Udupi Vrindavan delivery from Karama

Combos (jodigalu)

Idli Vada Sambar
This is a combination of two idlis and one vade. It is served with huLi (sambar) and white chutney. Let us know if you want the sambar to be made with (Udupi style) or without sweet (Mysore style).
AED 19
Upma - Kesaribath (chowchowbath)
Really unsure of the Chinese sounding name!! However, Chowchowbath is an extremely famous Karnataka product which features a combination of Kharabath and kesaribath (shira).
AED 19
Mini Tiffin (laghu Upahara)
Mini tiffin contains one dose, idli, vade, uppittu, kesaribath and poori / chapathi. Choice of beverage to be selected (chaa / kaapi)
AED 25
Spiced Rice - Curd Rice
This is a combination of a spicy and cool dishes. BisibeLebath is spicy while Mosaranna (curd rice) gives an opposing taste. It is an ideal choice for those who want a variety and is very popular in Karnataka.
AED 0

Dosa (dosegalu)

Rice Coconut Dosa (neer Dose)
Neeru means water in Kannada. But this dosa is actually made of rice and coconut. It is not spicy. This product is thinner than the masala dose. This type of dose excludes the following: salt, spice, chutney and huLi. This product is accompanied by two complements - jaggery (cane sugar) powder and chutney pudi (spice powder).
AED 19
Mysore Butter Dosa (mysuru Benne Dose)
This is a variant of the BeNNe dose but with a Mysore flavour!
AED 22
Mysore Butter Masala Dosa (mysuru Benne Masale Dose)
This is a variant of the BeNNe Masale dose but with a Mysore flavour!
AED 24
DavaNagere Butter Masala Dosa
DavaNagere is a place in Karnataka while BeNNe means butter in Kannada. Very famous in North Karnataka and Bangalore, this product is similar to Masale Dose but is smaller and slightly thicker than the regular Masale Dose. It a generous use of butter (instead of coconut oil), served with chutney and sambar.
AED 23
Mysore Masala Dosa (mysuru Masale Dose)
Masale refers to a combination of spices in Kannada, while Dose is similar to crepe but without the eggs. Dose is made by soaking several ingredients for several hours, ground into batter, fermented for several hours and roasted on a hot iron plate. It contains salt and is served with chutney and huLi (sambar). Served with a filling of potato filling, chutney and sambar.
AED 20
DavaNagere Masala Dosa
DavaNagere is a place in Karnataka. Very famous in North Karnataka and Bangalore, this product is similar to Masale Dose but is smaller and slightly thicker than the regular Masale Dose. It is served with chutney and sambar.
AED 22
2 Piece Dose (khaali Dose)
Khali in Kannada means empty. This type of dosa is similar to the Masale Dose with the only difference being that there is no potato filling inside (hence the khali word). It contains salt and is served with chutney and huLi (sambar).
AED 16
Spiced Powder Dosa (pudi Dose)
This type of dosa is similar to the Masale Dose with the difference being that there is no potato filling inside. However it does have a coating of spicy powder. It contains salt and is served with chutney and huLi (sambar).
AED 17
Semolina Dosa (rave Dose)
This is a variant of the Rave EeruLLi dose but without the onion.
AED 17
3 Piece Fluffy Dosa (set Dose)
A variant of Masala dose but thicker (similar to thin crust pizza thickness) although not as thick as the EeruLLi dose. It contains salt and is served with chutney and huLi (sambar). This product comes as a set of 3 pieces but without potato filling or huLi (sambar). Served with a gravy called kootu.
AED 19
Vegetable Dosa (tharakari Dose)
Tharakari means vegetables in Kannada. This type of dose is fluffy similar to the set dose but with several vegetables laid out. Think of a pizza and you wont be far off. It does not contain potato filling or huLi (sambar) but instead comes with a special type of gravy called kootu.
AED 19
Ghee Dosa (thuppada Dose)
Thuppa means ghee in Kannada. This type of dose is not spicy normally and is normally given to little children.
AED 22
Onion Utthappam (rave Eerulli Dose)
Rave means semolina in Kannada, while EeruLLi means onion. This product is similar to the Rave dose but includes onion pieces. It contains salt and is served with chutney and huLi (sambar). This does not contain potato filling but can be ordered separately.
AED 19
Plain Dose
This is a single dose without the masale or the potato filling. Served with chutney and sambar.
AED 17
Millet Dosa (ragi Dose)
Ragi means finger millet in Kannada. instead of making the batter with rice and other ingredients, this dose is made of finger millet and is less calorific than plain dose. It contains salt and is served with chutney and huLi (sambar). This does not contain potato filling but can be ordered separately.
AED 18
Wheat Dosa (godhi Dose)
Godhi means wheat in Kannada. Instead of making the batter with rice and other ingredients, this dose is made of wheat and is less calorific than the plain dose. It contains salt and is served with chutney and huLi (sambar). This does not contain potato filling but can be ordered separately.
AED 17
Onion Dosa (eerulli Dose)
EeruLLi means onion in Kannada. This type of dose is fluffy similar to the set dose with onion. Think of a pizza and you wont be far off. It does not contain potato filling or huLi (sambar) but instead comes with a special type of gravy called kootu.
AED 20
Tomato Dosa (tamatekayi Dose)
Tamatekayi means tomato in Kannada. This type of dose is fluffy similar to the Jodi dose with tomato pieces. Think of a pizza and you wont be far off. It does not contain potato filling or huLi (sambar) but instead comes with a special type of gravy called kootu. This does not contain potato filling but can be ordered separately.
AED 18
Tomato Onion Dosa (tamatekayi Eerulli Dose)
This is a variant of the Tamatekayi dose but includes onion. In Tamil, it is called as Onion Uthappam.
AED 21
Masala Dosa (masale Dose)
Masale refers to a combination of spices in Kannada, while Dose is similar to crepe but without the eggs. Dose is made by soaking several ingredients for several hours, ground into batter, fermented for several hours and roasted on a hot iron plate. It contains salt and is served with chutney and huLi (sambar). Served with a filling of potato filling, chutney and sambar.
AED 16

