Our Food Menus

Traditional indigenous red rice packed with fiber and flavor, cooked freshly in copper vessels.

A rich lentil-based vegetable stew flavored with home-ground roasted spices and local drumsticks.

Thick mixture of local garden vegetables, raw plantain, and drumsticks tossed in crushed coconut and sour curd.

Ash gourd and red cowpeas simmered gently in fresh coconut milk, topped with raw coconut oil and curry leaves.

Finely chopped fresh cabbage stir-fried with mustard seeds, green chillies, turmeric, and grated coconut.

Thick sour yogurt gravy cooked with raw plantain, yam, black pepper, and heavily roasted coconut.

Sweet pineapple chunks simmered with mustard seeds, grated coconut, and whipped yogurt.

Tangy ginger tamarind reduction (Inji Puli) served along with spiced tender mango pickles.

Fluffy, crispy lentil flatbreads deep-fried in coconut oil. A crunchy highlight to crush into rice.

Slowly reduced sweet milk containing tiny rice flakes (ada), cardamoms, and cashews served warm.

Cylindrical steamed rice cakes layered with coconut, served with a spicy black chickpeas curry cooked in roasted coconut gravy.

Crispy-edged, soft-centered fermented rice crepes paired with a creamy chicken and potato stew cooked in mild spices and coconut milk.

Delicate string-hopper rice noodles steamed freshly on-site, paired with a spicy hard-boiled egg roast in onion-tomato masala.

Crisp golden-brown fermented rice-lentil crepes spread with pure ghee, served with green coconut chutney and hot sambar.

A wholesome lunch featuring red matta rice, seasoned buttermilk, yellow parippu curry, cabbage thoran, and spicy dry fries.

Jeerakasala short-grain rice cooked in ghee with tender chicken pieces, fried onions, cashews, raisins, and authentic Malabar spices.

Freshly sourced river/sea fish cooked in a fiery red gravy of ginger, green chillies, curry leaves, and sour tamarind (Kudampuli).

Tender beef chunks slow-cooked with aromatic dry spices, then pan-roasted with coconut slivers, garlic, and fresh curry leaves.

Flaky, multi-layered wheat-refined flour flatbread beaten and griddled hot on the counter. A favorite choice with heavy gravies.

Hand-rolled, flame-puffed whole wheat flatbreads cooked oil-free, remaining soft and tender throughout service hours.

Pan-roasted chicken bone-in pieces simmered in a semi-dry, thick caramelised onion and tomato reduction with black pepper notes.

Mixed local garden vegetables cooked in a rich, mildly sweet gravy of blended cashews, coconut milk, and spices.

Authentic dessert cooked with processed rice flakes, dark liquid jaggery, thick coconut milk, cashew pieces, and dry ginger.

Soft, warm milk-solid dumplings steeped in cardamom-scented sugar syrup, topped with a scoop of premium vanilla bean ice cream.

Diced apples, grapes, pineapples, pomegranates, and bananas tossed in a creamy, chilled vanilla bean custard sauce.

Slow-boiled milk payasam prepared in heavy brass vessels, caramelized to a light pink color with cardamoms and ghee.

Freshly squeezed lime juice blended with crushed mint leaves, ginger juice, sugar syrup, and served ice-chilled.

Traditional digestive drink of churned curd diluted with ice-cold water, infused with green chillies, ginger, and curry leaves.

Thick, sweet milkshake blended with fresh tender coconut water and tender pulp slices, garnished with sliced pistachios.