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Heirloom beets, muzzi farm greens, goat cheese, mandarins, roasted watermelon seeds, walnuts, mung lentils, and raitha dressing.
Country coconut chutney, tamarind, byadega chili, and curry leaves.
A traditional South Indian spicy tomato broth, flavored with ground tellicherry pepper, tamarind, and fresh cilantro.
Salt and pepper calamari, tossed with onions and curry leaves. Served with house-made chili-tamarind ketchup.
Spiced potato patty fritters sandwiched between soft pav bread. Served with tangy tamarind chutney, cilantro, and a market salad.
Snow peas, shredded coconut, red onions, black mustard seeds, and curry leaves.
Red onion pakoda, tangy basil creme, grapefruit, and mustard
Green asparagus, kohlrabi, cumin, and tellicherry pepper, finished with coconut milk.
Asparagus, green garlic, french baby turnips, English peas, cherry tomatoes, pea leaves, and gun powder.
Our version of mom's savory pancake topped with red onion, serrano chiles, tomatoes, and gun powder dust.
Brentwood corn, tomatoes, and summer squash sprinkled with our gun powder dust.
Spiced organic ground lamb masala served atop an uthappam featuring sweet peppers and cilantro.
Topped with a selection of wild and cultivated mushrooms, curry leaves, and white truffle oil.
Dosa stuffed with curry leaf spiced potato masala hash.
Dosa stuffed with rainbow chard, shallots, ginger, and sweet peppers.
Dosa with spiced ground lamb masala with green peas and cilantro.
Basil chutney with ginger, garlic, cilantro, and tamarind. Served with spiced potato masala hash.
A luxurious spin on a classic dish, potato hash, truffle oil, and curry leaves.
Gulf shrimp prepared with onions, fresh chilies, and our coriander masala blend. Served with coconut rice.
Sustainably caught coconut fish curry with black mustard and red chilies. Served with curry leaf rice, delta asparagus, and snow pea.
Slow-braised lamb prepared in a house spice blend, tomatoes and cardamom, cinnamon, star anise, and fennel seeds. Served with coconut rice.
Organic chicken cooked in our masala blend with basmati rice flavored with mint and brown onions. Served with raitha, chutney, and pappadum.
Bone-off chicken slow-cooked with onion, ginger, poppy seeds, cashew, nuts, and cilantro, finished with coconut milk. Served with kerala paratha.
Marinated in yoghurt, ginger, and garlic in a creamy tomato and fenugreek curry. Served with kerala paratha.
Green peas, blue lake beans, heirloom fingerling potatoes, cauliflower, parnsips, and cherry tomatoes with fresh cilantro in coconut gravy sauce. Served with coconut rice.
Fingerling potatoes, rainbow carrots, cauliflower, and coconut milk. Served with coconut rice.
Coconut fish curry, black mustard, red chilies, curry leaf rice, snow peas, and sugar snap peas.
Crunchy dumpling, spiced tomato butter sauce, and fenugreek. Served with fragrant basmati rice.