The Cochin in Bedford Menu

 Starters

• Potato Bonda £4.25
  • Mashed potatoes mixed with ginger, curry leaves, coriander and tempered with black mustard seeds dipped in a batter made of chickpeas and deep fried, served with coconut chutney. Can be prepared vegan.
• Aubergine Fry £4.25
  • Finely sliced aubergines dipped in chefs special batter and fried. Can be prepared vegan. Gluten free.
• Uzhunu Vada £4.50
  • Doughnuts made of lentils with traditional South Indian mix, ginger, curry leaves. Can be prepared vegan. Gluten free.
• Idly £4.50
  • Savory rice cakes made from black lentils and rice. A unique South Indian specialty cake served with tomato and coconut chutney and sambar. Can be prepared vegan.
• Banana Boli £4.25
  • Tea shop favourite on Kerala. Thinly sliced banana dipped in plain flour, sesame seeds, fennel seed, sugar, cardamom powder and turmeric powder mixed batter. Can be prepared vegan. Gluten free.
• Chilli Paneer £5.25
  • Cottage cheese cooked in chilli, chopped garlic, green pepper and tomato sauce. A chilli sweet snack. Gluten free.
• Boiled Egg Roast £4.95
  • Boiled eggs coated in batter and fried and then in special sauce made by our chefs. A tea shop specialty.
• Minty Chilli Prawns £5.95
  • Tiger prawns cooked in sauce made of chillies. chopped garlic, tomato sauce and finished with fresh mint leaves. Gluten free.
• Meen Fry (Fish Fry) £5.50
  • Thin fillet of tilapia fish (white boneless) marinated in ginger garlic paste, turmeric, chilli powder and chopped curry leaves lemon juice and grilled. Gluten free.
• Cochin Seafood Platter £10.25
  • An assorted starters contains prawns, fish cutlets, squid and fried fish.
• Fish Cutlet £4.95
  • Tuna fish and cassava mixed with fresh spices and coated with breadcrumbs and fried.
• Calamari Rings £5.50
  • Squid rings marinated in turmeric powder, lemon juice, special spices and coated in chickpeas batter and deep fried. Gluten free.
• Nadan Prawn Fry £5.95
  • Fort Cochin seaside specialty. King prawn marinated in refreshing spice and fried in the traditional way with spices. Gluten free.
• Chicken Ulatarthiyathu £4.95
  • Cubes of chicken cooked in turmeric water then stir fried with pepper powder, curry leaves and coconut slivers. Gluten free.
• Lamb Coconut Fry £5.75
  • Cubes of lamb cooked in turmeric and sorted with ginger, garlic, curry leaves and finished with ground pepper and coconut slivers. Gluten free.
• Mini Masala Dosa £4.95
  • Dosa is a thin crispy South Indian crepe made from rice and lentil filled with potatoes masala. Served with sambar and two types of house made chutneys. Can be prepared vegan. Gluten free.
• Mini Chicken Dosa Starter £5.25
  • Dosa is a thin crispy South Indian crepe made from rice and lentil filled with chicken. Served with sambar and two types of house made chutneys. Gluten free.
• Lamb Dosa Starter £5.50
  • Dosa is a thin crispy South Indian crepe made from rice and lentil filled with lamb masala. Served with sambar and two types of house made chutneys. Gluten free.

 Soups

• Fisherman’s Soup £4.95
  • Fort Cochins favourite soup. Slightly spicy soup made out of a combination of prawns, squid and fish and finally tempered with mustard seeds.
• Lentil Soup £3.95
  • Thick soup made of lentils, shallots, ginger, garlic and curry leaves. Can be prepared vegan.

