Koinonia Restaurant Takeaway Menu

Deep fried cubes of Indian cottage cheese with chilli, pepper, onion and garlic. no vegan

Deep fried pastry filled with potatoes, peas and spices.

Sweetened, spiced mashed potatoes and chutneys filled inside small fried breads and topped with Yogurt and crunchy chickpea noodles

Koonthal otherwise known as squid, cooked in typical koinonian spices, briefly stirred on the stove with onions, curry leaves and coconut.

A traditional assortment of prawns, fish, squid and crab cake, served with fresh seasonal salad and Mouth-watering Mint Sauce.

Bite-sized pieces of beef cooked with ginger, garlic and shallots with authentic Keralan spices.

Cubes of lamb slow cooked with spices, black pepper, ginger garlic and green chillies with curry leaves.

Crispy crepe made of fermented rice and lentils with potato, carrot, peas masala, cooked on a hot flat griddle plate, served with sambar and chutney.

The “Spicy Onion Chutney” is what makes the Brahmin masala different from the ordinary masala dosas. The spicy chutney adds beautiful flavours and spice which makes this dosa so delicious.

Thick pancake with different toppings cooked right into the sambar chutney. Uthappam is known as South Indian Pizza.

A crispy rice and lentil crepe sprinkled with a signature spicy lentil powder.

Chick peas gently simmered in creamy gravy with traditional spices.

Aubergine cooked in a tangy tomato and tamarind gravy garnished with fried onions and curry leaves.

Coconut milk curry with fresh vegetables, delicately spiced with cinnamon, cloves and cardomon.

Bite sized pieces of chicken simmered in whole spices and cooked in roasted coconut and red masala.

An exotic chicken curry from god’s own country, cooked in a spicy peppercorn sauce and fresh Coriander sauce

Ethnic biriyani from the Malabar region of Kerala prepared by cooking long grain rice and chicken in cow ghee with green chillies, whole spices, home ground garam masala powder, cashew nuts and raisins served with hardboiled egg.

Railway mutton curry takes you to the colonial era when travelling by first class train were for the privileged. This not too spicy mutton dish has carrot, potato and a looser sauce texture with no coconut milk, and used to be served in the railway refreshment room and long distance trains to cater the british palate.

This is a real delight for the beef eaters. The roots of this recipe are Portuguese; it's widely prepared among the Syrian Christians in Kerala, India. Basically roast the sliced beef and tossed in the spicy ingredients. It's so yummy and it goes well with Ghee rice. "comes with cassava and salad.

Tender beef marinated in aromatic spices and layered with fragrant basmati rice, infused with fried dry fruits and garnished with with crispy fried onions and fresh herbs.

Kerala, being land of coconut, the coconut milk is an essential part of the fish dishes. This fish is cooked with turmeric, chillies, onion and coconut milk, it is sure to delight you with its aromatic and tangy flavour.

Fresh fish is cooked with raw unseasoned spices along with Kudampully (coccum). Tangy and spicy fish curry.

The most famous dish of "Kallu Shaap" (Toddy Shops) all over Kerala. Fish cooked in a sauce made from onions, fried chillies, turmeric and ginger served with a portion of Cassava (made from tapioca), steamed in turmeric water. This combination tastes so good that people walk into these village bars just to taste it even though they don't drink alcohol.

Flat Indian bread made of wheat flour.

Fluffy fried flat bread made from wheat flour.

Long grain rice mixed with onions, grated coconut, urud dal and curry leaves.

Long grain rice cooked with garlic peanuts and aromatic spice. Chef Mani’s speciality rice.

Tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies.

Traditional pudding of Kerala cooked in reduced milk, jaggery/sugar and ghee.

Unusual Indian dessert made with grated carrots, whole milk, dried fruit and nuts. It has a delicious light fudgy texture.

Boiled egg tossed in onion and Fresh tomato masala, flavoured with ginge, curry leaves, seasoned with crushed black pepper and fennel powder.

Fresh Okra stir fried with shallots, garlic, then tempered with chillies, mustard seeds and curry leaves.

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Prawns and Coconut Soup