Pickles And Chutneys
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, Capsicum Chutney, Mixed Vegetable Pickle, Coriander Chutney
Pre-Meal Snacks
These light and crispy treats are popular in Keralian tea shops for "tiffin" (afternoon tea) and to munch while waiting at the station for the Trivandrum main train and include Achappam - a flower shaped snack made of rice flour and coconut, black sesame seeds and cumin seeds, Pappadavadai - Pappadoms dipped in a light batter of rice flour, cumin and sesame seeds, Pappadoms - Plain crispy snack made of black gram lentils and rice, Banana Chips, Crispy banana chips and Murukk - Crunchy sticks made from roasted rice flour, black sesame seeds and cumin seeds. They are best accompanied by our unique selection of home-made chutneys and pickles.
Rasa Idli
Steamed urad dal (black lentils) cakes topped with chef's speciality mixed vegetable masala. Ser ved with coconut chutney.
Mysore Bonda
The 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 a moist, creamy coconut chutney.
Banana Boli
Plantains, like coconut and spices, are an integral part of Kerala cooking. Plantain slices are dipped in a batter of rice and chickpea flour seasoned with black sesame seeds, then crisply fried. Served with our specially prepared peanut and ginger sauce. Perfect for children and people who prefer non-spicy starters.
Kathrikka
Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli, before frying. Served with a fresh tomato chutney.
Masala Vadai
Vadias are South India's great treats, crunchy, deep-fried patties made of mixed lentil batter laced with fresh curry leaves, ginger and green chillies, served with coconut chutney. A favourite tea time snack in the family home.
Medhu Vadai
Literally translated as "soft silky dumplings". A spongy dumpling in a crunchy case, made from urad beans and chillies - served with coconut chutney.
Bhel Mix
Famous Bombay roadside snack made of fresh crispy chickpeas, bhel, sev, onions blended in spicy tamarind juice and freshly chopped coriander leaves.
Chilli Onion Rava Dosa
A large lacy, crispy pancake made of semolina and rice flour batter mixed with ginger, green chillies and cumin seed. Served with sambar (lentil and vegetable sauce), coconut chutney and spicy potato masala
Chapatti (2 Pieces)
Round, flat wholemeal bread.
Rasam
The essence of Kerala - a peppery lentil broth laced with garlic, tomatoes, spices and tamarind.
Parippu
A soup made from a combination of three different lentils, flavoured with tomato, garlic, coriander and black pepper.
Masala Dosa
A paper thin pancake made of rice and black gram, folded in half with a filling of spicy potatoes cooked with onions and ginger and served with sambar and coconut chutney. A most popular southern dish.
Nair Dosa
A speciality dosa from Kerala, usually eaten during festivals and celebrations. A rice and black gram flour pancake filled with a mixture of potatoes, beetroot, carrot, onions and ginger. Served with sambar and fresh coconut chutney.
Plain Dosa
A paper-thin pancake made of rice and black gram, sered with Sambar and coconut chutney.
Organic seasonal dish
( Available only on Friday, Saturday & Sunday ) Fragrant explosion of taste on a plate, the irresistible taste of seasonal curry sure to leave you asking for more.
Thakkali Curry
A fresh and tangy dish made of fresh tomatoes, cooked in yoghurt with fresh ginger, onions, spices and coriander.
Avial
This famous Keralian dish is the ultimate for feasts and celebrations. Potatoes, carrots, beans, green bananas and drum sticks (discard the fibrous outer part and enjoy its fleshy centre), steamed in turmeric water, and mixed with fresh coconut, chillies and home made yoghurt.
Beet Cheera Pachadi
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.
Bagar Baingan
A Hyderabad recipe of aubergines cooked in a ground paste of roasted onions, coriander seeds, chillies and tamarind, mixed with yoghurt and cashew nut sauce.
Rasa Kayi
A mixed vegetable speciality from the Southern State of Karnataka. A spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger and fennel.
Rasa Vangi
Aubergines cooked in a thick tomato and onion sauce, flavored with curry leaves, chilli and coriander.
Cheera Parippu Curry
Fresh spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, flavoured with curry leaves.
Moru Kachiathu
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.
Nadan Paripu
A Kerala lentil curry made of washed mung beans and split yellow lentils with tomato, chillies and garlic.
Paneer Cheera Curry
Home made Paneer (curd cheese) and spinach cooked with garlic, peppers and tomato in a creamy sauce. Goes well with lemon rice.
Savoy Cabbage – Stir Fried
Thoran, an essential dish at every Kerala feast, can be made from a variety of vegetables. This one is made from chopped cabbage, cubed potatoes and lentils stir fried together with onion, fresh coconut and mustard seeds.
Kerala Salad
A very unusual salad from Kerala made with guava, avocado, stir fried Indian shallots. Fresh coconut, lemon juice and chilli powder.
Spinach & Potatoes
Nutritious keralan side dish with the combination of spinach, potatoes and spices.
Vendakka Masala
Fresh Okra stir fried with shallots, garlic, then tempered with chillies, mustard seeds and curry leaves.
Chana Masala
Chickpeas and tomatoes are simmered with a mixture of fried garlic, ginger, onion and spices.
Black eye beans curry
Black eye beans stir-fried together with onions, coconut, mustard seeds, dry chilies and curry leaves.
Coconut Rice
Plain rice mixed with fresh coconut, urad dal (black lentils) and curry leaves.
Tomato Rice
Basmati rice cooked in coconut milk with fresh tomatoes and cashew nuts.
Brown Rice
Kerala brown rice
Tamarind Rice
Rice tossed gently with tamarind juice (a sweet and sour fruit), cooked with cashew nuts, peanuts and dried red chillies.
Lemon Rice
A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds.
Boiled Rice
Plain white basmati rice.
Paratha
A Kerala speciality - wheat dough layered and coiled into a coil mat shape then cooked on the griddle. A must with our curries.
Poories (2 Pieces)
Traditional puffed wheat flour bread.
Appam
A crispy, spongy rice pancake, essential for mopping- up moist curries.
Uzhunappam
A very fragrant bread made of rice flour, Indian shallots, cumin seeds and roasted coconut blended together and cooked into a thick, crispy flat bread.
Pal Payasam
An auspicious rice pudding from the famous Krishna temple in Kerala. Rice cooked in boiling milk with cashew nuts and raisins.
Banana Dosa
This is the Palakkad Iyer (Brahmin) speciality with a difference. These tiny pancakes are made from bananas, plain flour and cardamom.
Mango Halwa
Chef's speciality sweet made from pureed Indian Alphonso mangoes flavoured with cashew nuts and raisins. Suitable for vegans.
Kesari
A Brahmin recipe of semolina, mango, cashew nuts, and raisins, they are more like Halwas but much lighter and with more flavour.
Mango Sorbet
Mango Sorbet
Vegan Ice Cream
Vegan Ice Cream
Ice Cream
Ice Cream
At Rasa, we strive to bring you the best Indian food there is, delicious, home-cooked Indian food, made with the same love, care and thoughtfulness that a mother would devote. Inspired by our own school of hospitality in Kerala which all our chefs attend, we feel have made this is possible.