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Hungry Cat Kitchen Menu

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PLEASE READ (IMPORTANT):
Minimum order 4 plates per item
One plate feeds one person
Please order 2 days in advance ideally
Ask to omit bacon if you do not eat pork
Seafood items subject to availability
Delivery charges extra
For more information on minimum orders, customization, cancellation policy, etc, please refer to our FAQ section.

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pig  

PORK

All dishes 400/-
HCK Special Pork Curry with Bhut Jholokia & Kaffir Lime leaves
Although the Naga king chillies (Bhut Jholokia) are known to be some of the hottest in the world, ours is a medium hot curry that uses kaffir lime leaves as an interesting citrusy counterpoint to the smoky chillies. Served with steamed rice.

Coorg Pandi Curry
“Pandi” means pork in the language of Coorg, a district with a mind of its own. This traditional classic has dominating flavors of roasted spices & Kachampalli (special Coorg vinegar) to yield a dark delicious tangy curry. Served with steamed rice.

Irish Coddle
A pork stew with root vegetables like carrot and celery. We add bacon and beer for depth of flavor. Light and Flavorsome are the words used best to describe it. Served with bread rolls.

Kerala Pork Ishtoo
An inspired take on everybody's favorite mutton ishtoo. Cooked with whole spices, vegetables and coconut milk. Served with steamed rice.

HCK Special Ginger & Mirin Pork
This fragrant pork curry cooked with ginger and Mirin (Japanese rice wine) is influenced by Zomi cuisine. Zomis are highland people scattered around Myanmar, Bangladesh and N E India. Served with steamed rice.

Five Spice Pork Curry
This curry is cooked with Chinese five spice powder which is a fragrant mix of whole spices including Sichuan peppercorns and star anise, then sweetened with Hoisin sauce. Served with steamed rice.

Pork Adobo
"Adobo" is the practice of immersing meats in stock and spices that originated in Latin America, made popular by the Filipinos. The pork is braised with soy and vinegar, then spices are added. Served with steamed rice.

Pork with Black Sesame (Dohneiihong)
Pork cooked in its own fat in a North East Indian style (typical of Meghalaya) with basic whole spices and a paste of toasted black sesame seeds. Served with steamed rice.

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goat  

MUTTON

All dishes 400/-
HCK Special Irish Hotpot
A very comforting mutton stew with root vegetables like carrot and celery. We add bacon and beer for depth of flavor. Light and Flavorsome are the words used best to describe it. Served with bread rolls.

Italian Mutton Casserole
The Italians do things differently. This rare recipe uses the sweetness of pumpkin to balance the salty lamb. Bell peppers, saffron and oregano make it truly Italian. Served with bread rolls.

Peruvian Mutton Gumbo
Tender chunks of mutton braised in a coriander-chilli sauce, cooked with beer. Potatoes, carrots and peas add comfort to this homestyle dish. Served with steamed rice.

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chicken

CHICKEN

All dishes 375/-
Coq Au Vin (Chicken in Red Wine)
An all time favorite French dish of chicken braised in wine. The chicken is first marinated in red wine with aromatic herbs, seared in bacon fat and then slow cooked with vegetables. Served with bread rolls.

Hungarian Chicken Goulash
"Goulash" comes from the word “Gulyas” who are herdsmen in Central Europe. This chicken curry is cooked with Hungarian sweet paprika, bell peppers and herbs in a tomato sauce. Served with steamed rice.

Goalondo Steamer Chicken Curry
Goalondo was a major transport hub in Bangladesh by the river Padma. This is where commuters would change over from their trains to the steamers en route to Dhaka. The boatmen would cook a simple chicken curry with their trademark zingy mustard oil which eventually gained popularity. This is the legend behind this hearty rustic curry. Served with steamed rice.

Hyderabad style Bagare Chicken
“Bagar” means tempering spices in oil. This dish is our take on the famous Hyderabadi Bagare Baingan, we’ve just replaced the brinjals with chicken. It has a wonderful gravy made of sesame, peanuts, coconut, cumin and chillies. Served with steamed rice.

Pondicherry style Poppy seed Chicken Curry
Pondicherry is a melting pot of Indian, French, Dutch, Portuguese and English cultures. This homely chicken and potato curry is unique in taste. It is spiced with cinnamon, cloves and aniseed, cooked in coconut milk and finished with poppy seed paste. Served with steamed rice.

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pepper

VEGETARIAN

All dishes 350/-
Roasted Vegetable Stew
Seasonal vegetables like carrots, beet, celery, zucchini, sweet potatoes are first oven- roasted and then cooked into a stew with herbs and butter (vegetables according to availability). Served with bread rolls.

African Safari
Sweet potatoes cooked in a nutty gravy made with peanuts and coconut milk, finished with bell peppers, fresh coriander and lemon. Served with steamed rice.

Hyderabad style Bagare Baingan
“Bagar” means tempering spices in oil. This famous dish from Hyderabad has baby brinjals in a wonderful rich gravy made of sesame, peanuts, coconut, cumin and chillies. Served with steamed rice.

Hungarian Vegetarian Goulash
Goulash comes from the word “Gulyas” who are herdsmen in Central Europe. This curry is cooked with Hungarian sweet paprika, bell peppers, zucchini, brinjals and herbs in a tomato sauce. Served with steamed rice.

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octopus

SEAFOOD

All dishes 400/-
HCK Special Fish/Prawn Moilee
A delectable Kerala-inspired seafood curry with a coconut milk base gently flavored with ginger, curry leaves and fennel. Served with steamed rice.

Steamed Fish Fillet with Soy and Sesame
Fillets of fish steamed inside foil with soy sauce with a gentle fragrance of sesame oil and lime leaves. It is topped with crunchy crushed peanuts and sesame. Served with steamed rice.

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desserts

DESSERTS

All dishes 150/-
HCK Special Swedish Apple Pie
Apples and raisins topped with pastry studded with pecans and walnuts.

Lemon Pudding Cake
A cake that is part light sponge, part tangy lemon pudding.
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