The Kitchen in Full

Chopped godhamba roti with seasonal vegetables and spiced gravy.

Chopped roti tossed with egg, onion, green chili, gravy.

Chopped roti with chicken, egg, vegetables, thick curry gravy.

Chopped roti with slow-braised mutton, egg, gravy.

Chopped roti with spiced beef, griddle-tossed with egg.

Mixed seafood with chopped roti, coconut-spiced gravy.

Rice and moong dal cooked soft with ghee, black pepper, cashew, ginger.

Compact thali — rice, two curries, rasam, papad.

Rice, flavored rice, 4 veg curries, 2 chapathis, rasam, papad, sweet.

Full thali with chicken or egg curry, rice, 3 veg sides, rasam, papad, sweet.

Ceylon-style king fish in coconut-tamarind curry. Confirm price on order.

Four boiled eggs simmered in spiced tomato-onion gravy.

Crisp, long plain dosa with chutney and sambar.

Dosa roasted with ghee until golden-brown crisp.

Crisp ghee-roasted dosa, spiced potato masala, chutney, sambar.

Lacy semolina dosa — crisp and fragrant.

Rava dosa stuffed with spiced potato masala.

Dosa topped with whisked egg, green chili, onion.

Dosa with onions and green chili griddle-cooked into the batter.

Andhra green-moong dosa, ginger-green chili chutney.

Pesarattu with onion and green chili pressed into the batter.

Pesarattu stuffed with seasoned semolina upma — a Telugu classic.

Thick dosa pancake topped with onion, tomato, and green chili.

Three soft, thick mini dosas — Karnataka-style, served with chutney.

Five soft steamed rice cakes with chutney and sambar.

Five urad dal lentil donuts with chutney and sambar.

Ten mini idlis soaked in sambar — a kid favorite.

Savoury semolina with mustard seeds, curry leaves, ginger, cashew.

Puffed pooris with spiced potato curry.

Two thick uthappam pancakes with chutney and sambar.

Wok-tossed basmati, mixed vegetables, soy, green chili.

Hakka-style noodles with shredded cabbage, carrot, scallion.

Wok-tossed basmati with chicken, egg, vegetables.

Hakka noodles with chicken, vegetables, soy.

Hakka noodles with chicken, shrimp, egg.

Basmati with chicken, shrimp, egg, vegetables.

Yellow lentils in Ceylon coconut-spice gravy.

Eggplant in mild coconut-milk curry — Sri Lankan kiri hodi style.

Deep-fried eggplant in tangy onion-tamarind curry.

Potatoes simmered in roasted curry powder, coconut milk, curry leaves.

Tender long beans tempered with mustard, dry chili, coconut.

Soya chunks in thick onion-tomato gravy.

Spinach tempered with garlic, mustard, fenugreek, coconut milk.

Seasonal vegetables in Ceylon curry powder gravy.

Chana dal vadai — crunchy, spiced with fennel and curry leaf.

Urad dal medu vadai — soft inside, crisp outside.

Steamed rice-flour dumpling with jaggery-coconut filling.

Sweet rice-flour fritters — classic Ceylon tea snack.

Flaky pastry half-moons stuffed with spiced potato or fish.

Spiced mutton wrapped in crepe, breaded and fried to order.

Spiced potato wrapped in crepe, breaded and fried.

Flaky stuffed rotti with spiced mutton filling.

Flaky stuffed rotti with vegetable-coconut filling.

Hopper — bowl-shaped rice-flour-and-coconut-milk pancake.

Breaded roll with spiced chicken filling.

Two bowl hoppers — bring your kothu gravy to them.

Ceylon sweet — steamed rice-flour dumplings with coconut-jaggery.

Two slices of bread folded over a chili-onion omelete.

Condensed-milk-and-egg battered toast — breakfast dessert.

Five mini dosas soaked in sambar — morning special 8–10am.

Five mini idlis soaked in sambar — morning special 8–10am.

Rice with three Ceylon-style vegetable curries.

Steamed rice-coconut pittu with vegetable curry and coconut sambol.

Strong, frothy Ceylon-roast coffee with milk and sugar.

Spiced ginger tea brewed with milk.

Hot or cold milk.

Can or bottle — ask for selection.

Fresh mango pulp, sugar, ice, cardamom.

Rose syrup, vermicelli, sabja seeds, ice cream.

Chilled fresh young coconut water.

Chilled fresh young coconut water — big serve.

Bottled water.