Vegetarian Starters
Tenga Manga Pattani Sundal
The popular South Indian beach front street food. Shredded mango and boiled black chickpeas tossed with grated carrots in a South Indian spice mix. Our creation for the vegan in you.QAR 14.00Red bean pineapple salad
This salad is made up of kidney beans, pineapple,bell pepper and parsley dressed with lemon juice , tomato ketchup and tobasco sauceQAR 14.00Perakka Manga
Inspired by nostalgic schooldays when kids relished crushed mangoes with salt, chilli powder and shallots with a dash of oil. Here the guava or perakka is added equally to the mango to make this a unique Kerala Salad, that is sure to kick off childhood memories.QAR 16.00Sweetcorn Mango salad
made up of sweetcorn ,ripe mangoes,bellpeppers dressed with honey limeQAR 16.00Koonu Macroni Poriyal
A classic dry fusion dish to start off with. Fresh mushrooms are fused with macaroni in a special Kerala spice mix that is sure to kick start your appetite.QAR 18.00Pazham Pori Chat
Ripened, sundried Kerala banana slices batter fried and blended with honey infused yoghurt. Dressed with Imly chutney made with tamarind, dried dates and jaggery. Topped off with a traditional mixture & pomegranate seeds.QAR 18.00Urulai Roast
Homemde spices,hing and chilli powder form a delicious recipie wrapping around boiled baby potatoesQAR 22.00Konganadu Mushroom
Inspired by the cuisine of Konganad - comprising of western Tamil Nadu, southeastern Karnataka and eastern Kerala, back in time a seat of the Chera Kings. Button mushrooms are roasted in the traditional spices of the region, the dark, richness of the spicy gravy created from the fresh, black peppercorns and spices.QAR 22.00Kongunad Mushroom
"Inspired by the cuisine of Konganad - comprising of western Tamil Nadu,southeastern Karnataka and eastern Kerala,back in time a seat of the Chera Kings. Button mushrooms are roasted in the traditional spices of the region, the dark, richness of the spicy gravy created from the fresh, black peppercorns and spices."QAR 22.00Paalkatti Corn Sauce
Grated paneer & corn rolled into balls and slow sauteed in a Sri Lankan spicy devilled sauce. Think saucy, sweet, hot, spicy, tangy…QAR 24.00
Non-Vegetarian Starters
Quilon Fried Chicken
Chicken fried the Quilon way. A staple delicacy of the historic Kerala town, the chicken is crisp on the outside, soft and juicy on the inside. Served with fried ‘Crumbs’, garlic, curry leaves and chillies. A Chef Pillai Instagram hit recipe!QAR 28.00Inji Puli Chicken Wings
Lollipop Chicken Wings fried with a Chicken 65 marination dressed with the Kerala traditional Inji Puli barbeque sauce and sesame seeds. The traditional Inji Puli is cooked and then crafted into a dark, barbeque sauce with the spicy touch of roasted ginger, the zing of tamarind & the mild sweetness of jaggery.QAR 28.00Chicken Kondattom
Boneless pieces of chicken are cooked in traditionally curd dipped and sun dried chilles, coriander and curry leaves for a spicy, dry, chicken starter dish.QAR 28.00Beef Dry Fry
This is the traditionally popular Beef dry fry. The meat is cut in strips, boiled and then slow fried in the Kerala spice mix of masalas to a dry, yet soft consistency.QAR 28.00Meen Thenga Porippu
A popular starter dish in the North Malabar homes of Kerala. Fresh Seer/King Fish is masala fried and then slow roasted with coconut laced with shallots, fennel seeds to make a great fish starter.QAR 28.00Naimeen Tawa Fry
Fish fried on a tawa with all the traditional Kerala spicesQAR 28.00Travancore Chicken Fry
The traditional method of fried chicken from the travancore area of Southern KeralaQAR 28.00Konju Kochulli perattu
Prawns grilled in a unique combo of fresh coconut milk,virgin coconut oil and coconut slices.Finaly tossed with shallots and Indian spicesQAR 29.00Chemmeen Varuval
