The Kerala Feast at Rasa Samudra Our team of award winning chefs are expert at preparing the most exquisite mix of flavours and textures in Kerala Banquet. Why not let us prepare your own personal feast enabling you to sample a wide range of our dishes. A taste of all our specialities…. Samples from our pre-meal snacks, starters, curry selection, side dishes, rice, breads and a traditional Keralan sweet. Please let us know if you have any particular favourites you would like us to include. Vegetarian Feast (per head)   £22.50 Seafood Feast (per head)   £30.00   Pre-Meal Snacks   £4.00 These light and crispy treats are popular in Keralan teashops for “tiffin” (afternoon tea) and to munch while waiting at the station for the Trivandrum main train. They are best accompanied by our unique selection of home-made chutneys and pickles. A snack tray consisting of: Achappam A flower shaped snack made of rice flour and coconut, black sesame seeds and cumin seeds. This snackbegan life in the Christian homes of Travancore and is now eaten all over Southern India. Pappadavadai Pappadoms dipped in a light batter of rice flour, cumin and sesame seeds and fried to give them extra “crunch and crackle” - these are Pappadoms with a difference. Pappadoms Plain crispy snack made of black gram lentils and rice. Banana Chips Crispy banana chips Murukku Crunchy sticks made from roasted rice flour, black sesame seeds and cumin seeds.   Pickles And Chutneys   £3.50 The spicy fresh punctuation of the best Indian food and as important to a South Indian as the food itself. All of our pickles and chutneys are home made. Lemon Pickle Mango Pickle Mixed Vegetable Pickle Garlic Pickle Konju Achar (Prawn pickle) Meen Achar (Fish Pickle) Coriander Chutney     Soups Samudra Rasam   £5.95 A Kerala style shellfish soup, made from prawns, crab and squid cooked with tomato, onion and black pepper in the sauce of traditional red rice essence. Parippu (V)   £4.50 A soup made from a combination of three different lentils, flavoured with tomato, garlic, coriander and black pepper.   Starters Meen Porichathu   £6.00 Kingfish marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in the traditional fashion. Seafood Karumuru   £7.50 A speciality from a fishing village near Cochin. A mix of telopia fish and prawns lighty stir-fried with fresh green chillies, Indian shallots and curry leaves. Crab Thoran   £7.50 Inherited by our chef from his grandmother, this is a traditional and unique preparation. Fresh crabmeat stirfried with coconut, mustard seeds and ginger. Konju Varuthathu   £7.50 King prawns marinated in a spice paste of chillies and onions then fried and served with salad. Mysore Bonda (V)   £4.50 A teatime snack in Kerala, but delicious at any time. Potato balls laced with fresh ginger, curry leaves, coriander, cashew nuts and black mustard seeds, dipped and fried in chickpea flour batter and crisply fried. Served with moist, creamy coconut chutney. Kathrikka (V)   £4.50 Finely sliced pieces of aubergines dipped in a special batter, blend with coriander and chilli, before frying. Served with fresh tomato chutney. Banana Boli (V)   £4.50 Plantain slices dipped in rice and chickpea batter 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. Kadala Fry (V)   £4.50 King prawns marinated in a spice paste of chillies and onions then fried and served with salad. Medhu Vadai (V)   £4.50 Vadais are South India’s speciality. Medhu Vadai is literally translated as “soft silky dumplings”. A spongy dumpling in a crunchy case, made from urad dhal and chillies. Served with coconut chutney. Main Dishes Konju Manga Curry   £12.95 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 sure to delight you with its tangy and spicy flavour. Koyilandi Konju Masala   £12.95 Speciality of Koyilandi, a place very close to Vasco de Gama's first step in India. A thrilling prawn dish cooked in a thick sauce with ginger, curry leaves and onions. Crab Varuthathu   £12.95 A crab dish cooked dry with ginger, curry leaves, chilli and mustard seeds, our chef's speciality. Kappayum Meenum   £12.75 The most famous dish of “Kallu Shaap (Toddy Shops) all over Kerala. Kingfish 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 Toddy. Varutharacha Meen curry   £11.95 A home-style tilapia fish prepared