What we're
cooking today.

Crisp on the outside, fluffy inside. Served with coconut chutney and sambar.

Sweet onion, ginger, curry leaves, gram flour. Fried to order.

Chickpeas, tomato, red onion, tamarind, mint, sev. Bright and cooling.

Charcoal-fired papad, onion, tomato, chilli, coriander, chaat masala.

Crisp fermented crepe wrapped around spiced potato masala, coconut chutney, sambar.

The classic — plain fermented crepe, generous with clarified butter, chutney duo.

Thick pancake studded with red onion, green chilli, coriander.

Semolina-and-rice crepe, lacy edges, black pepper, curry leaves.

Line-caught cod, coconut milk, tamarind, curry leaves, ginger. Amma's own recipe.

Tamil pepper-forward curry. Roasted coconut, star anise, black peppercorns.

Tiger prawns, turmeric, black pepper, onion, ginger. Bright and warming.

Home-style, slow-cooked, roasted coconut base. Sunday-lunch food.

Turmeric, curry leaves, cashews, mustard seed, fresh lemon.

Grated coconut, urad dal, ginger, green chilli, cashews.

Layered basmati, garden vegetables, whole spices. Served with raita.

Vermicelli in cardamom-scented milk, cashews, raisins, saffron.

Gram flour, ghee, sugar. Rich, crumbly, unapologetic.

Warm milk-solid dumplings in cardamom-rose syrup. Two per plate.