Rasa W1

The taste of Kerala


The south west state of Kerala lies on the Malabar Coast of India, a tropical region made up almost entirely of inland waterways, coconut groves, and spice plantations. Kerala has traded its spices - cardamom, ginger, turmeric and black pepper - with Arab, Chinese and European merchants for thousands of years. Sugatha Kumari, a Keralite poet and ecologist says "Once there was a time when the whole world was enamoured of the fragrance of Kerala."

Kerala's culture has evolved and has an open attitude to visitors and a strong mix of religions. Kerala was the first place the world freely to elect a communist government (and vote it out several years later) it has India's lowest birth-rate and its highest literacy rate, and possibly the highest concentration of poets Rasa means taste (but not only of food), and we want you to experience a taste of Kerala's villages and dishes from other southern Indian states. Here we can remind you of Kerala's traditions: the vibrant temple dance, Kathakali; compelling music,\the elephant parade and boat festival. Every year around September, Kerala's greatest festival, Onam, is celebrated with music, dance and of course, food.

A South Indian Menu

In Kerala, your dishes are served on a huge fresh banana leaf, a disposable platter. Contact with your food is direct and tactile as you eat with your right hand, mixing wet into dry ingredients - a messy business for the uninitiated.

No meal is complete without a selection of pickles and chutneys to add piquancy (in India these are placed top left on the leaf), rice to fill you, a very liquid dal (spiced cooked lentils) to moisten dry dishes, some yoghurt to cool the more fiery curries, and a selection of crisp savouries. Not surprisingly these dishes are often made from bananas, as Kerala has over 250 types, from bright green through every shade of yellow to clay pink. They also appear in stews, dumplings and a rice breakfast dish steamed in bamboo.

To complete a feast, there may be bananas cooked in raw sugar syrup, scented with cardamom from Kerala's cardamom hills in the east, or a sweet pudding with raisins and cashew nuts, since Kerala is the cashew capital of India.



Our team of award winning chefs are expert at preparing the most exquisite mix of flavours and textures in Kerala Banquet. Why not let us prepare your own personal feast enabling you to sample a wide range of our dishes. A taste of all our specialities…. Samples from our pre-meal snacks, starters, curry selection, side dishes, rice, breads and a traditional Keralan sweet. Please let us know if you have any particular favourites you would like us to include.

Rasa Veg. Feast
£25.00/ head

Rasa Non Veg. Feast
£ 32.00 / head


Pre-Meal Snacks

These light and crispy treats are popular in Keralan teashops for "tiffin" (afternoon tea) and to munch while waiting at the station for the Trivandrum main train. They are best accompanied by our unique selection of home-made chutneys and pickles. A snack tray consisting of:


A flower shaped snack made of rice flour and coconut, black sesame seeds and cumin seeds. This snack began life in the Christian homes of Travancore and is now eaten all over Southern India.


Pappadoms dipped in a light batter of rice flour, cumin and sesame seeds and fried to give them extra "crunch and crackle" - these are Pappadoms with a difference.


Plain crispy snack made of black gram lentils and rice.

Banana Chips

Crispy banana chips


Crunchy sticks made from roasted rice flour, black sesame seeds and cumin seeds.


Pickles & Chutneys
£ 3.95

The spicy fresh punctuation of the best Indian food and as important to a South Indian as the food itself. All of our pickles and chutneys are home made.



Vadais, Bolis and Pakodas are very popular and enjoyed all over South India. When the tea shops start making these, the whole area is suffused with the aroma of curry leaves, fried onions and lentils. This in itself is an irresistible attraction to enter these colourful little village restaurants and taste these delicious snacks

Rasa Platter

A selection of our vegetarian starters, consisting of Banana Boli, Mysore Bonda & Kathrikka served with chutneys.

Seafood platter
£ 13.75

A selection of our seafood starters, consisting of Fish Fry, Crab Thoran & Konju Fry served with salad.

Banana Boli (V)

Plantains, like coconut and spices, are an integral part of Kerala cooking. Plantain slices are dipped in a batter of rice and chickpea flour seasoned with black sesame seeds, then crisply fried. Served with our specially prepared peanut and ginger sauce. Perfect for children and people who prefer non-spicy starters

Mysore Bonda (V)

The tea time snack in Kerala, but delicious at any time. Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds, dipped and fried in chickpea flour batter and crisply fried. Served with a moist, creamy coconut chutney.

