KOINONIA SADYA VATTAM (Thali)
A Special Keralan traditional feast normally called Thali. With many varieties of authentic Kerala curries, and a choice of bread and rice, it is a three course set meal. Start with soup followed by a main course and then payasam (dessert). Both veg and non-veg available.
FROM THE ADUPPU
â€˘ Thenga Choru
â€˘ Neeyu Choru
Long grain rice mixed with onions, grated coconut, urud dal and curry leaves.
Mappila specialty preparation of long grain rice with coconut milk, ghee, whole spices, dry fruits and nuts.
â€˘ Naranga Choru
A delicious rice recipe with tanginess of lemon,nuts, curry leaves and mustard seeds.
â€˘ Koonu Rice
Long grain rice embellished with mushrooms and garlic.
â€˘ Thakkali Rice
Long grain rice cooked with fresh chopped tomatoes and garlic.
â€˘ Plain Rice
Steamed plain white basmati rice.
â€˘ Chappati (2 pieces) Flat Indian bread made of wheat flour
â€˘ Malabar Paratha
â€˘ Thattil Kutti Dosa (3 pieces)
â€˘ Appam (2 pieces)
â€˘ Egg Appam (1 piece)
â€˘ Poori (2 pieces)
A many layered white flour fine bread, crisp and flaky cooked to perfection on a griddle.
A kutti dosa made on â€œthattuâ€?, (a wide hot plate) A lacy edge fluffy fermented rice hoppers.
UNT 15% DISCAOW AYS ON TAKE ÂŁ12* OVER
A lacy edge fluffy fermented rice hoppers, where an egg is broken into the hoppers as it gets cooked.
Fluffy fried flat bread made from wheat flour.
19 St. Markâ€™s Lane â€˘ Newark â€˘ NG24 1XS
DESSERT â€˘ Coconut Pancake
â€˘ Payasam of the day
â€˘ Kappa Pudding
â€˘ Choice of Ice Creams
Folded pancake with stewed fresh coconut, cardamom and sugar.
Traditional pudding of Kerala cooked in reduced milk, jaggery/sugar and ghee.
F PES O S ALL ETSY& EVENT I OOR & G PARTU O TDE CATERIN IT OFF-SAVAIL ABLE
Delicious koinonia pudding made out of smashed tapioca, reduced milk, sugar and ghee.
Ripe plantain steamed and pasted, tossed in ghee with sugar, converted into dumplings stuffed with coconut, cardamom, cashew nuts, raisins and golden fried. Vanilla, chocolate or strawberry Mango, Pista or Almond 0MOI V YWJSMEP WTIGIVW SJJ
Rated Excellent * Terms and conditions apply.
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Opening Times: Monday - Thursday: 11.30am - 3pm Friday: 11.30am - 3pm & 6pm - 11pm Saturday: 11.30am - 11pm Sunday: Closed 19 St. Markâ€™s Lane, Newark, NG24 1XS. Tel: 01636 706230 Email: firstname.lastname@example.org Web: www.koinoniarestaurant.com
FREE F HALL AVUNCTION AIL ABLE
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(Takeaway Only) &VIEH
0MOI V YWJSMEP WTIGIVW SJJ
SOUP • Cheera Parippu Soup
A peppery lentil broth laced with spinach, turmeric, garlic and other Indian spices.
• Chemmeen Coconut Soup
An extract flavored shrimps with tender coconut, herbs and spices.
FAST SNACKS & TREATS - PALAHARAM
Traditional ‘naalumani palaharam’ (evening snack) from God’s Own Country. It is an extremely popular treat and is given to any guests when visiting a house. They’re best accompanied with our unique chutneys and pickles and they are served in a basket. • Murukku - Savory crunchy twists made with rice and urad dal. • Nenthrakayi Oopperi - Traditional kerala chips made with plantains. • Pappadoms - Pappadoms (a large circular piece of thin, spiced bread made from ground lentils and fried in oil) dipped in medium spiced batter of rice flour, cumin and sesame seed and fried to give them an extra crunch. • Pokkuvada - Spicy snack prepared by making the batter ribbony using seva press
Egg plant pieces deep fried in gram flour batter with aromatic spices.
• Uzunu Vada
• Parangiandi Varuthathu
Tasty golden fried lentil doughnuts, made with black gram and raw rice, served with sambar and chutney.
• Urulakizhangu Bonda
Deep flattened balls in gram flour made of potatoes, nuts and mild spices.
• Chilli Paneer
Prawns marinated in spices, then briefly stirred on the stove together with onion,curry leaves and tender coconut.
• Kozhi Thathu Roast
• Kanava Peera
A spicy preparation of chicken with roasted masala. Kanava otherwise known as “Squid” marinated in typical koinonian spices, briefly stired on the stove with onions and curry leaves and coconut. Seasonal fish shallow fried with ground spice marinade, served with sallas salad.
