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

Size: px

Start display at page:

Download "Prarambham. SAMBARAM Refreshing yoghurt drink infused with shallots, curry leaves, green chilly & ginger."

Gabriel McKenzie
6 years ago
Views:

1 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. Good for Heart Gluten Free Signature Dish Spicy Extra Spicy Please ask us before you dine 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.

2 Prarambham SAMBARAM 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.

3 Uthejakham 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.

4 Aarambham PRAWN BLOSSOM Prawn dumplings elevated with our chef s secret spices and crumb fried. VENCHINA ROYYALU Prawns 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 PACHAVECHATHU Green spices infused fish fillet steamed in a banana leaf envelope. KOONTHAL PORICHATHU Crispy fried zesty squid rings. KORI SUKKA Diced chicken tossed with traditional Mangalorean spices and coconut shreds. KODI VEPUDU Deep fried morsels of chicken marinated with fiery spices.

5 KOTHU KARI VADAI Perfectly seasoned lamb mince patties, quick fried. ATTIRACHI VARATTIYATHU An 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 BAJJI An all-time fritter delicacy from namma Mysuru. ANABE SUKKA ROLL Fresh herbs and spices spiked mushroom rolled with banana flowers in a rice pancake and griddled. KEMPU BEZULE Crispy fried specialty from coastal region of Karnataka choice of babycorn or cauliflower.

6 PALKATTI KARUVEPILLAI VARUVAL Cottage cheese steeped in chilly and pepper corn mix and griddled. KOON KURUMILAKITTATHU Mushrooms tempered with pounded black pepper corn and herbs. JEEDIPAPPU GARELU Crumb fried cashew fritters with a hint of spinach. AMMINI KOZHUKATTAI Steamed rice pellets tossed in a mild tempering.

7 Madhyamam

8 KARNATAKA KUNDAPURA MEEN CURRY Fish chunks gently cooked with coconut and fragrant masala. MYSURU NAATI KOLI SAARU A home style preparation of country chicken - an ideal accompaniment with rice. KODAVA IRACHI KARRI Succulent boneless lamb cooked Coorgi style. TARKARI AJADINA Char-grilled vegetables coated with a thick marinade finished with golden coconut scraps. ALUGADDE AVAREKALU GOJJU Broad beans and potato in a coconut and herb curry. ANABE GASSI Button mushrooms simmered in broiled spicy gravy finished with cinnamon. MULAI KURU KARI A healthy option of assorted sprouts in a fragrant Coorgi curry.

9 KERALA CHEMMEEN MANGA KUTTAN Deep sea prawns simmered in coconut curry infused with raw mango. MEEN VATTICHATHU Typical Syrian Christian preparation of fish in smoked Garcinia Cambogia and red chili paste - best with kal dosa. KOZHI VARUTHARAPPU Succulent pieces of chicken simmered in a roasted coconut gravy, a perfect combination for parotta. ATTIRACHI MAPPAS Lamb slowly cooked in a coriander and fennel gravy. URULAI PATTANI ROAST Potato and fresh green peas exceptionally tossed with Southern herbs. KADALA VARUTHARACHATHU Black chick peas in a thick gravy - from the royal Travancore region. PACHAKARI ISHTEW Traditional dish of summer vegetables in mildly spiced coconut milk appam s soul mate!

10 TAMILNADU / PUDUCHERRY KADUGU YERA Tiger prawns and potatoes cooked in coconut & mustard gravy. KOZHI MILAGU CURRY Slow cooked chicken curry with a predominant black pepper flavor. KOLA URUNDAI KOZHAMBU Double minced lamb dumpling stewed in tomato gravy. OMELETTE CURRY Masala omlette finished with a mild onion and tomato curry. KAIKARI PODI THOOVAL Iyengar s preparation of vegetables with ground spices. VADA CURRY Crushed gram fritters in a tomato and turmeric curry. SEPPANKIZHANGU VATHAKAL An exotic preparation of Colocasia tempered with hand-pounded spices.

11 ANDHRA PRADESH / TELANGANA CHEPALA PULUSU Fish chunks cooked in a spicy tamarind sauce. GUNTUR KODI IGURU Chicken morsels simmered in dry chilly boosted gravy. GONGURA MAMSAM Prime 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 KURA All-time favorite stuffed baby brinjal curry. PUTTAGODUGULU PALAKURA Fresh button mushroom cooked to perfection in a garlic and herbs pampered spinach gravy. DOSAKAYA TOMATO PAPPU Spicy treat of curry cucumber and lentils.

12 Classic combo NEER DOSA WITH KORI GASSI A combination of Kundapur chicken curry and thin rice pancakes. AKKI ROTTI Unleavened 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 ULARTHIYATHU Steamed and tempered Tapioca served with fish curry. THAYIR SADAM Curd rice served with spicy and tangy tamarind gravy. JONNA ROTTELU Pearl millet pancakes served with a tender tamarind leaf enriched lentil.

13 Mukhya Bhojanam

14 VEECHU PARATHA Flaky pan-cooked bread. APPAM (REGULAR / EGG) Rice hopper. IDDIYAPPAM String hopper. KAL DOSA (REGULAR / EGG) Fermented rice pancake. KOTHU PAROTTA (VEGETARIAN / CHICKEN) Popular street food of Tamilnadu, made with minced parotta. RAITHA / CURD

15 THALASSERY CHEMMEEN BIRYANI Traditional preparation of short grain samba rice and king prawns. BHATKALI KORI BIRYANI Chicken and short grained samba rice cooked to perfection, a coastal Karnataka delicacy. RAYALASEEMA KARI BIRYANI Succulent pieces of mutton cooked with long grain rice, infused with saffron and whole spices. KAI KARI BRINJI Mixed vegetables cooked together with aromatic basmati rice garnished with crouton. STEAMED RICE CHITRANNA / THENGA SADAM / PULIYOGARE Flavored rice preparations from the Southern region. BISIBELLE HULI ANNA Rice cooked with vegetables, lentils and ground pounded spices.

16 Madhuram AKKARAVADISAL Traditional Iyengar s pudding made of rice, split green gram, milk & camphor. ELANEER PALAPPAM Steamed cake of tender coconut and jaggery served with home-made ice cream. BADAM HALWA A dense sweet confection made from almond paste, ghee and sugar. BAKED OBATTU Coconut & Bengal gram crepe, sandwiched with caramelised banana served with homemade ice cream. ADA PRADAMAN Dried rice flakes cooked in ghee with freshly squeezed coconut milk and jaggery. MADHURAM SAMPLER A fine selection of Elaneer Palappam, Ada Pradaman and Badam Halwa. PAZHA THALI Assortment of freshly carved fruits. HOMEMADE COORGI COFFEE ICE CREAM ICE CREAM OF THE DAY DABARA KAAPI

The stately Chettiar mansions are home to. traditional lathe turned Burma teak pillars, from the forests of Myanmar (Burma) and

The stately Chettiar mansions are home to traditional lathe turned Burma teak pillars, from the forests of Myanmar (Burma) and Malaysia. Rangoon diamonds and Burmese blood rubies held pride of place in