Veg Soups:

• Veg Sweet Corn Soup: A thick, comforting soup made with sweet corn and mixed vegetables.
• Veg Hot and Sour Soup: An Indo-Chinese fusion soup with assorted vegetables in a spicy and tangy broth.
• Veg Manchow Soup: A spicy, thick Indo-Chinese soup loaded with vegetables, flavored with chili oil.
• Veg Burnt Garlic Soup: A semi-thick soup with roasted garlic and fresh coriander leaves for a rich, aromatic flavor.
• Veg Lemon Coriander Soup: A light soup with lemon flavor, garnished with fresh coriander leaves.
• Veg Tom Yum Soup: A clear Thai soup with a spicy lemongrass flavor, often enjoyed for its zesty taste.

Non Veg Soups:

• Calamari Egg Drop Soup: A soup featuring calamari with egg drop in a savory broth.
• Crab Meat Soup: A semi-thick soup with shredded crab meat, providing a rich and seafood flavor.
• Mixed Seafood Soup: A flavorful soup with a variety of seafood, offering a hearty and oceanic taste.

Salads

• Taja Tarkari Salad: A fresh and vibrant salad featuring a mix of seasonal vegetables.
• Chicken Salad: A protein-packed salad with tender chicken pieces, ideal for a satisfying meal.
• Lamb Salad: A hearty salad with lamb, offering a robust and flavorful experience.
• Jalpari Salad: A unique salad, likely featuring seafood or a special dressing, adding a touch of creativity.

Veg Starters:

• Mushroom and Baby Corn Tandoor: Mushrooms and baby corn marinated and grilled in a tandoor, offering a smoky flavor.
• Mushroom Chilli: Mushrooms stir-fried with spicy chili, perfect for a bold starter.
• Baby Corn Chilli Fry: Crispy baby corn pieces cooked in a spicy chili sauce.
• Gobi Salt and Pepper: Cauliflower tossed with salt and pepper, providing a simple yet flavorful dish.
• Gobi Chilli Basil: Cauliflower stir-fried with chili and basil, combining heat with aromatic herbs.
• Gobi Hakka: Cauliflower cooked in a Hakka style with a mix of vegetables and spices.
• Gobi Schezwan: Cauliflower in a spicy Schezwan sauce, adding a bold kick.
• Gobi Kung Pao: Cauliflower prepared in a Kung Pao sauce, featuring a mix of spicy and sweet flavors.
• Gobi Manchurian: Crispy cauliflower in a tangy Indo-Chinese Manchurian sauce.
• Gobi Crispy Chilli: Crispy cauliflower pieces in a spicy chili sauce.
• Potato Salt and Pepper: Crispy potato pieces seasoned with salt and pepper.
• Potato Hakka: Potatoes stir-fried in a Hakka style with vegetables.
• Potato Chilli Basil: Potatoes cooked with chili and basil, combining spiciness with aromatic herbs.
• Potato Schezwan: Potatoes in a Schezwan sauce, known for its spiciness and tang.
• Potato Kung Pao: Potatoes in a Kung Pao sauce, offering a blend of spicy and sweet flavors.
• Potato Manchurian: Crispy potatoes in a Manchurian sauce, giving a tangy and spicy flavor.
• Potato Crispy Chilli: Crispy potato pieces in a spicy chili sauce.
• Mushroom Salt and Pepper: Mushrooms stir-fried with salt and pepper, simple and flavorful.
• Mushroom Chilli Basil: Mushrooms cooked with chili and basil for a spicy, aromatic taste.
• Mushroom Hakka: Mushrooms in a Hakka style with mixed vegetables and spices.
• Mushroom Kung Pao: Mushrooms in a Kung Pao sauce, offering a mix of spicy and sweet flavors.
• Mushroom Schezwan: Mushrooms in a Schezwan sauce, providing a bold, spicy flavor.
• Mushroom Crispy Chilli: Crispy mushrooms in a spicy chili sauce.
• Mushroom Manchurian: Crispy mushrooms in a tangy Indo-Chinese Manchurian sauce.