Snacks (thinisu)

Goli Baje
AED 14
Fried Lentil Fritter (aambode)
A fried snack that is similar to the Uddina vade but more crunchier and has more lentils. This is eaten usually along with chaa or kaapi during rainy days, especially in the evenings.
AED 14
Rice Bake (akki Rotti With Lentil Chutney)
Akki means rice and Rotti is a flat round cake that is treated on the pan like pizza. Flour, cumin seeds, salt, chopped chillies and coriander are mixed into a paste and then burnt on a hot plate.
AED 20
Maddur Vada
A fried snack that is eaten in Maddur, Mandya and Mysore traditionally with coconut chutney. A crispy fritter snack or deep-fried patties recipe that is eaten usually as an evening snack with a cup of chaa or kaapi.
AED 14
Millet Bake (ragi Rotti With Lentil Chutney)
Ragi means finger millet and Rotti is a flat round cake that is treated on the pan like pizza. Flour, cumin seeds, salt, chopped chillies and coriander are mixed into a paste and then burnt on a hot plate. Served with chutney.
AED 20
Chilli Fritter (menasinakayi Bajji)
A fried snack made of a long green chilli, but this chilli is the thicker variety which is not as spicy as the thinner chilli variant. It is popularly eaten during evenings, cold or rainy days. It would be priceless with kaapi / chaa and family /friends!
AED 14
Poori Sagu
Poori is made of wheat flour and is fried in coconut oil. Saagu refers to a side dish with a texture between gravy and filling.
AED 17
Medu Vada (uddina Vade)
This is a very common product that is sold almost all over South India. It is fried in coconut oil or ghee. Eaten often with idli, uppittu or on its own.
AED 14
Spicy Vermicilli (khaara Shaavige)
Khaara means spicy while shaavige means vermicelli. Vermicelli is lightly soaked in water and then tossed into a spicy mixture of grated coconut, chopped chillies, coriander, etc. Chose your preferred spice level.
AED 18
Round Onion Pakoda (unde Eerulli Pakoda)
This is a variant of the deep fried pakoda eaten in Mysore and Dakshina Kannada.
AED 14
Spicy Pongal (khaara Pongal)
This is a very similar to the pongal that is available in Tamil Nadu but is more gravier. This is served with chutney. We recommend trying this with the sweet pongal (huggi) for a sweet-spicy combination.
AED 0
Sweet Fried Banana Buns (mangaluru Buns)
Mangalore buns is sweet fried bread made with mashed bananas, flour, sugar and spiced with a touch of ground cumin. These sweet banana buns or poori as they are known is a specialty dish from the Mangalore region in Karnataka. Eaten with coconut chutney and huLi (sambar).
AED 16
Chapathi Sagu
Chapathi is made of wheat flour and is baked on a hot plate. Saagu refers to a side dish with a texture between gravy and filling.
AED 15
Onion Pakoda (eerulli Pakoda)
A fried snack made of onion, coriander and chilly powder that is eaten with chaa or kaapi, usually in the evenings, cold or rainy days. It would be priceless with kaapi / chaa and family /friends!
AED 14
Semolina Vada (rave Vade)
A fried snack that is eaten with chutney. It will be very tasty with chaa or kaapi, usually in the evenings, cold or rainy days.
AED 13
Fried Potato Dumpling (aalugadde Bonda)
Bonda is a product that contains of a potato filling with chopped chillies and fried in coconut oil. Eaten usually in evenings along with kaapi / chaa during cold or rainy days in Karnataka. It is made from potato filling and not to be confused with Mangalore bonda (goLi baje).
AED 14
Sour Curd Vada (huli Mosaru Vade)
Mosaru refers to yoghurt / curd in Kannada. In this variant, we use sour (huLi) curds into which the fried Vade is dipped in yoghurt until it is soft (unlike the traditional Uddina vade which is crispy). Chopped coriander, chillies and boondi are added (also called Bombay mixture).
AED 16
Fried Potato Fritter (aalugadde Bajji)
A fried snack made of potato that is eaten with chaa or kaapi, usually in the evenings, cold or rainy days.
AED 12
Sweet Curd Vada (sihi Mosaru Vade)
Mosaru refers to yoghurt / curd in Kannada. In this variant, we use sweet (sihi) yoghurt / curds into which the fried Vade is dipped in yoghurt until it is soft (unlike the traditional Uddina vade which is crispy). Chopped coriander, chillies and boondi are added (also called Bombay mixture).
AED 16

