Coco Diner - Menus

Our Menu.
At COCO DINER we endeavour to recreate the gourmet flavours of South India that might challenge the taste buds of our guests, but we are confident that this novel and delightful dining experience will be enjoyed by all. Our well-informed and well-presented staff members would be happy to answer any queries related to Southern Indian food tofurther enhance your eating experience at COCO DINER .

First Courses Main Courses Rice & Breads Afters

i. Koonthal Varuthathu. Squid tubes cut into rings, dipped in a batter of ginger garlic paste, corn flour, chilli powder, black pepper and fried. Served with red onion sauce.	£3.25
ii. Njandu Peera. Crab meat sautéed with grated coconut, green peas, curry leaves, mustard seeds and served in the shell. Served with cachumber*.	£4.95
iii. Karveipullei Yera. Tiger prawns deep-fried in a crunchy batter made from corn flour, egg and chilli powder with curry leaf. The prawns take on an unusually enticing flavour. Served with red onion sauce.	£4.95
iv. Meen Porichathu. King fish marinated in a spicy paste of tingling ginger, red chilli, garlic and crusted with semolina, then shallow fried. Served with cachumber.	£3.75
v. Karaikudi Puffs. Gently spiced chicken pieces seasoned with crushed black pepper combined with a green pea and potato filling in a case of puff pastry. Served with fresh tomato relish.	£3.95
vi. Koli Varuval. Succulent nuggets of tender chicken marinated with lemon juice, garam masala and deep fried.	£3.75
vii. Erachi Cutlet. Minced lamb cutlets made with mashed cassava, chopped onions, coriander and mint and coated with breadcrumbs. Served with fresh tomato relish.	£3.45
viii. Medu Vada. Soft silky black gram dumplings lightly fried to give it a crisp crunchy case, made with black pepper and fresh green chilli and served with coconut chutney. VV	£2.95
ix. Batata Bonda.VV Potato balls laced with fresh ginger, curry leaves, coriander and black mustard seeds then dipped in chickpea flour batter and finally crispy fried and served with moist and creamy coconut chutney. VV	£2.75
x. Kathrikai Varuval. Finely sliced pieces of aubergine dipped in a gram flour batter, blended with coriander and chilli before frying. Served with fresh tomato relish. VV	£2.45
xi. Ethekka Appam. Plantain slices dipped in a batter of rice and chickpea flour seasoned with black sesame seeds. Then crusty fried and served with our specially prepared peanut chutney. Perfect for children and people who prefer non-spicy food. VV	£2.95
VV denotes vegan. V denotes vegetarian. Some of the dishes may contain traces of nuts. Some dishes may contain small bones. Any special dietary requirements accepted. Management reserves the right to refuse service. Please enquire within for outdoor catering. Prices include VAT. Service not included.

