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As close as you can get to a mom-and-pop operation, there are charming touches like a floor that has been painted blue, with blue ‘waves’ on the glass doors. It really does call to mind a beach-side shack and the restaurant serves the food of the west coast, from Goa to Karnataka and Kerala, as well as Andhra and Tamil Nadu. So there is a glorious heap of Podi Idlis, Mangalore Lobster Kudla, Fish Koliwada and Diwani Handi. Two chefs hail from Kerala and Karnataka, so one assumes that those are the strongest sections.
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