SET MENUS
These menus are made up of dishes from the sub-continent complimenting each other, whilst ensuring there are a range of flavours to suit all palates.
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Alternative appetisers or mains can be arranged on request for any guest with dietary requirements such as, vegetarians, allergies etc. The party organiser will ensure your requirements are taken care of.
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​A discretionary service charge of 10% will be added to your bill. A non-refundable £5 deposit per person or 20% deposit is required to confirm your party reservation.
Koinonia Set Menu A
£39.95 per person + vat (minimum 25 guests)
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PRE-STARTER
POPPADOMS - Served with a trio of home-made Murukku, Nenthrakayi Upperi and Pakkavada, served with pickle.
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STARTERS
(served on platters with mix salad and mint chutney)
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CHILLI CHICKEN - Lightly battered chicken tossed with chillies, onions and peppers.
FISH PAKORA - Masala tilapia dipped in chickpea flour batter crispy fried.
BEEF CUTLETS - Minced Beef mixed with vegetable breaded and deep fried.
VEGETABLE SAMOSA - Deep fried pastry filled with potatoes, peas and spices.
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PALATE CLEANSER
LEMON SORBET
GREEN SALAD, POTATO AND APPLE SALAD, MIX RAITHA
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MAIN COURSE
(a banquet spread for all guests to enjoy)
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KUDAMPULI FISH CURRY - Fresh fish is cooked with raw unseasoned spices along with Kudampully (coccum). Tangy and spicy fish curry.
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MANGA PRAWNS - king prawns cooked with raw mango, coconut, and Koinonian spices.
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LAMB VARUTHARACHA CURRY - Bite sized pieces of lamb simmered in whole spices and cooked in roasted coconut and red masala.
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KOZHI KURUMULALGU PERALAN - Bite sized pieces of chicken simmered in whole spices and cooked in green pepper corn and curry leaves masala.
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ACCOMPANIMENTS
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CHEERA PARIPPU CURRY - Fresh spinach and lentils cooked in a thick sauce of garlic, tomatoes and onion flavoured with curry leaves.
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MUTTER PANEER - Farmers cheese in a light creamy tomato base. Subtle spices with a smooth texture.
VENDAKAYA MASALA - Fresh Okra sir fried with shallots, garlic then tempered with chillies, mustard seeds and curry leaves.
NEEYU CHORU /PILAU RICE - Mappila speciality preparation of long grain rice with ghee, whole.
ASSORTED BREAD BASKETS (MALABAR PARTHA/ CHAPATHI)
DESSERT
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HOME MADE ICECREAM OR KULFI
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TEA / COFFEE
Koinonia Set Menu B
£32.95 per person +Vat (minimum 50 guests)
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STARTERS
(served on platters with mix salad and mint chutney)
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CHICKEN ULARTHIYATH - Chicken cubes cooked in dry onion and tomato based masala.
MASALA FRIED FISH - Fish marinated with chilli, garlic, ginger, lemon juice, curry leaves and pan-fried.
CHILLI PANEER - Deep fried cubes of Indian cottage cheese with chilli, pepper, onion and garlic.
ONION BHAJI - Brunoised of onions in a crisp chickpea batter, perfectly shaped.
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MAIN COURSE
(a banquet spread for all guests to enjoy)
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NADAN ERACHI KOOTU CURRY - Lamb curry cooked to perfection with homemade ground curry paste, whole spices and herbs.
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MEEN KUDAMPULLY CURRY - A mouth watering home style fish curry made with tomato, shallots and kerala spices.
MURGH MAKHANI - Mild and velvety textured dish “Popular with all tikka masala and korma lovers.
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ACCOMPANIMENTS
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CHANNA MASALA - Chick peas gently simmered in creamy gravy with traditional spices.
KARIVEPILA KIZHANG (Potato) - Seasonal potatoes pot roasted and scented with cumin.
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PILAU RICE / COCONUT RICE (choose one)
ASSORTED BREAD BASKETS (MALABAR PARTHA/ CHAPATHI)
DESSERT
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GULAB JAMUN
Koinonia Set Menu C
£29.95 per person + Vat(minimum 25to 50guests
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STARTERS
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CHICKEN 65 - Marinated minced chicken and spices cooked on a hot griddle.
LAMB PEPPER FRY - Bite sized lamb with capsicum, herbs and spices, tossed with fresh curry leaves.
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ONION BHAJI - Brunoise of onions in a spicy crisp chickpea batter, perfectly shaped.
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MAIN COURSE
(a banquet spread for all guests to enjoy)
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NADAN ERACHI KOOTU CURRY - Lamb curry cooked to perfection with homemade ground curry paste, whole spices and herbs.
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BUTTER CHICKEN MASALA - Tender chicken fillets in smooth butter sauce, lightly spiced with a creamy texture.
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PACHACURRY KOOTU CURRY - Traditional curry served in Kerala sadhya. Mixed vegetable curry with mild spices.
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ACCOMPANIMENTS
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CHEERA PARIPPU CURRY - Fresh spinach and lentils cooked in a thick sauce of garlic, tomatoes and onion flavoured with curry leaves.
NEEYU CHORU/PILAU RICE - Mappila speciality preparation of long grain rice with ghee, whole spices, dry fruits and nuts.
ASSORTED BREAD BASKETS (MALABAR PARTHA/ CHAPATHI)
DESSERT
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PAYASAM OF THE DAY