8 Broad St, Nottingham NG1 3AL. 01159414733

kayal

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PRE MEAL SNACKS AND PICKLES

  • An authentic Kerala 'chayakkada's (tea shop) special high tea snacks which are freshly made and displayed in glass cupboards for the afternoon tea break and to munch during the church or temple festive moments. The home made chutneys, lemon, pickle, mango pickles are the unique accompaniments.

  • Achappam

    This crunchy, crispy snack is made from rice flour, coconut, black sesame seeds and cumin seeds are shaped to star or flower in Seva Nazhy (traditional Kerala die vessel).

  • Pappadavada

    Pappadoms are dipped in a special batter of rice flour, cumin and sesame seeds and deep fried in oil to give a special aroma.

  • Nenthraka Varuthathu

    Banana slices seasoned with turmeric water and deep fried.

  • Pappodoms

    Plain, flat, thin, crispy snacks made from black gram lentils and rice and are cut in to triangular pieces.
Menu

Soups

  • Kayal Soup

    Kayal Soup is one of the most spectacular soups made by the fishermen family of Kerala. This soup is made of mixed seafood, flavoured with coconut milk, cumin seed, curry leaves and crushed pepper and tempered with mustard.

  • Muringakah Soup (V)

    Muringakah (drumstick) is well known for its medicinal quality in Ayurveda. It is prepared from drumsticks, potato flavoured with shallots, garlic, ginger and curry leaves with special care. (suitable for vegan and gluten free)
Menu

STARTERS

  • Kizhangu / Kathrika porichathu (v)

    Choice of deep fried, battered potato or aubergine slices, served with chutneys (suitable for vegan and gluten free)

  • Uzhunnu Vada (v)

    Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside. (suitable for vegan and gluten free)

  • Chilly Paneer (v)

    Fresh Indian cottage cheese sautéed with onion, peppers and aromatic Indian spices (gluten free)

  • Kottayam Egg Fry

    Boiled egg battered and deep fried, tossed in onion and tomato masala, flavoured with ginger, curry leaves, seasoned with crushed black pepper and fennel powder.

  • Chicken Puffs

    One of the most attracting snacks from the village bakeries. Tasty Chicken filling in puff pastry served with salad and chutney.

  • Adipoli Aadu / Kozhi

    Your choice of lamb/chicken cubes cooked with onions, black pepper, ginger and green chillies to give a spicy touch. Our father Thomman's favourite, to go with his drinks. (gluten free)

  • Mix Sea Food Platter (2 Person)

    Mix platter of fish fillet, prawns, squid and mussels.

  • Seasonal Grilled Fish

    The best available grilled seasonal fish fillet marinated with medium Kerala spices. (gluten free)

  • Kayal Konju Chilly

    Very popular Indo -chinese dish in Kerala. King prawns dipped in very special batter and deep fried, tossed with onion,ginger,garlic,peppers,chilly sauce and spices

  • Cochin squid

    Deep fried squid rings served with chutney.
Menu

DOSA

  • Dosa is made from a mixture of soaked lentil and rice, ground together and fermented overnight. All dosas are accompanied with sambar and coconut chutneys.

  • Masala Dosa/Paper Masala Dosa (v)

    This is perhaps the most famous South Indian Brahmin dish. A rice and lentil pancake with a traditional filling of seasoned potatoes, onions and peas. (suitable for vegan and gluten free)

  • Nair Masala Dosa (v)

    A rice and lentil pancake thinly spread with tangy red chutney and melted butter filled with a mixture of spiced potatoes and onions. (gluten free)

  • Chicken/Lamb Dosa

    Rice and lentil pancake filled with your choice of either chicken or lamb cubes, tomatoes, green chillies and onions. (gluten free)

  • Mix Uthappam (v)

    Uttappams are similar to dosas, and are made from lentils and rice fermented overnight. But they are cooked on both sides and come with mixed vegetable toppings. (Suitable for vegan and gluten free)
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FROM OUR FISHERMEN'S NET

  • Alappuzha Konju Masala

    Alappuzha, the Venice of the east, is very popular in its kind of seafood culinary arts. A thrilling prawn dish cooked in a thick sauce with coconut, ginger, curry leaves and onions. (gluten free)

