Menu



A few recommendations from the chef

All meals are prepared by chef itself to give you an authentic Indian/ Srilankan/ Malaysian Food and an unforgettable experience. Come and join us for your next food outing.

From our menu

Dosa

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Masala Dosa

A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices.A delicious, special breakfast recipe to treat yourself, your family and your guests!

Plain Dosa

Dosa is a fermented crepe made from rice batter and black lentils. It is a staple dish in South Indian states of Tamil Nadu, Karnataka, Telangana, Andhra Pradesh and Kerala.

Schezwan Dosa

Schezwan Dosa Recipe is an Indo Chinese twist to the regular South Indian dosa. Schezwan Dosa is simply filled with Stir-Fried Vegetables and Schezwan Sauce.This is North Indian Vegetarian Breakfast.

Chicken Curry

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butter Chicken

Butter chicken or murgh makhani is a classic staple of Indian Cuisine, readily available both in its country of origin and abroad in many Indian restaurants.

Pepper Chicken

Pepper chicken - one of the simple and easy chicken preparation. It goes well with almost all prime dishes like rice, chappathi, appam etc.

Malaysian Chicken

Malaysian chicken curry recipe - Place all curry paste ingredients in a food processor and process until a smooth paste forms. Season with salt and pepper.

Vegetarian

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Kidney Beans

This delicious vegetarian stew is made in the pressure cooker, using dried kidney beans and a spice paste with garlic, ginger, and onion. Serve over rice.

Mixed Vegetables

A lovely vegetarian curry you can make with whatever vegetables you have on hand - those in the ingredients list are just suggestions. Serve with white rice.

Cashew Curry

This is a wonderful dish that is cooked in Sri Lanka . Cashew Curry - whole or broken cashews are simmered in rich, creamy onion-tomato gravy.

Fish And lamb curry

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Fish curry

Season fish with salt and fry skin side down in a fry pan until golden brown, then turn over and cook for about 2 minutes then add to the curry sauce, cook for a further 3–4 minutes, add the coriander to the sauce and serve.

Lamb curry

For the curry powder, place the coriander, cumin, fenugreek, mustard, cardamom, cloves and cinnamon in a non-stick frypan over low heat. Dry-fry the spices, shaking the pan, for 1 minute or until fragrant.

Coconut lamb curry

For the curry powder, place the coriander, cumin, fenugreek, mustard, cardamom, cloves and cinnamon in a non-stick frypan over low heat. Dry-fry the spices, shaking the pan, for 1 minute or until fragrant.