Karavalli - Fuld menu

Smoked eggplant sauteed with onion, tomato and spices.

Multi-layered and pan-grilled. Whole wheat Indian bread.

Spiced chicken wings cooked in tandoor.

Leavened white flour tandoori bread.

Boneless white meat chicken marinated with spices and yogurt.

Potatoes, cauliflower, tomatoes, ginger and cumin seeds tempered with curry leaves and mustard seeds.

Chicken on the bone. Tandoori style.

Chickpeas cooked with fresh tomatoes, ginger and fresh coriander leaves.

Cheese dumplings in a mild almond and cashew sauce.

Paneer cooked in mild tomato cream sauce.

Fish of the day cooked in tandoori with fresh herbs and spices.

Whole wheat Indian bread.

Soup made with lentil and vegetable.

Flat unleavened bread. Whole wheat Indian bread.

Leavened white flour tandoori bread.

Fried and tossed in a spicy soya-garlic sauce with cilantro, chilies, onions, ginger and bell pepper.

Paneer and green peas and cooked in mild tomato cream sauce.

Batter fried cauliflower tossed with garlic, onion and ginger.

Seasonal vegetable fritters.

Melange of vegetable starters.

Melange of meat starters (chicken and lamb kababs).

Chili cauliflower. Fried and tossed in a spicy soya-garlic sauce with cilantro, chilies, onions, ginger and bell pepper.

Crisp pastries filled with spiced potatoes.

Fried lentil fritters served with sambar, tomato chutney and coconut chutney.

Leavened white flour tandoori bread.

Leavened white flour tandoori bread.

Naan (leavened white flour tandoori bread) filled and baked with hot chilies.

Leavened white flour tandoori bread.

Whole wheat Indian bread.

Deep fried puffed bread. Whole wheat Indian bread.

Marinated fish of the day wrapped in banana leaves with south Indian spices. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Grilled fish with special chef sauce. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Jumbo shrimp marinated in yogurt, ginger and spices cooked in tandoori.

Rice and lentil thin crepe served with sambar, tomato chutney and coconut chutney.

Thin spicy rice lentil crepe with spiced potato. Served with sambar, tomato chutney and coconut chutney.

Eggplant cooked in mild tomato-coconut sauce.

Green bananas, beans, vegetables, drumstick, carrot, eggplant and squash in coconut and yogurt sauce.

Steam cooked rice and lentil patties. Served with sambar, tomato chutney and coconut chutney.

House salad with vinegar and olive oil dressing.

Shrimp with yogurt, ginger, cilantro, green chili and ajwan seeds.

Green beans and lentils cooked with coconut, curry leaves and mustard seeds.

Vegetables cooked in authentic spicy black pepper and roasted coconut sauce.

Pan fried fish of the day sided by onion-cucumber salad with vinegar dressing. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Rack of lamb marinated with herbs and spices and grilled in tandoor. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Boneless chicken cooked in tangy and spicy schezwan sauce.

Steamed basmati fried rice sauteed with vegetable in spicy schezwan sauce.

Whole red snapper cooked in tandoor and served with curry shrimp. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Jumbo tandoori shrimp wrapped with onion-ginger sauce. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Fragrant basmati rice fried with peas, carrots, beans and celery stalk.

Fragrant basmati rice fried with peas, carrots, beans and celery stalk.

Fried and tossed in a spicy soya-garlic sauce with cilantro, chilies, onions, ginger and bell pepper.

Vegetable pancake served with sambar, tomato chutney and coconut chutney.

Crisp eggplant, onion, chickpea, yogurt and tamarind.

Chicken tandoori, chicken tikka, malai kabab, shrimp kabab and sheekh kabab.

Mushroom cooked in coconut milk and dry red chilies, curry leaves and mustard.

Shrimp in a tangy mustard and fresh curry leaf sauce with poori (deep fried puffed whole wheat bread).

Chicken breast marinated with garlic, yogurt, cilantro, mint and chef's spices.

Spiced potato patties, onion, chickpea, yogurt and tamarind.

Fried masala squid, red onions and bell pepper.

Shrimp with yogurt, ginger, cashew and white pepper.

Mixed sea food with basil, tomato and cream.

Indian cheese chili. Fried and tossed in a spicy soya-garlic sauce with cilantro, chilies, onions, ginger and bell pepper.

Fragrant basmati rice fried with peas, carrots, beans and celery stalk.

Crispy okra, red onions, lime and chaatt masala.

Boneless fried chicken sauteed with cilantro, onion, ginger, garlic and soy oyster sauce.

Fresh vegetables, pineapple and nuts in a mild creamy sauce.

Vegetable samosa, chickpea, tamarind, mint sauce and yogurt.

Leavened white flour tandoori bread.

Rice and lentil thin crepe filled with spiced potato. Served with sambar, tomato chutney and coconut chutney.

Skewered tender rolls of spiced ground lamb.

Leavened white flour tandoori bread.

Chicken marinated in yogurt, ginger, white pepper and cashew nuts.

A melange of fresh vegetables grilled in tandoor.

Rice puffs, onion, potato, coriander and tamarind.

Okra sauteed with tomatoes and red onions.

Mixed vegetable cooked in a mild tomato cream sauce.

Mixed vegetables cooked in a special hot and spicy Goan sauce.

Fragrant basmati rice fried with peas, carrots, beans and celery stalk.

A melange of egg, chicken and shrimp. Fragrant basmati rice fried with peas, carrots, beans and celery stalk.

Grilled salmon and vegetables.

Rack of lamb grilled in tandoor and cooked with black pepper and roasted coconut sauce. Pre-plated dinner served with vegetable biriyani, garlic naan and salad.

Vegetables cooked with coconut milk and dry red chilies, tempered with curry leaves and mustard seeds.

Baby eggplant cooked in authentic spicy black pepper and roasted coconut sauce with peanut and tamarind.

Whole wheat Indian bread.

Chickpea with cucumber, tomato, red onion and mixed greens with tamarind yogurt dressing.

Skewered tender rolls of spiced ground lamb cooked in tandoor.

Shredded tilapia with coconut mustard, curry leaves and ginger.

Chicken wings tossed with bell peppers, onions and tempered with mustard seeds and curry leaves.

Boneless chicken cooked in bell pepper, tomato, coconut and onion.

A melenge of egg, chicken and shrimp. Steamed basmati fried rice sauteed with vegetable in spicy schezwan sauce.

Yellow split peas slow cooked in aromatic herbs and spices.

Black lentil slow cooked in aromatic herbs and spices.

Mixed vegetable cooked with mango, spices, cream and tempered with mustard, white lentils and curry leaves.

Tofu cooked in a mild tomato and cream sauce.

Batter fried tofu mixed with garlic, chilies and onions.

Okra cooked in coconut and coriander sauce tempered with mustard and curry leaves.

Tofu sauteed with bell peppers and onions.

Steamed basmati fried rice sauteed with vegetable in spicy schezwan sauce.

Steamed basmati fried rice sauteed with vegetable in spicy schezwan sauce.

Leavened white flour tandoori bread.