Every dish, a homecoming.

Crispy rice crepe stuffed with spiced potato masala, served with sambar and coconut chutney.

Steamed rice cakes served with lentil stew and three fresh chutneys.

Slow-cooked chicken in a fiery blend of roasted spices, coconut, and curry leaves.

A grand banana leaf platter of rice, sambar, rasam, poriyal, kootu, appalam & payasam.

Golden lentil doughnuts, crispy outside and pillowy within.

Extra-crispy dosa lacquered with clarified butter, served with tomato-onion chutney.

Tangy tamarind-tomato broth spiced with black pepper and cumin.

Fluffy fried lentil dumplings dusted with rock salt and curry leaves.

Kerala-style coconut fish curry with kokum and curry leaves.

Silky vermicelli pudding simmered in cardamom milk with cashews and raisins.

Melt-in-mouth ghee-laden gram flour fudge, an heirloom recipe.

South India's iconic decoction, hand-pulled with jaggery and steamed milk.

Chilled milk kissed with hand-pounded rose syrup and basil seeds.

Coastal kokum-coconut cooler, cleansing and mildly spiced.