Everything on the Menu
Made fresh every morning. No frozen ingredients, no shortcuts — just honest South Indian cooking from five distinct regional traditions.
Chef's Daily Specials
Rotating dishes based on freshest ingredients of the day. Available until sold out.
Banana Leaf Meals
Seeraga samba rice with sambar, 3 kuzhambuls, kootu, appalam, pickle and payasam
Appam & Stew
Lacy fermented rice hoppers with crispy edges and a soft centre — with coconut stew
Kothu Parotta
Flaky parotta shredded and wok-tossed with egg, onion, tomato and your choice of gravy
Idiappam
Steamed rice noodle pressed into delicate rounds. Served with coconut milk or egg curry
Akki Rotti
Crispy rice flour flatbread cooked on a tawa with onion, chilli and curry leaves
Chettinad Chicken Kuzhambu
Fiery, layered curry with kalpasi, marathi mokku, star anise and freshly ground paste
Kerala Fish Moilee
Seer fish simmered in a light coconut milk and turmeric gravy with fresh curry leaves
Pandi Curry
Coorg pork braised in kachampuli vinegar with black pepper, ginger and cinnamon
Avial
A Kerala classic — mixed vegetables cooked with coconut, curd and a hint of coconut oil
Sambar
Fresh tamarind and toor dal with drumstick, pearl onions and a house spice blend
Kozhi Varuval
Dry-fried chicken with whole spices, curry leaves and cracked pepper. Addictive crunch
Vellai Paniyaram
White rice dumplings cooked in a paniyaram pan with coconut chutney and sambar
Masala Dosa
Crispy fermented crepe with spiced potato filling. With coconut chutney and sambar
Chicken 65
Bite-sized deep-fried chicken marinated in yoghurt, ginger, garlic and red chilli
Semiya Payasam
Vermicelli kheer slow-cooked in whole milk with cashews, raisins, cardamom and pure ghee
Kavuni Arisi
Black rice steamed with coconut milk and jaggery — a rare Chettinad speciality
Filter Coffee
Chicory-blended decoction coffee, frothed by pouring between two tumblers
Spiced Buttermilk (Mor)
Chilled yoghurt with green chilli, ginger, curry leaves and a pinch of asafoetida