i. Royyalu Vepuda. Tiger prawns pan fried in an exquisite thick sauce of tomato, onion, ginger, red chilli and tempered with cumin.	£9.95
ii. Pollicha Meen. A classic delicacy of grilled, filleted sea bass, which has been marinated in a special green masala and wrapped in a banana- leaf parcel.	£8.95
iii. Meen Vevichathu. Kerala's most famous culinary creation. King fish curried with kokum (fish tamarind), fenugreek, onion, and red chilli. Accompaniments: Steamed cassava & mango pickle.	£8.95
iv. Malsiya Theeyal. A tangy preparation of tilapia fish with slices of green mango in distinct and lingering sauce of ground and roasted coconut.	£7.95
v. Meen Moilee. Lightly fried, juicy pieces of king fish poached in fresh coconut milk with onion, turmeric and vinegar.	£7.95
vi. Tharavu Roast. Breast of duck, flavoured with peppercorn, cardamom, cinnamon, aniseed and clove. Roasted in a thick sauce with baby potato.	£7.95
vii. Koli Melagu Chettinad. Tender supreme of chicken braised in a lovely crushed black pepper masala with garlic, coriander and star anise.	£6.75
viii. Kozhi Ishtew. Pieces of chicken breast stewed gently in a mild, creamy coconut sauce with potato, carrot, green peas, bay leaf and cloves.	£6.75
ix. Kori Gashi. Chicken breast sautéed in a paste of coconut and spices with fenugreek seeds, cinnamon and cumin.	£6.95
x. Biriyani. Saffron infused basmati rice and chicken or lamb simmered in an exotic whole spice flavoured stock, topped with nuts, sultanas and fried onions. Accompaniments: Raita, pickle and pappadam.	£6.95
xi. Erachi Olorthiyathu. Dices of lamb with Indian shallot, black pepper, curry leaf and slices of coconut thoroughly stir-fried. Accompaniment: Lentil.	£7.95
xii. Attu Thakali Kari. Pieces of lamb, slow cooked to bring out its flavours, with aromatic spices, turmeric, fennel and blanched tomato.	£6.95
xiii. Telengana Mamsa. Leg of lamb pieces marinated in yoghurt and cooked in the style of Nawabi korma with cashew nut and almond.	£7.45
xiv. Masala Dosa. A paper-thin rice pancake sandwiched with a filling of spicy potato. VV Accompaniments: Sambar* & coconut chutney.	£5.95
xv. Rava Doasi. A lacy, crispy pancake made of semolina batter mixed with ginger, green chilli and cumin seed. VV Accompaniments: Spicy potato masala, sambar & coconut chutney.	£6.95
xvi. Avial. Steamed aubergine, beans, carrot, potato, green banana and drumstick in a thick coconut sauce flavoured with curry leaf and finished with a delicate drizzle of coconut oil. VV	£4.95
xvii. Batata Keerai Soung. Fried cubes of potato and shredded spinach cooked together in a sweet and sour sauce. VV	£4.95
xviii. Kaalan. Pineapple and plantain blended together in yoghurt sauce flavoured with turmeric and mustard powder. V	£5.45
xiv. Battani Gudugulla. Button mushroom and green peas tossed in garlic, red chilli and cooked in a tomato based sauce. VV	£5.95
xx. Duo of regularly changing lentil and vegetable curry. VV	£5.95
VV denotes vegan. V denotes vegetarian. Some of the dishes may contain traces of nuts. Some dishes may contain small bones. Any special dietary requirements accepted. Management reserves the right to refuse service. Please enquire within for outdoor catering. Prices include VAT. Service not included.

i. Neyychor. Saffron and ghee flavoured aromatic basmati rice. V	£2.75
ii. Choru. Fluffy, unpolished wholemeal rice. VV	£1.95
iii. Annam. Plain white basmati rice. VV	£1.95
iv. Puliyogare. Rice cooked in tamarind juice then tempered with mustard seed, curry leaf and peanut. VV	£2.95
v. Parotta. Plain flour dough with milk, egg, layered and coiled into a round shape then cooked on the griddle. V	£1.95
vi. Chappatti. Round and flat wholemeal bread. VV	£0.95
vii. Poori. Deep fried puffed-up wholemeal bread. VV	£1.45
viii. Appam. Bowl-shaped spongy hoppers made from fermented rice flour,coconut milk and yeast. V	£1.95
ix. Uthappam. A circular-shaped rice pancake with onion and tomato topping. VV	£1.45
VV denotes vegan. V denotes vegetarian. Some of the dishes may contain traces of nuts. Some dishes may contain small bones. Any special dietary requirements accepted. Management reserves the right to refuse service. Please enquire within for outdoor catering. Prices include VAT. Service not included.

i. Trio of tropical sorbets garnished with mint leaf. VV	£2.95
ii. Syavige Payasa. An aristocrat of puddings made from vermicelli cooked in reduced milk with cardamom and garnished with sultanas. V	£2.65
iii. Kesree Bhath. Semolina cooked in pure ghee, laced with alphonso mango and saffron flavoured sugar syrup then topped with fried cashew nuts and sultanas. V	£3.25
iv. Kulfi. Home-made Indian ice cream made by reducing the milk over a slow flame then adding sugar and the choice of almond or pistachio. V	£2.95
v. Duo of home-made South Indian speciality sweets served with jaggery sauce. VV	£2.95
vi. Vanilla ice cream served with a choice of chocolate or strawberry sauce. V	£2.45
VV denotes vegan. V denotes vegetarian. Some of the dishes may contain traces of nuts. Some dishes may contain small bones. Any special dietary requirements accepted. Management reserves the right to refuse service. Please enquire within for outdoor catering. Prices include VAT. Service not included.