in perhaps Kerala's best kept secret sauce made with roasted coconut, red chillies, tomatoes and tamarind. The fish itself is buttery soft and absorbs all the flavours of the spices. (We suggest you try it with Lemon rice!) Meen Molly   £11.95 This is a speciality of Travancore Christians. Lightly fried juicy pieces of King fish cooked an aromatic coconut based sauce with green chillies, curry leaves and ginger. Dosas Masala Dosa [V]   £10.95 A paper-thin pancake made of rice and black gram, rolled with a filling of spicy potatoes cooked with onions and ginger and served with sambar (lentil and vegetable sauce) and coconut chutney. Nair Dosa (V)   £10.95 A speciality dosa from Kerala, usually eaten during festivals and celebrations. A rice and black gram flour pancake filled with a mixture of potatoes, beetroot, carrot, onions and ginger. Served with sambar and fresh coconut chutney. Chilly Onion Rava Dosa (V)   £10.95 A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with sambar coconut chutney and spicy potato masala. Vegetarian Curry Selection Moru Kachiathu   £6.50 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. Rasa Kayi   £6.50 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. Bagar Baingan   £6.50 A Hyderabad recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yoghurt and cashew nut sauce. Beet Cheera Pachadi   £6.50 An amazingly vibrant dish, traditionally only served at wedding feasts. Fresh beetroot and spinach are blended together in a yoghurt sauce with roasted coconut, mustard seeds and curry leaves - a must for the adventurous. Cheera Parippu Curry   £6.50 Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves. Thakkali Payaru Curry   £6.50 Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves.   Side Dishes Savoy Cabbage Thoran (V)   £5.50 Thoran, an essential dish at every Kerala feast, can be made from a variety of vegetables. This one is made from shredded cabbage, tossed with onion, fresh coconut, mustard seeds and freshly ground turmeric. Pachakkari Thoran (V)   £5.50 Assorted crunchy vegetables stir-fried and tempered with mustard seeds, cashew nuts, curry leaves and coconut. Spicy Potatoes (V)   £5.50 A combination of potatoes, peas and peppers stir-fried with onions and tomatoes. Rice Dishes Rice is the staple diet of Kerala and South India. Keralites cook their rice for variety and texture. Coconut Rice   £3.75 Plain rice mixed with fresh coconut, urad dal (black lentils), cashew nuts and curry leaves. Tamarind Rice   £3.75 Rice tossed gently with tamarind juice (a sweet and sour fruit), cooked with cashew nuts, peanuts and dried red chillies. Lemon Rice   £3.75 A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds. Goes well with almost all our dishes and curries. Boiled Rice   £3.00 Steamed plain white basmati rice.   Breads Malabar Paratha   £2.50 A Kerala speciality - wheat dough layered and coiled into a coir mat shape then cooked on the griddle. A must with our curries. Uzhunappam   £2.50 A very aromatic bread made from rice, roasted coconut, shallots and cumin seeds. Chapatti (2 Pieces)   £2.50 Traditional Roti! Round, flat wholemeal bread. Poories (2 Pieces)   £2.50 South Indian puffed wheat flour bread. Appam   £2.50 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. Try our selection of traditional Keralan sweets and other lesser known Indian desserts. Pal Payasam   £3.50 An auspicious rice pudding from the famous Krishna Temple in Kerala. Rice cooked in sweetened milk flavoured with cardamom, cashew nuts and raisins. Banana Dosa   £3.50 This is the Palakkad Iyer (Brahmin) speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom. Served with a scoop of Banana Ice Cream. Semiya Payasam   £3.50 This payasam is traditionally served during Hindu weddings in Kerala. Indian vermicelli cooked with Sago (Tapioca pearls) in sweetened milk flavoured with cardamom, cashew nuts and raisins. Kesari   £3.50 A Brahmin recipe of semolina, mango, cashew nuts, and raisins, they are more like Halwas but much lighter and with more flavour. Served with a scoop of Mango Sorbet. Kulfi (Pistachio/Almond/Mango)   £3.25 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. Mango Sorbet   £2.75 Lemon Sorbet   £2.75 Banana Ice Cream   £2.75   12.5% Service charge extra as applicable.