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FEAST AT TRAVANCORE
Our team of award winning chefs are expert at preparing the most exquisite mix of flavours and textures in Kerala Banquet. Why not let us prepare your own personal feast enabling you to sample a wide range of our dishes. A taste of all our specialities…. Samples from our pre-meal snacks, starters, curry selection, side dishes, rice, breads and a traditional Keralan sweet. Please let us know if you have any particular favourites you would like us to include.

Travancore Feast (Mix of Seafood, Meat and Vegetarian)   ——–£ 19.00
TRAVANCORE VEGETARIAN/VEGAN FEAST   ———————————-£ 16.00

[We do have gluten-free vegetarian and non-vegetarian feast. Please ask the waiter for more information]
Our team of award-winning chefs are expert at preparing the most exquisite mix of flavours and textures in Kerala Banquet. Why not let us prepare your own personal feast enabling you to sample a wide range of our dishes. A taste of all our specialities… Samples from our pre-meal snacks, starters, curry selection, side dishes, rice, bread and a traditional Keralan sweet. Please let us know if you have any particular favourites you would like us to include.

PRE-MEAL SNACKS (SELECTION OF ALL SNACKS)———————– £ 3.25

These light and crispy treats are popular in Keralan teashops for “ti n” (afternoon tea) and to munch while waiting at the station for the Trivandrum main train. They are best accompanied by our unique selection of home-made chutneys and pickles. A snack tray consisting of:

Pappadoms  

Plain crispy snack made of black gram lentils and rice.

Achappam  

A ower shaped snack made of rice our and coconut, black sesame seeds and cumin seeds. This snack began life in the Christian homes of Travancore and is now eaten all over Southern India. [Contains sesame seeds].

Pappadavadai  

Pappadoms dipped in a light batter of rice our, cumin and sesame seeds and fried to give them extra “crunch and crackle” – these are Pappadoms with a di erence. [Contains sesame seeds and cumin seeds].

Banana Chips  

Crispy banana chips

Murukku  

Crunchy sticks made from roasted rice our, black sesame seeds and cumin seeds.

PICKLES AND CHUTNEYS (SELECTION OF ALL PICKLES AND CHUTNEYS)

————————————————————————————————– £2.75

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 homemade.

Garlic Pickle      

Capsicum Chutney    

 Mixed Vegetable Pickle 

 

Mango Chutney   

Lemon Pickle 

Coconut and Coriander Chutney

 

Travancore Idli     ———————————————————–£ 3.25

A savoury steamed urad dal (black lentils) cake, which is a popular south Indian traditional starter. Served with sambar (mixed vegetable sauce) and special coconut chutney.

Kadala Masala     ————————————————————£ 3.25

A Kerala signature starter. Steamed Chickpeas and potato cubes cooked with fresh coconut, Indian shallots and curry leaves.

Banana Pori     —————————————————————£ 3.25

Plantain slices dipped in wheat and chickpea butter 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. [Contains wheat, Peanuts and Sesame seeds].

Mysore Bonda     ———————————————————£ 3.25

A 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 our batter and crisply fried. Served with moist, creamy coconut chutney.

Kathrikka     —————————————————————-£ 3.25

Finely sliced pieces of aubergines are dipped in a special batter, blended with cori- ander and chilli, before frying. Served with a fresh tomato chutney.

Seafood Karumuru     ———————————————————–£ 5.50

A speciality from a shing village near Cochin. A mix of Tilapia sh and Prawns lightly stir-fried with fresh green chillies, Indian shallots and curry leaves.

Sagara Rasam     —————————————————————–£ 5.00

Special Seafood soup from made from Crab, Fish, Prawns and Rice, avoured with fresh tender coconut and spices.

Konju Fry     ———————————————————————-£ 5.50

Fresh king prawns marinated in refreshing spices and fried in the traditional fashion.

Kerala Fish Fry     ————————————————————–£ 4.50

King sh marinated in a spicy paste made of ginger, green chillies and coriander, then shallow fried in traditional fashion.

Chicken Cutlets    ————————————————————£ 4.50

A home speciality from a mixed Chicken and Potato mix rolled on breadcrumbs crispy fried.

TRAVANCORE SPECIAL VEGAN AND GLUTEN FREE DOSAS

Masala Dosa      —————————————————————£ 5.75

A paper thin pancake made of rice and black gram, folded in half lling of special potato mix which is cooked with onions and ginger and served with sambar
(mixed vegetable sauce) and special coconut chutneys.

Uttappam     ——————————————————————-£ 5.75

A special type of Kerala dosa cooked with onion, green chillies and tomatoes. Served with sambar (mixed vegetable sauce) and coconut chutneys.