 Dosa

• Masala Dosa £5.95
  • The crispy thin bread made of lentils, rice and stuffed with potato masala served with sambar and chutneys. Can be prepared vegan.
• Plain Dosa £5.75
  • This is same as masala dosa but the bread, potato masala served separately and excellent starter to share. Can be prepared vegan. Gluten free.
• Nair Masala Dosa £5.95
  • The rice and lentil pancakes spread with spicy coconut chutney and filled with potato masala. Can be prepared vegan.
• Dosa £7.25
  • The crispy thin bread made of lentils and rice and stuffed with chicken and potato masala, served with sambar and chutneys. Gluten free.

 Fisherman's Favorite

• Cochin Fish Curry £9.25
  • The very unique preparation of coastal areas of Kerala. Steaks of king fish marinated in chilli powder, turmeric, lemon juice and salt. The steaks are then cooked in sauce made of coconut milk. This creamy spicy dish is really enjoyable with plain rice or appam (crispy thin pancakes).
• Tilapia Polichathu £9.25
  • Boneless tilapia fillets marinated and grilled and wrapped in banana leaves with a very special slightly spicy sauce. Poured over the fish fillet.
• Tiger Prawn Masala £9.50
  • The mouth watering combination of prawns and special sauce made of coconut milk, ginger, garlic, Indian spices and green peas.
• Cochin Prawn Curry £9.50
  • Chefs special curry, tiger prawns cooked in special sauce which is popular in seasides of Fort Cochin.
• Mix Seafood Curry £10.25
  • King fish, squid, prawns and mussels cooked in authentic Kerala special spice mixed sauce.
• Whole Sea Bass Masala Grilled (Full Meal) £14.95
  • Whole sea bass marinated in slightly chilly spiced sauced filled with shrimps mixed with green masala grilled, served with lemon rice and spicy potatoes.
• Kappa Meen Curry £9.75
  • Toddy shop speciality, tapioca cubes boiled with Kerala spices and sautéed with coconut, green chillies, crushed garlic, curry leaves and tempered with mustard seeds, served with fish curry.
• Crab Curry (Full Meal) £14.50
  • Fresh crab on shell cooked with coconut based spicy sauce, served with lemon rice.

 Meat and Poultry

• Cochin Lamb Curry £8.50
  • Lamb cooked in tomato based sauce with spices made of black pepper, coriander powder, garlic, tomato and curry leaves. Finished in coconut milk.
• Lamb and Spinach Curry £8.95
  • Lamb cubes cooked with fresh spinach leaves and thick masala made of onion, coriander, garlic, ginger and finished with cashew paste.
• Lamb Ularthiyathu £9.25
  • A very unique speciality in toddy shops in Kerala. Lamb cubes cooked in turmeric powder and stir fried in a masala made of red onion, ginger, garlic, curry leaves and sliced coconut.
• Chicken Stew £7.25
  • A speciality of Syrian Christian in Kerala, chicken cooked in coconut milk with finely chopped ginger, green chillies and flavoured with cardamon, cinnamon, finished with cashew nuts and raisins.
• Nadan Chicken Curry £7.95
  • The roasted coriander seeds based curry, it’s the most commonly used curry made of varthuarach (dry roasted) sauce. The spice rich curry from Kerala.
• Chicken Pepper Curry £7.95
  • Chefs speciality dish made from pepper influenced sauce made with onion and spices.
• Biryani £8.50
  • Lamb or chicken cubes cooked in aromatic spices and then mixed with rice, cooked in Kerala spice, finished with cashew nuts and raisins. Served with side of vegetable korma.
• Kuttanadan Duck Roast £10.50
  • This is a Christian speciality enjoyed by all communities in Kerala, slices of duck cooked in thick roast gravy sauce. It’s most enjoyable with kallappam (rice pan cakes).
• Kappa Biryani £8.95
  • Boiled cassava cubes (root vegetable similar to potatoes) cooked with shredded coconut, curry leaves tempered with mustard seeds and mixed with dry roasted lamb cubes.

