Dinithi Restaurant Takeaway Menu

Selection of spiced pickles & chutneys

(Spicy Aromatic and Flavorful Kerala Style Fish Fry wrapped in a banana leaf)

A spicy and crispy bhaji made with onion, chilly, curry leaves and ginger dipped in chickpea flour batter and crisply fried. Served with mint chutney. Vegan

(Traditional South Indian fritters made with Urad dhal, ginger, curry leaves and Peppercorns)

Potato stuffed rice and lentil crepe

A traditional lamb curry cooked in a green masala made from fresh coconut, green-chillies and ginger. Most popular curry in southern India and best recommended with Pulao rice.

(Sri Lankan spiced marinated chunks of beef cooked in a coconut-based gravy)

Marinated chunks of chicken cooked in a rich spiced sauce.

King fish cooked in a coconut milk, shallot and kokum base

Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic.

Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables and eggs (or without egg for vegan option) and aromatic

Safron rice served in a banana leaf with spicy chicken and sides

Cubes of fried aubergines cooked in finely chopped onion blended tomato, garlic, ginger, chilil and finished off with coriander & curry leaves. It is a spicy aubergine dish and recommended with lemon rice. Vegan

Paneer in a rich onion and tomato base

Spinach & cheese curry

Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions & coriander.

Leavened thin flat bread made with yoghurt and wheat flour baked in a tandoori oven

Leavened thin flat bread made with yoghurt and wheat flour baked in a tandoori oven

This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of south Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & south India.

Vegetarian Gluten free Vegan Keralan coiled, wheat-based, griddle fried naan

Tender diced beef layered with basmati rice and spices