Years ago, my culinary journey through South India began in Tamil Nadu, where I fell in love with the deep complexity of spice roasting. But it was a trip into the misty, emerald hills of Coorg that changed everything. Welcomed into a local home, I experienced a style of cooking unlike anything else in India—woodfires, fresh black pepper, and dark roasted spices filling the air.
This menu is my tribute to those unforgettable travels—bringing the bold, soul-warming flavours of the Kodava hills straight to your table on Friday.
THE FRIDAY NIGHT MENU 23.10.2026
**MAINS**
*(All mains are served with signature Ghee Rice)*
* **Coorg Pandi Curry | €15.00**
Our Signature Dish. Tender pork slow-cooked in its own juices with dark-roasted Kartha Masala and heavy black pepper, finished with authentic Kachampuli (Coorg black vinegar) for a sharp, bold finish.
* **Coorg Koli Barthad | €14.50**
Succulent chicken breast tossed with green chilies, garlic, and a splash of vinegar, pan-fried to an aromatic semi-dry finish with freshly dry-roasted and ground Coorg Garam Masala made with coriander seeds, black peppercorns, cumin, mustard seeds, cloves, cinnamon, and fennel.
* **Kummu Coconut Curry (Vegetarian) | €13.00**
Earthy mushrooms simmered in a subtle sauce of freshly ground coconut, cumin, and mild spices.
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**SIDES & ACCOMPANIMENTS**
* **Coorgi Tove (Mootu Dal) | €4.00**
Creamy yellow lentil mash tempered with mustard seeds, cumin, curry leaves, and asafoetida. Designed to balance the bold spices of the menu.
* **Akki Otti | €4.00 (pack of two)**
Traditional Kodava rice flatbreads, flame-toasted until soft. Perfect for scooping up thick curry.
* **Fried South Indian Papad | €3.00 (Bag of 2)**
Crisp, sun-dried lentil wafers fried to a golden crunch.
* **Signature Ghee Rice | Included with every main**
Fragrant Basmati rice cooked in pure butter with whole spices, fried onions, and raisins.