Indian

A fiery sprouted moth bean curry topped with farsan, onion and lemon, served with soft pav.

Steamed cylinders of rice flour and coconut paired with a robust black chickpea curry.

Lacy fermented rice hoppers served with a mild, fragrant coconut milk vegetable or chicken stew.

Hard wheat balls baked in ghee, crushed and served with spicy dal and sweet churma.

Fiery mutton curry coloured and flavoured with Mathania red chillies and yogurt.

Slow-cooked mustard greens finished with makki di roti and a generous dollop of white butter.

Wheat balls stuffed with sattu, roasted over coal and served with mashed vegetables.

Chicken or prawns roasted in a deeply spiced, almost dry masala finished with pure ghee.

Bold, aromatic chicken curry from the Chettinad region, packed with freshly roasted spices and curry leaves.

South Indian Chettinad-style mushroom preparation known for roasted spices, curry leaves and bold flavours.

Tangy, coconut-based fish curry from the Konkan coast, coloured with dried red chillies and kokum.