Plain Dosa     —————————————————————–£ 4.25

A paper thin pancake made of rice and black gram our, served with sambar (mixed vegetable sauce) and special coconut chutneys.

Kutty Thattu Dosa     ——————————————————£ 4.25

A traditional form of Kerala dosa which is very popular to all sundry by Thattu Kadas. They taste awesome and make feel homely. Kids will love this due to the fancy-small sizes. Served with sambar (mixed vegetable sauce) and special coconut chutneys.

Travancore Weekend Special     —————————————£ 8.50

[Please ask the waiter for more information]

VEGAN CURRY SELECTIONS

Cheerayum Parippum (Spinach and Lentil Curry)     ————–£ 4.50

Fresh Spinach and toor dal cooked in a thick sauce of garlic, tomatoes and green peppers, avoured with curry leaves. [Contains cumin seeds].

Travancore Kayi Curry (Mixed Vegetable Curry)     ————-£ 4.50

Cubes of Carrot, potatoes, peas and beans steamed and cooked in a special sauce made of freshly ground coconut, green chillies and turmeric powder. Goes well with parathas.

Okra Masala     ——————————————————————-£ 4.50

Fresh okra stir fried with shallots and garlic, then tempered with chillies, mustard seeds and curry leaves

Chana Masala (Chickpeas Curry)     ————————————£ 4.50

Chickpeas cooked in a thick tomato sauce avoured with onions, chillies and fresh coriander leaves.

Koottu Parippu (Yellow Lentil Curry)     ——————————£ 4.50

Traditional lentil curry made of three di erent lentils cooked with tomatoes, green chillies and tempered with fried garlic, curry leaves and mustard seeds. Excellent side dish with any curries. [Contains Cumin seeds].

THAKKALI PAYARU CURRY (FRESH TOMATOES AND BLACK EYE BEAN CURRY)     ———————————————————————————£ 4.50

A fresh tangy dish made of fresh tomatoes and black eye beans cooked in yoghurt with fresh ginger, onions, spices and coriander. [Contains yoghurt].

CHEERAYUM PANEERUM CURRY (SPINACH AND CHEESE CURRY)    

—————————————————————————————£ 4.50

Home-made paneer and spinach cooked with garlic, peppers and tomato in a creamy sauce. Goes well with lemon rice. [Contains single cream].

MORU KACHIYATHU (BANANA AND MANGO CURRY)    -£ 4.50

A 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.

VAZHUTANANGA PAL CURRY (AUBERGINE AND CASHEW NUT CURRY)

       ————————————————————————-£ 4.50

Baby aubergines slit into quarters, lightly fried in vegetable oil and cooked in a spe- cial sauce made of roasted coriander seeds, onions, cashew nut yoghurt and garlic. Goes well with any rice or chapatti. [Contains yoghurt and Cashew nut]

BEET CHEERA PACHADI (BEETROOT AND SPINACH CURRY)  -£ 4.50

An amazing vibrant dish, traditionally only served at wedding feast. Fresh beetroot and spinach are blended together in a yoghurt sauce with roasted coconut, mustard seeds and curry leaves-a must for the adventurous. [Contains Yoghurt]

BEAN CARROT THORAN (DRY)      ————————————–£ 4.50

Fresh green beans and carrots nely chopped and cooked in the traditional thoran style with onions, fresh grated coconut, green chillies curry leaves and dry red chillies.

CABBAGE THORAN      —————————————————-£ 4.25

Thoran, an essential dish with every Kerala feast. Can be made of variety of vegetables. This one is made of from chopped cabbage, fried together with onion, fresh coconut and mustard seeds.

SPINACH AND POTATO MASALA      ———————————£ 4.25

A healthy Indian side dish made from fresh spinach and potatoes together with onion and special spices.

SPROUTED BEAN SALAD      ——————————————-£ 4.25

A very unusual salad made with sprouted beans, avocado, mangoes, stir fried Indian shallots, fresh coconut, lemon juice and chilli powder.

PRAWNS
KONJU MANGA CURRY      ————————————————–£ 8.75

Mangoes of all shapes and subtly different flavours and their way in to many dishes. This king prawn dish is cooked with turmeric, mango, coconut and is sure delight you with its tangy and spicy flavour..

Chemmen Masala     ———————————————————–£ 8.75

A contribution from the Christian community on the coast of Cochin and very frequently seen in traditional sh bars on the shore. When fishermen bring the catch, customers purchase the prawns and take them to these bars that cook it fresh. It is spicy prawn dish with a thick sauce made of onions, tomatoes and green chillies. Ideal to combine with parathas.

CRAB VARUTHATHU     ———————————————————£ 9.50

Fresh crabs cooked in turmeric and chilli water stir fried with Indian shallots, black pepper and curry leaves. Combines with paratha.

