Dakhin Menu

Spicy coconut filled button mushrooms. Melts in the mouth to release an explosion of flavours.

King prawns and peppers tossed together with a tangy tomato, garlic sauce. Irresistible!

Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Mānasollāsa.

A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chillies. Its flavour is the stuff of legend.

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside.

Shreds of chicken flavoured with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

A serving of crispy poppadoms and a selection of three different dips.

Seen as comfort food for many in the region, this is a thin and tangy soup made with an unusual blend of tomatoes, tamarind and peppery spices.

Grilled Scottish salmon with aromatics, spiced yoghurt and chunks of assorted peppers. A taste of South India’s calm coastal backwaters.

Slow roasted lamb fillet with a gentle marinade of herbs, spices and coconut underlying its superb flavour.

Soft and juicy Scottish monkfish, assorted peppers, a delightful marinade and a slight charring to bring out its unique flavour.

Soft succulent chicken breast with a hot yet subtle coating of ginger, garlic and red chillies.

Slices of cottage cheese and mixed peppers marinated with flavourful herbs, yoghurt and coconut.

A majestic assortment of flame cooked monkfish, lamb and chicken. Serves Two

A herby sauce of coriander, mint leaves and coconut. Fresh and fulfilling.

A mild and flavoursome sauce of onions, tomatoes and turmeric with coconut milk.

Vada soaked in Sambhar and served with Thengai Chutney on the side.

Idli and Vada soaked in Sambhar and served with Thengai Chutney on the side.

Homemade cottage cheese makes for a great filling in this dosa.

A dosa with a splendid filling of lamb, green peas, curry leaves and spices.

A seafood lover’s delight! Prawns and fish, chopped together, spiced, sautéed and rolled in a dosa.

A serving of well-spiced chicken in a rolled-up dosa.

Add a spicy spreading of Mysore chutney to the dosa for that extra heat.

With tender lamb.

With soft succulent chicken breast.

With mixed seasonal vegetables

Chicken cooked in a blend of onions, tomatoes, coconut milk and green chillies — from the old Kingdom of Mysore.

With intense flavours of freshly ground spices and gently warming black pepper, this chicken dish is a speciality of the Chettiar spice traders.

An intensely flavoured dish of chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics — an evolution of a dish brought to the shores of Kerala in the 1500s by Portuguese sailors.

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

Fresh ginger and a touch of black pepper to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh.

Rich and full of flavour, these are soft succulent lamb chops simmered with onions, tomatoes and coconut milk. An old favourite of the Syrian diaspora of Kerala.

From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing!

The fragrant aroma of cardamom and fennel, the richness of coconut milk and the tenderness of lamb make this dish a delight to the senses.

This quintessential dish from the Malabar coast has Scottish monkfish in a spicy, tangy sauce of tamarind and red chillies.

A Keralan prawn curry with ginger, garlic, tomato, red chilli and coconut.

Fresh Scottish monkfish stewed with coconut milk, onions, tomatoes and lemon. A dish with immaculate spice and flavour.

A delicate preparation of king prawns, coconut, ginger and curry leaves. Wonderfully subtle yet arresting.

A mild preparation of homemade cottage cheese with coconut milk blended with onion, tomatoes and mustard seeds.

An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.

Button mushrooms, green peas and tomatoes simmered with mustard seeds, coconut and fresh coriander.

A wholesome preparation of yellow lentils and shredded spinach simmered with subtle spices and coconut milk.

A melange of seasonal vegetables, fresh coconut, curry leaves — deliciously simple and complex at the same time.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

Steamed basmati rice.

A soft, thin and savoury bread of gram flour with fenugreek.

Lacy, soft and bowl-shaped hoppers of fermented rice and coconut milk.

Soft pancakes of ground rice and lentil with a variety of toppings — tomatoes, red onions and coconut.

A delightful assortment of three different South Indian breads — Chilla, Appam and Siru Uttapam.

Crispy, delicate and paper-thin, this golden brown crêpe spans two to three feet. You have to see it to believe it!

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves.

Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.

Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.

A spicy coconut chutney for those who like a bit of heat.

Spicy, salty, pickle made from unripe mangoes and red chillies.

A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chillies.

Shreds of chicken flavored with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Mānasollāsa.

Fresh ginger and a touch of black pepper to bring out the taste of lamb in this time-tested recipe from Andhra Pradesh.

An intensely flavored dish of chicken stewed with coconut milk, potatoes, carrots, exotic spices, and aromatics — an evolution of a dish brought to the shores of Kerala in the 1500s by Portuguese sailors.

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant!

A fiery chicken dish with the intense heat of red chilies complemented with ginger and plenty of garlic. Not for the faint-hearted!

Soft pancakes with a variety of toppings — tomatoes, red onions and coconut.

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice.

Steamed basmati rice.

A delicacy served in tiny nondescript shops all across Kerala, this is pan-seared lamb with black pepper and green chilies. Its flavor is the stuff of legend.

So succulent chicken breast with a hot yet subtle coating of ginger, garlic, and red chilies.

