Tasty, authentic, homemade cooking - weeknights & weekends!

Our Extended Menu

This section is a living archive of possibilities - an ever-growing list of South Indian vegetarian dishes we have prepared, shared, and loved. It is not a fixed menu - it is a starting point for custom orders. Whether you are planning a cozy weeknight dinner, a weekend gathering, or a nostalgic meal for someone far from home, we are here to make it happen.

From everyday staples like Beans Paruppusili and Thayir Sadham to heritage-rich specialties like Veppampoo Vattha Kuzhambu and Urundai Kuzhambu, each dish reflects the depth and diversity of our culinary traditions. Many feature homegrown ingredients, seasonal produce, and regional techniques passed down through generations.

If you do not see a dish you are craving - just ask. We are always open to preparing other vegetarian items, and we love discovering new favorites through your requests.

Curries / Gravies

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  Paneer Lababdar

  Soft paneer cubes simmered in a rich, creamy tomato-onion gravy with aromatic spices and a hint of fenugreek.

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  Paneer Butter Masala

  Creamy, buttery tomato gravy enveloping tender paneer - mild, slightly sweet, and indulgently smooth.

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  Dal

  Classic spiced lentils cooked to a velvety consistency with tempered cumin, garlic, and fresh cilantro.

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  Dal Makhni

  Slow-cooked black lentils and kidney beans in a luxurious buttery-tomato sauce, finished with cream.

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  Aloo Matar

  Tender potatoes and green peas in a lightly spiced tomato-onion gravy-comforting, bright, and aromatic.

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  Channa Masala

  Robust chickpea curry simmered in a tangy, spiced tomato gravy with earthy garam masala notes.

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  Vegetable Kurma

  Mixed vegetables simmered in a coconut-based gravy with fennel, cloves, and cinnamon – creamy, fragrant, and gently spiced.

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  Navratna Kurma

  A royal kurma featuring nine ingredients including fruits, nuts, and vegetables – rich, slightly sweet, and celebratory.

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  Channa Potato Kurma

  Black chickpeas and potatoes in a spiced coconut gravy – hearty, protein-rich, and perfect with chapati or poori.

Curries/Poriyal & Stir-Fries

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  Cabbage Curry

  Finely shredded cabbage sautéed with green chillies, peas and coconut - light, fragrant, and comforting.

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  Beans Curry

  Tender green beans tempered with mustard, urad dal, green chillies and a hint of coconut - a staple side with subtle crunch.

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  Carrot Curry

  Gently cooked carrots with mustard seeds, curry leaves, green chillies and grated coconut - mildly sweet and earthy.

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  Kovakkai Curry

  Crisp ivy gourd slices pan-fried with peanuts, coconut and red chillies - crunchy, bold, and addictive.

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  Brinjal (Eggplant) Curry

  Sliced eggplant simmered in roasted spices along with onion, garlic and tomato - rich, and deeply flavorful.

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  Potato Curry

  Boiled potatoes cooked in a rich aromatic curry sauce - a classic favorite with layered flavor.

Koottu Varieties

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  Sorakka Koottu

  Bottle gourd cooked with moong dal and coconut – soft, comforting, and subtly sweet.

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  Cabbage Koottu

  Finely chopped cabbage blended with dal and coconut – a rustic, nourishing side with layered texture.

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  Keerai Koottu

  Fresh greens cooked with moong dal and coconut – mild, wholesome, and packed with nutrients.

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  Turnip Koottu

  Tender turnip cubes cooked with dal and coconut – a seasonal twist on a classic koottu.

Rasam Varieties

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  Paruppu Rasam

  A gentle, nourishing rasam made with cooked toor dal, tomatoes, and tempered spices – soothing and ideal with rice or as a warm sip.

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  Garlic Rasam

  Bold and aromatic rasam infused with crushed garlic, pepper, and tamarind – a warming remedy with punch.

