Pre-meal Snacks
Pickles and Chutneys
It is our unique selection of home-made pickles and chutneys.
Non Veg. Starters
Lamb Seekh Kebab
Tender mince lamb with onions, herbs, fresh coriander & green chilies cooked over charcoal
Chicken Tikka
Boneless chicken breast marinated overnight in a special herb & spice marinade cooked over charcoal served with fresh salad
King Prawn Tikka
Succulent jumbo prawns marinated overnight in a special heb & spice marinade cooked over charcoal
Supasatra Lamb Chops
Tender lamb chops marinated in a special herb & spice marinade cooked over charcoal
Mixed Platter
A selection of meat, seafood and veg starters.
Chicken Pakora
Hot spicy chicken marinated with a bit of zing then deep fried in a batter and served with red capsicum chutney.
Chicken Samosa
Chicken and spices are cooked together and stuffed into pastry sheet and crisply fried -
A traditional Indian favourite.
Chicken 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
Fresh King prawns marinated in refreshing spices and fried in the traditional fashion.
Ury 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 Soup
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
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.
Vegetarian Starters
Paneer Tikka
Traditional Indian cheese marinated in a special herb & spice marinade cooked over charcoal
Ury Veg. Platter
A selection of starters consisting of Aloo Bonda, Medhu Vadai, Kathrika and Onion Bhaji. 
Lentil Fritters - Masala Vada (portion)
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.
Dosas
It is a common breakfast item and a national favourite. Dosa is a thin pancake or crepe, originating from South India and made from a fermented batter predominantly consisting of lentils and rice. This South-Indian staple is served with Sambar, lentil, mixed-vegetable broth and Coconut Chutney.
Plain Dosa
Plain pancake served with sambar and coconut chutney.
Sri Lankan Dosa
Thicker mini-Dosas with sambar and chutneys.
Idli
Soft & spongy dumplings made or rice & lentil served with coconut chutney & sambar.
Banquet
Please Note: If you have any food allergies or dietary requirements please speak to a member of staff.
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.
Lamb
Lamb Seekh Kebab
Tender mince lamb with onions, herbs, fresh coriander & green chilies cooked over charcoal
Supasatra Lamb Chops
Tender lamb chops marinated in a special herb & spice marinade cooked over charcoal
Lamb Jalfrezi
Jaffna Lamb Masala
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
Chicken Tikka
Boneless chicken breast marinated overnight in a special herb & spice marinade cooked over charcoal served with fresh salad
Chicken Tikka Masala
Chicken Tikka Jalfrezi
Chicken Tikka Biriyani
Prachi's Delhi Butter Chicken
Nut allergy warning: Contains Cashew nut.
Grilled tandoori chicken cooked in special sauce & butter cream.
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.
Beef
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.
Supasatra Specials
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.
Seafood
King Prawn Tikka
Succulent jumbo prawns marinated overnight in a special heb & spice marinade cooked over charcoal
Plain Butter Naan
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
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.
Vegetarian Main
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.
Side Dishes
Plain Butter Naan
Family Naan
Coriander & Garlic Family Naan
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.
Rices
Chicken Tikka Biriyani
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.
Breads
Plain Butter Naan
Family Naan
Coriander & Garlic Naan
Coriander & Garlic Family Naan
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.
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 - (2 pcs)
A crispy, spongy rice pancake, essential for mopping-up moist curries.
Kothu Roti
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.
Desserts
Desserts menu items are for Dine-In and Collection only service.
Pal Payasam
Cardamom & raisin flavoured rice pudding
Kesari
Toasted semolina cake flavoured with cashew nut & mango.
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.
Dinner Menu
Lamb Seekh Kebab
Tender mince lamb with onions, herbs, fresh coriander & green chilies cooked over charcoal
Chicken Tikka
Boneless chicken breast marinated overnight in a special herb & spice marinade cooked over charcoal served with fresh salad
King Prawn Tikka
Succulent jumbo prawns marinated overnight in a special heb & spice marinade cooked over charcoal
Supasatra Lamb Chops
Tender lamb chops marinated in a special herb & spice marinade cooked over charcoal
Paneer Tikka
Traditional Indian cheese marinated in a special herb & spice marinade cooked over charcoal
Chicken Tikka Masala
Chicken Tikka Jalfrezi
Lamb Jalfrezi
Chicken Tikka Biriyani
Prachi's Delhi Butter Chicken
Nut allergy warning: Contains Cashew nut.
Grilled tandoori chicken cooked in special sauce & butter cream.
Plain Butter Naan
Family Naan
Coriander & Garlic Naan
Coriander & Garlic Family Naan