ARACHU VARATHA MEEN     ————————————————–£ 8.50

A signature dish of Ms Mariamma from Trivandrum, this is tilapia fish gently cooked in a turmeric coloured coconut sauce avoured with tomatoes, curry leaves and mustard seeds. Superb combination with lemon or coconut rice.

KAPPAYUM MEENUM VEVICHATHU     ———————————–£ 8.95

The most popular kallu shappu (Toddy shop) delicacy in Syrian Christian populated hilly areas, The fame of this dish is unparalleled and people throng village bars just to taste this sh curry, which is a uniquely combined with Kerala staple tapioca. King sh slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curry leaves, mustard seeds and grated coconut. Lemon rice can be added to complete this divine combination.

MEEN MOLLY     —————————————————————–£ 8.50

A Speciality of Travancore Christians. Lightly red juicy pieces of king sh cooked in an aromatic coconut based sauce with green chillies, curry leaves and ginger.

NADAN KOZHY CURRY     ——————————————————£ 6.50

The most common chicken curry made in Kerala. Cubes of boneless chicken cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies and ginger. A fantastic combination with paratha and lemon rice

KOZHY OLATHU CURRY     —————————————————-£ 6.50

A famous recipe ‘The Christmas Speciality’. Fried chicken cooked with onions, ginger, garlic, curry leaves, chilli powder, chopped tomatoes and black pepper.

CHICKEN STEW     —————————————————————-£ 6.50

Famous Easter speciality of Syrian Christian in Kerala. Chicken cooked in fresh coconut milk, with newly chopped ginger, green chillies and flavoured with cinnamon, cardamom and raisins.

MUTTON MUPPAS     ——————————————————£ 7.50

A traditional lamb curry cooked in a green masala made from fresh coconut, green chillies and ginger.

ERACHI OLATHIYATHU (DRY)     ————————————-£ 8.25

An essential item from the Toddy shop and the bar menus of Kerala. Boneless cubes of lamb and dry cooked in turmeric water, then stir-fried in an open kadai with an abun- dance of black pepper, curry leaves, and nely sliced fresh coconut slivers. A spicy dish. Great with a combination of paratha bread or chapattis.

LAMB STEW     ————————————————————–£ 8.00

An indispensable combination with appams after the Easter fast forTravancore Christians. Lamb cooked in fresh coconut milk, with nely sliced ginger, chillies and avoured with cardamom and turmeric.

COCONUT RICE     —————————————————————–£ 2.75

Plain rice mixed with fresh coconut, urad dal (black lentils) and curry leaves.

PILAU RICE     —————————————————————–£ 3.00

An essential part of homemade curry feast. This classic rice is a tasty side perfect for serving with any vegetarian or meat curries. [Contains cumin seeds]

LEMON RICE     —————————————————————–£ 2.75

A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds. Goes well with almost all our dishes and curries

BOILED RICE     —————————————————————–£ 2.50

Steamed plain white basmati rice.

MALABAR PARATHA     ———————————————————–£ 2.25

A Kerala speciality – wheat dough layered and coiled into a coir mat shape then cooked on the griddle. A must with our curries. [Contains Milk,Wheat and Egg]

CHAPATTI (2 PIECES)   ————————————————————£ 2.00

Traditional Roti! Round, at wholemeal bread. [Contains Wheat]

APPAM     ————————————————————————–£ 2.00

A crispy, spongy rice pancake, essential for mopping- up moist curries.

Any auspicious feast in Kerala is not complete without a “Madhuram”. It is said that the Madhuram (the sweet) will make the meal memorable for years.
BANANA DOSA    ——————————————————-£3.25

This is the Palakkad Iyer (Brahmin) speciality with a di erence. These tiny pancakes are made from bananas, plain our and cardamom. [Contains milk and Wheat]

MANGO HALWA    ———————————————————£3.25

Chef’s speciality sweet made from pureed Indian Alphonso mangoes avoured with raisins. Suitable for vegans. [Contains Wheat]

PAl PAYASAM      ————————————————–£3.25

n auspicious rice pudding from the famous Krishna temple in Kerala. Rice cooked in boiling milk with cashew nuts and raisins. [Contains Milk and Nuts]

MANGO SORBET  ————————————————————£2.50
ICE CREAM (VANILLA/STRAWBERRY/CHOCOLATE)  ——-£2.50
ICE CREAM (COCONUT)  ————————————————–£2.50
VEGAN ICE CREAM (VANILLA FLAVOUR)  ————————–£3.00

 Vegan           Contains Dairy Products           Gluten Free           Contain Nuts

An optional service charge of 12.5% will be added on the bill.
Vegetarian restaurants in London and specialises in South Indian food
Always maintaining the same very high standards that twice earned it the title Time Out Best Vegetarian Restaurant.