Our Menu

Fluffy steamed rice cakes served with tangy lentil sambar and fresh coconut chutney.

Crispy golden dosa filled with spiced potato masala. Served with sambar & coconut chutney.

Lightly spiced flattened rice with mustard seeds, curry leaves, peanuts and onions.

Comfort rice-lentil porridge cooked with ghee, black pepper and cumin. A South Indian classic.

Classic thin crispy dosa. Served with sambar and two chutneys.

Our plain dosa lavishly finished with fresh white butter. Golden, crispy, irresistible.

Dosa smeared with spicy red chutney, filled with potato masala. Bold and flavourful.

Thick, pancake-style dosa topped with caramelised onions, green chillies and tomatoes.

Crispy dosa topped with a fried egg, onions, and a sprinkle of pepper masala.

Lacy fermented rice pancakes with a fluffy centre, paired with vegetable or chicken coconut stew.

Fragrant Kaima rice layered with spiced chicken, fried onions and fresh mint. Served with raita.

Tempered with mustard seeds, curry leaves, dried red chillies and a generous squeeze of lime.

Cooling seasoned yoghurt rice with pomegranate, ginger, and a mustard-curry leaf tempering.

Slow-cooked mutton pieces in aromatic rice, sealed with dough and steamed to perfection.

Yellow lentils with a smoky tempering of ghee, cumin, red chilli and asafoetida.

Bold, aromatic curry from Tamil Nadu's Chettinad region. Kalpasi, marathi mokku, stone flower spices.

Kerala's crown jewel — mixed vegetables in thick coconut-yoghurt gravy with raw banana and drumstick.

Tender chicken in a mild, creamy coconut milk stew with potatoes and green chillies.

Fresh fish in a tangy coconut milk and raw mango gravy. Cooked in an earthen pot.

Tiger prawns tossed in a fiery onion-tomato masala with coastal spices and curry leaves.

Fish marinated in red chilli, turmeric and raw mango, pan-fried in coconut oil until crispy.

Delicate fish in a golden coconut milk sauce with turmeric and green chillies. Mild and aromatic.

Crispy fried lentil doughnuts with a soft interior. Served with coconut chutney and sambar.

Our signature slow-boiled sambar — tamarind, toor dal, and 12 spices. A side to every meal.

Flaky, layered flatbread made with maida and egg. Best paired with our Chettinad curry.

Freshly ground coconut with green chilli, ginger, and mustard seed tempering.

Creamy rice pudding slow-cooked in coconut milk with jaggery, cardamom and cashews.

Strong decoction coffee blended with fresh milk, served in the traditional tumbler-davara set.

Thick yoghurt blended with fresh mango pulp, cardamom and a pinch of saffron.

Fresh young coconut, served chilled with the coconut flesh scooped inside.