Medium sized prawns are slow roasted in Kerala spices with onions and coconut, till it reaches a dark brown colour of deliciousness. This is then topped off with coconut milk.QAR 29.00Venadu Pal Konju
Prawns grilled in a unique combo of fresh coconut milk & Virgin coconut oil. This keeps the prawns juicy and topped with sauteed curry leaves, mustard and crushed pepper. This sensational preparation is named after the historic name Venad, the earlier name of Kollam town.QAR 29.00
Vegetarian Mains
Parippu Thalichathu
A combination of lentils cooked until creamy and tempered with hot ghee and classic Indian spices, dal tadka is the ultimate comfort food.QAR 20.00Potato Beans Stew
The classic vegetarian version of the iconic Kerala Stew. The beans & potatoes are slow stewed in coconut milk of various extracts that imparts a mild but wonderful flavour of pepper, ginger and chillies. Best had with appams or idiappams (string hoppers).QAR 24.00Vegetable Korma
Mix veggies cooked with flavours of spices and cooked in coconut pasteQAR 24.00Mushroom Pepper Roast
The aroma of Kerala’s crushed pepper in the august company of coconut oil, spices and curry leaves, gives this mushroom dish a unique flavour due to the slow stir fry cooking process.QAR 26.00Kondattam Moru Kuzhambu
Ash gourd cooked in yoghurt based coconut curry & tempered with Kondattom (yoghurt dipped, sun-dried and fried chillies) curry leaves and mustard seeds.QAR 26.00Baby Corn Vendakya Manga Murinjakka
A vegan feast, the Alleppey way! Baby corn and ladies finger cooked in a creamy, coconut mango curry with drumsticks.QAR 26.00Palkatti Pattani Mappas
A traditional curry made with green peas & paneer which is rich in taste and made with cashewnut paste and coconut milkQAR 26.00
Non-Vegetarian Mains
Mutta Roast
Poached hen’s eggs roasted with onions and a blend of Kerala spices slow cooked for a tangy and spicy flavour with curry leaves and mustard tempering. A great dish with appams (hoppers) or idiappamsQAR 24.00Ellum Kappayum
A delicacy in the high ranges of Kerala, especially during Christian weddings. Here, beef bones are slow cooked with kappa and then finally topped with roasted bone marrow or Majja.QAR 28.00Travancore Chicken Roast
This is the legacy of the Travancore wedding feasts where this slow roast was a highlight. Tender chicken is marinated with mild spices and grilled. This is then slow roasted with onions and tomatoes with Special Kerala spices and the slow roast is then finished off with coconut milk.QAR 36.00Veettile Kozhi Curry
The rustic Kerala chicken curry cooked in the home kitchens of Southern Kerala. It is the slow fire cooking with coconut milk and traditional Kerala spices that gives it a rich, home-cooked flavour.QAR 36.00Chayakada Beef Curry
Kerala’s iconic beef curry available all over the state mostly in the tiny eateries. This slow cooked beef with onions and the spicy Kerala masala slowly blend into each other for that dark, delicious flavour best eaten with Porottas.QAR 36.00Varutharacha Nadan Kozhi Curry
the gravy has a base of roasted coconut with some flavourful spices and gives a unique aromaQAR 36.00Chicken Stew
chicken boneless chunks that cooked in thick coconut milk veggies and spicesQAR 36.00Beef Coconut Pepper Fry
Tender bites of beef flavoured with spices and black pepper along with coconut slicesQAR 36.00Beef Roast
The Kerala Beef roast is prepared in the Malabar style of cooking. Here beef is slow roasted with spices ,onion and slices of coconut fried in coconut oil to give you a droolworthy traditional beef roastQAR 36.00Kuttanad Duck Roast
