WEST COAST - 23rd & 24th Jan

Fancy a culinary trek along the Western Ghats? A UNESCO World Heritage site, that spans the west coast of India from Gujarat to Tamil Nadu. Known for its lush forests, diverse flora and fauna, and the myriad communities that inhabit them. The food from the regions are as diverse the land itself.  

From the spice-scented foothills of Kerala to the vibrant fields of Gujarat and the verdant landscapes of Maharashtra and Goa. This menu celebrates the ingredients from the Ghats, where nature and centuries-old culinary traditions bring this natural wonder to life.

Tangy, warm, and soothing flavors. Soak up the garam masala, coconut, citrus, and of course a little chilli heat as we meander through this ancient mountain range. Bahut Swadist! (Belissimo!)

Kuddu Coconut Malai 🌶

Inspired by Goa, where coconut palms sway beside spice plantations and the Portuguese influences deliver sharp and warming notes. Charred squash, topping a coconut milk base seasoned with cumin, cinnamon, and plenty of garam masala, fresh garlic, and lime.

Coconut & Kale Dal - (Thenga Parippu)

A super mellow creamy red lentil dal spiced with cardamom, ginger, and chili, topped with a coconut and mustard kale. This dish draws from Keralan produce and its rich culinary history of muddling spice with coconut impeccably, this dal is mellow and delicious.

Roti Fry - (Vagharelli Rotli 🌶)

Potatoes, onions, and chapatti seasoned with a big punch of cumin and lemon.

A Gujarati leftover classic. Often enjoyed as a breakfast or lunch on its own. This dish champions sustainability and spice, traditionally made to use up leftover chapatti. 

Metkut Bhat

A Maharashtrian favorite, pure comfort food long grain basmati seasoned with a delicate blend of lentils and spices, offering a tiny glimpse into the state's storied spice-blending traditions.

The use of Metkut, a quintessential Maharashtrian spice mix in this dish is a nod to Maharashtra's local produce, and its age-old tradition of spice blending. Simple, and soulful just like much of the region’s cuisine, turning staple grains into a richly flavored and comforting meal.

Allergens: 

Vagarelli Rotli – Wheat Gluten

Munnar Coconut & Kale Dal - Sulphites

Metkut Bhat – Mustard, Wheat (Gluten)