Heirloom beets, muzzi farm greens, goat cheese, mandarins, roasted watermelon seeds, walnuts, mung lentils and raitha dressing.

A traditional south Indian spicy tomato broth, flavored with ground tellicherry pepper, tamarind, and fresh cilantro.

Organic boneless chicken in a spiced yoghurt marinade. Served with tangy cumin yoghurt dip.

Savory South Indian lentil beignets served in seasonal vegetable sambar with coconut and tomato chutney.

Snow peas, shredded coconut, red onions, black mustard seeds and curry leaves.

Country coconut chutney, tamarind, byadega chili and curry leaves.

Organic bone free lamb cubes with crushed tellicherry pepper and curry leaves, cashews, bell peppers and red onions.

Salt and pepper calamari tossed with onions and curry leaves. Served with house made chili tamarind ketchup.

Spiced potato patty fritters sandwiched between soft pav bread. Served with tangy tamarind chutney, cilantro and a market salad.

Delta asparagus, kohlrabi, cumin and tellicherry pepper, finished with coconut milk.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa stuffed with curry leaf spiced potato masala hash.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa with spiced ground lamb masala with green peas and cilantro.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Basil chutney with ginger, garlic, cilantro and tamarind, served with spiced potato masala hash.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. A luxurious spin on a classic dish: autumn truffle oil, trumpet mushrooms and curry leaves.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa stuffed with fresh fennel, baby spinach, shallots and ginger.

Served with crispy, traditional south Indian rice crepe made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys. Dosa stuffed with white cheddar cheese, red onions and scallions.

Our version of mom's savory pancake topped with red onion, serrano chilies, tomatoes and gun powder dust. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Spiced organic ground lamb masala served atop an uthappam featuring sweet peppers and cilantro. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Topped with selection of wild and cultivated mushrooms, curry leaves and white truffle oil. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Topped with selection of wild and cultivated mushrooms, curry leaves and white truffle oil. Uttappam is thick, soft pancake made from fermented rice and lentil batter. Served with sambar and two types of house made chutneys.

Bone off chicken slow cooked with onions, ginger, poppy seeds and cashew nuts finished with coconut milk. Served with kerala paratha.

Slow braised lamb prepared in a house spice blend, tomatoes and cardamom, cinnamon, star anise, fennel seeds. Served with coconut rice.

Gulf shrimp prepared with onions, fresh chilies and our coriander masala blend served with coconut rice.

Coconut fish curry with black mustard and red chilies served with curry leaf rice and butternut squash and brussel sprouts.

Organic chicken cooked in our masala blend with basmati rice flavored with mint and brown onions, served with raitha, chutney, and pappadum.

Paneer sauteed in tomato and cashew nut sauce with fresh english peas seasoned with house blend spice mix, topped with fresh cilantro, served with kerala paratha.

Marinated in yoghurt, ginger and garlic in a creamy tomato and fenugreek curry, served with kerala paratha.

Coconut fish curry with black mustard and red chilies served with curry leaf rice, delta asparagus and snow pea.