The traditional festive dish of the Syrian community of Kerala. Here we use the female Vigova Duck, slow cooked in coconut milk & black pepper infused with green cardamom and coriander. This dark green curry from the backwaters of the Kuttanad region in Kerala goes best with Appams or breads.QAR 38.00Kollam Attirachi Curry
From Chef Suresh Pillai’s home town this is the classic mutton curry that goes with the Kerala Parotta. The speciality of this mutton curry is the use of shallots or Madras onions slow cooked in a combination of spices that wrap up the flavour of meat cooked till deliciously tender. A truly historic & iconic combo with Kerala parottas.QAR 38.00Boat Men Fish Curry
The fish curry that traditionally fishermen cook their fresh fish catch on board the boat. This fiery red curry is made with the chilli powder and turmeric they have carried on the boat. The fresh catch and the masala gives the curry a unique flavour.QAR 38.00Ashtamudi Fish Curry
Inspried by the ‘Boat Curry’, of the fishermen of Neendakara, Kollam, who still cook their fresh fish catch on board the boat with only the essential spices they carry. It is the freshness of the fish and the spicy but delicious mix of Kashmiri chillies, turmeric & tamarind that imparts the unique flavour. An equal mix of tamarind & Kerala kudampuli are used to give it a special, spicy tang.QAR 38.00Mutton Perattu
Tender mutton cooked with kerala spices the use of shallots and tomatoesQAR 38.00Naimeen Pollichathu
A Kerala speciality dish where in the fish is marinated abd covered with onion and tomato masala with fresh spices like pepper and powdered red chillies.This fish is then wrapped in a babana leaf and slow roasted on a tawaQAR 38.00Chemmeen Manga Curry
From the kitchens of Alleppey, prawns are cooked with shredded green mango. All of this slow simmered in coconut milk with spices like turmeric, ginger & cumin seeds tempered with mustard, chilli & curry leaves.QAR 38.00Chemeen Roast
Tender prawns is marinated with mild spices and grilled. This is then slow roasted withonions and tomatoes with Special Kerala spices and the slow roast is then tempered with coconut milk.QAR 38.00Naimeen Moliee
A popular cuisine from state of Kerala.Seer fish stewed in coconut milk and very low spiced flavour in masala is preparedQAR 38.00Srilankan Crab Curry
Sea crabs cooked in the Sri Lankan masalas with grated coconut. This tangy curry brings out the flavours of the crabs.QAR 44.00Goan Crab Roast
Crabs slow roasted in goan spices, coconut and kokum berries.QAR 44.00
Chef Signature Dishes
Paneer Nirvana
For the vegetarians, paneer gets to bring out the flavours of Nirvana cooked in Chef Pillai’s Signature process.QAR 40.00Chicken Nirvana
Chicken undergoes the very same process to bring out the Nirvana flavours, cooked in Chef Pillai’s Signature process.QAR 40.00Butter Chicken Nirvana
QAR 40.00Naimeen Nirvana
Chef Pillai evolved the traditional Meen Polichathu, a Kerala delicacy, into his unique Signature way of preparation which is apty named NIRVANA. The fish is delicately pan fried with a marinated masala and then gently placed in a banana leaf which rests on a Hopper pan or Appam Chatti. The coconut milk is then gently poured into it and allowed to cook. This ensures the fish is both fried and juicy, the masalas blending with the coconut milk, ginger, curry leaves & green chillies.QAR 45.00
Accompaniments & Rice
Malabar Nool Porotta
The traditional Porotta from Kerala’s Malabar region in the North. Fluffy, yet soft porottas skillfully handcrafted and tava fried.QAR 3.00Idiappam
This is also a popular steamed dish made with rice dough. This dough is kneaded and then pressed out through moulds and steamed. Another South Indian delicacy popular in Sri Lanka, freshly grated coconut is also sprinkled on.QAR 2.00Kerala Kachumber
