Steamed white rice, soft and fluffy, served as a base for all curries.

Lentil-based vegetable stew made with tamarind and spices.

A hearty second serving of our traditional South Indian stew.

Spicy tamarind-based curry with rich aromatic flavors.

Mild curry made with cabbage and green peas cooked in lentils.

Dry-fried potatoes and peas tempered with mustard and curry leaves.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Soft, steamed rice cakes served with sambar and coconut chutney — a classic start to the day.

A rich and creamy rice-lentil dish infused with ghee, pepper, cumin, and cashews — hearty and flavorful.

Crispy golden fritters made from urad dal, soft on the inside and perfect with sambar and chutney.

Fluffy deep-fried wheat bread served with mildly spiced potato masala — a filling traditional treat.

A semolina-based dessert flavored with ghee, saffron, and nuts — smooth, sweet, and satisfying.

A flavorful lentil-based vegetable stew with tamarind and spices — the heart of every South Indian meal.

Freshly ground coconut chutney with a mild kick — the perfect companion to idly, dosa, or vada.

Clean and refreshing drinking water served chilled — an essential side with every dish.

Traditional South Indian serving plate — hygienic, eco-friendly, and adds flavor to your meal.

Strong South Indian filter coffee made with fresh decoction and frothy milk — energizing and aromatic.

A savory, soft mix of semolina and vegetables, seasoned with spices and garnished with ghee.

A comforting dish made with rice and moong dal, flavored with black pepper, ginger, and ghee.

A thin, crispy fermented crepe made from rice and lentil batter, served hot with chutneys and sambar.

A wholesome semolina dish cooked with spices and veggies, served with crispy poori for a satisfying combo.

Steamed white rice, soft and fluffy, served as a base for all curries.

Lentil-based vegetable stew made with tamarind and spices.

A hearty second serving of our traditional South Indian stew.

Spicy tamarind-based curry with rich aromatic flavors.

Mild curry made with cabbage and green peas cooked in lentils.

Dry-fried potatoes and peas tempered with mustard and curry leaves.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Crispy lentil wafers, deep-fried until golden and crunchy.

Tangy homemade pickle paired with cool, spiced buttermilk.

Steamed string hoppers served with coconut milk or kurma.

Soft-centered appam served with sweetened coconut milk or veg stew.

Whole wheat flatbread served with dhal or mixed vegetable kurma.

Layered flaky parotta served with hot spicy salna gravy.

Soft semolina dish cooked with vegetables, ghee, and mild spices.

Traditional Tamil-style mixed veg gravy with coconut paste and spices.

A rich semolina sweet flavored with cardamom, ghee, and saffron.

Chilled spiced buttermilk with curry leaves and ginger—a perfect finish.

Fragrant turmeric rice with lemon juice, mustard, and green chilies.

Sweet rice dish with jaggery, cardamom, ghee, and cashews.

Tangy and spicy chutney made with tomatoes, garlic, and mustard seeds.

Classic coconut chutney with roasted chilies and tempered mustard seeds.