Idli (idligalu)

Plate Idli (thatte Idli)
'Thatte literally translates to a plate in Kannada. instead of the popular space saucer shape of idli, thatte idli is flatter and much bigger . One thatte idli is enough to fill you up!! Idli is eaten almost all over South India, made by grinding a batter consisting of fermented lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body. Served with sambar and chutney.
AED 20
Idli (akki Idli)
Idli is one of the most famous South Indian foods. It is made from rice and lentils made into the shape of a small cake and cooked in steam. Eaten usually with sambar and chutney. We recommend the Idli - Vade combination which is available in almost every Karnataka restaurant!
AED 14
Softest Idli (mallige Idli)
This type of idli is much more softer and spongier than the traditional format of idli.
AED 14
Semolina Idli (rave Idli)
Rave means semolina in Kannada. instead of the common space saucer shape idli made of rice, this type of idli is slightly bigger in size and is slightly spicy! Served with sagu and chutney
AED 20
Millet Idli (ragi Idli)
While the traditional white idli is a south Indian food made from rice and cooked in steam, the Ragi version is much more healthier but is not as popular as the rice variety. Eaten usually with sambar and chutney, and also in combination with Vade.
AED 15
Spiced Idli (masale Idli)
Masale idli is a variant of the traditional idli. Eaten usually with saagu and chutney.
AED 15
Spiced Powder Idli (pudi Idli)
Pudi literally translates to powder in Kannada. It is essentially a variant of the traditional idli in which spices are added to the idli. Eaten usually with saagu and chutney.
AED 15
Ghee Spice Powder Plate Idli (thuppa Pudi Thatte Idli)
This is a variant of the Thatte idli. This is made with extra ghee along with spices and served with sambar and chutney.
AED 21

Poha Upma (avalakki Uppittu)

Spiced Poha Rice (gojjavalakki)
Gojjavalakki is a specific flattened rice based dish that is extremely popular in Karnataka. This dish has roasted peanuts, mustard seeds and curry leaves added to it.
AED 0
Tadka Poha (oggarane Avalakki)
OggaraNe refers to frying of mustard seeds and other spices in oil (curry leaves, urud dal, etc). Avalakki means flattened rice in Kannada. The flattened rice is soaked and tossed with the fried seeds, chillies and garnished with coriander. Eaten with chutney.
AED 0
Curd Poha (mosaru Avalakki)
Mosaravalakki is a popular Mysore dish. Mosaru means curd / yoghurt while avalakki refers to flattened rice (poha in Hindi). Made with curry leaves, pomegranates and mustard seeds.
AED 0
Coconut Poha (kayi Sasuve Avalakki)
'Kayi, Saasuve and Avalakki mean coconut, mustard seeds and flattened rice in Kannada respectively. Chopped onion, chopped chillies, mustard seeds are fried, mixed with grated coconut and soaked puffed rice. Coriander leaves. Eaten with coconut chutney.
AED 0
Masala Upma (kharabath)
Khaara means spicy. This is a variant of the plain upma. In this case, the upma is treated with spices, chillies, grated coconut, coriander and cashew nuts. When eaten with Kesaribath, it is called Chowchowbath.
AED 0
Foxtail Millet Upma (navane Uppittu)
NavaNe means Foxtail millet in Kannada. It is one of the siri dhaanya, and is recently very popular in Karnataka due to its low glycaemic index. Do try this variant instead of the traditional or masale uppittu.
AED 0
Plain Upma (sada Uppittu)
Saada refers to plain in Kannada. This is the traditional type of upma where semolina is fried and treated with chillies, grated coconut, coriander and cashew nuts.
AED 0
Vegetable Upma (tharakari Uppittu)
Tharakari uppittu refers to vegetable upma. It is multiple varieties of vegetables garnished with chillies, coriander and other spices. It is a basically a variant of the Saada uppittu.
AED 0