Non Veg Starters:

• Chicken Pepper Fry: Chicken stir-fried with pepper and spices, flavorful and spicy.
• Chilli Chicken Delight: A spicy chicken starter with a mix of chili and other spices.
• Chicken Lollipop: Chicken wings shaped like lollipops, crispy and often served with a spicy sauce.
• Chicken Salt and Pepper: Chicken tossed in salt and pepper, simple yet delicious.
• Chicken Chilli Fry: Spicy chicken stir-fried with a blend of spices and vegetables.
• Mutton Pepper Fry: Mutton stir-fried with pepper and spices, offering a rich flavor.
• Fish Chilli: Fish pieces cooked in a spicy chili sauce.
• Bangda Uppu Munchi: Spicy fried mackerel, seasoned with local spices.
• Fish Salt and Pepper: Fish pieces seasoned with salt and pepper, then fried until crispy.
• Fish Chilli Fry: Fish cooked in a spicy chili sauce, crispy and flavorful.
• Silver Macchi: A type of fish preparation, likely crispy and seasoned.
• Assorted Prawns Platter: A variety of prawn preparations, offering a selection of flavors.
• Prawns Salt and Pepper: Prawns seasoned with salt and pepper, then sautéed to perfection.
• Prawns Chilli Fry: Spicy prawns stir-fried with a blend of spices.
• Squid Chilli: Tender squid pieces in a spicy chili sauce.
• Squid Masala Fry: Squid cooked in a spicy masala, offering a rich and flavorful experience.

Veg Main Course:

• Mushroom Ghee Roast: A spicy Mangalorean classic featuring mushrooms roasted in ghee with a fiery red spice mix.
• Gobi Ghee Roast: Cauliflower cooked in a similar spicy ghee roast style as the mushroom ghee roast, offering a rich, aromatic flavor.
• Mangalorean Veg Curry: A traditional curry from Mangalore, featuring a mix of vegetables in a flavorful, spiced gravy.
• Veg Stew: A mild and creamy stew with assorted vegetables, commonly made with coconut milk.
• Beans Sukka: A dry, spiced bean dish typical of Mangalorean cuisine.
• Bhindi Sukka: Okra cooked in a dry, spiced manner, offering a crunchy texture.
• Cauliflower Sukka: Cauliflower prepared in a dry, spiced style, providing a flavorful experience.
• Rasam: A tangy and spicy South Indian soup, available in variations such as white or red.
• Baby Corn in Lemon Pepper Sauce: Baby corn stir-fried in a tangy lemon pepper sauce.
• Mushroom in Lemon Pepper Sauce: Mushrooms cooked in a zesty lemon pepper sauce.
• Broccoli in Lemon Pepper Sauce: Broccoli tossed in a refreshing lemon pepper sauce.
• Three Treasure in Choice of Sauce: A mix of three vegetables or ingredients in your choice of sauce.
• Stir Fried Mushroom Bamboo Shoots: Fried mushrooms and bamboo shoots in a savory oyster and dark soy sauce.
• Cottage Cheese in Choice of Sauce: Paneer cooked in your choice of sauce, tailored to your preference.

Non Veg Main Course:

• Egg Ghee Roast: A Mangalorean classic with boiled eggs cooked in a spicy ghee roast sauce.
• Chicken Ghee Roast: Chicken pieces roasted in a fiery ghee-based spice mix, a signature Mangalorean dish.
• Kori Sukka: Country chicken cooked with Mangalorean spices, grated coconut, and tempered with ghee.
• Chicken Pepper Ghee Roast: Chicken prepared in a spicy ghee roast with pepper, offering a robust flavor.
• Chicken Basil in Choice of Sauce: Chicken cooked with fresh basil in your choice of sauce.
• Chicken Kundapuri: A traditional thick gravy with chicken, made with coconut and dry roasted spices.
• Chicken Pulimunchi: Spicy and tangy chicken curry from Kundapur, featuring a blend of spices.
• Kori Gassi: Spicy chicken curry with coconut and a mix of aromatic spices, popular in Mangalore.
• Chicken Curry: Chicken simmered in a spicy and tangy paste made with long red chilies and spices.
• Kori Rotti: A Mangalorean specialty combining red-chili chicken curry with crisp dry wafers.
• Diced Chicken in Black Pepper Sauce: Chicken pieces tossed in black pepper, oyster, and dark soy sauce.
• Chicken and Mushroom in Choice of Sauce: A mix of chicken and mushrooms cooked in your preferred sauce.
• Hunan Chicken: Tender chicken and vegetables tossed in a spicy Hunan sauce.
• Roast Lamb in Honey and Ginger: Shredded lamb cooked with honey and ginger, offering a sweet and spicy flavor.
• Shredded Lamb with Onion and Capsicum: Strips of lamb with onions and capsicum in a chef’s special sauce.
• Kane Curry: Ladyfish cooked in a spicy coconut-based curry, typical of coastal cuisine.
• Anjal Curry: Kingfish marinated and cooked in a spicy, tangy coconut curry.
• Pomfret Curry: Pomfret fish cooked slowly in a rich, spicy coconut-based curry.
• Sweet and Sour Fish: Boneless fish in a sweet and tangy sauce with honey and chef’s special ingredients.
• Prawns Curry: Prawns in a coconut-based curry, spiced to perfection.
• Prawns Sukka: Prawns cooked in a dry, spiced manner typical of Mangalorean cuisine.
• Stir Fried Garlic Prawns: Prawns stir-fried with garlic in a savory sauce.
• Stir Fried Prawns in Oyster Sauce: Prawns cooked in a rich oyster sauce, offering a savory and umami flavor.
• Squid Sukka: Squid cooked in a dry, spiced style.
• Squid Ghee Roast: Squid prepared in a ghee roast style with a spicy red sauce.