Sliced cucumber, tomato & onions mixed with salt and pepper with a dash of vinegar.QAR 5.00Kuthari Choru
The unique, par boiled riced is typically grown in the Palakkad region of Kerala. The nutrient and fibre rich outer coating of the rice gives it an earthy colour and flavour.QAR 6.00Steamed Basmati
This long grained rice is grown in North India, known for its rich aromatic flavour. Ageing the rice adds to the flavour.QAR 6.00Nei Choru
with the faint whiff of aromatic spices. Rice cooked to royal perfection and softness.QAR 12.00Kappa Thalichathu
Steamed kappa is mashed with a masala blended with coconut, mustard seeds and garlic. This is finally tempered in coconut oil with small onions, mustard and curry leaves.QAR 12.00Ghee rice chicken combo
Combo box with ghee rice,chicken roast,kachumber salad,raita,pickle and Gulab jamunQAR 26.00Ghee rice Beef roast combo
Combo box with ghee rice,Beef roast,kachumber salad,raita,pickle and Gulab jamunQAR 26.00Chatti Choru
Motta rice,fish fry,chicken kondattam,beef roast,omlette,moru curry,thoran,chammanthi,pickle,kachumber salad,pachadi and pappadQAR 26.00Pothi choru
Motta rice,omlette,fish fry,curd chilli,thoran,chammanthi and pickle wrapped in banana leaf served with fish curry,moru curry and pappadQAR 22.00Executive Packed Lunch
Meal box with motta rice,fish curry,fried chicken,sambar,thoran,pickle and chammanthiQAR 16.00Porotto Chicken Combo
Three porotta,Chicken roast, Veg Curry,Chicken fry ,Salad and DessertQAR 26.00Porotta Beef Combo
Three porotta,Beef roast, Veg Curry,Chicken fry ,Salad and DessertQAR 26.00Idiyappam Chicken Combo
Idiyappam,Chicken roast, Veg Curry,Chicken fry ,Salad and DessertQAR 26.00Idiyappam Beef Combo
Idiyappam,Beef roast, Veg Curry,Chicken fry ,Salad and DessertQAR 26.00Jeera Rice
Basmati rice flavored with cumin and whole spices gets a tasty boost of vitamins and mineralsQAR 12.00Butter Rice
Cooked rice that stir fried with butter and seasoned with saltQAR 12.00
Biriyani
Chicken Thalassery
Cooked in the early traditional style of Malabar cooking, Aged, fragrantly flavoured Kaima rice blends perfectly with the chicken cooked to tenderness. All the spices go into the elaborate wood fire cooking process that imparts a delicate and unique flavour.QAR 23.00
Desserts
Vattalappam
With origins in Sri Lanka, this South Indian dessert is made from coconut milk and jaggery for that distinct texture and flavourQAR 20.00Tender Coconut Pudding
A light, fluffy pudding with the flesh and the flavours of tender coconut.QAR 20.00Palada cheese cake
Cheese cake layered with cold Kerala palada (Rice flakes for payasam) flavoured with crustly baseQAR 20.00Halwa unniappam Falooda
The origination of the Falooda from Iran takes on an evolved Kerala Twist by Chef Pillai. This colourful dessert is a multi layered concoction of jelly,vermicelli,assorted dry fruit nostalgic halwa.This is then topped with mini unni appamsQAR 25.00
Beverages
Kerala Toddy
Original sap from coconut palm.True shaken not stirred with fresh cream,coconut cream and tender coconut water.QAR 20.00Rain Forest
An easy, delicious, treat made up of fresh grapes, watermelon and passion fruit.QAR 18.00Spiced Souq
A classic combination of pineapple juice, orange juice and spice flavoured sugar.QAR 18.00Fresh Water melon Juice
Freshly squeesed water melon juiceQAR 16.00Virgin Pinacolado
The summer party in a glass refreshed with pineapple juice and coconut creamQAR 16.00Mint Lime
Freshly squeesed lime juice with infused mintQAR 8.00Diet Coke
Diet cokeQAR 6.00Coke
300 Ml CokeQAR 6.00Sprite
Sprite 300 mlQAR 6.00Grape Lime juice
The mixes of fresh pineapple , grape and lemon . A little relief from the withered tiredness.QAR 14.00
