer non-spicy starters

Literally translated as “soft silky dumplings”. A spongy dumpling in a crunchy case, made from urad beans and chillies - served with coconut chutney.

Vada and Idli are popular snacks on any train journey taken through South India, but the Kannoor Express offers succulent chicken samosas, an amazingly light and addictive snack. Gently spiced chicken pieces, seasoned with bits of black pepper combined with potato filling in crisp pyramid-shaped filo pastry.

The aroma of lamb puffs beckon you at tea time to the many bakeries in Kerala where they are sold in little paper bags. Black pepper masala base is used to marinate the lamb. Baked puff pastry stuffed with Kerala special lamb masala and vegetables.

King prawns marinated in a special batter, deep-fried and served with salad.

A speciality from a fishing village near Cochin. Crunchy masala fried king prawn pieces tossed with Indian shallots, aromatic curry leaves and sharp green chillies. Stir fried with black pepper, the prawns take on an unusually enticing flavour.

Paper-thin crispy pancakes made with rice and black gram batter. Served with sambar  (lentil & vegetable sauce) and fresh coconut chutney.

A speciality dosa from Kerala, usually made during festivals and celebrations.  Paper-thin dosa rolled with a refreshing mixture of delicately spiced potatoes, beetroot, carrot onion and ginger. Served with sambar (lentil & vegetable sauce) and fresh coconut chutney.

South India’s speciality, often called “Indian Pizza”, made of rice and lentil batter base topped with onions, tomatoes, curry leaves, chillies and crushed black pepper. Served with sambar (lentil & vegetable sauce) and fresh coconut chutney.

Thalassery in the North is well known for its meat dishes. A friend once suggested that if I wanted to taste real Malabari food, I should try Chef Sidhique's food in Calicut. That was a revelation. Our own chef Prasad reinvented this recipe - cubes of chicken cooked in a thick sauce of onions, green chillies, emboldened with black pepper, ginger and tomatoes. Try it with something a bit sweet like coconut rice.

Lunch time favourite in restaurants on mittai theruvu (sweets street) in Calicut with 'choodu choodu' Malabari parathas. Chicken cooked in a creamy coconut sauce with cashew nuts, onions, ginger and fresh curry leaves. It goes well with parathas or lemon rice.

Hugely popular kallu shappu (toddy shop) dish that is consumed either with or without coconut toddy in Kerala. It would be only fair to say that this is the favourite dish in achayan families (Christian homes) and a wedding would be unimaginable without this lamb dish cooked in chilli and turmeric water and then stir-fried with Indian shallots, ground pieces of black pepper and fine coconut slivers.

The most famous dish of “Kallu Shaap ( Toddy Shops ) all over Kerala. King fish cooked in a sauce made from onions, fried chillies, turmeric and ginger served with a plate of cassava steamed in turmeric water. This combination tastes so good that people walk into these village bars just to taste it even though they don't drink alcohol.  

This is the Malabar variant of that famous Hyderabadi dish that has become the favourite rice dish of millions. Aromatic masalas, and the combination of rice and meat makes an attractive package for any feast. Perfumed basmati rice cooked with black pepper, cubes of chicken, saffron, cashew nut and served with yoghurt raita.

A speciality of Kerala fishing villages. A thrilling prawn dish cooked with ginger, curries leaves, chilli and mustard seeds and tempered with crushed black pepper and fresh lemon juice. Highly recommended.

Summer brings with it mangoes, that delicious summer fruit found in plenty and in many varieties in Kerala. Mangoes of all shapes, sizes and subtly different flavours find their way into many dishes. This king prawn dish is cooked with turmeric, chillies, green mango and coconut and is a sure delight. 

A mixed vegetable speciality from the Southern State of Karnataka. A spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.

An unusual combination of sweet mangoes and green bananas cooked in yoghurt with green chillies, ginger and fresh curry leaves. A sweet and sour dish that is highly recommended.

Cubes of Carrot, potatoes, peas and beans steamed and cooked in a special sauce made of freshly ground coconut, green chillies and turmeric powder. Goes well with parathas.

Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves.

Thoran, an essential dish at every Kerala feast, can be made from a variety of vegetables. This one is made from shredded Savoy cabbage, tossed with onion, fresh coconut, mustard seeds and freshly ground turmeric.

A combination of potatoes, peas and peppers stir-fried with onions, cloves, black pepper and tomatoes.

Chickpeas cooked in a thick tomato sauce flavoured with onions, chillies and fresh
coriander leaves.

Rice Dishes

Traditional pilau rice tossed with a delightful flavour of fresh grated coconut, urad dal, curry leaves and crushed black peppercorns.

A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds. Goes well with almost all our dishes and curries.

Steamed plain white basmati rice.

Breads

A Kerala speciality - wheat dough layered and coiled into a coir mat shape then cooked on the griddle. A must with our curries.

Traditional Roti! Round, flat wholemeal bread.

A crispy, spongy rice pancake, essential for mopping- up moist curries.

Madhuram (Dessert)

Any auspicious feast in Kerala is not complete with out a “Madhuram”. It is said that the Madhuram (the sweet) will make the meal memorable for years.

This is the Palakkad Iyer (Brahmin) speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom.

An auspicious rice pudding from served on the traditional Hindu weddings in Kerala. Rice cooked in sweetened milk flavoured with cardamom, cashew nuts and raisins.

A Brahmin recipe of semolina, mango, cashew nuts, and raisins, they are more like Halwas but much lighter and with more flavour.

Home made Indian ice cream made by slowly reducing the milk over a slow fire then adding sugar and one of the above nuts or fruit.

Recommended for children
Fairly hot
Allergies: Please note some of our dishes may contain traces of nuts or gluten or diary products. Please ask the waiter for advice.

12.5% Service charge extra as applicable.