Reeth

23/06/2022

Cafreal
A dish that originated in the Portuguese colonies of Africa, the spice mix consists of fresh coriander leaves, green chilies, clove, black peppercorns and cinnamon, which is blended with vinegar to form a potent spice mix. The mix is sautéed with caramelised onion and chicken to create a masala that's fresh and aromatic.
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16/06/2022

Celebrate Father's day this Sunday with our special assorted kebab set menu! DM to book now or for more details.

12/06/2022

XACUTI or SHAGOTI
A Goan- Portugese curry prepared with complex spicing, including poppy seeds, coconut and dried red chilies. Our version is made with chicken or lamb.

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02/06/2022

Reeth Sunday Set Menu

Presenting our Sunday Awadhi set menu for 2.
Enjoy the royal Awadhi cuinsine at the comfort of your home!

Confirm your order by Saturday evening!

DM FOR DETAILS.

02/06/2022

Kori gassi
Kori gassi, or chicken gassi, is a signature curry of the Bunt community of Mangalore. The curry is intensely flavored with bedgi chili and roasted coconut and ground to a fine paste giving it a creamy and flavorful mouth feel.
We recommend the gassi to be had with rotti, a crispy, flat and wafer thin rice bread.
Try it out. Order now! Link in bio.

24/05/2022

Shaami kebab

Believed to be from Syria (earlier called Shaam), this kebab consists of minced meat and lentils which is ground to a fine paste to create a perfect, melt-in-the-mouth masterpiece.

The kebab is coated with an egg batter, seared on a pan with ghee and served with chutney and thinly sliced onions.

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23/05/2022

Sanna✨
Fluffy and soft steamed rice and lentil cakes from western India.
Our batter undergoes an overnight fermentation to give the sanna a perfect texture.
Best paired with curries and pickles, we would recommend this bread along with our Prawn balchao or Xacuti.
Try it now! Order link in bio.

07/05/2022

Kudumpalli also known as Malabar Tamarind is a fruit found along the Malabar coast in Kerala. The yellow fruit is sundried and cured, which helps in the concentration of the flavours. It is soaked in water and used in the local cuisine.
It’s used as a souring agent and gives dishes a complete new dimension. At Reeth, we use it to make our Kottayam fish curry. A Kerala local fish preparation with a strong punch of spice and sour.

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03/05/2022