Our Menu
All Recipes
Every dish from our kitchen — authentic Indian & Kerala cooking
45 recipes
Paneer Butter Masala
Paneer in a rich, buttery tomato-cashew gravy with a hint of sweetness.
Veg Pulao
Fragrant basmati rice cooked with mixed vegetables and whole spices.
Jeera Rice
Fluffy basmati rice tempered with cumin and ghee.
Aloo Paratha
Whole-wheat flatbread stuffed with spiced mashed potatoes.
Poha
Flattened rice tossed with onions, peanuts, turmeric and lemon.
Rava Upma
A savory semolina breakfast with vegetables and a curry-leaf tempering.
Vada Pav
Mumbai's spicy potato fritter tucked into a soft bun with chutneys.
Dhokla
Soft, steamed and spongy savory cake made from fermented gram flour.
Tandoori Roti
Charred, chewy whole-wheat flatbread from the tandoor.
Sweet Lassi
A cooling, frothy yogurt drink lightly sweetened and cardamom-kissed.
Kadala Curry
A spicy black chickpea curry with roasted coconut — perfect with puttu.
Vegetable Kurma
Mixed vegetables in a fragrant coconut and cashew gravy.
Beetroot Pachadi
A cooling beetroot and yogurt side with a coconut-mustard base.
Cucumber Pachadi
A refreshing yogurt-coconut curry with crisp cucumber.
Kaalan
A thick, tangy yam-and-yogurt curry seasoned with coconut and pepper.
Idli
Soft, pillowy steamed rice-and-lentil cakes served with chutney.
Medu Vada
Crisp, golden savory lentil doughnuts, fluffy on the inside.
Pazham Pori
Sweet ripe-banana fritters in a crisp golden batter — a tea-time treat.
Vegetable Ishtu
A gentle Kerala stew of vegetables in fragrant coconut milk and whole spices.
Pulissery
A mildly sweet-sour yogurt and coconut curry gently spiced with turmeric.
Parippu Curry
A simple, ghee-laced moong dal curry that opens the Kerala sadya.
Kerala Sambar
A tangy lentil and vegetable stew tempered with coconut oil and curry leaves.
Erissery
A comforting mash of pumpkin and beans finished with roasted coconut.
Samosa
Crisp pastry pockets stuffed with spiced potatoes and peas.
Masala Chai
Aromatic black tea simmered with milk, ginger and warming spices.
Puttu and Kadala Curry
Steamed cylinders of rice and coconut paired with a hearty black chickpea curry.
Bhindi Masala
Sauteed okra tossed with onions and a dry blend of Indian spices.
Kadai Paneer
Paneer and peppers tossed in a freshly-ground coriander-chili kadai masala.
Butter Naan
Soft, pillowy leavened flatbread brushed with butter, straight from the tandoor.
Vegetable Biryani
Fragrant basmati rice layered with spiced mixed vegetables and fried onions.
Pav Bhaji
A buttery mashed vegetable curry served with toasted soft rolls — Mumbai's favorite street food.
Malai Kofta
Soft paneer-and-potato dumplings in a rich, creamy tomato-cashew sauce.
Matar Paneer
Paneer and green peas in a comforting spiced tomato gravy.
Aloo Gobi
A dry stir-fry of potatoes and cauliflower with turmeric, cumin and ginger.
Chana Masala
White chickpeas in a bold, tangy masala brightened with amchur and garam masala.
Baingan Bharta
Smoky mashed roasted eggplant cooked with onions, tomatoes and green chilies.
Rajma Chawal
Slow-simmered red kidney beans in a rich onion-tomato gravy served over steamed rice.
Palak Paneer
Soft paneer cubes folded into a velvety spiced spinach gravy.
Dal Makhani
Black lentils and kidney beans slow-cooked with butter and cream until luxuriously smooth.
Chole Bhature
Fluffy deep-fried bhature paired with a tangy, spiced chickpea curry — a beloved Punjabi brunch.
Smoky Paneer Tikka
Cubes of cottage cheese and peppers marinated in spiced yogurt, char-grilled to smoky perfection — a vegetarian party favorite.
Crispy Masala Dosa
Golden, paper-thin fermented rice crepes wrapped around a spiced potato filling, served with coconut chutney and sambar.
Kerala Avial
A medley of seasonal vegetables in a coconut-yogurt gravy tempered with coconut oil and curry leaves — the pride of every Kerala sadya.
Black-Eyed Beans & Long Beans Thoran
A hearty, protein-rich thoran of black-eyed peas and long beans tossed with roasted coconut masala — comforting Kerala home cooking at its best.
Kerala Beetroot Thoran
Finely chopped beetroot stir-fried with fresh grated coconut, green chilies and curry leaves — a jewel-toned, lightly spiced sadya favorite from Chef Tom's own kitchen.