New Ravana Restaurant

Mild and creamy lamb curry prepared with cashews, almonds, and fresh cream. Rich and velvety texture, no strong chili. Ideal with naan or rice.

Minced lamb dish cooked with peas and spices. Rich flavor and consistent texture. Traditionally enjoyed with chapatis or rice.

Very spicy and tangy lamb curry from the Goa region, prepared with vinegar and chilies. Intense, pungent, and tangy flavor. For thrill-seekers.

Minced lamb curry flavored with coconut oil and milk, enhanced with curry leaves. Exotic and aromatic South Indian flavor.

Pieces of beef simmered in a creamy sauce with cashews, almonds, and cream. A mild and rich dish, perfect for those who don't like chili.

Very spicy beef curry, cooked with a blend of Madras spices. Fiery red sauce.

Traditional tasting platter including rice and an assortment of seven small vegetable curry dishes. A complete experience offering a variety of flavors and textures.

Creamy green curry made from blended spinach and Indian cheese cubes (paneer). Mild and slightly spicy flavor.

Lentil mix simmered with spices and a touch of fresh cream. A comforting and protein-rich dish, texture close to a thick soup.

Curry made of various seasonal vegetables simmered in a spicy sauce. Healthy and flavorful.

Cubes of Indian cheese (paneer) served in a rich sauce based on butter, tomatoes, and masala spices. Creamy, slightly sweet, and tangy taste.

Thin and crispy crepe made from fermented rice and black lentil batter. Served plain, with chutneys and sambar.

Crispy rice crepe filled with a mixture of spiced potatoes and onions. A South Indian classic.

Extra-thin and very crispy crepe, cooked with ghee (clarified butter). Light and crumbly texture like paper.

Thin rice crepe on which an egg is broken and spread during cooking. Flavorful and nutritious.

Rice crepe topped with finely chopped onions incorporated into the batter or sprinkled on top. Adds a sweet and crunchy touch.

Dosai stuffed with spicy minced meat (keema). A complete and flavorful meal.

A type of thick and soft crepe, similar to a pancake, made from rice and lentils. Often garnished with vegetables directly in the batter.

Spicy basmati rice dish cooked with an assortment of vegetables. Fragrant and colorful.

Basmati rice cooked with marinated chicken pieces and aromatic spices (cardamom, cloves). Served with a curry sauce.

Richly spiced basmati rice, slow-cooked with tender lamb pieces. A very aromatic festive dish.

Basmati rice stir-fried with prawns and biryani spices. Seafood flavor enhanced by aromatics.

Spicy rice dish prepared with fish pieces. A flavorful variation of the classic biryani.

Basmati rice cooked with beef pieces and spices. Rich and hearty.

Complete biryani mixing several types of meat (chicken, lamb, beef). An explosion of flavors.

Spicy and stir-fried seafood dish (usually 'Devil' or 'Diable' style), typically with onions and peppers. Tangy and sweet-sour flavor.

Meat stir-fried over high heat with a spicy sauce, onions, and peppers. Served sizzling on a hot plate.

Chicken thigh marinated in yogurt and tandoori spices, then roasted in a clay oven. Tender meat, red and grilled exterior.

Spiced minced lamb skewers, grilled in a tandoor oven. Juicy and aromatic.

Marinated and grilled boneless chicken pieces. Similar to tandoori but in bite-sized pieces, slightly drier and very aromatic.

Giant prawns marinated with spices and grilled in a tandoor oven. Smoky flavor and firm flesh.

Complete meal platter including rice and several small curry dishes with a choice of meat or fish.

Shrimp cooked in a traditional curry sauce. Simple and flavorful.

Shrimp in a mild and creamy cashew and almond sauce. Ideal for those who prefer non-spicy dishes.

Very spicy and tangy shrimp curry. A fiery specialty.

Whole prawns or large shrimp cooked in a rich and fragrant curry sauce.

Tender squid rings in a mild and creamy Korma-style sauce.

Squid cooked in a spicy and red Vindaloo sauce.

Chicken simmered in a creamy sauce made with cream, almonds, and cashews. Mild and comforting.

Very spicy chicken curry, prepared with vinegar and lots of chilies. Sharp and burning taste.

Grilled chicken pieces simmered in a creamy tomato and spice sauce. A very popular dish, moderately spicy.

Special version of chicken tikka, likely with a unique chef's recipe or premium ingredients.

Kerala chicken curry, prepared with coconut milk, curry leaves, and spices. Rich flavor, slightly sweet from the coconut.

Wok-fried noodles with crispy vegetables and Asian/Sri Lankan spices.

Noodles stir-fried with your choice of meat and vegetables.

Noodles stir-fried with shrimp and vegetables.

Complete noodles stir-fried with a mix of meats and shrimp.

Sri Lankan street food specialty: flatbread (parotha) chopped and stir-fried on a hot plate with meat, eggs, onions, and spices. Unique and very flavorful texture.

Kothu parotha prepared with a mix of different meats and seafood.

Wok-fried rice with eggs, vegetables, and your choice of meat or shrimp. An Asian fusion classic.

Special fried rice with a mix of meats and shrimp.

Leavened Indian flatbread, cooked against the walls of a tandoor oven. Soft and lightly grilled.

Unleavened whole wheat flatbread, cooked on a griddle. Simpler and denser than naan.

Flaky, buttery flatbread, rich and crispy. Pan-fried.

Naan stuffed with melted cheese (usually 'La Vache qui rit'). Very popular in France.

Naan stuffed with spiced minced lamb.

Naan flavored with chopped garlic and cilantro.

Extra portion of curry (meat or fish in sauce) to accompany breads or dishes.

Classic ice cream, various flavors depending on availability.

Sweet milky drink, often flavored with rose syrup (Pink Milk) or blended with ice.

Rich dessert-drink including milk, rose syrup, basil seeds, vermicelli, and often a scoop of ice cream.

Fresh fruit juices or juice blends.

Mixed fresh cut fruits.

Traditional drink made from beaten yogurt, can be plain, sweet, savory, or fruit-flavored (like mango).