C S Meen pappas
An award-winning Keralite favourite of pan-seared sea bass filet in a coconut,
onion & tamarind sauce, served with curry leaf-infused organic quinoa & mash
26.95
C S Wild Madagascar prawns
Award-winning large spiced wild prawns, served with lemon ginger rice,
Alleppey sauce and a baby leaf salad
8.25
Scallops lababdaar
Pan-seared scallops in spicy onion, tomato & cashew nuts masala, served with pilau rice
16.50
Chicken Chettinad
Corn-fed aromatic diced chicken breast in spicy masala
– a dish of the Chettiar community of Tamil Nadu
13.95
Chicken makhani
NPunjab’s favourite chicken tikka cooked in creamy fenugreek, tomato & cashew nut sauce
with a touch of honey
13.95
Guinea fowl
15.50
Pan-seared guinea fowl supreme in a cumin & coconut sauce,
served on a bed of garlic-tempered kale
13.95
C S Kid goat vindaloo
Slow-cooked, spicy kid goat in a classic Goan white wine vinegar,
freshly-ground naga chilli & garlic masala, served with steamed rice
15.95
Quilon duck
NOven-baked Gressingham duck breast glazed with honey, mustard oil
& smoked paprika, served with quinoa mash & tangy mint sauce
15.95
Keralan buffalo pepper fry
Diced lean buffalo with fresh green peppercorns stir-fried with onion masala
14.50
Hyderabadi biryani
Welsh lamb & aromatic rice, traditionally cooked in a paratha-dough sealed pot,
served with cucumber raita (contains whole spices)
15.50
Goan lamb
Traditional lamb curry with roasted coconut & onion masala
14.50
Raan Mughlai
Mughal dish of slow-braised lamb shank, finished in the tandoor,
served with curried butternut squash & sauce reduction
15.95
Paneer kofta
V NDelicately spiced Indian cheese dumplings in a prune & basil sauce
13.50
Baingan rings
V Grilled aubergine slices with Chettinad sauce & steamed rice