
Ghee roast, slow fire
₹460Roasted red chilli masala, finished in ghee, with lace-thin neer dosa.
Coastal kitchen
Est. 2019
Seafood, slow roasts and smoke — the dishes our grandmothers cooked by the sea, done over a wood fire and served the way they should be: generously.
From the first fire of the evening to the last plate of custard, every detail tells a story of the coast — its fishermen, its spice merchants and its kitchens.
Our story & visit →

Roasted red chilli masala, finished in ghee, with lace-thin neer dosa.

Ladyfish in a semolina crust, curry-leaf oil and a squeeze of lime.

Dry coconut, kokum and toasted spices, smoked over coconut husk.

Burnt jaggery, cardamom cream and a cashew crumble.
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