Rasa Menu Prices (UK)

The teatime snack in Kerla, 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 crispy fried. Served with a moist, creamy coconut chutney.

The most famous dish of "Kallu Shaap" (Toddy Shops) all over Kerala. Kingfish cooked in a sauce made from onions, fried chilies, 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.

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

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

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

Achappam - 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. Pappadavadai - 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. Pappadoms - Plain crispy snack made of black gram lentils and rice. Banana Chips - Crispy banana chips. Murukku - Crunchy sticks made from roasted rice flour, black

Garlic pickle, mango pickle, lemon pickle, coconut chutney, mixed vegetable pickel, and coriander chutney.

The teatime snack in Kerla, 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 crispy fried. Served with a moist, creamy coconut chutney.

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.

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

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

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

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

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 poories.

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

Aromatic masalas, and the combination of rice and meat makes an attractive package of any feast. Perfumed basmati rice cooked with cubes of chicken, saffron, and cashew nut and served with yoghurt raita.

The most famous dish of "Kallu Shaap" (Toddy Shops) all over Kerala. Kingfish cooked in a sauce made from onions, fried chilies, 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.

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 flavors 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 flavor.

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 flavors 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 flavor.

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.

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.

A mixed vegetable specialty from the Southern State of Karnataka. A spicy curry made of beans, carrots, cauliflower, potatoes, and simmered in a sauce of garlic, ginger, and fennel.

A mixed vegetable specialty from the Southern State of Karnataka. A spicy curry made of beans, carrots, cauliflower, potatoes, and simmered in a sauce of garlic, ginger, and fennel.

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

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

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

Plain white basmati rice.

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

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

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