The Grand ZDC Hotel
Luxury Palace & Resort
Lacy fermented rice batter hoppers with a delicate coconut milk garden vegetable stew.
Hard-boiled farm eggs coated in a caramelized shallot and tomato pepper masala.
Dark roast chicory blend brewed strong and frothed with whole cow milk.
Fresh sea bass steaks simmered in creamy coconut milk with green chillies and sour raw mango.
Tiger prawns slathered in spicy shallot ginger paste, wrapped in fire-toasted banana leaf and pan-roasted.
Assorted tropical vegetables cooked in coarse coconut-cumin paste with virgin coconut oil.
Ripe Kerala nendran plantains dipped in turmeric batter and deep fried to golden crispness.
Chicken tenders tossed with fried curry leaves, crushed shallots, and green peppercorns.
Whole Arabian Sea lobster marinated in Greek yoghurt, yellow chilli powder, and saffron, chargrilled to perfection.
Short-grain fragrant jeerakasala rice cooked with tender young mutton, fried cashews, and golden raisins.
Pearl baby shallots simmered in dark roasted spiced coconut paste and tamarind reduction.
Light, refreshing chilled dessert made from fresh young coconut flesh and sweetened coconut milk.