Slices of cottage cheese and mixed peppers marinated with flavourful herbs, yoghurt, and coconut.

An intensely flavored dish of chicken stewed with coconut milk, potatoes, carrots, exotic spices and aromatics — an evolution of a dish brought to the shores of Kerala in the 1500s by Portuguese sailors.

From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing!

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

With intense flavors of freshly ground spices and gently warming black pepper, this chicken dish is a specialty of the Chettiar spice traders.

Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice.

Soft pancakes with a variety of toppings — tomatoes, red onions and coconut.

So succulent chicken breast with a hot yet subtle coating of ginger, garlic and red chillies.

Grilled Scottish salmon with aromatics, spiced yoghurt and chunks of assorted peppers. A taste of South India’s calm coastal backwaters.

Slow roasted lamb fillet with a gentle marinade of herbs, spices and coconut underlying its superb flavor.

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

Rich and full of flavour, these are so succulent lamb chops simmered with onions, tomatoes and coconut milk. An old favourite of the Syrian diaspora of Kerala.

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant!

A fiery chicken dish with the intense heat of red chilies complemented with ginger and plenty of garlic. Not for the faint-hearted!

A nutritious delicacy of black chickpeas tossed together with a hint of tomatoes, onions, herbs and spices.

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice.

A delightful assortment of three different South Indian breads — Chilla, Appam and Siru Uttapam.

Cucumber soaked in refreshing cool yoghurt, flavoured with cumin, mustard seeds and coriander.

So battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Manasollasa.

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and so on the inside.

Spicy coconut filled button mushrooms. Melts in the mouth to release an explosion of flavours.

An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.

An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

Idli soaked in Sambhar; seasonal vegetables, lentils, tamarind and roasted spices stewed together. Served with Thengai Chutney.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

Shredded spinach sautéed with grated coconut and subtle spices. Fresh and fragrant!

Crispy, delicate and paper-thin, this crêpe spans two to three feet.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

A spicy coconut chutney for those who like a bit of heat.

So pancakes with a variety of toppings — tomatoes, red onions and coconut.

A delectable jumble of fresh tomatoes, cucumber, radish, carrots and red onions with a sprinkling of spiced lemon juice.

Champagne, France The fashion statement in Champagne – elegant and crisp with soft, strawberry fruit and a long creamy finish. Bottle 85.00

Champagne, France Special Cuvée is the result of the delicate blending between harvest grapes and most reserve wines, including some aged in magnums for more than 15 years. Bottle 85.00

Champagne, France A crisp, elegant Champagne with hints of lemon overlaid with touches of brioche. Bottle 49.95

Italy This elegant Prosecco Spumante has delicate lemon fruit notes and a refreshing lively style. Bottle 28.95

Italy This elegant Prosecco Spumante has delicate lemon fruit notes and a refreshing lively style. In a convenient 200ml single serve. 200ml Mini Bottle 7.50

Highbridge, California Juicy and refreshing, this White Zinfandel is packed with delicious strawberry, raspberry and cream Flavours. Bottle 22.95, 250ml 7.75, 175ml 5.50 RECOMMENDED WITH SPICY DISHES

Bosco Dei Cirmoili, Italy Delicate rosè colour. Pleasing aromas of citrus fruits, strawberry, floral and mineral. A dry elegant rosè with a crisp minerality. Bottle 22.95

Paterson’s Grove, Marlborough, New Zealand Vibrant Sauvignon Blanc from the Marlborough region. Powerful and aromatic: zesty gooseberry and passion fruit flavours with bright acidity. Bottle 29.50, 250ml 9.95, 175ml 6.95 BEST ENJOYED WITH SEAFOOD & SPICY DISHES

Tim Adams Clare Valley, Australia Showing richness of fruit flavour and balanced crisp natural acidity. The use of only free-run juice allows citrus and floral characters to dominate. Bottle 26.50, 250ml 8.95, 175ml 6.50 BEST ENJOYED WITH SEAFOOD & SPICY DISHES

Previata, Italy Crisp and fruity with crunchy fruit, citrusy acidity and a long, refreshing finish. Bottle 24.95, 250ml 8.50, 175ml 5.95 BEST ENJOYED WITH HERBY DISHES

Scenic Ridge, Australia A fresh and juicy Chardonnay with tropical aromas, flavours of delicate peaches and a hint of vanilla. Bottle 23.50, 250ml 7.95, 175ml 5.50 BEST ENJOYED WITH RICH COCONUTY DISHES

Caleo, Italy Packed with rich sweet fruit aromas, this wine has a succulent and delicious velvety texture, and a lovely smooth finish. Bottle 29.50, 250ml 9.95 175ml 6.95 RECOMMENDED WITH SPICY DISHES

Los Picos Distantes, Argentina Complex with blackberry and blueberry flavours, hints of peppery spice and distinct cocoa notes. A long finish and smooth tannins. Bottle 27.50, 250ml 9.25, 175ml 6.50 RECOMMENDED WITH SPICY DISHES

Don Pavral, Spain Rich, bright and intense black and red cherry fruit complemented by soft vanilla oak and a hint of peppery spice. Silky ripe tannins with a lingering finish. Bottle 25.95, 250ml 8.75, 175ml 6.25 RECOMMENDED WITH HERBY DISHES & LAMB

330ml Bottle 4.50

330ml Bottle 4.50

330ml Bottle 3.95

500ml Bottle 5.75

Dry 3.95

Indian Dark Rum

21 Year Old, Speyside

12 Year Old, Speyside

12 Year Old, Speyside

12 Year Old, Islay

10 Year Old, Islay

12 Year Old, Island

10 Year Old, Island

12 Year Old, Japan

Garnished with a slice of cucumber. Delightfully infused with Bulgarian rose and cucumber with the traditional juniper berries.

