The Indian Hive

A delicious South Indian dish made with mushroom, bell peppers, curry leaves, fresh ground black pepper and fennel seed.

A popular Indo-Chinese appetiser, consisting of batter fried chicken/beef bites tossed in a super aromatic sweet, spicy and slightly tangy chilli and soya sauce.

A Chinese dish of deep fried squid rings /prawns coated in a batter or crumb seasoned with salt and pepper.

Fresh vegetables like cauliflower, broccoli, carrots, and green peas are dressed in coconut and onion, then sautéed with ground cashew nuts.

Boneless grilled chicken marinated overnight in yoghurt and spice mix, cooked in a coconut base with rich tomatoes and cashews finished with coconut cream.

The marinated chicken cubes braised in paste of 18 varieties of aromatic spices. A classic Indian recipe from the cuisine of Chettinad in Tamil Nadu, India.

Batter fried chicken sauteed with ginger, garlic, capsicum, onion, celery and wok tossed in tomato, soya flavoured sauce.

A delightfully flavourful curry with tender, juicy chunks of chicken in tomato sauce studded with stir fried peppers and onions.

Plain, flat, thin, crispy snacks made from black grain lentils served with chutneys.

A delicious golden fried doughnuts fluffy in the middle and crispy on outside , made from lentil  dumplings served with sambar( lentil soup), coconut and tomato chutney. [ This traditional snack is extremely popular in South India.]

Deep fried fresh cauliflower florets marinated with ginger, garlic with spices served with sauce.

Crispy filo pastry filled with potatoes and onions.

Crispy fried fritters made with aubergine coated in chickpea flour batter and served with chutneys.

Indian cottage cheese tossed with tomato, onion, pepper, ginger and garlic along with aromatic Indian spices.

A delicious South Indian dish made with mushroom, bell peppers, curry leaves, fresh ground black pepper and fennel seed.

Boneless bite size chicken cubes marinated with ginger, garlic with chef special mix of spices, then fried till crispy golden brown.

A popular Indo-Chinese appetiser, consisting of batter fried chicken/beef bites tossed in a super aromatic sweet, spicy and slightly tangy chilli and soya sauce.

A popular Indo-Chinese appetiser, consisting of batter fried chicken/beef bites tossed in a super aromatic sweet, spicy and slightly tangy chilli and soya sauce.

Slow cooked beef fried with chef special mix of spices. A famous Syrian Catholic dish in Kerala also influenced by Jewish tradition.

Grilled fresh fish fillets marinated in a traditional Kerala style spice mixture of turmeric, ginger, garlic and black pepper.

Grilled fresh prawns fillets marinated in a traditional Kerala style spice mixture of turmeric, ginger, garlic and black pepper.

A Chinese dish of deep fried squid rings /prawns coated in a batter or crumb seasoned with salt and pepper.

A Chinese dish of deep fried squid rings /prawns coated in a batter or crumb seasoned with salt and pepper.

A simple yet incredibly flavourful dish popular in Indo- Chinese Cuisine, the broth is thickened and filled with fresh vegetables, silky egg ribbons, mushrooms, spices and soya sauce.

A simple yet incredibly flavourful dish popular in Indo- Chinese Cuisine, the broth is thickened and filled with fresh vegetables, silky egg ribbons, mushrooms, spices and soya sauce.

A preparation from fresh drumstick flesh sauteed with shallots, ginger and garlic. Drumstick is well known for its medicinal quality in Ayurveda.

Fresh vegetables like cauliflower, broccoli, carrots, and green peas are dressed in coconut and onion, then sautéed with ground cashew nuts.

Fresh cottage cheese cooked in coconut, onion and cashews, ground together and sauteed with garam masala and turmeric.

A north Indian curried dish made with white chickpeas, onions, tomatoes, spices and herbs.

Batter fried florets are cooked with tomato and soya sauce with herbs and spices. A famous dish invented on 1975 by a Chinese chef Nelson Wang at the Cricket club of India in Mumbai, when cricketers requested him to create a spicy Chinese dish to suit with the Indian flavours.

Fresh spinach and Toor dal cooked in a thick garlic sauce and tomatoes, flavoured with curry leaves and tempered with mustard seeds.

Fresh aubergines cooked in paste of coriander seeds , chillies and roasted cashew nuts.

Mushroom and green peas sauteed in ground coriander and fennel, finished with rich coconut based sauce.

Boneless grilled chicken marinated overnight in yoghurt and spice mix, cooked in a coconut base with rich tomatoes and cashews finished with coconut cream.

Boneless chicken cooked in mild flavoured spices and ground cardamom finished with cashew and coconut cream.

The marinated chicken cubes braised in paste of 18 varieties of aromatic spices. A classic Indian recipe from the cuisine of Chettinad in Tamil Nadu, India.

Batter fried chicken sauteed with ginger, garlic, capsicum, onion, celery and wok tossed in tomato, soya flavoured sauce.

Varutharacha' literally means roasted and ground. A most popular and basic chicken curry in Kerala, cooked in spicy roasted coconut gravy is delicious beyond words.

A delightfully flavourful curry with tender, juicy chunks of chicken in tomato sauce studded with stir fried peppers and onions.

This flavourful dish typically includes succulent pieces of chicken marinated in ginger, garlic and a bunch of aromatic spices.

Diced chicken simmered in spice mixture made from paste of ground coconut, fennel, whole coriander and cashew, finished with coconut milk.

Diced lamb simmered in spice mixture made from paste of ground coconut, fennel, whole coriander and cashew, finished with coconut milk.

Boneless lamb cooked in mild flavoured spices and ground cardamom finished with cashew and coconut cream.

