Rasa

Heirloom beets, muzzi farm greens, goat cheese, mandarins, roasted watermelon seeds, walnuts, mung lentils and raitha dressing.

A traditional south Indian spicy tomato broth, flavored with ground tellicherry pepper, tamarind, and fresh cilantro.

Organic boneless chicken in a spiced yoghurt marinade. Served with tangy cumin yoghurt dip.

Savory South Indian lentil beignets served in seasonal vegetable sambar with coconut and tomato chutney.

Snow peas, shredded coconut, red onions, black mustard seeds and curry leaves.

Country coconut chutney, tamarind, byadega chili and curry leaves.

Organic bone free lamb cubes with crushed tellicherry pepper and curry leaves, cashews, bell peppers and red onions.

Salt and pepper calamari tossed with onions and curry leaves. Served with house made chili tamarind ketchup.

Spiced potato patty fritters sandwiched between soft pav bread. Served with tangy tamarind chutney, cilantro and a market salad.

Delta asparagus, kohlrabi, cumin and tellicherry pepper, finished with coconut milk.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa stuffed with curry leaf spiced potato masala hash.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa with spiced ground lamb masala with green peas and cilantro.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Basil chutney with ginger, garlic, cilantro and tamarind, served with spiced potato masala hash.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. A luxurious spin on a classic dish: autumn truffle oil, trumpet mushrooms and curry leaves.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa stuffed with fresh fennel, baby spinach, shallots and ginger.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa stuffed with white cheddar cheese, red onions and scallions.

Our version of mom's savory pancake topped with red onion, serrano chilies, tomatoes and gun powder dust. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Spiced organic ground lamb masala served atop an uthappam featuring sweet peppers and cilantro. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Topped with selection of wild and cultivated mushrooms, curry leaves and white truffle oil. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Topped with selection of wild and cultivated mushrooms, curry leaves and white truffle oil. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Bone off chicken slow cooked with onions, ginger, poppy seeds and cashew nuts finished with coconut milk. Served with kerala paratha.

Slow braised lamb prepared in a house spice blend, tomatoes and cardamom, cinnamon, star anise, fennel seeds. Served with coconut rice.

Gulf shrimp prepared with onions, fresh chilies and our coriander masala blend served with coconut rice.

Coconut fish curry with black mustard and red chilies served with curry leaf rice and butternut squash and brussel sprouts.

Organic chicken cooked in our masala blend with basmati rice flavored with mint and brown onions, served with raitha, chutney, and pappadum.

Paneer sauteed in tomato and cashew nut sauce with fresh english peas seasoned with house blend spice mix, topped with fresh cilantro, served with kerala paratha.

Marinated in yoghurt, ginger and garlic in a creamy tomato and fenugreek curry, served with kerala paratha.

Coconut fish curry with black mustard and red chilies served with curry leaf rice, delta asparagus and snow pea.

beets, muzzy farm greens, goat cheese, mandarins, almonds, raitha dressing

lime-chili yoghurt, crispy chard, red onions, and fennel.

country coconut chutney, tamarind, byadega chilies, curry leaves

spiced prawns grilled, grandma’s chutney, cucumber salad, and cherry tomatoes.

spiced potato fritters, soft pav bread, tangy tamarind chutney, cilantro chutney, and market salad. Contains gluten.

caramelized onions, tomatoes, chilies, gun powder

green garlic, english peas, asparagus, spring turnips and gun powder dusting

basil chutney, ginger, garlic, cilantro, tamarind chutney, and spiced potato masala hash. Dosa is a thin crispy south Indian crepe. Served with sambar and two types of house-made chutney.

spiced potato masala hash and “ghost chili” chutney spread. Dosa is a thin crispy south Indian crepe. Served with sambar and two types of house-made chutney.

gulf shrimp, onions, fresh chilies, and coriander masala blend with coconut rice.

slow braised lamb prepared in house spice blend, tomatoes, cardamon, star anise and fennel seed served with coconut rice

Bone off chicken, onion, ginger, poppy seeds, cashew nuts, cilantro, and coconut milk. Served with kerala paratha. Contains nuts and gluten.

Marinated chicken, ginger, garlic, and creamy tomato-fenugreek curry. Served with kerala paratha. Contains nuts and gluten.

spring vegetable dumplings, spiced tomato butter sauce, fenugreek served with fragrant basmati rice

rainbow carrots, english peas, cauliflower, fingerling potatoes, blue lake beans, coconut milk served with basmati rice

Contains gluten and nuts. Marinated in yoghurt, ginger & garlic in a creamy tomato and fenugreek curry, served with Kerala paratha.

Organic goat cooked in our masala blend with basmati rice flavored with mint and brown onions, served with salna (spiced Indian gravy) raitha, chutney, and pappadum.

Dosa with spiced ground lamb masala with green peas and cilantro.

market pear, baby gem lettuce, endives, almonds, ginger vinaigrette

beets, berries, mandarins, almonds, snow of goat cheese and beet dressing

A traditional South Indian spicy tomato broth, flavored with ground tellicherry pepper, tamarind and fresh cilantro.

Chicken, lime-chili, yogurt, crispy chord, red onions and fennel.

Contains Gluten. Spiced potato patty fritters sandwiched between soft pav bread served with tangy tamarind chutney, cilantro and a market salad.

butternut squash, tamarind, shallots, curry leaves, toasted pepita seeds, finished with coconut milk

brussels sprouts and butternut squash with fresh coconut, red onions and black mustard

Topped with selection of wild and cultivated mushrooms, curry leaves and white truffle oil.

sunchoke, sundried tomatoes, fingerling potatoes, fennel, red onions

Dosa with spiced ground lamb masala with green peas and cilantro.

Basil chutney with ginger, garlic, cilantro and tamarind, served with spiced potato masala hash.

spiced vegetable relish, red plum chutney

Gulf shrimp prepared with onions, fresh chilies and our coriander masala blend served with coconut rice.

Sustainably caught. Coconut fish curry, black mustard, red chilles, curry leaf rice, seasonal poriyal.

Organic goat cooked in our masala blend with basmati rice flavored with mint and brown onions, served with salna (spiced Indian gravy) raitha, chutney, and pappadum.

bone off chicken,onion, ginger, poppy seeds,cashew nuts, cilantro, coconut milk, served with kerala paratha

cauliflower, yellow squash, fingerling potatoes, blue lake beans, coconut milk, served and coconut rice

squash, paneer, cashew nuts, fenugreek, served with basmati rice.

Contains gluten and nuts. Marinated in yoghurt, ginger & garlic in a creamy tomato and fenugreek curry, served with Kerala paratha.