Newcastle upon Tyne

South Asian Crisps

Pickles and Chutneys

It is our unique selection of home-made pickles and chutneys.

Mixed Platter

A selection of meat, seafood and veg starters.

Chicken Pakora - Kozhi Pakora

Hot spicy chicken marinated with a bit of zing then deep fried in a batter and served with red capsicum chutney.

Chicken Samosa - Irachi Samosa

Chicken and spices are cooked together and stuffed into pastry sheet and crisply fried -
A traditional Indian favourite.

Chicken Chilli - Kozhi Jaga Chilli

A Spicy favourite among the Keralites; Chicken cubes are fried in batter and sautéed with freshly ground spices, onions, capsicum and curry leaves giving it rich and aromatic flavour.

Fried King Prawns (Konju Varuthathu)

Fresh King prawns marinated in refreshing spices and fried in the traditional fashion.

Kerala Fish Fry - Poricha Meen

King fish marinated in a spicy paste made of ginger, green chillies & coriander, then shallow fried in the traditional fashion.

Seafood Chowder - Meen Rasam

A special seafood soup from my mother’s kitchen, made from crab, fish, prawns and rice flavoured with fresh tender coconut and spices.

Seafood Frite - Karu Muru

A crunchy stir-fried King fish, Tilapia fish and prawns tempered with Indian shallots, curry leaves, green chillies and zest of lemon juice.

Devilled Squid - Koonthal

This dish is heavily influenced by some of Sri Lanka's flavors: the appetite-inducing curry leaves and the serious chili hit that's found in so many of the recipes from here. The term ‘devilled’ is very loosely applied to endless variations of spicy dishes reflecting the hotness of the spices in them. We have introduced those with URY's own marsala recipes with fennel and tropical herbs to give you a taste to remember for as long as you enjoy curry.

Ury Veg. Platter

A selection of starters consisting of Aloo Bonda, Medhu Vadai, Kathrika and Onion Bhaji.

Lentil Fritters - Masala Vada

Masala Vada is a crispy and savoury deep fried fritter made from the finest chana dal, natural spices and herbs. It is a popular street food of the subcontinent.

Spiced Potato Balls - Aloo Bonda

The popular tea time snack in Kerala, but delicious at any time, Balls of Potato laced with fresh ginger, curry leaves, coriander and black mustard seeds are dipped & fried in chickpea flour batter. Served with moist creamy coconut chutney.

Battered Aubergine - Kathrika

Finely sliced pieces of aubergines are dipped in a special batter, blended with coriander and chilli before frying. Served with fresh tomato chutney.

Onion Bhaji - Ulli Vada

A spicy and crispy bhaji made with onion, chilly, curry leaves and ginger dipped in chickpea flour batter and crisply fried. Served with mint chutney.

Rice & Lentil Doughnuts - Medhu Vadai

Vadais are south Indians speciality. It’s a silk soft dumpling shaped like a doughnut made of lentils, green chillies, onion and ginger.

Tomato & Tamarind Soup - Puli Rasam

Rasam traditionally prepared using tamarind juice as a base, with the addition of tomato chilly, pepper, cumin and other spices as seasoning.

Vegetable Samosa - Kezhangu Samosa

Plain Dosa

Plain pancake served with sambar and coconut chutney.

Masala Dosa

A paper thin pancake made of rice and black gram, folded in half with a filling of spicy potatoes cooked with onions and ginger and served with sambar and coconut chutney.

Thattu Dosa (Sri Lankan Dosa) Dinner

Thicker mini-Dosas with sambar and chutneys.

Onion Uthappam

A thick pancake made from rice and lentil batter topped with tomatoes, curry leaves, chillies & onions. Served with sambar (lentil and vegetable sauce) and coconut chutney.

Idli

Soft & spongy dumplings made or rice & lentil served with coconut chutney & sambar.

Vegetarian Banquet (Per Person)

A taste of all our specialties sample from our starters, curry selections, side dishes, rice, breads and traditional Keralite sweets. The Banquet is an exquisite four course journey through the culture, tastes and aromas of South India. This four course experience, includes Pre-Appetizers, a selection of starters, a variety of vegetarian mains with rice, bread and side dishes to accompany and a traditional desert to finish.

URY Mix Banquet (Per Person)

The Kerala Banquet is an exquisite four course journey through the culture, tastes and aromas of South India. This four course experience, includes Pre-Appetizers, a selection of starters, a variety of mains with meat and fish options, rice, bread and side dishes to accompany and a traditional desert to finish.

Jaffna Lamb Masala - Aadu Kootan

Tender lamb marinated in a mix of herbs and authentic spices to deliver one of the best in our cuisine dished

Dry Fried Lamb - Idivettu Irachi

An essential item from the Toddy shop and the bar menus of south india. Boneless cubes of lamb are dry cooked in turmeric water, then stir fried in an open kadai with an abundance of black pepper, curry leaves, and finely sliced fresh coconut slivers. A spicy dish, great with a combination of paratha bread or chapathis.

