Poly's Indian Kitchen Menu

Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora.

Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil. The dish is also popularly known in kerala as 'beef ullarthiyathu'.

Butter chicken or murg makhani is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce.

Avial is a dish which originated from Kerala with the references in sangam poems and coconut was added in the 7th century and is common in Kerala and Tamil Nadu. It is a thick mixture of 13 vegetables as recommended by the Siddha Rishis of western ghats and coconut, seasoned with coconut oil and curry leaves.

Indian dry chicken prep are also known as fry, sukka, suhka, iguru, vepudi, varuval in different regions.

Moru curry is kerala style seasoned buttermilk which is served as a part of onam sadya. It can be made with or without coconut. Here is how to make it. (with and without coconut).

Fish curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean.

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean

Spicy, tender, savory beef curry paired with soft flaky porotta.

Special type of curry, (duck).

Thoran (malayalam: pronounced [t̪oːɾan]; or upperi in malabar) is a coconut-based vegetable dish in kerala. This common dish is usually eaten with steamed rice. Thoran is a common menu item for a sadhya.

Medu vada is a South Indian fritter made from vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. A popular food item in South Indian, Nepali and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.

A beef cutlet specifically refers to mashed vegetables (potato, carrot, beans) or cooked meat ( beef) stuffing that is fried with a batter/covering. The meat itself is cooked with spices - onion, cardamom, cloves, cinnamon, coriander (cilantro), green chillies, lemon and salt.

A samosa is a fried or baked pastry with a savory filling, such as spiced potatoes, onions, peas, cheese, beef and other meats, or lentils. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region.

Kerala beef fry is a dish made of beef, slow-roasted in a mixture of spices, onions, curry leaves, and coconut slivers, fried in coconut oil. The dish is also popularly known in kerala as 'beef ullarthiyathu'.

Biryani is a mixed rice dish with its origins among the Muslims of the Indian subcontinent. It can be compared to mixing a curry, later combining it with semi-cooked rice separately. This dish is especially popular throughout the Indian subcontinent, as well as among its diaspora.

Chili chicken is made with crispy chicken chunks and lightly tossed in a spicy chili sauce. Packed full of amazing flavors.

Fish curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean.

A Kerala fish curry recipe in which yellowtail, also known as kingfish, is cooked in a tamarind and shallot based sauce and served with mashed tapioca flavoured with coconut.

A hearty mutton biryani is a dish that nobody can ever resist. Be it a dinner party or any celebratory occasion, biryani seems to be an ideal main dish to serve along with a spicy salan or refreshing raita.

Spicy, tender, savory beef curry paired with soft flaky porotta.

Butter chicken or murg makhani is a dish, originating in the Indian subcontinent, of chicken in a mildly spiced tomato sauce.

Indian dry chicken prep are also known as fry, sukka, suhka, iguru, vepudi, varuval in different regions.

Avial is a dish which originated from Kerala with the references in sangam poems and coconut was added in the 7th century and is common in Kerala and Tamil Nadu. It is a thick mixture of 13 vegetables as recommended by the Siddha Rishis of western ghats and coconut, seasoned with coconut oil and curry leaves.

How to make mutton curry. Heat oil in a pan. Then saute bay leaf, cinnamon and cardamom for 2 mins. Add onions and green chilies. Saute until onions turn golden. Lower the flame to very low as much as possible.

Chicken curry is a dish originating from the Indian subcontinent. It is common in the Indian subcontinent, Southeast Asia, Great Britain as well as in the Caribbean

Moru curry is kerala style seasoned buttermilk which is served as a part of onam sadya. It can be made with or without coconut. Here is how to make it. (with and without coconut).

Our coconut shrimp curry features delicious shrimp in a coconut curry that’s perfect over cooked rice.

Thoran (malayalam: pronounced [t̪oːɾan]; or upperi in malabar) is a coconut-based vegetable dish in kerala. This common dish is usually eaten with steamed rice. Thoran is a common menu item for a sadhya.

Sambar, also spelled sambaar, is a lentil-based vegetable stew or chowder, cooked with dal and tamarind broth. It is popular in South Indian and Sri Lankan cuisines.