Kathrikka (V)

Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli, before frying. Served with a fresh tomato chutney.

Kannoor Express chicken samosa (NV)

Vadas and idlis are popular snacks on any train in South India, but the Kannoor Express has chicken samosas on offer, amazingly light and addictive snack. Lightly spiced chicken and potato filling in filo pastry. Served with tomato chutney.

Lamb Puffs (NV)

The aroma of lamb puffs beckon you at tea time to the many bakeries in Kerala wherethey are sold in little paper bags. Baked puff pastry stuffed with Kerala bakery special lamb masala and vegetables and served with chef's special chutney.

(V) Vegetarian, (NV) Non Vegetarian

Kerala fish fry (NV)

Kingfish marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in the traditional fashion.

Crab Thoran (NV)
£ 9.00

Inherited by our chef from his grandmother, this is a traditional and unique preparation. Fresh crabmeat stirfried with coconut, mustard seeds and ginger.

Konju Varuthathu (NV)

King prawns marinated in a spice paste of chillies and onions then fried and served with salad.

Chemmeen Karumuru (NV)

A speciality from a fishing village near Cochin, this is a crunchy prawn dish with shallots, curry leaves and green chillies.




The essence of Kerala - a peppery lentil broth laced with garlic, tomatoes, spices and tamarind.

Parippu (V)

A soup made from a combination of three different lentils, flavoured with tomato, garlic, coriander and black pepper.



Plain Dosa (V)

A paper-thin pancake made of rice and black gram, served with Sambar and coconut chutney.

Masala Dosa (V)

Plain Dosa, folded in half with a filling of spicy potatoes cooked with onions and ginger and served with Sambar and coconut chutney.

Nair Dosa (V)
£ 11.75

A speciality dosa from Kerala, usually eaten during festivals and celebrations. A rice and black gram flour pancake filled with a mixture of potatoes, beetroot, carrot, onions and ginger. Served with Sambar and fresh coconut chutney.

Chilly Onion Rava Dosa (V)
£ 11.75

A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with Sambar (lentil and vegetable sauce), coconut chutney and spicy potato masala


Main Meals

Non Vegetarian

Thalassery Chicken Masala

Thalassery in the North is well known for its meat dishes. A friend once suggested that if I wanted to taste real Malabari food, I should try Chef Sidhique's food in Calicut. That was a revelation. Our own chef Prasad reinvented this recipe - cubes of chicken cooked in a thick sauce of onions, green chillies, ginger and tomatoes. Try it with something a bit sweet like appam or coconut rice.

Calicut Chicken Kurma

A lunch time favourite in restaurants on mittai theruvu (sweets street) in Calicut with 'choodu choodu' (hot-hot) Malabari parathas. Chicken cooked in a creamy coconut sauce with cashew nuts, green chillies, ginger and fresh curry leaves. It goes well with parathas or lemon rice.

Varutharacha Kozhy Curry
£ 10.25

A home speciality chicken curry with dry roasted coriander seeds, freshly grated coconut, dried red chillies, fresh curry leaves and tomatoes. Goes well with parathasor boiled rice.

Vadakkan Koyi Biriyani
£ 12.95

This is the Malabar variant of that famous Hyderabadi dish that has become the favourite rice dish of millions. Aromatic masalas, and the combination of rice and meat makes an attractive package for any feast. Perfumed basmati rice cooked with cubes of chicken, saffron, cashew nut and served with yoghurt raita.



Malabar Erachi Charu

Popularly know as attirachi curry, a sought after meat dish in kerala home. Tender pieces of lamb cooked with aromatic spices , turmeric, red chillies and onions . Highly recommended with Malabari paratha or boiled rice.

Adipoli Erachi Mulegu
£ 11.25

Hugely popular kallu shappu (toddy shop) dish that is consumed either with or without coconut toddy. It would be only fair to say that this is the favourite dish in achayan families (Christian homes) and a wedding would be unimaginable without this lamb dish cooked in chilli and turmeric water and then stir-fried with Indian shallots, ground black pepper and coconut slivers. Makes an unbeatable combination with appams or pooris.



Varutharacha Meen Curry
£ 15.25

This unusual curry is made by fisherman on board their boats, during long fishing trips. Telopia is cooked with Indian shallots, red chillies and tamarind juice. This is a curry dish with a thick sauce.

