ANANTARA Restaurant Menu

Tender goat cooked with fragrant basmatirice, aromatic spices, and herbs.

A Kerala street food favourite.

Chicken cooked with curry leaves, onions, coconut, and a blend of southern Indian spices.

A flavorful twist on classic biriyani! This boneless chicken biriyani combines tender, marinated chicken pieces cooked to perfection in aromatic basmati rice and infused with the rich spices of Palipalayam—a beloved regional specialty.

Basmati rice typically prepared with coconut, mustard seeds, and curry leaves.

Boiled eggs cooked in a spicy onion and tomato-based gravy with Kerala spices.

Tender mutton pieces simmered in a spicy broth with tamarind, tomatoes, and a blend of Indian spices like black pepper, cumin, and coriander seeds.

Soft, syrup-soaked dumplings with a caramelized sugar crust, garnished with a fresh mint leaf.

Pan-seared king fish, marinara sauce dip.

Fish, shrimp, mussels, snow crab, coconut milk broth.

Slow-cooked goat meat, tellicherry black pepper, mace, kalpasi.

Pan-seared king fish, marinara sauce dip.

Spiced pepper-roasted chicken drumsticks

Stuffed mushrooms wrapped inbanana leaf

Pan-fried shrimp, curry leaves.

Fluffy omelet with crab meat

Crispy fried cauliflower florets, chili- yoghurt dip.

Tender jackfruit, sweet potatoes, beets, tamarind-date chutney.

Mini steamed rice cakes, gunpowder spice, coconut chutney.

Grilled Black Cod in banana leaf withkappa, chammanthi and ghee rice

Tender goat cooked with fragrant basmatirice, aromatic spices, and herbs.

A flavorful twist on classic biriyani! This boneless chicken biriyani combines tender, marinated chicken pieces cooked to perfection in aromatic basmati rice and infused with the rich spices of Palipalayam—a beloved regional specialty.

Boiled eggs cooked in a spicy onion and tomato-based gravy with Kerala spices.

Vegetables cooked in a creamy sauce with almonds, raisins, and traditional Indian spices.

Mixed vegetable curry with aromaticChettinad masala

Fish cooked with onions, tomatoes, tamarind, and Andhra spices in a tangy sauce.

Potatoes tossed in basil, curry leaves, &South Indian spices, with tomato quinoa

Shrimps simmered in a coconut milk-based curry sauce with traditional Indian spices and curry leaves.

Stuffed baby eggplant with peanuts and spices, served with coconut rice.

Vegetables cooked in a creamy sauce with almonds, raisins, and traditional Indian spices.

Cooked tapioca typically seasoned with mustard seeds, curry leaves, and spices.

Handcrafted daily, this Malabar Paratha is a multi-layered Indian bread, typically cooked on a griddle and known for its flaky texture.

Basmati rice typically prepared with coconut, mustard seeds, and curry leaves.

Whole wheat paratha typically filled with mashed bananas and mild spices.

Tender coconut pulp and water combined with rice pudding, typically including milk, sugar, and cardamom, creating a traditional South Indian dessert.