 Vegetarian Dishes

• Palak Paneer £5.95
  • Fresh spinach cooked with cottage cheese cubes.
• Aubergine Curry £5.75
  • Aubergines slit into quarters and fried and then cooked in sauce made of roasted coriander seeds and onions, garlic and finished in coconut milk and cashew nut paste. Can be prepared vegan.
• Dal and Spinach Curry £4.95
  • An every time enjoyable lentil, spinach combination goes well with plain rice and breads. Can be prepared vegan.
• Okra Masala £5.50
  • Okra cooked with cashew nuts, carrots, dry roasted coconut, mustard seeds and curry leaves. Can be prepared vegan.
• Egg and Tomato Curry £5.95
  • A very unique all day breakfast item of Kerala. Boiled eggs cooked in tomato rich sauce. Goes well with appam.
• Vegetable Korma £5.50
  • Cubes of carrot, potato, green peas, beans cooked in onion sauce flavoured with spices and coconut. Can be prepared vegan.
• Mushroom Masala £5.75
  • Fried mushroom slice, green peas cooked in sauce made of fresh coconut and spices. Can be prepared vegan.
• Vegetable Stew £4.95
  • Pieces of carrots, potato, peas, beans, cauliflower and curry leaves cooked in sauce made of ginger, garlic, cardamom, cinnamon, cloves, bay leaves and finished in cashew nut paste and coconut milk. Can be prepared vegan.
• Chana Masala £5.25
  • Chickpeas cooked with masala sauce made from sauteed onions, tomatoes and spices. Can be prepared vegan.

 Side Orders

• Crab Thorn £5.95
  • Crab meat sautéed with grated coconut.
• Cochin Special Salad £4.75
  • Salad made with mango, guava, avocado spiced with pepper powder and lemon juice dressing. Can be prepared vegan.
• Beans Coconut Thorn £3.95
  • Fresh beans cooked with onions, fresh coconut, green chillies and tempered. Can be prepared vegan.
• Cheemeen Thorn £5.25
  • Shrimps cooked with fresh coconut, onion and spiced.
• Spicy Potato £4.25
  • Boiled potato cubes in spicy Indian masala with green peppers. Can be prepared vegan.

 Rice

• Plain Rice £2.25
  • Steamed plain basmati rice.
• Coconut Rice £2.95
  • Plain rice mixed with fresh coconut and uridine dal, good combination with all South Indian curries.
• Lemon Rice £2.75
  • A tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves and mustard seeds.
• Pulao Rice £2.75
  • Flavoured rice with saffron.
• Tamarind Rice £2.95
  • Plain basmati rice tossed with tamarind sauce mixed with peanuts.

 Bread

• Appam (2) £2.75
  • A silky soft Kerala speciality bread made of rice flour fermented batter. Gluten free.
• Puri (2) £2.75
  • Oil fried fluffy bread made of wheat flour.
• Paratha £2.75
  • Kerala speciality bread with layers made of plain flour.
• Kallappam (2) £2.50
  • Rice flour fermented grinded with cumin seeds and shallots. Gluten free.
• Chapati (2) £2.95
  • Round flat whole wheat bread.

 Snacks

• Keralan Tea Shop Snacks £4.95
  • Poppadoms: Kerala special poppadoms, light and crispy. Achappam: Flower shaped snack made of rice flour, coconut and black sesame seeds. Poppadavda: Poppadoms spiced and fried, these are plain poppadoms dipped in rice flour batter flavoured with cumin and sesame seeds. Banana chips: Thinly sliced plantains deep fried. Accompaniments: Mango pickle or lemon pickle. Chefs special homemade pickles. Coconut coriander chutney: Grated coconut mixed with fresh coriander, ginger, garlic and red chillies.

 Thali Dishes

• Non-Vegetable Thali £16.95
  • Includes chicken, lamb, fish curry and four vegetarian dishes, rice and paratha bread.
• Vegetable Thali £14.95
  • Includes daal, aubergine curry, spicy potatoes, vegetable korma, green beans, lentils with mix vegetables, vegetable stew rice and paratha bread.

76 Tavistock Street, Bedford MK40 2RP, England

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