Tonight's menu

Tiger prawns tossed in browned butter, crushed garlic and Kerala pepper, finished with curry leaves.

Whole silver pomfret, rubbed with red masala and griddled on cast iron, with raw mango salad.

Shredded pepper-roast chicken, cherry tomatoes, spring onion and a curd-lime dressing.

Charred corn, shallots, tomatoes and raw mango with a toasted coconut chilli dust.

Hand-picked crab, green chilli and coriander, pan-crisped and served with a lime leaf and rice crackers.

Nendran banana wedges in turmeric and chilli, fried crisp in coconut oil.

Seer fish simmered with raw mango, kokum and coconut milk in a copper kadai.

Byadgi chilli and ghee, roasted down until it clings. Mangalore's loudest dish.

Chicken in a red coconut gravy with roasted coriander and tamarind, Udupi style.

Slow-cooked mutton in a pepper and coconut masala, finished with pomegranate and coriander.

A crumbed prawn cutlet on matta rice with a mild coconut and vegetable curry.

Yellow lentils with kokum, a ghee tempering of dried chilli, garlic and mustard seed.

Flaky, many-layered and slapped by hand before it hits the tawa. Priced per piece.

A wide, blistered bread from the clay oven with toasted sesame.

A soft Goan pao, split and griddled with garlic butter.

Thin whole-wheat rotti puffed over open coals.

Small toddy-leavened rice pancakes with banana and seasonal berries.

Short-grain jeerakasala rice layered with chicken masala, fried onion and ghee, sealed and steamed.

A celebration pot: mutton on the bone over spiced rice with charred brinjal and lemon.

Saffron rice with roasted vegetables, mint and a smoky chilli relish on the side.

Fragrant ghee rice with a black chickpea and coconut curry.

Cool, soft curd rice tempered with mustard, ginger and fried red chilli. The end of every good meal.

Tender coconut, reduced milk and a crumble of roasted jaggery.

Milk dumplings soaked in a dark palm jaggery syrup with slivered almonds.

Kozhikode banana halwa with a scoop of coconut ice cream and fresh raspberries.

A baked curd cheesecake with a sharp kokum and berry glaze.

Alphonso mango set on semolina sheera with a mango sorbet quenelle.

Shortbread, vanilla curd and a jamun berry compote under toasted meringue.

Kokum syrup, fresh ginger, lemon and soda over crushed ice.

Chicory-blend decoction, frothed with hot milk.

Cucumber, lime and a pinch of black salt, topped with soda.

Tender coconut water, mint, lime and a little palm sugar. No alcohol.

Cold-brewed black tea layered over kokum and orange.

Ginger, lime and honey over ice, with fresh mint.