• Kerala Beef Chilli Fry
Bite pieces of beef being cooked with ginger, garlic, and shallots along with authentic kerala spices mainly cardamom, pepper, cinnamon in vegetable oil.
• Lamb Chops
• Chemmen Vada
• Mala Kozhi Fry
Lamb cooked Koinonia style with extra garlic, ginger and other spices, served with chef’s special soup.
Cooked prawns grinded with ginger, shallots and green chillies into a coarse paste and shaped into the form of patties and fried. Chef magic special chicken cooked with traditional kerala spices.
Dosa is a pancake made from a mixture of soaked lentils and rice grounded together and fermented overnight. All dosa are served with sambar and chutney.
• Mutta Dosa (egg dosa)
• Koinonia Masala Dosa
• Paneer Dosa
• Mixed Oothappam
Crispy Crepe made of fermented rice and lentil with potato masala, cooked on a hot flat griddle plate, served with sambar and chutney.
Crispy Cone shaped crepe made of fermented rice and lentil served with sambar and chutney.
Prawns in thick coconut gravy and tender pieces of mangoes which add flavor to the curry, a speciality of trichur.
• Lobster Malabari
Lobster meat cooked in thick coconut gravy, curry leaves, shallots and ginger, stuffed back into the lobster tail and baked.
A typical preparation of fish with homemade spice wrapped in banana leaves, it’s mostly served in toddy shops (local pubs) and back waters.
Crispy crepe topped with beaten egg served with sambar and chutney. Crispy crepe coated with Indian cottage cheese ’paneer’ served with sambar and chutney.
• Travancore Fish Curry
• Koonthal Nirachathu
A medium spicy fish curry in ground coconut sauce, a speciality of travancore.
Minced chicken and prawns stuffed in squid, with rich coconut gravy. Chef Mani’s speciality.
• Fish Molee
Fish stew flavoured with coconut milk and South Indian spices, which is a traditional breakfast delicacy in Kerala Christian homes.
• Varuthu Aracha Crab Masala
Crab cooked in roasted coconut and red masala. Chef Mani’s Special.
MAIN COURSE- FROM ERRACHI KADA (The Butchers) £12.99
Medium spicy preparation of duck in coconut milk and roasted spices, a specialty of Kuttanadan region in Kerala or known as “Rice Bowl of Kerala”.
• Gopuram Dosa (plain dosa)
• Manga Itta Konju Curry
• Kuttanadan Tharavu Mappas
• Seasonal Fish Fry
MAIN COURSE - FROM FISHERMAN’S COVE
A spicy-yummy dish made out of soft cheese that is fried with Indian spices, soya sauce and vinegar.
Cashew nuts quick fried in crunchy aromatic spices.
• Chemeen Ellavan Fry
Ethnic biriyani from the “Malabar Region of Kerala” prepared by cooking long grain rice and lamb in cow ghee with green chilies, whole spices, home ground garam masala powder, cashew nut and raisins garnished with hard boiled egg.
• Meen Pollichathu
VEGETARIAN STARTERS • Kathirikai Mukkiporichathu
MALABAR MUTTON BIRIYANI
Thick pancake with different toppings cooked right into the batter served with sambar and chutney. Oothappam is characterized as “Indian Pizza”.
• Varutharacha Kozhi Curry (Chicken Malabar)
Bite size pieces of chicken simmered in whole spices and cooked in roasted coconut and red masala.
• Kozhi Korma
• Erachi Kunji Pathiri (Lamb)
Bite size pieces of chicken cooked with cashew nuts and onion with a little extra spice.
• Nadan Erachi Kootu Curry
• Railway Mutton Curry
Our Grandmother’s signature Keralan recipe, lamb cooked to perfection with homemade ground curry paste, whole spices and herbs with finely toasted with fresh spinach and coconut milk.
Railway mutton curry takes you back to the colonial era when travelling by first class train were for the privileged. This not too spicy mutton dish used to be served in the railway refreshment room and long distance train to cater the British palate.
Small rice balls steamed and cooked along with tasty meat curry.
MAIN COURSE- PACHAKARI (The Garden) • Parippu Manga Curry
• Kadala Curry
Lentil stew cooked with raw mango, ginger, lemon and green chilies. Chick peas gently simmered in creamy gravy with traditional spices.
• Beans Thoran
Fresh beans finely chopped and cooked in traditional South Indian Thoran style with shallots, grated coconut, curry leaves and mustard.
• Veppila Kizhagu
• Paneer Masala
• Vendakkai Pal Curry
Curry leaves, baby potatoes and onions roasted and simmered with fresh turmeric and mild garama masala. Indian cottage cheese cooked in creamy tomato & onion sauce.
Ladies finger cooked with whole spices, coconut milk and topped with fried shallots and curry leaves.
• Koinonia Special Salad
Our Chef’s special Koinonian Salad. A refreshing salad with mango, carrots, lettuce, tomato and a dash of fresh lemon juice.
Published on Dec 13, 2013