Vegetarian Starters
Urulai Roast
Homemde spices,hing and chilli powder form a delicious recipie wrapping around boiled baby potatoesQAR 12.00Tenga 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 10.00Koonu 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 12.00Perakka 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 12.00Pazham 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 12.00Paalkatti 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 12.00
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 22.00Inji 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 22.00Chicken 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 22.00Beef 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 25.00Ellum 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 26.00Meen 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 25.00Chemmeen 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 25.00Venadu 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 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 28.00
Vegetarian Mains
Kondattam 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 19.00Potato 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 18.00Konganadu 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 12.00Mushroom 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 19.00Baby 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 19.00Ulli Theeyal
The Theeyal has a rich, dark brown colour from the slow roasted coconut with roasted spices like coriander seeds, dried red chillied and uluva or fenugreek. It is in this masala that small madras onions or shallots are cooked with tamarind for rounding off the flavours. The uniqueness is the fine blend of sweet & sour flavours.QAR 19.00
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 18.00Travancore 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 28.00Veettile 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 28.00Kuttanad 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 32.00Chayakada 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 28.00Beef 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 28.00Kollam 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 30.00Boat 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 28.00Ashtamudi 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 28.00Naimeen 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 32.00Chemmeen 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 32.00Srilankan Crab Curry
Sea crabs cooked in the Sri Lankan masalas with grated coconut. This tangy curry brings out the flavours of the crabs.QAR 34.00Goan Crab Roast
Crabs slow roasted in goan spices, coconut and kokum berries.QAR 34.00Naimeen Moliee
A popular cuisine from state of Kerala.Seer fish stewed in coconut milk and very low spiced flavour in masala is preparedQAR 32.00
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 32.00Naimeen 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 40.00Chicken Nirvana
Chicken undergoes the very same process to bring out the Nirvana flavours, cooked in Chef Pillai’s Signature process.QAR 35.00Butter Chicken Nirvana
QAR 38.00
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 3.00Steamed Basmati
This long grained rice is grown in North India, known for its rich aromatic flavour. Ageing the rice adds to the flavour.QAR 6.00Idiappam
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 2.00Appam
Fermented rice batter and coconut milk made into round, pancakes with thin, lacy edges. This steamed dish from South India and Sri Lanka where they are known as ‘Hoppers’ goes best with fish curries, meat or vegetable stewsQAR 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 6.00Nei 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 10.00Ghee rice chicken combo
Combo box with ghee rice,chicken roast,kachumber salad,raita,pickle and Gulab jamunQAR 22.00Ghee rice Beef roast combo
Combo box with ghee rice,Beef roast,kachumber salad,raita,pickle and Gulab jamunQAR 22.00Chatti Choru
Motta rice,fish fry,chicken kondattam,beef roast,omlette,moru curry,thoran,chammanthi,pickle,kachumber salad,pachadi and pappadQAR 25.00Pothi 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 15.00
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 23.00Mutton Malabar
Cooked in the early traditional style of Malabar cooking, Aged, fragrantly flavoured Kaima rice blends perfectly with the Mutton cooked to tenderness. All the spices go into the elaborate wood fire cooking process that imparts a delicate and unique flavorQAR 26.00
Desserts
Vattalappam
With origins in Sri Lanka, this South Indian dessert is made from coconut milk and jaggery for that distinct texture and flavourQAR 16.00Tender Coconut Pudding
A light, fluffy pudding with the flesh and the flavours of tender coconut.QAR 18.00Palada 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 22.00
Beverages
Kerala Toddy
Original sap from coconut palm.True shaken not stirred with fresh cream,coconut cream and tender coconut water.QAR 18.00Rain Forest
An easy, delicious, treat made up of fresh grapes, watermelon and passion fruit.QAR 16.00Spiced Souq
A classic combination of pineapple juice, orange juice and spice flavoured sugar.QAR 16.00Fresh Water melon Juice
Freshly squeesed water melon juiceQAR 14.00Virgin Pinacolado
The summer party in a glass refreshed with pineapple juice and coconut creamQAR 16.00Mint Lime
Freshly squeesed lime juice with infused mintQAR 8.00