  • Kayal Fish Curry

    Boneless king fish dipped in mouth watering coconut flavoured sauce – the best kept Kayal's spicy secret sauce. (gluten free)

  • Tilapia Pollichathu(Half)/(Full)

    From 'Achukutty's recipe book' - Our mom from Travancore, Kerala Agricultural Christian family. Tilapia covered with specially made spice paste, wrapped in banana leaf and steam cooked, flavoured with lemon. (gluten free)

  • Mix Seafood Curry

    King fish, squid, mussels, and prawns cooked with Kerala spices, onion, ginger, garlic and mustard seeds. (gluten free)

  • Meen Porichathu

    Spicy marinated whole boneless sea bass stuffed with prawns chutney served with spicy potatoes and lemon rice. (gluten free)

  • Kallushap Meen Curry

    'Kallu shaps'(toddy shops) are the local pubs in all over Kerala. Every one including the families visit these pubs mainly to enjoy the spicy fish curry (Tilapia), though many of them do not drink alcohol. The fish curry is made with freshly grounded ginger, garlic and coconut and seasoned with mustard seeds and curry leaves. (gluten free)

  • Salmon Mappas(N)

    Mappas is a popular recipe in Kerala. It is a typical dish unavoidable in Central Kerala Festive Menu. This traditional dish has rich creamy texture made with boneless salmon fillet, shallots, tomato, green chilli, ginger,garlic, chilli powder, coriander powder,coconut milk flavoured with curry leaves. (gluten free)
Menu

POULTRY

  • Nadan Kozhi Curry

    Boneless chicken cubes cooked with mustard, ginger, garlic and special homemade spices. (gluten free)

  • Chicken Stew

    Chicken cooked in a creamy coconut sauce,cashew nut puree with ginger and fresh curry leaves. (gluten free)

  • Kozhi Kurumulagu

    One of the most famous dishes in Travancore area of Kerala. Boneless chicken cooked in a black pepper based sauce with onion, ginger, garlic, turmeric, and cashew nuts. (gluten free)

  • Ammachi Pidiyum Kozhiyum

    This is one of the exotic dish hailing from the Great Malabar coast of Kerala. These are small rice dumplings that are steam cooked and then added to a chicken curry made of special Keralan spices. (gluten free)

  • Kumarakom Duck Roast

    A festive dish of Kerala, boneless duck breast cooked in Kumarakom style with aromatic spices and herbs. (gluten free)
Menu

FROM THE BUTCHERS

  • Pala Beef Chops

    (where it’s known as ‘beef chaps’) Keralan style grilled beef chops with mushroom pepper sauce, beans thoran, and spicy potatoes.

  • Cheera Erachi Curry

    This is our chef's signature dish. Tender pieces of lamb cooked in fresh spinach, aromatic spices, turmeric, red chillies and onions. (gluten free)

  • Thalasserry chicken Biriyani / Fish Biriyani

    Traditionally in Kerala the Muslims served Biriyani on all important occasions. Malabar coast of Kerala is a treasure house of biriyanies. Over the years it has become very popular with other communities in Kerala. Rice and chicken/kingfish steak are baked in rich gravy to produce a highly aromatic and deliciously spicy preparation. (gluten free)
Menu

FROM THE GARDEN

  • Cheera Parippu Curry (v)

    Fresh spinach and toor dal cooked in a thick garlic sauce, and tomatoes flavoured with curry leaves and tempered with mustard seeds. (suitable for vegan and gluten free)

  • Kathrika Curry (V/N)

    Aubergines cooked in a paste of coriander seeds, roasted onions, chillies, mixed with cashew nut sauce. (suitable for vegan and gluten free)

  • Veg Stew (V/N)

    Mix vegetables cooked in a creamy coconut sauce with ginger and fresh curry leaves is a good combination with Appam. (suitable for vegan and gluten free)

  • Nadan Vegetable Kurma (V)

    Fresh vegetables cooked in a creamy sauce of roasted cashew nuts and coconut (suitable for vegan and gluten free)

  • Mutter Paneer (V/N)

