Starter
Batato, kele ani vaingana phodi – Potatoes, raw bananas and brinjal pan fried to perfection
Thali
Salad
Kakdi pachadi - a cooling salad made with cucumber, ginger and curds
Haplla kismur - A simple crunchy salad made with special popadums
Entrée
Muga randoi – a favorite dish for most of the konkanis where sprouted moong is cooked in a simple coconut curry
Valval - A mild medley of gourds cooked in coconut milk and laced with warm coconut oil
Bhendi and ghosalya upkari – A simple dry vegetable made with a combination of lady finger and ridge gourd
Valval – A mild medley of gourds cooked in coconut milk and laced with warm coconut oil
Batatya talasan – Crispy potatoes cooked along with some chilli powder
Dalitoi – a home style dal with a temper of coconut oil and ginger
Rice
Neer dosa – thin, fluffy crepes made with rice batter
Dessert
Madgane - A traditional payasam made with channa dal and flavoured with coconut milk and cashew nuts

Starters
Talel sungta – Prawns marinated in a special masala and fried crisp to perfection and served along with a simple onion salad
Thali
Salad
Kakdi pachadi – a cooling salad made with cucumber, ginger and curds
Haplla kismur – A simple crunchy salad made with special popadums
Entrée
Rawsa ambat – Indian salmon cooked in a mild coconut curry
Chicken ghee roast – A semi-dry red chicken curry flavored with ghee and spices
Mutton gashi – A spicy mutton curry cooked in a coconut gravy along with a special spices
Valval – A mild medley of gourds cooked in coconut milk and laced with warm coconut oil
Batatya talasan – Crispy potatoes cooked along with some chilli powder
Dalitoi – a home style dal with a temper of coconut oil and ginger
Rice
Neer dosa – thin, fluffy crepes made with rice batter
Dessert
Madgane – A traditional payasam made with channa dal and flavoured with coconut milk and cashew nuts