Kappayum Meenum
£ 15.25

The most famous dish of "Kallu Shaap ( Toddy Shops ) all over Kerala. King fish cooked in a sauce made from onions, fried chillies, turmeric and ginger served with a plate of cassava steamed in turmeric water. This combination tastes so good that people walk into these village bars just to taste it even though they don't drink alcohol.


Koyilandi Konju Masala
£ 15.95

Speciality of Koyilandi, a place very close to Vasco de Gama's first step in India. A thrilling prawn dish cooked in a thick sauce with ginger, curry leaves and onions.

Konju Manga Curry

Summer brings with it mangoes, that delicious summer fruit found in plenty and in many varieties in Kerala. Mangoes of all shapes, sizes and subtly different flavours find their way into many dishes. This king prawn dish is cooked with turmeric, chillies, green mango and coconut and is sure to delight you with its tangy and spicy flavour.




Moru Kachiathu

An unusual combination of sweet mangoes and green bananas cooked in yoghurt with green chillies, ginger and fresh curry leaves. A sweet and sour dish that is highly recommended.

Beet Cheera Pachadi

An amazingly vibrant dish, traditionally only served at wedding feasts. Fresh beetroot and spinach are blended together in a yoghurt sauce with roasted coconut, mustard seeds and curry leaves - a must for the adventurous.

Bagar Baingan

A Hyderabad recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yoghurt and cashew nut sauce.

Cheera Parippu Curry

Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves.

Thakkali Curry

A fresh and tangy dish made of fresh tomatoes, cooked in yoghurt with fresh ginger, onions, spices and coriander

Travancore Kayi Curry

Cubes of Carrot, potatoes, peas and beans steamed and cooked in a special sauce made of freshly ground coconut, green chillies and turmeric powder. Goes well with parathas.

Bagar Baingan (V)

A Hyderabad recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yoghurt and cashew nut sauce.

Sambar (V) )

Popular south Indian lentil based vegetable curry flavoured with tamarind juice .


Side Dishes

Savoy Cabbage - Stir Fried

This one is made from chopped cabbage, cubed potatoes and lentils stirfried together with onion, fresh coconut and mustard seeds.

Spicy Potatoes

A combination of potatoes, peas and peppers stir fried with onions, cloves, black pepper and tomatoes.

Tadka Dal

Cooked lentils which tempered with oil or ghee fried spices & herb


Yogurt dip with tomato, cucumber, cumin and fresh chopped coriander to cool down curries.

Green salad


Rice Dishes

Rice is the staple diet of Kerala and South India. Keralites cook their rice for variety and texture.

Tomato Rice

Basmati rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions and coriander.

Lemon Rice

A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds.

Coconut Rice

Plain rice mixed with fresh coconut, urad dal (black lentils) and curry leaves.

Boiled Rice

Plain white basmati rice.



Malabar Paratha

A Kerala speciality - wheat dough layered and coiled into a coir mat shape then cooked on the griddle. A must with our curries.

Chapatti (2 Pieces)

Traditional Roti! Round, flat wholemeal bread.

Poories (2 Pieces)

South Indian puffed wheat flour bread. Deep fat fried.

Appam (2 Pieces)

A crispy, spongy rice pancake, essential for mopping- up moist curries.



Any auspicious feast in Kerala is not complete with out a "Madhuram". It is said that the Madhuram (the sweet) will make the meal memorable for years.

Pal Payasam

An auspicious rice pudding from the famous Krishna temple in Kerala. Rice cooked in boiling milk with cashew nuts and raisins.

Banana Dosa

This is the Palakkad Iyer (Brahmin) speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom.


A Brahmin recipe of semolina, mango, cashew nuts, and raisins, they are more like Halwas but much lighter and with more flavour.

Mango Kulfi

Homemade Indian ice cream made by slowly reducing sweetened milk with Alphonso Mango puree.

Pistachio Kulfi

Homemade Indian ice cream made by slowly reducing sweetened milk with Pistachio nuts.

Mango Sorbet

Ice Cream

Vanilla / Banana


Allergies: Please note some of our dishes may contain traces of nuts, gluten or dairy products. Please ask the waiter for advice.
12.5% Service charge extra as applicable.