A delightfully flavourful curry with tender, juicy chunks of lamb in tomato sauce studded with stir fried peppers and onions.

This flavourful dish typically includes succulent pieces of lamb marinated in ginger, garlic and a bunch of aromatic spices.

The marinated lamb cubes braised in paste of 18 varieties of aromatic spices. A classic Indian recipe from the cuisine of Chettinad in Tamil Nadu, India.

'Varutharacha' literally means roasted and ground. A most popular and basic lamb curry in Kerala, cooked in spicy roasted coconut gravy is delicious beyond words.

Lamb and fresh vegetables simmered in coconut milk, black pepper and ginger, flavoured with cardamom and curry leaves.

The marinated beef cubes braised in paste of 18 varieties of aromatic spices. A classic Indian recipe from the cuisine of Chettinad in Tamil Nadu, India.

Diced beef simmered in spice mixture made from paste of ground coconut, fennel, whole coriander and cashew, finished with coconut milk.

This flavourful dish typically includes succulent pieces of beef marinated in ginger, garlic and a bunch of aromatic spices.

Boneless beef cooked in mild flavoured spices and ground cardamom finished with cashew and coconut cream.

'Varutharacha' literally means roasted and ground. A most popular and basic beef curry in Kerala, cooked in spicy roasted coconut gravy is delicious beyond words.

A traditional Kerala Syrian Christian delicacy, cubes of beef pot- roasted with caramelized onion , black pepper, ground coriander and bay leaves, garnished with sliced coconut.

Fillets of fish with raw mango cuts simmered in tangy sauce made of tomato, shallots, ginger and garlic. This Alleppey speciality dish is finished with tempered fenugreek and mustard seeds along with a tinge of coconut milk.

Fillets of prawns with raw mango cuts simmered in tangy sauce made of tomato, shallots, ginger and garlic. This Alleppey speciality dish is finished with tempered fenugreek and mustard seeds along with a tinge of coconut milk.

A light coconut based dish with an abundance of ginger, garlic, lemon juice and fresh tomatoes.

A light coconut based dish with an abundance of ginger, garlic, lemon juice and fresh tomatoes.

A famous homemade style fish curry cooked with coccum (Malabar Tamarind) and red chilli powder.

A famous homemade style fish curry cooked with coccum (Malabar Tamarind) and red chilli powder.

A traditional seafood preparation from Kerala, slow roasted in spices and aromatics, this is a must try dish for all squid lovers.

Duck marinated for 6 hours in chefs secret spice, pot-roasted in thick sauce of onion and tomato seasoned with crushed shallots, chilli and curry leaves.

Marinated fish fillets covered with a tangy onion, tomato salsa flavoured with coccum wrapped in banana leaf and grilled, served with salads and wedge of lemon.

Marinated tiger prawns fillets covered with a tangy onion, tomato salsa flavoured with coccum wrapped in banana leaf and grilled, served with salads and wedge of lemon.

This is a staple food for common people in Kerala. Soft boiled Cassava mixed with beef curry finished with roasted coconut gravy.

Shredded Kerala paratha mixed with beef curry and scrambled eggs cooked on the flat grill finished with freshly chopped coriander, red onion and tomato.

Shredded Kerala paratha mixed with chicken curry and scrambled eggs cooked on the flat grill finished with freshly chopped coriander, red onion and tomato.

Shredded Kerala paratha mixed with lamb curry and scrambled eggs cooked on the flat grill finished with freshly chopped coriander, red onion and tomato.

Cassava cooked with creamy coconut milk is an iconic Malabari dish. This dish tastes great with non-vegetarian curries.

Perhaps the most famous South Indian Brahmin dish Dosa with a traditional filling of seasoned potatoes cooked with onion, carrot, ginger and mix of spices (vegan option available).

A lining of chutney over the Dosa and potato masala has slightly different ingredients (vegan option available).

A plain dosa with no fillings, flavoured with clarified butter (vegan option available).

Crispy thinner dosa with no fillings (vegan option available).

A South Indian version of pizza made of thick dosa batter with toppings of onion, tomatoes, capsicum.

A plain dosa with egg, onion, black pepper and fresh coriander leaves.

A dosa stuffed with traditional potato filling and chicken.

A dosa stuffed with traditional potato filling and paneer.

Chicken cooked with potatoes, tomatoes and spices then topped with mozzarella cheese and egg.

Plain white Basmati rice.

Plain rice mixed with fresh coconut, urad dal and curry leaves.

Rice cooked in ghee, flavoured with aromatic Kerala spices.

Also known as pilaf or pulao is typically made with basmati rice, spices and vegetables.

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

Rice sauteed with mushrooms and seasonings.

An Indo-Chinese dish of stir fried rice that is typically made with a choice of egg, vegetable, or meat along with soy sauce.

Made with noodles of choice, some vegetables, a hint of black pepper along with sauce.

The soft Kerala paratha is a speciality from the coast of Malabar. Made with fine flour using an ancient technique involving weaving and puffing the dough so that the flat bread is formed of many layers before being grilled on a griddle.

Soft Kerala paratha cooked with fresh garlic.

Soft Kerala paratha cooked with fresh garlic and cheese.

Kerala pancake made from fermented rice and coconut milk batter.

Soft pancake made from yeast fermented rice batter, with a soft spongy middle, which is laced with crispy edges.

Round flat wholemeal bread.

Thick flat mini dosa with no fillings.

Milk solid dumplings preserved in sugar syrup served with ice cream.

Delicious, smooth Indian ice cream made with flavours of mango, pistachio and Malai.

Warm carrot fudge infused with cardamom and stuffed with nuts and raisins, served with ice cream.

Milk solid dumplings preserved in sugar syrup served with Ice cream.