A Taste of Southern India

Signature Four-Course Tasting

Designed to be enjoyed by the entire table

$ 39 per person for four-course tasting –Select one item from each course
$ 16 per person additional for wine pairing –Select one half-glass with each course

I. Starter

Grange des Rouquette Marsanne/Viognier ’06 Languedoc,France OR Trimbach Pinot Blanc ’05 Alsace, France

Red Beet Cumin Soup – Roasted puréed red beets with a swirl of crème fraîche

Spicy Shredded & Candied Pecans Salad –Chile vinaigrette, shredded green & purple cabbage, carrots & oranges

Organic Spring Greens, Mango & Goat Cheese Salad–Mixed greens, fresh mango, chopped radish, goat cheese and toasted walnuts, served with a sweet cilantro dressing

Prawn Chile Fry –Fried prawns rubbed in ground lentils & chiles over organic micro greens

Chennai Chicken –Boneless chicken marinated in Strauss organic yogurt, spiced with coriander & cumin, fried

Cochin Calamari –Tender calamari, sautéed with a mildly-spiced coconut milk sauce, served with mixed greens

Spinach & Cauliflower Vadas –Dumplings made with lentils, lightly fried, with spicy vegetable chutney

Dahi Vada – Lentil dumplings, topped with cool Strauss organic yogurt, piped with tamarind & mint, mildly spiced

II. Mini Dosa

All dosas and uttapams are served with fresh coconut and tomato chutneys, and sambar, a flavorful lentil dipping soup made with numerous vegetables and spices

Cabriz ‘Colheita Seleccionada’ Dão, Portugal OR Berger Grüner Veltliner ’06 Kremstal, Austria

Chatni Masala Dosa – Our signature South Indian savory crepe filled with creamy, spiced Indian potatoes, onions, cashew nuts with a spiced chutney spread of blended baby eggplant

Spicy Mung Masala – Mung lentil dosa with green chiles and spiced potatoes

Spring Dosa – Masala dosa combined with fresh vegetables including peas, carrots, cabbage and red onion

Paneer Dosa – Dosa filled with spiced, grilled farmer’s cheese, peas and cilantro

Tomato, Onion & Green Chile Uttapam – An open-faced pancake-style variation of the dosa grilled on both sides

III. South Indian Curry

Valduero Rosé of Tempranillo ’06 Ribera del Duero, Spain OR Coume Del Mas Grenache/Carignan ’05 France

Kerala Chicken & Cauliflower – Tender free-range chicken in a grated coconut sauce with green beans and tomatoes, with basmati rice and raita made with Strauss organic yogurt

Jumbo Prawn Masala – Coconut milk, red chiles, ginger, red onions & spices with a side of coconut rice and raita

South Indian Lamb Kofta – Spiced natural & free-range lamb meatballs in a creamy sauce of tomatoes & spinach served with lemon basmati rice and raita

Tamil Vegetable Curry – Mild ‘Chettinad’-style curry, cauliflower, green beans, potatoes, plantains & cherry tomatoes served with coconut basmati rice and raita

IV. Dessert

Rasmalai –Two sweet cheese patties in a cool, sweet cream, flavored with rose, cardamom & crushed pistachios

Gulab Jamoon –Two soft, lightly-fried milk and dough balls served in a warm, cardamom flavored sugar syrup

Kulfi (Indian Ice Cream) –Pistachio, Mango or Malai (cream)