Garnished with a slice of ginger. A unique blend of six Japanese botanicals with hints of cherry blossoms, green tea and a light spiciness.

Garnished with a wedge of lime. An absolute classic dry gin — a very fresh experience with juniper, citrus lemon and coriander flavours.

Garnished with a wedge of lime. A fresh and lively gin, exceptionally smooth, slightly floral with bright citrus notes.

Garnished with blueberries. An incredibly smooth gin with a gorgeous colour, slightly spiced with light floral notes leaving a wonderful and delicate taste of sweet violets.

Garnished with strawberry. Refreshing sweet notes of raspberries, strawberries and redcurrant with a bite of juniper and coriander underneath.

330ml Bottle 2.50

75cl Bottle 4.95

75cl Bottle 4.95

Draught 2.75

Draught 2.75

330ml Bottle 3.25

330ml Bottle 3.25

330ml Bottle 3.25

330ml Bottle 3.25

330ml Bottle 3.25

275ml Bottle 2.95

275ml Bottle 3.25

Draught 2.50

Draught 2.95

Draught 1.25

Bottle 1.50

Shreds of chicken flavoured with crushed curry leaves. From the rustic hamlets of rural Tamil Nadu.

Soft battered dumplings of spiced potato — based on a recipe found in an old 12th-century manuscript, the Mānasollāsa.

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside.

From the forested hill stations of Ooty, this herby lamb dish of mint and coriander is wholesome and so refreshing!

Chicken cooked in a blend of onions, tomatoes, coconut milk and green chillies — from the old Kingdom of Mysore.

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

Okra with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

A simple, thin crêpe of rice and lentils.

Steamed basmati rice.

Lemon juice, mustard seeds, lentils and curry leaves flavour this aromatic basmati rice preparation.

A serving of well-spiced chicken in a rolled-up dosa.

A dosa with a traditional savoury spiced potato filling. A classic South Indian dish.

A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves.

Seasonal vegetables, lentils, tamarind and spices, stewed together create this most popular South Indian staple.

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

Spicy, salty South Indian pickle made from unripe mangoes and red chillies.

A delectable salad of tomatoes, cucumber, radish, red onions, carrots and lemon juice.

Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Mānasollāsa.

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside.

Chicken cooked in a blend of onions, tomatoes, coconut milk and green chillies — from the old Kingdom of Mysore.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

This delicious chicken preparation contains a charming mixture of different fragrant spices combined with the mild richness of coconut milk.

A soft, thin and savoury bread of gram flour with fenugreek.

A simple, thin crêpe of rice and lentils.

A serving of well-spiced chicken in a rolled-up dosa.

Homemade cottage cheese sauteed with onions and tomatoes and filled in a dosa.

With preparations of chicken, lamb, lentils and yogurt, served with rice, bread and dessert.

A serving of crispy poppadoms and a selection of three different dips.

Soft battered dumplings of spiced potato — based on a classical South Indian recipe found in an old 12th-century manuscript, the Manasollasa.

A popular street-side snack, these fritters of fresh spinach and onions are crunchy on the outside and soft on the inside.

Seen as comfort food for many in the region, this is a thin and tangy soup made with an unusual blend of tomatoes, tamarind and peppery spices.

Cubes of fried potatoes, shredded spinach and tomatoes cooked with mustard seeds and coconut.

Button mushrooms, green peas and tomatoes simmered with mustard seeds, coconut and fresh coriander.

A melange of seasonal vegetables, fresh coconut, and curry leaves — deliciously simple and complex at the same time.

An okra dish cooked with tamarind, onions, tomatoes and mustard seeds. An Andhra speciality with complex flavours.

An exquisite preparation of green beans, garden peas and carrots with coconut milk and subtle spices.

A wholesome preparation of yellow lentils and shredded spinach simmered with subtle spices and coconut milk.

Vada soaked in Sambhar and served with Thengai Chutney on the side.

Idli and Vada soaked in Sambhar and served with engai Chutney on the side.

A flavoursome Tamilian speciality of potatoes cooked with coconut, lentils and curry leaves.

A nutritious delicacy of black chickpeas, tossed together with a hint of tomatoes, onions, herbs and spices.

Seasonal vegetables, lentils, tamarind and roasted spices, stewed together create this most popular South Indian staple.

A spicy coconut chutney for those who like a bit of heat.

Spicy, salty, pickle made from unripe mangoes and red chillies.