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  Pineapple Rasam

  A tangy-sweet twist on rasam featuring fresh pineapple, tomatoes, and a hint of spice – vibrant and refreshing.

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  Milagu Jeeragam Rasam

  Pepper and cumin-based rasam with a tamarind base – spicy, aromatic, and perfect for clearing the senses.

Vattha Kuzhambu Varieties

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  Manathakkali Vattha Kuzhambu

  A tangy tamarind-based curry featuring dried black nightshade berries – bold, bitter, and deeply restorative.

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  Sundakkai Vattha Kuzhambu

  Tamarind curry with dried turkey berries – slightly bitter, earthy, and packed with digestive benefits.

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  Veppampoo Vattha Kuzhambu

  A medicinal kuzhambu made with dried neem flowers – intensely bitter, aromatic, and revered for its cleansing properties.

Other Kuzhambu Varieties

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  Karuveppilai Kuzhambu

  Curry leaf–based kuzhambu with a roasted spice blend and tamarind – aromatic, iron-rich, and deeply satisfying.

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  Poricha Kuzhambu

  A mellow coconut-and-dal–based kuzhambu with vegetables and pepper – gentle, grounding, and ideal for cooler days.

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  Urundai Kuzhambu

  Steamed lentil dumplings simmered in a tangy tamarind gravy – hearty, festive, and full of texture.

Sambar Varieties

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  Sambar

  A classic South Indian lentil stew with vegetables, tamarind, and a fragrant spice blend – hearty, tangy, and deeply comforting.

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  Killi Pota Sambar

  A bold variation of sambar where red chilies are torn and added whole – spicy, rustic, and full of character.

Rice Varieties

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  Lemon Rice

  Tangy rice tempered with mustard seeds, green chilies, and curry leaves – bright, refreshing, and perfect for lunchboxes.

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  Tomato Rice

  Steamed rice tossed with a spiced tomato-onion base – bold, tangy, and deeply satisfying.

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  Thayir Sadham / Yogurt Rice

  Creamy curd rice tempered with mustard seeds and curry leaves – cooling, comforting, and a South Indian staple.

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  Puliyodarai

  Tamarind rice with roasted peanuts, sesame, and spice powder – tangy, nutty, and packed with flavor.

Chutneys & Thogayals

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  Coconut Chutney

  Fresh grated coconut blended with green chilies and tempered with mustard seeds – creamy, cooling, and a dosa essential.

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  Tomato Chutney

  Tangy tomatoes sautéed with onions and red chilies – bold, slightly smoky, and perfect with idli or upma.

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  Pudina Chutney

  Mint leaves blended with coconut and spices – fresh, vibrant, and a great pairing for tiffin items.

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  Paruppu Thogayal

  Roasted toor dal and coconut ground into a thick chutney – earthy, bold, and best enjoyed with hot rice and ghee.

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  Thengai Thogayal

  Toasted coconut and red chilies ground into a coarse paste – nutty, spicy, and perfect with rice or dosa.

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  Chammandi

  A Kerala-style coconut chutney with tamarind and green chilies – tangy, bold, and traditionally served with kanji or dosa.

Specials & Condiments

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  Aviyal

  A medley of vegetables cooked in coconut and yogurt, finished with coconut oil and curry leaves – creamy, earthy, and festive.

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  Vada Curry

  Crumbled lentil fritters simmered in a spiced tomato-onion gravy – rustic, hearty, and a Chennai favorite.

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  Kadappa

  A mild potato-based stew from Kumbakonam made with moong dal and coconut – gentle, creamy, and subtly spiced.

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  Tomato Thokku

  Slow-cooked tomato pickle with mustard, fenugreek, and red chilies – tangy, spicy, and shelf-stable.

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  Beans Paruppusili

  Steamed lentil crumbles stir-fried with tender green beans – hearty, textured, and deeply satisfying. A protein-rich side with bold flavor.