Copra

Braised Lamb Shank

Long-braised lamb shank with South Indian spice profile

Fried Chicken

Squid

halwa

Oscetra Caviar with Kallappam

Oscetra caviar served with warm fermented rice-and-coconut Keralan pancake

Crab Appam

Lacy fermented rice crepe folded around sweet Dungeness crab in a fragrant coconut milk sauce -- the restaurant's signature and a must-order

Neymeen

Seer fish prepared with curry leaf oil and spices that build heat gradually, showcasing the coastal Kerala tradition of fish cookery

Slow-Cooked Octopus

Tender octopus with chukka masala bone marrow accents

Black Cod in Banana Leaf

Spice-rubbed black cod steamed in banana leaf, coastal Kerala-style

Rasam Poori

Puffed poori served alongside a deeply spiced rasam broth -- tangy, warming, and addictive as a starter

Thayer Vada Chaat

Crispy lentil fritters in cool yogurt with tamarind and mint chutneys, a textural masterpiece of crunch meeting cream

Cauliflower-Green Apple Curry

Roasted cauliflower in a tart green apple coconut curry

Konkan Crab Curry

Shell-on crab swimming in a sticky, tangy sauce of tamarind, dried chiles, and shallot -- messy, communal, and absolutely worth it

Soft Egg Appam

The classic appam with a soft-cooked egg nestled in its center, soaking up coconut milk -- simple, comforting, essential

Homestyle Crab Curry

Whole-shell crab in coastal South Indian curry

Granita with Caviar