Starters are served on the table – hot, soft paniyaram or appe, cheese and veggie topped pizza adai, gunpowder chutney and ghee-crusted mini idlis and paneer, crisp bhajjis, banana fritters, dal tikkis, medu vadai and more to dip into a trio of chutneys. Indigenous ingredient-laden salads could be sampled before the mains, which generally comprise a variety of gravies from Tamil, Andhra, Malayali and Kannada persuasions, featuring okra, drumsticks, plantain, bitter gourd, a profusion of coconut, buttermilk, aromatic spices and more. Do not miss out on the avial with flaky parottas. Alternatively, ask for large appams, dosai or idiappam, and do not forget crunchy appalam papads for a textural bonanza. Curd rice or varying spiced rice preparations are the last course before desserts, which generally feature a jaggery payasam that should not be ignored. The place also pulls off some beautiful South India-inspired cocktails on the bar menu.
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