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Classy yet youthful, the décor has newsprint upholstery and statement pieces set off by pretty lanterns. What I loved was the chakna section: steamed peanuts with masala, basil, Thai chillies and lemon, or poppadums stuffed with salsa, thecha and creamy relish. As appetizers, the khada masala-marinated Kerala Bombay duck served with podi fries or Quick Gun Murugan (calamari rings, chicken biscuit sliders and/or paneer crisps) are must-haves. I also loved the idea of minced prawns with kaffir lime, lemon grass and Thai chilli in bread tartlets, as much as the buttered podi pao with a mix of fritters (including potato, onion, green chillies, spinach, zucchini and broccoli in varied combos). In fact, the entire pao section, served with varied heroes such as mutton sukka, railway station omelette and Goan chorizo, is quite good. The masala khichdi with fried-salty green chillies, curd, onions and papad is a wholesome meal unto itself, as is the Thai karee thal with seafood, raw papaya salad, crackers, green curry and pickle. Do not miss the sundae with layers of cake, ice cream, nuts, Nutella, cream and jello either.