Lunch (oota)

Ragi ball meals (Mudde oota)
Very specific to Mysore-Karnataka section, we serve ragi balls with special type of sambar along with rice. Extremely healthy. By the way, you don’t chew the ragi balls but swallow bite sized chunks. A joy in eating itself!!
AED 22
Full Meals on plantain leaf (BaLe ele oota)
Served in the traditional Karnataka home fashion, instead of a steel plate we offer you a sumptuous unlimited meal on plantain leaf.
AED 30
Your Choice (nimma Ichche)
Some like rice, others like chapatti. If you don't like a set meal - why not make your own? you can choose to add whatever options you want.
AED 0

Rice (annagalu)

Brinjal Spiced Rice (badanekayi Vangibath)
Badanekayi means brinjal and ‘bath’ (meaning rice) in Kannada. Cut brinjal is tossed in a pan and then mixed with cooked rice, curry leaves and spices. This is a rice based item which is eaten across South India. It is a spiced and tangy preparation that has ‘vangi’.
AED 0
Peas Spiced Rice (batani Vangibath)
This is a variant of the Badanekayi vangibath, but is made with green peas instead.
AED 0
Capsicum Spiced Rice (doddamenasinakayi Vangibath)
This is a variant of the Badanekayi vangibath, but is made with green / red capsicum (peppers) instead.
AED 0
Mint Spiced Rice (pudina Vangibath)
This is a variant of the Badanekayi vangibath, but is made with Pudina (Spearmint in Kannada) instead.
AED 0
Lentil Spiced Rice (bisibelebath)
'Bisi means hot while beLe refers to lentils in Kannada. This is a rice based dish that is almost ubiquitous across Karnataka. It is made from rice and is not too far from the khichdi. If you prefer to have the one made from flattened rice (poha in Hindi) you can opt for Avalakki BisibeLebath.
AED 0
Poha Lentil Spice Mix (avalakki Bisibelebath)
'This is a variant of the BisibeLebath. In Karnataka, some people who are fasting prefer to eat on specific days when they want to avoid rice.
AED 0
Raw Mango Spiced Lemon Rice (mavinakaayi Chithranna)
Mavinakayi in Kannada means raw mango. The raw mango is grated and added to the Chithranna. This is a variant of the Chithranna Very popular in Karnataka.
AED 0
Spiced Lemon Rice (chithranna)
Chithranna is very popular in Karnataka and across the South of India. It is prepared by mixing cooked rice with lemon-juice. Fried mustard, peanuts and curry leaves are added.
AED 0
Tamarind Spiced Rice (puliyogare)
PuLiyogare is a rice based dish that is prepared by mixing cooked rice with a tamarind based paste. Fried mustard, peanuts and curry leaves are added. It is a very popular dish in Karnataka.
AED 0
Karnataka Pulao (ricebath)
This is a rice based item which is eaten across South India. It is a spiced and tangy preparation that has ‘vangi’ - vegetable and ‘bath’ (meaning rice).
AED 0
Methi Spiced Rice (mentheysoppina Anna)
Menthye soppu means Fenugreek / methi leaves. It is one of the most popular, healthy and widely used leafy vegetables when it comes to Mysore style of cooking. It is mixed with rice and garnished with mustard, coconut, etc.
AED 0
Spiced Curd Rice (mosarananna)
Mosaranna means yoghurt / curd rice in Kannada. We enhance the flavour by adding pomegranate seeds, chopped chillies and coriander leaves.
AED 0
Ghee Rice Sagu (thuppada Anna Saagu)
Thuppa means ghee in Kannada while Anna refers to rice. This dish is made from pure cow ghee and is popular in Karnataka. It can be made spicy if you prefer. It is served with saagu (also called kurma).
AED 0
White Rice (bili Anna)
Simple plain boiled white rice! Do order the huLi with this or if you already have some curry in your house.
AED 2

