|Popadoms (2 Popadoms) Served with chutney||1||£ 0.95|
|Medhu Vadai (2 pieces)||3||£ 3.85|
Introduction : Medhu Vada / Ulundu Vadai, is wheel-shaped with a hole in the middle, usually enjoyed with chutney or sambar or both. This mixture is half ground lentils, subsequently seasoned by mixing with black mustard seeds, onion, curry leaves, salt, chilies and/or black pepper grains. The individual vadas are then shaped and deep-fried..
Although battered and deep-fried, the finished product should not be too oily if prepared correctly, since steam build-up within the vada pushes all oil away from within the vada.
Vada is typically and traditionally served along with a main course such as Dosa, Idly, or Pongal. Nowadays it is also ordered as an a la carte item but is never the main course and is had as a light snack or on the side of another dish and usually not separately as a meal. Vadas are preferably eaten freshly fried, while still hot and crunchy and is served with a variety of dips ranging from Sambar to chutney to curd.
Vada with Sambar (Sambar: is reflective of a broad and ancient tradition of lentil-based vegetable stews in southern India)
|Mogo chilli fry
Mogo served with ginger , tomato & garlic with chopped onion & green peppers
Plain Potato fries with Tamarind & Green Mint chutney
(2 pieces) Finely chopped/ diced vegetables, ginger, garlic & green chillies rolled in gram flour batter, served with tamarind & green chutney.
(2 pieces) Onion, ginger, green chillies, red chilli powder rolled in gram flour batter & fried, served with tamarind & green chutney
|Cashew Nut Pakoda
Cashew nuts fried in a gram & rice flour batter with ginger & curry leaves
(8 pieces) Small puris stuffed with boiled potatoes, coriander, lemon juice, served with Tamarind sauce and cumin water
Concoction of crushed puris, potatoes, puffed rice, tomatoes, onions, coriander leaves mixed with tamarind sauce
Diced cauliflower in a gram flour batter, ginger, garlic, green chilli & chaat masala
Cauliflower diced in gram flour batter, mixed with ginger, coriander, red chilli, then stir fried in a sweet & sour sauce with pepper, onions, salt & soya sauce
Crushed steamed lentils & rice, in a gram flour batter mixed with ginger, coriander, red chilli, stir fried with pepper, salt, onion & soya sauce
Paneer (Indian cottage cheese) with ginger, coriander, red chilli, corn flour, then stir fried in salt, onions & soya sauce with peppers
|Mini Thali Plain Rice with three curries, sambhar, pickle, popadom and Dessert||22||£ 9.95|
|Special Thali (Single dessert) Plain Rice with four curries, tamarind Soup, sambhar, raita, pickle, salad, popadom , dessert, mini dosa with chutney.||23||£ 11.95|
Inroduction-Dosa & Oothapam varieties
The origins of dosa have been widely discussed in literature and books. A few of them are listed below :
A reference to Dosa occurs in the Tamil Sangam Literature from around 6th century AD. Edward Farnworth mentions the first reference to Thosai in Tamil Sangam literature in the sixth century A.D. The Sanskrit classic Manasollasa written in 1051 AD by Western Chalukya king Somesvara III describes dosai. Modern writers have conflicting views on the origin of dosa. The English food writer Pat Chapman and Lisa Rayner, as well as Indian writer Thangappan Nair, state in their works that dosa originated in Udupi, Karnataka. Dosa, a common breakfast dish and street food, is rich in carbohydrates, contains no sugar or saturated fats. Its constituent ingredients of rice and lentils mean it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content.
Thin crispy rice & lentils dosa served with sambhar & two chutneys.
Dosa stuffed with potato masala served with sambhar & two chutneys
|Mushroom Masala Dosa
Dosa stuffed with potatoes & mushroom, served with sambhar & two chutneys.
|Paneer Masala Dosa
|Mysore Masala Dosa
Dosa stuffed with potato masala & coated with onion & coconut sauce, served with sambhar & two chutneys.
|Ghee Roast Dosa
|Semolina Masala Dosa
|Indian Melody Spl Dosa
|Podi Spicy Dosa
Indian Oothapam with paneer topping.
Indian Oothapam with Onion topping.
|Mixed Veg Oothapam
Indian Oothapam with onion, tomatoes, green chilli & coriander topping.
(3 pieces) Ground rice & lentil steam cakes.
Cottage cheese, potato, coriander, ginger, chilli powder, coconut milk powder,almond powder.
|Paneer Butter Masala
Paneer, onion gravy, tomato, ginger, red chilli, bay leaf, garlic, cashews, butter.
|Paneer Tikka Masala
Roasted Paneer (cottage cheese) capsicum, onion.
Grated Paneer, chopped onion, chopped tomato, chopped pepper, onion gravy, red chilli, & Coriander.
Mixed vegetables with Onion gravy, Tomato, Garlic & Ginger.
Boiled cauliflower & potato, Onion gravy, cumin & coriander
Boiled spinach, crushed cottage cheese (Paneer), butter, & onion cream.
|Dhal & Spinach
Boiled Dhal, spinach, ginger, green chilli & lemon juice
Boiled Dhal, Ginger, Red Chilli, Green Chilli, Coriander & Cumin
Fried aubergine mixed with onion gravy, tomatoes, ginger, garlic & mustard seed
Fried lady’s finger (Okra) mixed with onion gravy, tomatoes, ginger, garlic & mustard seed
|Potato /vegetable Korma
Boiled potato,/mixed vegetables, onion, coconut milk powder & coriander
|Quorn Tikka Masala
Quorn, capsicums, onions, garlic, ginger, tomato
|Indian Melody Special
|Dhansak, Vindaloo, Jalfreizi , Calicut
Dry Dishes Can Be Made On Request
|Onion Mint Sauce
|sweet corn soup
|Kulfi Ice Cream
Malai/ Mango/ Pista/ Badaam
(2 pieces)Plain flour with milk powder, cardamom, sugar, saffron, rose water, marinated in syrup.
Grated carrot, cardamom, sugar, saffron & rose water.
Semolina, ghee, cardamom, sugar, saffron.
Grated coconut, cardamom, sugar, saffron & rose water.
Rice vermicilli, grated carrot cooked in Milk, Cashews, Cardamom & Sultana.
|Indian Melody Fruit Salad
(seasonal) Tropical fruits
Salt, Sweet or Mango flavour
|Lunch Buffet:||£ 6.99|
|All Deals (1,2,3,4,5 )
Any special dish could be made to specification but additional cost may apply.
|Monday to Friday - 11:30 –15:30
Saturday - 11:30 - 15:30
Sunday - 11:30 - 15:30