Our Menu

Authentic Flavours, Served the Kaara Saaram Way

Our menu celebrates the richness of Malaysian Indian dining with signature claypot dishes, banana leaf meals, curries, roti canai, seafood, beverages and traditional favourites. Every dish is created to deliver bold flavour, satisfying portions and a dining experience that keeps customers coming back.

Signature Dishes

The four we built our name on

If it is your first visit, start here.

Satti Soru

Claypot Rice

Spiced rice cooked and served in a clay pot, the base left to crisp against the heat. Topped with chicken, mutton or prawns and brought to the table still bubbling.

The one we're known for

Festival meal

Banana Leaf Tiruvilla Sappadu

The festival-style spread on a fresh banana leaf: steamed rice, vegetables, gravies and your choice of meat, served the way it has been at Tamil celebrations for generations.

Roti Canai with Curry

Flaky, hand-stretched roti canai with a claypot of chicken or mutton curry on the side for tearing and dipping.

Shellout Claypot

Crab, prawns and squid tossed in a thick, spiced masala and poured out over rice on banana leaf. Best shared, eaten with your hands.

Now Serving

Chicken & Mutton Rendang

Cooked down slowly until the spice paste clings to every piece. Pictured with nasi lemak: sambal, egg, peanuts, anchovies and cucumber on banana leaf.

Chicken Rendang: RM14.90
Mutton Rendang: RM18.90

At participating branches. Prices may vary by location.

Rice and Meals

Claypot rice in several varieties, banana leaf meals and rice plates built for a proper lunch.

Chicken Claypot Rice

Bone-in chicken over spiced claypot rice, finished with coriander.

Mutton Claypot Rice

Tender mutton pieces cooked into the rice so every grain carries the masala.

Prawn Claypot Rice

Whole prawns laid over claypot rice, with the shell-on flavour cooked through.

Grilled Chicken Claypot

Charred chicken leg over turmeric rice with fresh tomato, cucumber and sambal.

Nasi Lemak Goreng

Fried nasi lemak wrapped and served on banana leaf, with crisp anchovies.

Kizhi Parotta

Parotta and gravy folded into a banana leaf parcel and steamed until it all melds.

Banana Leaf Meals
Rice, vegetables and gravies on banana leaf, with meat or seafood to choose.
Fried Rice Selections
Wok-fried rice in chicken, seafood and vegetarian versions.
Vegetarian Options
Vegetarian claypot and banana leaf meals, cooked separately. Ask the team at your branch.

Fish fry, chicken fry and fried calamari on banana leaf

For the middle of the table

Discover the Sides

Tap the dots on the photo to explore

Fish Fry

Thick-cut, spice-rubbed and pan-fried, with lime.

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Curries and Sides

Curries served in their own clay pots, plus the fried sides that end up in the middle of every table.

Chicken Curry
Chicken in a rich, red Malaysian Indian curry, served in a clay pot.
Mutton Curry
Slow-simmered mutton in a deep, peppery gravy.
Fish Curry
Fish and okra in a tangy, tamarind-led curry.
Crab and Seafood
Crab, prawn and squid dishes, dry-fried or in gravy.
Varuval Items
Dry-fried chicken, mutton or seafood, cooked down with onions, curry leaves and spice.
Chicken Fry
Marinated in chilli and spice, fried until the edges catch.
Fish Fry
Thick-cut fish steaks, spice-rubbed and pan-fried, with lime.
Fried Calamari
Squid rings in a light, crisp batter.