Lamb Madras

A traditional lamb curry cooked in a green masala made from fresh coconut, green-chillies and ginger. Most popular curry in southern India and best recommended with Pulao rice.

Lamb Korma

Sweet & Creamy Curry

Chicken Korma

Chicken pal korma is a famous Malabar dish. Korma is made with cubes of chicken pieces cooked in a coconut milk and cashew paste and other seasoning spices.

Coconut Chicken Curry - Malabar Kozhi

The most common chicken curry made in Kerala. Cubes of boneless chicken cooked in a lovely pepper masala made from garlic, mustard seeds, curry leaves, green chillies & ginger. A fantastic combination with paratha and lemon rice.

Chicken Masala - Kozhi Masala

This kerala style chicken masala recipe is a family favourite; it is made with cubes of chicken cooked in a thick sauce of onions, green chillies, ginger and tomatoes.

Fried Chicken Curry - Kozhi Varutha Curry

This Christmas speciality is prepared using fried chicken cooked with onions, ginger, garlic, curry leaves, chilli powder, chopped tomatoes and black pepper.

Spiced Beef Roast - Pothu Varatiyathu

Vadakara region is in the North Kerala and is well known for its meat dishes, A personal favourite of our chef Yousuf, who is from the town of Vadakara. Diced beef cooked with onion, ginger, garlic, coriander and other spices and cooked in a thick gravy.

Chicken Lumprice - Lamprais

Lamprais (English: Lumprice) is a Sri Lankan dish made from a recipe introduced by its Dutch Burgher population. Mouthwatering saffron rice served in banana leaf with chicken and with other exotic addons.

Lamb Lumprice - Lamprais

Saffron rice served in banana leaf with chicken and sides.

URY Chicken Biriyani

Tender chicken or vegetables layered in rice and spices

URY Lamb Biriyani

Tender lamb chunks sautéed with a blend of spices and herb mixed with tasty basmati rice and sauces to taste.

URY Prawn Biriyani

King prawns sautéed with a blend of spices and herb mixed with tasty basmati rice and sauces to taste.

Sri Lankan Crab Curry

Spicy and fully capable of making food connoisseurs swoon at the mere mention of its name. An unforgettably flavourful and glorious Spicy Sri Lankan Crab Curry made in a wonderfully aromatic and easy curry base with classic Sri Lankan curry flavours. One taste of this and you’ll know why it is world famous and a dish they say you should be ashamed of for not trying at least once in your life time.

Hot Garlic King Fish Curry - Cheena Chatty Meen

The most popular Kallu shappu (Toddy shop) delicacy in Syrian Christian populated hilly areas, the fame of this dish is unparalleled and people throng village bars just to taste this fish curry, which is a uniquely combined with Kerala’s staple tapioca. King fish slices prepared with tamarind and fresh spices in a medium spicy sauce served with steamed tapioca root, seasoned with curry leaves, mustard seeds and grated coconut. Lemon rice can be added to complete this divine combination.

Red Chilli Tilapia - Meen Mulaghu

A signature dish of Ms. Saina from Vallapuzha, Tilapia fish is gently cooked in red chillies, chopped onion sauce and tamarind, flavoured with tomatoes, curry leaves and mustard seeds. This dish is finished off with “VARAVAL” making it authentically rich in spice and flavour. Also known as Meen Mulakittathu or Nadan Meen Curry. Perfectly accompanied with Lemon rice or Thenga Choru.

Sri Lankan Prawn Curry - Konju Masala

Spicy prawn curry with tomato, onion & green chilli.

Prawn & Mango Curry - Konju Manga

Summer brings with it mangoes, that delicious summer fruit found in plenty and in many varieties in Kerala. Mangoes of all shapes, sizes and subtly different flavours find their way into many dishes. This king prawn dish is cooked with turmeric, chillies, green mango, coconut and will surely delight you with its tangy and mild flavour.

Pan Fried Whole Seabass - Meen Pollichathu

Whole fish on the bone is pan fried and then covered in a paste of sautéed onions and aromatic spices - served in a banana leaf. Best accompanied with Kerala Paratha or Chapathis. This spicy dish is specially recommended by chef.

Sri Lankan Squid Roast - Koonthal Roast (Full for 3)

This is another variation of the spicy squid curries. A mix between the devilled squid and BBQ squid, this is very popular in tropical Sri Lanka.

Sri Lankan Squid Roast - Koonthal Roast (Half)

This is another variation of the spicy squid curries. A mix between the devilled squid and BBQ squid, this is very popular in tropical Sri Lanka.

