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Breakfast
Crispy dosa filled with spicy potato masala mix.
Soft, fluffy small dosas served typically in pair.
Steamed rice cakes served with chutney and sambar.
Crispy lentil fritters served hot with chutney.
Thin crispy dosa roasted in pure aromatic ghee.
Steamed rice flour cake with black chickpea curry.
Deep fried bread served with mildly spiced curry.
Black chickpeas cooked in coconut-based curry sauce.
Green peas curry prepared with spices and coconut.
Yellow split lentils cooked with mild Indian spices.
Hard-boiled eggs roasted in spicy onion masala.
Boiled eggs simmered in flavorful curry gravy.
Spiced potato curry served hot with breads.
Likely typo for andquot;Potatoandquot; — simply boiled or mashed.
Whole wheat flatbread, soft and lightly roasted.
Steamed cylindrical rice cake made with coconut.
Layered flatbread made with wheat flour dough.
String hoppers made of steamed rice noodle threads.
Soft rice flour flatbread, a traditional Malabar delicacy.
Deep fried puffed bread served hot and fluffy.
Thin crepe made from fermented rice and lentil batter.
Chinese Dishes
Fried rice mixed with vegetables and light soy sauce.
Fried rice cooked with mushrooms and Indo-Chinese flavors.
Fried rice with cottage cheese cubes and Chinese seasoning.
Fried rice with chicken, vegetables, and spices.
Rice with chicken, egg, and vegetables in Chinese spices.
Stir-fried rice tossed with scrambled egg and spices.
Bread
Flaky layered flatbread, soft inside and crisp outside.
Soft whole wheat flatbread, lightly roasted and oil-free.
Fermented rice pancake with lacy edges and soft center.
Thin, soft rice flatbread, traditional to Malabar cuisine.
Rich Malabar bread pan-fried with ghee for aroma.
Thick, soft dosa served street-food style.
Healthier parotta made with whole wheat flour.
Steamed rice noodle nests, soft and delicate.
Steamed cylinders of ground rice layered with coconut.
Classic fermented rice crepe, golden and crispy.
Dosa made with whole wheat flour for a wholesome twist.
