Restaurant The Cochin Indian Restaurant - Bedford

Mango Pickle

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Chicken

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Plain Rice (Vegan)

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Keralan Tea Shop Snacks

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Poppadoms: Kerala special poppadoms, light and crispy. Achappam: Flower shaped snack made of rice flour, coconut and black sesame seeds. Poppadavda: Poppadoms spiced and fried, these are plain poppadoms dipped in rice flour batter flavoured with cumin and sesame seeds. Banana chips: Thinly sliced plantains deep fried. Accompaniments: Mango pickle or lemon pickle. Chefs special homemade pickles. Coconut coriander chutney: Grated coconut mixed with fresh coriander, ginger, garlic and red chillies.

Appam (2)

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A silky soft Kerala speciality bread made of rice flour fermented batter. Gluten free.

Puri (2)

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Oil fried fluffy bread made of wheat flour.

Paratha

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Kerala speciality bread with layers made of plain flour.

Plain Rice

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Steamed plain basmati rice.

Coconut Rice

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Plain rice mixed with fresh coconut and uridine dal, good combination with all South Indian curries.

Lemon Rice

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A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds.

Crab Thorn

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Crab meat sautéed with grated coconut.

Cochin Special Salad

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Salad made with mango, guava, avocado spiced with pepper powder and lemon juice dressing. Can be prepared vegan.

Beans Coconut Thorn

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Fresh beans cooked with onions, fresh coconut, green chillies and tempered. Can be prepared vegan.

Aubergine Curry

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Aubergines slit into quarters and fried and then cooked in sauce made of roasted coriander seeds and onions, garlic and finished in coconut milk and cashew nut paste. Can be prepared vegan.

Dal and Spinach Curry

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An every time enjoyable lentil, spinach combination goes well with plain rice and breads. Can be prepared vegan.

Okra Masala

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Okra cooked with cashew nuts, carrots, dry roasted coconut, mustard seeds and curry leaves. Can be prepared vegan.

Cochin Lamb Curry

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Lamb cooked in tomato based sauce with spices made of black pepper, coriander powder, garlic, tomato and curry leaves. Finished in coconut milk.

Lamb and Spinach Curry

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Lamb cubes cooked with fresh spinach leaves and thick masala made of onion, coriander, garlic, ginger and finished with cashew paste.

Lamb Ularthiyathu

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A very unique speciality in toddy shops in Kerala. Lamb cubes cooked in turmeric powder and stir fried in a masala made of red onion, ginger, garlic, curry leaves and sliced coconut.

Cochin Fish Curry

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The very unique preparation of coastal areas of Kerala. Steaks of king fish marinated in chilli powder, turmeric, lemon juice and salt. The steaks are then cooked in sauce made of coconut milk. This creamy spicy dish is really enjoyable with plain rice or appam (crispy thin pancakes).

Tilapia Polichathu

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Boneless tilapia fillets marinated and grilled and wrapped in banana leaves with a very special slightly spicy sauce. Poured over the fish fillet.

Tiger Prawn Masala

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The mouth watering combination of prawns and special sauce made of coconut milk, ginger, garlic, Indian spices and green peas.

Masala Dosa

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The crispy thin bread made of lentils, rice and stuffed with potato masala served with sambar and chutneys. Can be prepared vegan.

Plain Dosa

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This is same as masala dosa but the bread, potato masala served separately and excellent starter to share. Can be prepared vegan. Gluten free.

Nair Masala Dosa

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The rice and lentil pancakes spread with spicy coconut chutney and filled with potato masala. Can be prepared vegan.

Fisherman’s Soup

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Fort Cochins favourite soup. Slightly spicy soup made out of a combination of prawns, squid and fish and finally tempered with mustard seeds.

Lentil Soup

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Thick soup made of lentils, shallots, ginger, garlic and curry leaves. Can be prepared vegan.

Potato Bonda

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Mashed potatoes mixed with ginger, curry leaves, coriander and tempered with black mustard seeds dipped in a batter made of chickpeas and deep fried, served with coconut chutney. Can be prepared vegan.

Aubergine Fry

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Finely sliced aubergines dipped in chefs special batter and fried. Can be prepared vegan. Gluten free.

Uzhunu Vada

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Doughnuts made of lentils with traditional South Indian mix, ginger, curry leaves. Can be prepared vegan. Gluten free.