Banana Leaf Restaurant

Is made by soaking select lentils and grinding them to a fine consistency, seasoned and fried. They have a donut like appearance. Vadas are either soft (Medu Vada) or crunchy (Dal Vadas) are served with coconut chutney and Sāmbhar.

Is an essential component of a South Indian meal. Boiled lentils are cooked with vegetables such as pumpkin and drumsticks. Sometimes a coconut seasoning is added depending on the other items in the main course.

Is a tastefully appetizing accompaniment to Vadais and Rice or may be served as a soup style starter to a South Indian meal. Tomatoes are boiled with specially ground spices. This is enriched with peppers and lentils.

Is made from freshly grated coconut seasoned with mustard seeds, asafetida, and green peppers.

Vada soaked in home made yogurt.

Vada soaked in sambhar.

Are traditional South Indian snack items. Made with a specially prepared chickpea batter, these items offer a sumptuous start to the evening. Typically eaten with a sweet item and ‘filter coffee’.

(Chili Pakora)- Select chilies seasoned and fried the batter maybe spicy.

Mashed potatoes, green chilies and peppers, fried to perfection; with a base made of chick peas.

(South Indian Style)- crispy batter fried vegetables.

(2pcs)-Triangle shaped fried patties, stuffed with mashed potatoes.

Is the quintessential South Indian snack item. Par boiled rice and lentil batter is steamed to perfection into small donut shapes. Made with no oil, it is extremely healthy and always recommended.

Served with chutney and Sāmbhar.

Idli with cashew nuts, saffron, and other house spices.

Puffed rice krispies mixed in a tangy and sweet sauce with onions, potatoes, tomatoes and cilantro.

Small round hard puris and mashed potatoes cooked whole chickpeas along, With some finely chopped onions and the chutneys as stuffing. The chutneys, are hot and sweet. The pani (water) is made of tamarind and mint leaves, mixed, with spices of cumin and black salt.

Spicy Potato patti, simmered and seasoned with ragda, green peas gravy mixed in spices.

Crispy flat puris, topped with onion and potato mix. Covered with a layer of yogurt, garnished with sev, tamarind, and hot chutney sauce.

Crispy whole puris, stuffed with potato and onion mix. Covered with a layer of yogurt, garnished with sev, tamarind and hot chutney sauce.

Large spicy shell made from wheat flour, stuffed with beans, potatoes, sweet and spicy sauce garnished with sev.

Hot deep fried vadas soaked and covered with a thick beaten yogurt. It is flavored with toppings of mint leaves, pepper, chaat masala, green chillies along with sweet and hot chutneys.

Samosas covered with gravy of seasoned green pea gravy garnished with home spices.

Plain Dosai.

Dosa served with potato masala.

Has hot chutney on the inside maybe spicy.

Dosai made with sprinkling of paneer.

Dosa made out of cream of wheat.

Rava Dosai served with masala.

Utthappam topped with fresh cut vegetables

Utthappam topped with freshly grated coconut

Select fresh vegetables. Seasoned and simmered in a mildly spiced coconut and yogurt gravy.

Cut vegetables (Beans/cabbage/potatoes or baby eggplant) lightly fried with, grated coconut and spices.

Boiled and ground lentil base with beans and seasoning.

Eggplant grilled and mashed with onions, garlic and house spices.

Handpicked small Asian eggplant cut and fried with spices.

Seasoned vegetables (egg plant or Pumpkin or Okra or Drumstick) cooked in a coconut and yogurt based sauce.

Tamarind, curry leaves and lentils cooked to a saucy consistency. A very native South Indian Rice compliment.

Seasonal vegetable tastefully cooked with curry sauce.

Chick Pea Curry simmered with spices and herbs.

Potato dumplings, simmered and covered with a rich spicy creamy sauce garnished coriander leaves and cashew nuts.

Fresh cut pineapples sautéed and simmered with house seasoning. A delight with rice specialties.

South India is famous for its filter coffee, as most South Indians have a subtle contempt for instant coffee. The making of filter coffee is almost a ritual, for the coffee beans have to be roasted and ground. Then the powder is put into a filter set and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The final drink is poured individually from one container to another in rapid succession to make the ideal frothy cup of filter coffee.

(NEVER INSTANT COFFEE!!) We use premium coffee filtered into a South Indian decoction. This is always made to Order and will take 7 to 10 minutes.

Tea leaves boiled with milk ginger, cardamom, and pepper and other home made tea spices. Made to order.

Milk boiled with home made almond mix

Yogurt smoothie blended with your choice of flavor (Sweet/ Salty/ Mango/ Rose/Khus).

Yogurt smoothie blended with exquisite Saffron.

Virgin Bhaang, flavored milk with almonds, pistachio, saffron, fennel seeds and other spices.

Imported canned tender coconut juice.

(Poli) Thin crepes skillfully stuffed with sweet a coconut recipe.

A donut shaped sweet made from flour and toped with sweet syrup.

Fine vermicelli lightly roasted and garnished with cashews and milk.

A soft succulent dessert made from milk and cottage cheese, garnished with Pistachio nuts.

Hand made dried milk and cottage cheese balls, lightly fried and soaked in sweet syrup and rose water.

Carrot, Almond, Pumpkin or other seasonal varieties. Ask your waiter for details.

Freshly ground red chilies with house spices May be spicy to some.

South Indian fries made from a rice base

Special Variety of red chilies- Preferred with yogurt rice.

(Pāan), The term ‘meetha’ refers to sweet and ‘paan’ refers to leaf. The sweet leaf is Stuffed with saunf, coconut and fruit preserves. Folded neatly in a triangle and is to be eaten in one go. Mint, ‘Meetha Paan’