Garden fresh mushrooms tossed with Guntur chili and onion

Cauliflower fritters tossed in oriental sauce

Spiced ground lamb and potatoes filled in a pastry sheet and deep-fried

Paneer tossed in banana chili pepper.

king fish fry recipe from our village shop (imported from Kanyakumari

Anchovy marinated with chef’s spice powder and fried in a kadai

Steamed shredded (baby shark fish) stir-fried with shallots, veggies and spices

Stir fried tiger prawns, made with curry leaf, black pepper powder and cumin powder

Little morsels of spicy tuna and potato inside a thin, crispy shell

Calamari tossed with coconut, curry leaf, chettinadu spices

Crabs are simmered in a complex masala of roasted spices, curry leaves, and coconut (limited availability)

Spring vegetables cooked in a rich Kerala-style coconut and cashew curry

Aubergine tossed in sesame seeds, curry leaf, coconut, and Sri Lankan spice mix.

Black chickpeas in a byadgi chili and coconut curry

Young polos cooked in aromatic Sri Lankan spices

Okra cooked in yogurt temper it with south indian tadka

cubes of paneer coated in a freshly roasted, aromatic spice paste and cooked in clarified butter

South India’s most flavorful dish made with duck, fresh ground spices and herb

Tender lamb morsels stewed in coconut milk with ginger, green chili and potato

Goat Trotters cooked in an aromatic gravy - recommend for idli, dosa, hoppers

Kingfish, tamarind, mango, curry leaf, and tomato garnish with squid ink fish bone

Sri Lankan slow cooked short rib served in a spiced black gravy

Tiger prawn cooked in special house blend of traditional Sri Lankan spices and coconut milk

Plum tomato, freshly ground black pepper, and coriander with madras chilies and tamarind

Garden fresh mushrooms tossed with Guntur chili and onion

Crispy lentil doughnut served with sambar and chutney

Cauliflower fritters tossed in oriental sauce

Spiced ground lamb and potatoes filled in a pastry sheet and deep-fried

Paneer tossed in banana chili pepper.

king fish fry recipe from our village shop (imported from Kanyakumari

Anchovy marinated with chef’s spice powder and fried in a kadai

Steamed shredded (baby shark fish) stir-fried with shallots, veggies and spices

Stir fried tiger prawns, made with curry leaf, black pepper powder and cumin powder

Little morsels of spicy tuna and potato inside a thin, crispy shell

Calamari tossed with coconut, curry leaf, chettinadu spices

cubes of paneer coated in a freshly roasted, aromatic spice paste and cooked in clarified butter

Aubergine tossed in sesame seeds, curry leaf, coconut, and Sri Lankan spice mix.

Black chickpeas in a byadgi chili and coconut curry

Tender lamb morsels stewed in coconut milk with ginger, green chili and potato

Spring vegetables cooked in a rich Kerala-style coconut and cashew curry

creamy, mildly spiced, and typically made with red lentils and coconut milk.

Okra cooked in yogurt temper it with south indian tadka

Young polos cooked in aromatic Sri Lankan spices

South India’s most flavorful dish made with duck, fresh ground spices and herb

Sri Lankan slow cooked short rib served in a spiced black gravy

A signature of the Madurai-style recipe is a freshly prepared spice powder cooked in Tawa

Goat Trotters cooked in an aromatic gravy - recommend for idli, dosa, hoppers

Kingfish, tamarind, mango, curry leaf, and tomato garnish with squid ink fish bone

Tiger prawn cooked in special house blend of traditional Sri Lankan spices and coconut milk

Crabs are simmered in a complex masala of roasted spices, curry leaves, and coconut (limited availability)