Tomato Bean Curry - Thakkali Payaru

Fresh and tangy dish made of tomatoes, black eye beans cooked in yogurt & coconut milk with fresh ginger, onions & coriander.

Spinach & Lentil - Cheera Parippu

Fresh spinach and toor dal cooked in a thick sauce of garlic and green peppers, flavoured with curry leaves.

Garden Veg Curry - Kayi Curry

A mixed vegetable specially from the district of Palakkad. A spicy curry made of beans, carrots, cauliflower, potatoes and simmered in a sauce of garlic, ginger, green chillies and flavoured with cardamom and turmeric.

Aubergine Curry - Baigan Masala

Cubes of fried aubergines cooked in finely chopped onion blended tomato, garlic, ginger, chilil and finished off with coriander & curry leaves. It is a spicy aubergine dish and recommended with lemon rice.

Spinach & Cheese Curry - Palak Paneer

It is a famous Indian dish consisting of spinach and paneer in a thick sauce made from pureed spinach seasoned with garlic, garam masala and other spices.

Mung Bean Curry - Cherupayar Kootan

Green gram cooked in a thick paste of coconut, shallots, chilly and cumin seeds. This dish highly recommended with pooris or chapattis.

Spicy Potatoes - Kezhangu

A combination of potatoes, peas and peppers stir fried with onions, cloves, black pepper & tomatoes.

Chickpea Masala - Kadala Kootu

A very unusual dish from Kerala made with chickpeas together with tomatoes, onions, mustard seeds. dry chillies and curry leaves.

Stir-Fried Cabbage - Thoran

An essential dish at every Kerala feast can be made from a variety of vegetables. This one is made from chopped cabbage, cubed potatoes and lentil stir fried together with onion, fresh coconut and mustard seed.

Boiled Rice

Coconut Rice

Plain rice mixed with fresh coconut, urad dal (white lentil) and curry leaves.

Saffron Rice Regular

A very popular dish in Sri Lanka used with special ingredients including Saffron, fresh curry leaves and authentic spices.

Saffron Rice Large

A very popular dish in Sri Lanka used with special ingredients including Saffron, fresh curry leaves and authentic spices.

Pulao Rice

Basmathi rice cooked in coconut milk with fresh tomatoes, cashew nuts, onions & coriander.

Coiled Flat Bread - Paratha

A Kerala speciality-wheat dough layered and coiled into coir mat shape then cooked on the griddle. A must with our curries.

Chapthi (2 pcs)

Round, flat wholemeal bread.

String Hoppers - Iddiyappam

Idiyappam or String Hoppers is a culinary speciality throughout the Indian subcontinent more so popular in Sri Lanka and southern states of India The name idiyappam derives from the Tamil. The Tamil word idi (meaning beat) and appam, (meaning pancake) together forms a new name for the version of Appam dish. It is eaten with fish, meat curries or for vegetarians potato curry,. String Hoppers and Crab Curry is the connoisseur's choice.

Poori (2 pcs)

Traditional puffed wheat flour bread.

Godamba Roti (2 pcs)

This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of south Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & south India.

Egg Godamba Roti (1 pcs)

This is a paper thin flatbread made with white flour. Its unique elasticity characteristic gives it a delicious taste and makes it a very popular street food in the subcontinent. It is best had with curry, meat or fish and is a recipe which not only reflect the indigenous cuisine of south Asia, but the waves of cultures that have crossed within these countries. A very popular street food in Singapore, Malaysia, Sri Lanka & south India.

Sri Lankan Hoppers - Appam (2 pcs)

A crispy, spongy rice pancake, essential for mopping-up moist curries.

Egg Kothu Roti

Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables and eggs (or without egg for vegan option) and aromatic

Chicken Kothu Roti

Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic

Lamb Kothu Roti

Kothu roti is made with a type of flatbread called “Godamba roti” (which is also called roti canai, which originates from Malaysia, or the flakier cousin – paratha, from India), that is shredded and then mixed with vegetables, meat and eggs (or without meat for a vegetarian or vegan option) and aromatic.

Watalappan

A delicious and creamy Cardamom spiced dessert laced with coconut custard and unrefined Jaggery. Sri Lankan dessert classic which will outsmart any caramel dessert!

Pal Payasam

Cardamom & raisin flavoured rice pudding

Kesari

Toasted semolina cake flavoured with cashew nut & mango.

Banana Dosa

Sweet banana pancake with ice cream.

Mango Sorbet

Frozen mango puree.

Kulfi

Flavoured, un-whipped Indian Kulfi ice cream available in three flavours pistachio, mango and almond.

Ice Cream

Ice cream available in four flavours Vanilla, Chocolate, Strawberry and Banana.

Gulab Jamun

Fried milk dough in a rose flavoured syrup.