Sorbet –Fresh Coconut or Deep Chocolate—two vegan options

	Salad Please ask about our vegan options
Fiery Fruit	Chopped seasonal fruits dressed with lemon juice, cayenne, mint, ginger and other spices	9
Organic Greens, Mango & Goat Cheese	Escarole, watercress and mixed greens, fresh mango, chopped radish, goat cheese and toasted walnuts, served with a sweet cilantro dressing	9.5
Mung Sprouts	Freshly sprouted mung (lentils), chopped tomatoes, cucumbers, grated ginger, coconut and chiles, dressed in a flavored oil of mustard seeds and cumin	9
Spicy Shredded & Pecans	Red chile vinaigrette over shredded carrots, green & purple cabbage, oranges & candied pecans	9
Paneer & Romaine	Chopped organic romaine, cubes of farmer's cheese, organic cherry tomatoes, creamy garlic dressing	9
	Soup
Red Beet Cumin	Roasted pureed red beets with a swirl of crème fraîche	7
Vegetable & Coconut	Light, Kerala-style soup with bell peppers and cauliflowers, spiced with cumin and chiles	7
Rasam “Fire Broth”	Spicy broth made from tomatoes, tamarind, lentils and black pepper…sipped from the bowl like Miso	4
	Starter
Chennai Chicken	Boneless chicken marinated in Strauss organic yogurt, spiced with coriander and cumin, lightly fried	9.5
Cochin Calamari	Tender calamari, sautéed with a mildly-spiced coconut milk sauce, served with mixed greens	9.5
Prawn Chile Fry	Prawns dry rubbed in ground lentils, chiles and other spices, fried, served over organic micro greens	9.5
Adai Dosa ‘Roll’	Chickpea dosa seasoned with ginger & coriander rolled with paneer & watercress with sides of habanero-mango, tamarind and vegetable chutneys	8.5
Onion Pakora	Sliced onions seasoned in chickpea batter, fried, garnished with cilantro and flash fried curry leaves	8
Spinach Vadas	Spinach & cauliflower dumplings, lightly fried served with a spicy vegetable chutney	8
Dahi Vada	Lentil dumplings, topped with cool Strauss organic yogurt, piped with tamarind & mint, mildly spiced	9
Idli Sambar	Steamed rice patties served in Sambar, a flavorful lentil dipping soup made with vegetables and spices, with sides of tomato and coconut chutney	7
Vada Sambar	Lentil dumplings, fried and served in Sambar with sides of coconut and tomato chutney	7
Idli Vada Sambar	A combination of idli and vada served in Sambar with sides of coconut and tomato chutney	7
Medu Vada	Lentil dumplings, fried and served with sides of Sambar, coconut and tomato chutney	7
	South Indian Curry
Jumbo Prawn Masala	Reduction of coconut milk, red chiles, ginger, red onions & spices...(excellent with a side of coconut basmati rice)	17
South Indian Lamb Kofta	Spiced natural & free-range lamb meatballs in a creamy sauce of tomatoes & spinach …(perfectly complements a side of lemon basmati rice)	16.5
Kerala Chicken & Cauliflower	Tender free-range chicken in a grated coconut sauce with green beans and tomatoes …(well paired with a side of lemon basmati rice)	14
Tamil Vegetable Curry	Mild ‘Chettinad’-style curry with cauliflower, green beans, potatoes, plantains & cherry tomatoes …(perfectly complements a side of coconut basmati rice)	12
Channa Bhatura	Chick pea (garbanzo) masala served with an oversized, soft, puffy wheat bread (or vegan pooris)	14
Side of Lemon or Coconut Basmati Rice –An excellent side for the curries with long-grained Basmati rice		3
Side of Basmati Rice –Delicate and fragrant long-grained Basmati rice		2.5
Side of Plain Uttapam or Dosa –Served like bread for the curry sauce		3
	Dosa Our signature South Indian savory crepe that comes in a variety of styles described below Each dosa is served with tomato and fresh coconut chutney, and sambar, a flavorful lentil dipping soup made with vegetables and spices Tips for first-timers – Dip each morsel of your dosa or uttapam in the sambar and add a little bit of the chutneys…and yes, feel free to use your fingers
Masala	The classic dosa filled with creamy spiced potatoes, onions, and cashew nuts (masala)	10
Chatni Masala	Masala dosa spread with a spiced chatni of blended baby eggplant	10.5
Mysore Masala	Masala dosa layered with a thin spread of a spicy lentil chutney, typical of the Indian city of Mysore	10.5
Spring	Masala dosa combined with fresh vegetables including peas, carrots, cabbage and red onion	11
Spicy Mung Masala	Mung lentil dosa with green chiles and spiced potatoes	11
Paneer & Peas	Dosa filled with spiced and shredded farmer’s cheese, lightly grilled, peas and cilantro	11
Paper Masala	A thin, pliable and crispy variation, served with spiced Indian potatoes, onions and cashew nuts	11
Sada Paper	A large crispy Paper dosa served without the filling	9.5
Rava Masala	A wispy dosa made of semolina and wheat, served with spiced Indian potatoes, onions and cashews	11
Onion Rava	Rava dosa with red and yellow onions caramelized into the batter	10
Cheese	Dosa prepared with cheddar, mozzarella and chopped onion…and yes, it is non-traditional!	9.5
Egg	Mildly spiced organic eggs, spread and cooked across the inside of the dosa Add cheese…	10 1
	Uttapam Slighter thicker, pancake-style variation of the Dosa, with a variety of savory toppings described below Each Uttapam is also served with fresh coconut & tomato chutneys and sambar
Masala	Uttapam topped with spiced Indian potatoes, onions and cashew nuts	10
Paneer & Peas	Uttapam topped with spiced and shredded farmer’s cheese, lightly grilled, peas and cilantro	10
South Indian Moons	Chef’s selection of five different Uttapams served with sambar, channa (garbanzo) and chutneys	13.5
Tomatoes & Onions	An Uttapam classic topped with onion, tomatoes and green chiles	10
Chile & Cilantro	A spicy Uttapam mixed green chiles, onions & fresh cilantro	10
Caramelized Onion	Uttapam made with caramelized onions and garnished with cilantro	10
Spring	Masala Uttapam combined with fresh vegetables including peas, carrots, cabbage, and red onion	11
	Rice, Bread & Sides
Dahi Rice	Strauss organic yogurt with Tilda Basmati rice…a mouth-cooling South Indian alternative to raita	6
Lemon or Coconut Rice	Basmati rice flavored with lemon rasam or coconut milk	3
Rice	Delicate and fragrant long-grained Tilda Basmati rice	2.5
Raita	Chopped cucumber in spiced, cool Strauss organic yogurt	4.5
Chutneys	An extra serving of tomato, coconut, tamarind, mint, baby eggplant or ridge gourd (seasonal)	.5
Achaar (Indian Relish)	Green mango (spicy or sweet), Andhra tomato, Garlic, Lime, Madras onion, Carrot & Chile or Mixed	.5
Bhatura	An oversized, soft, puffy wheat bread	5
Poori	Two puffy round pieces of fried bread made from whole grain durum wheat (aatta)	4.5
Dosa or Uttapam Side	Just a side of dosa without any accompaniments	4

** A San Francisco health care surcharge of 4% will be added to all checks **

** A service fee of 20% of the pre-tax check will be added to parties of five or more **