Journal
From the kitchen
Notes from the pass: what we are soaking, smoking and arguing about this week.
Kokum, and why our curries taste of rain
The dried purple fruit that sours half our menu, and how we soak it.
Notes on a ghee roast
Forty dried chillies, a lot of patience and one very hot pan.
A morning at the harbour
Five a.m., wet boots and the boats we buy from.