Travancore Restaurant

Travancore Feast

• Christmas Special( December 18th To 21st)GBP 20.00

  Travancore turkey curry – famous Christmas speciality of Syrian Christians in Kerala. Turkey cooked in fresh coconut milk and lovely pepper masala made from garlic, curry leaves, ginger and green chillies

Pickles and Chutneys

• Pickles and ChutneysGBP 2.75

  The spicy fresh punctuation of the best Indian food and as important to a South Indian as the food itself. All of our pickles and chutneys are home made. Garlic Pickle, Mango Pickle, Lemon Pickle, Coconut Chutney, Mixed Vegetable Pickle, Coriander Chutney

Pre-Meal Snacks

£3; These light and crispy treats are popular in Keralan teashops for "tiffin" (afternoon tea) and to munch while waiting at the station for the Trivandrum main train. They are best accompanied by our unique selection of home-made chutneys and pickles. A snack tray consisting of:

• 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

• Banana Chips

  Crispy banana chips

• Murukku

  Crunchy sticks made from roasted rice flour, black sesame seeds and cumin seeds

Starters

• Sagara RasamGBP 4.95

  Special Seafood soup from our Samudra menu, made from Crab, Fish, Prawns and Rice, flavoured with fresh tender coconut and spices

• Lamb PuffGBP 4.50

  The aroma of lamb puffs beckons you at teatime to the many bakeries in Kerala where they are sold in little paper bags. Baked puff pastry stuffed with Kerala bakery special lamb Masala and vegetables and served with chef's special chutney

• Mysore BondaGBP 3.25

  A tea time snack in Kerala, 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 crisply fried. Served with moist, creamy coconut chutney

• Konju FryGBP 5.50

  Fresh king prawns marinated in refreshing spices and fried in the traditional fashion

• Kerala Fish FryGBP 4.50

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

• Chicken CutletsGBP 4.50

  A home speciality from a mixed chicken and potato mix rolled on breadcrumbs crisply fried. Vegetarian Starters

• KathrikkaGBP 3.25

  Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli, before frying. Served with a fresh tomato chutney

Main Dishes Chicken

• Kozhy Olathu CurryGBP 6.25

  A famous recipe 'The Christmas Speciality'. Fried chicken cooked with onions, ginger, garlic, curry leaves, chilli powder, chopped tomatoes and black pepper

• Chicken StewGBP 6.50

  Famous Easter speciality of Syrian Christian in Kerala. Chicken cooked in fresh coconut milk, with finely chopped ginger, green chillies and flavoured with cinnamon, cardamom, cashew nut and raisins

• Erachi Olathiyathu (Dry)GBP 7.95

  An essential item from the Toddy shop and the bar menus of Kerala . Boneless cubes of lamb and dry cooked in turmeric water, then stir-fried in an open kadai with an abundance of black pepper, curry leaves, and finely sliced fresh coconut slivers. A spicy dish. Great with a combination of paratha bread or chapattis

• Nadan Kozhy CurryGBP 6.25

  The most common chicken curry made in Kerala. Cubes of boneless chicken cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies and ginger. A fantastic combination with paratha and lemon rice

Lamb

• Mutton MuppasGBP 7.45

  A traditional lamb curry cooked in a green masala made from fresh coconut, green chillies and ginger

• Lamb StewGBP 7.75

  An indispensable combination with appams after the Easter fast for Travancore Christians. Lamb cooked in fresh coconut milk, with finely sliced ginger, chillies and flavoured with cardamom and turmeric

Duck

• Tharavu RoastGBP 8.50

  This is a Kuttanadu Christian speciality. Duck cooked in a thick sauce with ginger, garlic, onion and coriander

Prawns

• Konju Thenga CurryGBP 8.50

  Taken from the famous 'Coconut Grove' menu, this is a delicious and mildly spiced prawn dish cooked in the sauce of ground coconut, turmeric powder and green chilies tempered with aromatic curry leaves and mustard seeds. It is a mouth-watering combination with Coconut rice or appams

• Chemmeen MasalaGBP 8.50

  A contribution from the Christian community on the coast of Cochin and very frequently seen I traditional fish bars on the shore. When fishermen bring the catch, customers purchase the prawns and take them to these bars that cook it fresh. It is spicy prawn dish with a thick sauce made of onions, tomatoes and green chillies. Ideal to combine with paratas

Crab

• Crab VaruthathuGBP 9.50

  The most popular dish in Travancore Samudra. Fresh crabs cooked in turmeric and chilli water stir fried with Indian shallots, black pepper and curry leaves. Combines with paratha

• Kappayum Meenum VevichathuGBP 8.95

  The most popular kallu shappu ( Toddy shop) delicacy in Syrian Christian populated hilly areas, The fame of this dish is unparalleled and people throng village bars just to taste this fish curry, which is a uniquely combined with Kerala staple tapioca. King fish slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curryleaves, mustard seeds and grated coconut. Lemon rice can be added to complete this divine combination

Fish

• Arachu Varatha MeenGBP 8.25

  A signature dish of Ms Mariamma from Trivandrum, this is tilapia fish gently cooked in a turmeric coloured coconut sauce flavoured with tomatoes, curry leaves and mustard seeds. Superb combination with lemon or coconut rice

Vegetarian

• Moru KachiyathuGBP 4.50

  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

• Vazhutananga Pal CurryGBP 4.50

  Baby aubergines slit into quarters, lightly fried in vegetable oil and cooked in a special sauce made of roasted coriander seeds, onions, coconut milk and garlic. Goes well with any rice or chappati

• Travancore Kayi CurryGBP 4.50

  Chef Narayanan's signature dish. Cubes of Carrot, potatoes, peas and beans steamed and cooked in a special sauce made of freshly ground coconut, green chillies and turmeric powder. Goes well with parathas

• Beet Cheera PachadiGBP 4.50

  An amazingly vibrant dish, traditionally only served at wedding feasts. Fresh beetroot and spinach are blended together in a yoghurt sauce with roasted coconut, mustard seeds and curry leaves - a must for the adventurous

Side Dishes

• Koottu ParippuGBP 4.50

  Traditional lentil curry made of three different lentils cooked with tomatoes, green chillies and tempered with fried garlic, curry leaves and mustard seeds. Excellent side dish with any curries

• Bean Carrot Thoran (Dry)GBP 4.50

  Fresh green beans and carrots finely chopped and cooked in the traditional thoran style with onions, fresh grated coconut, green chillies curry leaves and dry red chillies

Rice Dishes

• Coconut RiceGBP 2.75

  Plain rice mixed with fresh coconut, urad dal (black lentils) and curry leaves

• Lemon RiceGBP 2.75

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

• Plain RiceGBP 2.50

  Steamed plain white basmati rice

Breads

• Chapatti (2 Pieces)GBP 2.00

  Traditional Roti! Round, flat wholemeal bread

• Malabar ParathaGBP 2.25

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

• AppamGBP 2.00

  A crispy, spongy rice pancake, essential for mopping- up moist curries

Madhuram (Dessert)

Any auspicious feast in Kerala is not complete without a "payasam". It is said that the payasam (the sweet) will make the meal memorable for years. We have a selection of traditional Keralan sweets rarely seen outside our villages and that ever-popular Kulfi

• Banana DosaGBP 3.25

  This is the Palakkad Iyer (Brahmin) speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom

• Pal PayasamGBP 3.25

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

• KesariGBP 3.25

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

• Mango SorbetGBP 2.50

• Ice CreamGBP 2.50

  Vanilla / Strawberry / Chocolate

• Ice Cream (Coconut)GBP 2.50