Banquet 1 (Minimum 4 Guests)

45 / person

Entrees

Holi

Chickpeas, potato & corn chatpati mix, wheat crisped shells with lentil dumpling & yoghurt dressing garnished with trio flavour sev.

Saiva Cutlets

Mixture of seasonal vegetables and soya croquette blended with chettinad spices

Kotaiyur kozhi varuval

Crispy fried Chicken thigh fillets marinated in kotaiyur masala, served with seasonal petite bouche,homemade pickled vegetable with hung yoghurt dressing

Mains

Urulai pattani kozhi kuruma

Chicken stewed in coconut with cashew, poppy seeds & green chilli sauce with red blush potato and green peas.

Jaradaloo goat curry

Parsi delicacy combination of dry apricots & goat with bone, slowly cooked in onion, tomato, cumin & malt vinegar reduction.

Tai pongal karakolambu

A melange of nine country vegetables(raw banana, okra, baby egg plant,snake beans, radish, long melon, red blush potato, butternut pumpkin & sweet potato) simmered in spicy sweet & tangy sauce.

Palak Paneer

Cubes of fresh cottage cheese simmered in creamy spinach sauce infused with ginger, garlic, cumin & fenugreek.

with rice, bread, side platter and dessert of the day

Banquet 2 (Minimum 4 Guests)

$ 55 / person

Entrees

Holi

Chickpeas, potato & corn chatpati mix, wheat crisped shell with lentil dumpling & yoghurt dressing garnished with trio flavour sev.

Samuthiram

Blue swimmer crab meat tossed with fennel, ginger, chilli, shallots served in ‘pathiri’ (rice flour pancake) & kanja Eral thoku (dried shrimp cooked with caramelised onion, tomato & chilli reduction)

Kotaiyur kozhi varuval

Crispy fried Chicken thigh fillets marinated in kotaiyur masala, served with seasonal petite bouche,homemade pickled vegetable with hung yoghurt dressing.

Danendhar sunti

Hand pounded lamb parcel served with yogurt vermicelli, grapes, pomegranate and pudhina chutney (Southern style mint chutney) in bed of pop rice mixture.

Mains

Urulai pattani kozhi kuruma

Chicken stewed in coconut with cashew, poppy seeds & green chilli sauce with red blush potato and green peas.

Meen manga charu

Fresh barramundi fillets simmered in gravy of green mango, coconut & chilli tempered with mustard & curry leaves.

Lamb chukka

Dry preparation of lamb in a blend of peppercorn, aniseed, red chilli and tempered with fresh curry leaves.

Lagaan ke kofti

Light dumplings of cottage cheese & potato stuffed with Lycee, dry fruits & Koya finished in tomato & cashew sauce.

with rice, bread, side platter and dessert of the day

Banquet 1

Banquet 1 (Minimum 4 Guests)

45 / person

Entrees

Holi

Chickpeas, potato & corn chatpati mix, wheat crisped shells with lentil dumpling & yoghurt dressing garnished with trio flavour sev.

Saiva Cutlets

Mixture of seasonal vegetables and soya croquette blended with chettinad spices

Kotaiyur kozhi varuval

Crispy fried Chicken thigh fillets marinated in kotaiyur masala, served with seasonal petite bouche,homemade pickled vegetable with hung yoghurt dressing

Mains

Urulai pattani kozhi kuruma

Chicken stewed in coconut with cashew, poppy seeds & green chilli sauce with red blush potato and green peas.

Jaradaloo goat curry

Parsi delicacy combination of dry apricots & goat with bone, slowly cooked in onion, tomato, cumin & malt vinegar reduction.

Tai pongal karakolambu

A melange of nine country vegetables(raw banana, okra, baby egg plant,snake beans, radish, long melon, red blush potato, butternut pumpkin & sweet potato) simmered in spicy sweet & tangy sauce.

Palak Paneer

Cubes of fresh cottage cheese simmered in creamy spinach sauce infused with ginger, garlic, cumin & fenugreek.

with rice, bread, side platter and dessert of the day

Banquet 2

Banquet 2 (Minimum 4 Guests)

$ 55 / person

Entrees

Holi

Chickpeas, potato & corn chatpati mix, wheat crisped shell with lentil dumpling & yoghurt dressing garnished with trio flavour sev.

Samuthiram

Blue swimmer crab meat tossed with fennel, ginger, chilli, shallots served in ‘pathiri’ (rice flour pancake) & kanja Eral thoku (dried shrimp cooked with caramelised onion, tomato & chilli reduction)

Kotaiyur kozhi varuval

Crispy fried Chicken thigh fillets marinated in kotaiyur masala, served with seasonal petite bouche,homemade pickled vegetable with hung yoghurt dressing.

Danendhar sunti

Hand pounded lamb parcel served with yogurt vermicelli, grapes, pomegranate and pudhina chutney (Southern style mint chutney) in bed of pop rice mixture.

Mains

Urulai pattani kozhi kuruma

Chicken stewed in coconut with cashew, poppy seeds & green chilli sauce with red blush potato and green peas.

Meen manga charu

Fresh barramundi fillets simmered in gravy of green mango, coconut & chilli tempered with mustard & curry leaves.

Lamb chukka

Dry preparation of lamb in a blend of peppercorn, aniseed, red chilli and tempered with fresh curry leaves.

Lagaan ke kofti

Light dumplings of cottage cheese & potato stuffed with Lycee, dry fruits & Koya finished in tomato & cashew sauce.

with rice, bread, side platter and dessert of the day