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In celebration of Springtime, we invite you to come, eat, drink and enjoy our Spring cocktails and exclusive Easter dish specially curated by Executive Chef, Sajeev Nair.
Throughout the long Easter weekend (15th – 18th April) we will be serving Chettinad Lamb Shank with curry leaves and pickled baby shallots, served with Malabar parotta, urlai roast and lemon rice.
Enjoy alongside our vibrant Spring Cocktail Menu, featuring Peela Fizz, Kumkum Sour and Hara Highball, which was inspired by Holi Festival and the abundance of colour that surrounds it.
It would also be the perfect time to try out some new dishes from our Spring menu, including an array of seasonal dishes such as Asparagus & Bean Thoran, Chettinad Urulai Roast, Tawa Subz Salad and Seafood Pilau, and for dessert, a Rhubarb & Pistachio Kulfi or Indian Mango & Cardamom Kheer.
We’ll be serving our Easter dish for lunch and dinner alongside our A La Carte menu, you will also be able to dine from our Koliwada Tasting Menu orKoliwada Vegetarian Tasting Menu.
