Alleppey Appam Kada

Indian

Al Dhiyafah Road, Al Satwa, Dubai

+971 55 433 0033

Backwater cooking from Alappuzha: coconut milk stews, appam off the pan, fish cooked in banana leaf.

Dishes

• 

  Sulaimani

  Black tea boiled with lime, clove and mint, poured at the end of the meal.

  AED 14.00
• 

  Ada Pradhaman

  Rice flakes cooked in jaggery and coconut milk with cardamom and fried coconut chips.

  AED 26.00
• 

  Malabar Parotta

  Layered flour bread slapped and folded, pulled apart while it is still hot.

  AED 12.00
• 

  Kappa Vevichathu

  Tapioca mashed with grated coconut, turmeric and green chilli, eaten with fish curry.

  AED 32.00
• 

  Chemmeen Roast

  Prawns roasted dry with shallot, chilli and curry leaf in coconut oil.

  AED 68.00
• 

  Alleppey Meen Curry

  Fish in a coconut and raw mango gravy, sharpened with kudampuli and cooked in clay.

  AED 64.00
• 

  Meen Pollichathu

  Pearl spot rubbed with chilli and shallot, wrapped in banana leaf and cooked on the griddle.

  AED 92.00
• 

  Nadan Beef Ularthiyathu

  Beef slow-fried with coconut slivers, black pepper and curry leaf until the pieces darken.

  AED 58.00
• 

  Chicken Ishtu

  Chicken and potato in coconut milk with green chilli, whole spices and curry leaf.

  AED 48.00
• 

  Puttu and Kadala Curry

  Steamed rice and coconut cylinders alongside black chickpeas in roasted coconut gravy.

  AED 26.00
• 

  Idiyappam with Egg Roast

  Steamed rice noodles pressed into discs, with eggs cooked down in onion and pepper masala.

  AED 28.00
• 

  Appam with Coconut Milk

  Lace-edged rice pancake from a small wok, served with sweetened first-press coconut milk.

  AED 16.00