Morning Melodies & Keralan Feasts: Our New Menu is Live

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								<p>Waking up in a Keralan homestay is a gentle awakening of the senses, starting long before you even open your eyes as the soft, reedy notes of a morning raga drift through the open window from a distant radio. Outside in the central courtyard, the rhythmic <i>swish</i> of a broom and the steady splash of water meeting thirsty hibiscus and jasmine plants blend with the distant, confident crow of a cockerel welcoming the dawn.</p><p>The cool morning air, heavy with tropical humidity, soon carries the unmistakable, comforting aroma of the kitchen coming alive: the sharp zip of crushed ginger, the sweet warmth of cardamom, and the earthy nuttiness of fresh coconut being scraped for breakfast. Stepping out onto the veranda, you hear the comforting murmur of low voices, the steady <i>hiss</i> of steam escaping an <i>appam</i> pan, and the unmistakable crackle of mustard seeds spluttering in hot coconut oil. It is a world waking up to the timeless promise of fresh spices and a hot cup of local tea, ready to be enjoyed as the early golden sun filters through the coconut palms.</p><p>Breakfast of rice pancakes served with coconut chutney and spicy sambar, hot chai and finished with ripe papaya&#8230;.conversation then turned to what we were cooking for lunch. The menu below is simplicity in it&#8217;s presentation but complex in flavour and taste.</p>								</div>
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								<p>Menu 4th September 2026</p><p>Roasted Keralan Chicken &amp; Potato Curry &#8211; Traditionally cooked on the bone the chicken (chicken breast is available) is roasted and then finished in coconut milk with mustard seeds, curry leaves, fennel, turmeric. Finished with petite pois, haricots verts, crispy onions. Best served with our favourite mango chutney (hot or sweet)</p><p>Served with turmeric rice &#8211; robust, elegant, fragrant with cardamom and cinnamon 13 €<br />***Chicken off the bone (breast meat) Served with turmeric rice &#8211; robust, elegant, fragrant with cardamom and cinnamon 14.50 €</p><p>Alleppey Vegetable Curry &#8211; Typically using raw green mango for a tangy taste which makes it very different to other Keralan coconut curries that use tamarind or kokum. Seasonal mixed vegetables are simmered in coconut milk with mustard seeds, fresh curry leaves, green chilies, turmeric, and ginger</p><p>Served with turmeric rice &#8211; robust, elegant, fragrant with cardamom and cinnamon 13 €</p><p>A Vibrant Cabbage &amp; Carrot Thoran 4 €<br />features finely shredded crisp cabbage and sweet julienned carrots tossed with freshly grated coconut, aromatic mustard seeds, and zesty matchsticks of fresh ginger in coconut oil</p><p>Parathas &#8211; hand made, perfect partner for the Keralan roast chicken and Alleppey vegetable curries<br />5€ for a pack of two</p><p>South Indian Fried Poppodums<br />3€ for a bag of two</p><p>A range of pickles, chutneys, wine and beer available</p><p>To order and for details of collection hubs, times and payment methods click fridaynighttakeaway.com</p>								</div>
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