    Creamy tomato sauce simmered with light spices, studded with homemade cottage cheese and peas. (gluten free)

  • Spicy Potatoes (V)

    Potatoes, peas and peppers stir fried with onions and tomatoes. (suitable for vegan and gluten free)
Menu

SADYA

  • THE KAYAL 'SADYA' (THALI)

    The typical feast served as a three course meal starting with the soup. Followed by a neatly arranged little bowls of either non-vegetarian/vegetarian curries, side dishes, bread and rice along the circumference in a large plate, and the dessert as a final course which is a complete all-in-one package meal that's a favourite among Indians anywhere.

  • Kayal Vegetarian Sadya (v)

  • Kayal Special Sadya

Menu

SIDE DISHES

  • Green Salad (V)

    (suitable for vegan and gluten free)

  • Kayal Special Salad

    Mango, avocado, guava, lettuce, crushed pepper dressed with lemon juice. ( suitable for vegan and gluten free)

  • Vendakka Mezhukkuvaratty

    Fresh okra cooked with onion, ginger, garlic and special Kerala spices and curry leaves. (suitable for vegan and gluten free)

  • Beans Thoran/ Mushroom Thoran

    Fresh beans/mushroom cooked with mustard, onion and fresh coconut. (suitable for vegan and gluten free)
Menu

RICES

  • Plain Rice (v)

    Plain white basmati rice (suitable for vegan and gluten free)

  • Thenga Choru (V/N)

    Plain rice mixed with fresh coconut, urad dal (white lentils) cashew nuts and curry leaves. (suitable for vegan and gluten free)

  • Naranga Choru (V/N)

    Tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies. ( suitable for vegan and gluten free)

  • Thakkali Choru (V/N)

    Pureed tomatoes sautéed with lentils, mustard, ginger and curry leaves. ( suitable for vegan and gluten free)

  • Neychoru (V/N)

    Rice cooked in ghee flavoured with premium Kerala spices. (gluten free)
Menu

Breads

  • Appam (2 pieces) (v)

    Appam is the soft pancake made from yeast fermented rice batter, with a soft spongy middle, which is laced with crispy edges. ( suitable for vegan and gluten free)

  • Paratha (1 Piece) (V)

    A Kerala speciality – wheat dough layered and coiled in to a coir mat shape then cooked on the griddle.

  • Poori (2 pieces) (v)

    Fluffy fried breads made from wheat flour. (contains gluten and suitable for vegan)

  • Chapathi (2 pieces) (V)

    Round, flat wholemeal bread. (suitable for vegan)

  • Kallappam (3 pieces)(V)

    Rice and coconut soft pancake. (suitable for vegan and gluten free)
Menu

DESSERT

  • Kerala Banana Fritters

    Medium sweet battered banana fries served with Vanilla Ice cream and Chocolate sauce

  • Unnakkai (V/N)

    Mashed plantain dumplings filled with coconut, raisins, and cashew nuts and served with Vanila ice cream. ( gluten free)

  • Semiya Payasam (v)

    Another conventional pudding made of vermicelli, milk, ghee and garnished with cashew nuts and sultanas.

  • Pineapple Kesari (v)

    A traditional pudding made from semolina cooked with pineapple, butter and studded with raisins and cashew nuts topped with an ice cream.

  • Gulab Jamun with Ice cream (v)

    Milk- Solid dumplings preserved in sugar syrup served with ice-cream.

  • Kulfi (v)

    Delicious, smooth Indian ice-cream made with flavour of Mango/Pistachio.

  • Ice cream (v)

    Choice of Vanilla/ Chocolate/ Strawberry. Vegan option available.
Menu

TEA/COFFEE

  • Tea/Coffee

    Espresso/ Double

    Cappuccino/Latte

    Cochin coffee/ Masala Tea

    Herbal Tea camomile/peppermint/ Earl grey

    Irish Coffee/ Viso Vio

Menu

Liqueurs (25ml)

  • Tia maria, Cointreau, southern comfort, Sambuca,Archers, Drambuie, blue curacao, Kahlua, Amaretto, baileys.

* (v) – for vegetarian