Sweets (sihi)

Raisin Almond Sweet Semolina (drakshi Baadami Kesaribath)
This is a variant of the Kesaribath, but with raisins (draakshi) and almonds (badami). It is a much posher variant of the traditional kesaribath.
AED 0
Banana Sweet Semolina (balehannina Kesaribath)
'This is a variant of the Kesaribath, but with ripe banana (baLehaNNu). It is a much more sweeter variant of the traditional kesaribath.
AED 0
Pineapple Sweet Semolina (ananas Kesaribath)
This is a variant of the Kesaribath, but with ripe pineapple chunks (anaanas).
AED 0
Sweet Poha (sihi Avalakki)
'Sihi means sweet while Avalakki means puffed rice in Kannada. The puffed rice is soaked and tossed with jaggery powder, grated coconut, cardamom, etc.
AED 0
Sweet Vermicilli (sihi Shaavige)
'Sihi means sweet while Shaavige means vermicelli in Kannada. The vermicelli is soaked in water until it is soggy. This is mixed with grated coconut, jaggery (cane sugar) and cardamom.
AED 0
Sweet Pongal (huggi)
This is a rice and lentil based dish made with jaggery, cashew nuts and raisins. Popular Karnataka dish and ideally eaten with khaara pongal.
AED 0
Chapathi Ghee Sugar (chapathi Thuppa Sakkare)
In Karnataka, children love to eat chapathi rolled into a cylindrical shape with the inside having generous smearing of ghee with sugar (Grandmothers figured out the healthy version of jam rolls a long time ago!). Definitely get this tasted by your kids :)
AED 14
Kheer (payasa)
This is a sweet dish that is very popular in Karnataka. There are several variants of payasa - shaavige, sabbakki, godhi, etc. We aim to have a different type every day and always includes cashew nuts and raisins.
AED 10
Ghee Mysore Pak (soft)
Taking its name from Mysore, major city of Karnataka - this variant of Mysore pak is very soft (unlike its traditional cousin which is relatively harder and features the iconic air holes). This variety is preferred by most people but is not really the traditional Mysore version. Why not try both??
AED 7
Mysore Pak
Taking its name from Mysore, major city of Karnataka - this variant of Mysore pak is not very soft (like its ghee based cousin which is really soft and almost melts in the mouth). This variety has its characteristic air holes and is known to traditional Mysoreans.
AED 6
Ras (sheekarane)
This is a known to Kannadigas, especially on religious occasions and in temples. It is a combination of ripe banana chopped / mashed into sugary milk and cardamom. If the season permits, we make the ripe Mango version (similar to the Aamras in Hindi but you will still get some chunks of fruit) which is amazing with poori.
AED 12
Halwa of the day
AED 15

Beverages (peyagalu)