• Chapati: A traditional Indian unleavened flatbread, soft and thin.

Rice:

• Plain Rice: Steamed white rice, a staple in many meals.
• Boiled Rice: Red rice, boiled and steamed, often served as a Mangalore staple.
• Jeera Rice: Flavored rice cooked with cumin seeds and spices.
• Coconut Rice: Rice cooked with coconut and spices, adding a rich, nutty flavor.
• Ghee Rice: Rice cooked with ghee and spices for a fragrant and rich taste.
• Lemon Rice: Rice flavored with lemon juice and spices for a tangy twist.
• Curd Rice: Basmati rice mixed with yogurt and tempered with curry leaves, a cooling and comforting dish.

Biryani:

• Veg Biryani: Fragrant Basmati rice cooked with assorted vegetables and aromatic spices.
• Chicken Biryani: A rich blend of rice and spices layered with tender chicken, offering a hearty meal.
• Mutton Biryani: Spiced rice layered with succulent mutton, known for its deep flavor and aroma.
• Fish Biryani: Basmati rice with marinated fish, cooked in a fragrant herb paste.
• Prawns Biryani: Biryani with prawns, featuring a blend of spices and aromatic rice.

• Neer Dosa: Thin, crisp, and lacy crepes made from fermented rice flour and water.
• Appam: Kerala-style rice and coconut pancakes, soft and spongy in the center with a crispy edge.
• Sannas: Steamed savory rice cakes, often enjoyed with Mangalorean curries.
• Kudla Tokri: A special dish, possibly a local or chef’s specialty.
• Egg Appam: Appams topped with eggs, adding a protein-rich twist.

Fried Rice:

• Veg Schezwan Fried Rice: Spicy fried rice with deep chili-garlic flavor and Schezwan pepper.
• Chicken Schezwan Fried Rice: Spicy fried rice with chicken and a blend of Schezwan spices.
• Seafood Schezwan Fried Rice: Spicy rice with seafood and a bold Schezwan flavor.

Noodles:

• Veg Hakka Noodles: Indo-Chinese noodles stir-fried with vegetables in savory sauces.
• Veg Hong Kong Noodles: Noodles cooked in a Hong Kong style with vegetables.
• Chicken Chopsuey: A stir-fry of chicken with vegetables in a tangy sauce.
• Seafood Hakka Noodles: Noodles with seafood, prepared in a Hakka style with savory sauces.
• Seafood Singapore Noodles: Noodles with seafood in a spicy Singapore-style sauce.
• Seafood Hong Kong Noodles: Noodles with seafood, cooked in a Hong Kong style with vegetables.
• Seafood Chopsuey: A mix of seafood with vegetables in a tangy and spicy sauce.

• Veg Spring Roll: Crispy rolls filled with sautéed mixed vegetables.
• Chicken Spring Roll: Crispy rolls with boneless chicken and vegetables

• Ragi Manni
  Traditional Mangalorean pudding made with finger millets, jaggery, and coconut milk.

• Gajar ka Halwa
  Classic Indian dessert made from grated carrots simmered in milk and sugar.

• Pumpkin Halwa
  Sweet pudding made from pumpkin, cooked with milk and sugar.

• Lychee with Ice Cream
  Seedless lychees topped with a scoop of ice cream.

• Seasonal Fresh Fruit Salad
  A mix of seasonal fresh fruits.

• Seasonal Fresh Fruit Salad with Ice Cream
  Fresh fruit salad topped with ice cream.

• Kudla Surprise
  Chef’s special dessert with a unique combination of ingredients or flavors