Menu - Aki's

Pan‐finished in a mild sauce of subtly spiced tomatoes; honey; cream & dry fenugreek leaves aki’s butter chicken [n]

Black lentils & kidney beans cooked overnight + tomatoes & dry fenugreek leaves

With dates; fennel seeds & coconut

A traditional hyderabadi dish of chicken & basmati rice cooked in ‘dum’ [sealed in the pot] + saffron; green chillies; mint; ginger & yoghurt

A medium spiced lamb dish made + pickled masala of aniseed; mustard; cumin & kalunji(nigella seed) in a sauce of tomatoes & onions.

Marinated + ginger; garam masala; lime & cardamom

With mint; dried mango powder & pomegranate pearls

Andhra Chilli Chicken + fresh chilli; ginger; curry leaves & lime.

Crushed baby chat potatoes spiced + tomatoes; mustard seeds & lentils

With snake beans; green raw mango; curry leaves in a mild coconut & turmeric broth

Marinated in pickled lime; ground kashmiri chilli paste & yoghurt

With palm sugar & coconut; cashews & cardamom.

Fresh strawberries; chocolate & candied orange

With browned onions; ginger; garlic; black cardamom & cassia bark aki’s railway goat curry

Dusted + spiced tapioca flour & lightly fried. Tamarind & ginger dipping sauce

Tossed + black mustard seeds; fresh tomatoes & ginger. Brown rice string hoppers ‘iddiappam’

With fennel; ginger; & curry leaves. Onion & tomato chutney

With tomatoes; browned coconut; curry leaves; crushed coriander seeds & dried red chillies. A dish created by syrian christians in kerala

And green banana chillies in a ground paste of peanut; sesame; & coconut

Marinated in green chilli; ginger & hung yoghurt. Crispy bitter‐melon salad & fresh tomatoes

Cooked + tamarind; dried whole chillies; curry leaves; fenugreek seeds & drumsticks ‘murungaikai’

With crispy cauliflower crumbs. Semolina ‘khichidi’

With black garlic; date; plum & ginger jus