Jaggery Coffee (bellada Kaapi)
Bellada means made from jaggery while kaapi just is an Kannadiga way of referring to coffee. Unlike most countries, kaapi in India is consumed with milk (instead of water) and white sugar. Since jaggery is a healthier version, this is very famous in Karnataka.
AED 7
Filter Coffee With Sugar (filter Kaapi)
Kaapi means coffee in Kannada. Unlike most countries, kaapi in Karnataka is made with milk instead of water. We normally put a little sugar to remove the bitterness and send a sugar sachet. But if you want a completely sugarless variant, try the Sugarless kaapi. This product is famous across South India.
AED 6
Sugarless Coffee (sakkare Rahitha Kaapi)
This is a variant of the Filter kaapi but is made without sugar for health and /or taste reasons. Please chose this option if you don’t want the sugar or jaggery varieties.
AED 6
Hot Turmeric Milk (bisiyaada Arashinada Haalu)
‘Bisi’ means hot, ‘Arashina ‘means turmeric and ‘haalu ‘means milk in Kannada. Arashinada means made of turmeric. This is a very healthy drink and is consumed as per Ayurvedic (traditional medical science) across India. To ensure that you enjoy this drink, we send it in an aluminium pouch to keep it hot!!
AED 5
Hot Almond Milk (bisiyaada Badami Haalu)
Badami means almond and Haalu means milk in Kannada. There used to be a time when a person was considered to be rich if s/he could afford this drink!. This is the hotter version (for cooler weather). Also check out the cooler variant titled Thampaneya badami haalu. To ensure that you enjoy this drink, we send it in an aluminium pouch to keep it hot!!
AED 8
Ginger Tea (shunti Chaa)
This is a variant of the Elakki chaa, but is made with ginger. Definitely recommended as a health drink if you have a cold or cough!
AED 5
Cardamom Tea (elakki Chaa)
Elakki means cardamom while chaa means tea in Kannada. While chaa in rest of world is boiled with water, in India - it is made with milk. In this product, cardamom is boiled with the chaa. To ensure that you enjoy this chaa, we send it in an aluminium pouch to keep it hot!!
AED 5
Lemon Tea (nimbe Chaa)
Nimbe means lemon while chaa means tea in Kannada. Unlike shunti and elakki chaa, nimbe chaa is made with water (no milk is added). To ensure that you enjoy this chaa, we send it in an aluminium pouch to keep it hot!!
AED 5
Hot Milk (bisi Haalu)
Bisi means hot while haalu means milk in Kannada. This is simple, plain and unpretentious milk. Do not be fooled by the simplicity as it is a very healthy drink and is consumed as per Ayurvedic (traditional medical science) across India. To ensure that you enjoy this drink, we send it in an aluminium pouch to keep it hot!!
AED 5
Cold Almond Milk (thampaneya Badami Haalu)
Badami means almond and Haalu means milk in Kannada. There used to be a time when a person was considered to be rich if s/he could afford this drink!. This is the cool version (for hotter weather). Also check out the hotter variant titled Bisi badami haalu.
AED 12
Millet Malt (raagi Malt)
Ragi malt is a healthy drink (unlike carbonated drinks) and is made with finger millet flour, water and jaggery. Ragi also known as finger millet are tiny red seeds packed with nutrition. Ragi is a superfood and this drink will stay away thirst for quite a long time.
AED 6
Sweet Sour Drink (panaka)
Panaka is a popular Karnataka drink that is often consumed during summer and on religious occasions. It is made of water, jaggery, cardamom and other spices. We send this in a nice aluminium pouch to keep the drink cool. Definitely recommended as a nice refreshing drink in summer!
AED 9
Green Gram Juice (hesarukaalu Rasa)
This is a cool drink made from green gram and is especially consumed in the Udupi region during summer.
AED 9
Buttermilk (majjige)
Majjige means buttermilk in Kannada. Served as a drink when guests visit during hot weather (unlike kaapi / chaa during cold), this item has several medicinal properties and is slightly salted. Very popular in Karnataka.
AED 6
Spicy Buttermilk (masale Majjige)
This is a variant of the Majjige, but is spicier!
AED 8

Extras (innashtu)

Water (small)
AED 2
Coconut Chutney (thenginakaayi Chutney)
'Thenginakaayi in Kannada means that which is made from coconut while chutney refers to a paste of spices, salt, chillies and coriander. It is a standard component of pretty much most foods (dosa, idli, uppittu, etc.).
AED 5
Water (large)
AED 4
Sweet Sambar For Idli (udupi Style Huli)
HuLi in Kannada (Sambar in Tamil) is a staple with almost all foods like its sister, the chutney. We cook this with fresh vegetables that we source. This product is made with a little jaggery which is unique to Udupi region. If you don't like a sweet flavour, please order the Mysore style variant.
AED 6
Sambar For Idli (mysore Style Huli)
HuLi in Kannada (Sambar in Tamil) is a staple with almost all foods like its sister, the chutney. We cook this with fresh vegetables that we source. In this product, we do not add jaggery but if you prefer a sweetness to your sambar, then please order the Udupi style variant.
AED 6
Saagu
Saagu is a traditional, tasty Indian potato based dish that is served with poori, chapathi or rava idli.
AED 6
Potato Bhaji (aalugadde Palya)
'Aalugadde is potato and palya refers to a cooked vegetable dish in Kannada. Palya can refer to any sautéed vegetable that is cooked with a mix of chana dal, urad dal and is spiced with curry leaves, mustard seeds and green chillies. It is eaten with poori, set dose and chapathi.
AED 5
Sambar For Rice (annakke Huli)
'HuLi in Kannada (Sambar in Tamil) is a staple with almost all foods like its sister, the chutney. This variant is specifically for eating with plain rice. We cook this with the fresh vegetables that we source. The product is slightly thicker than other huLi types.
AED 6