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Our Tradition

Recipes older than the restaurant.

Dosa batter fermented overnight. Sambar ground fresh. Appams swirled one at a time in a curved pan. Nothing here is new — and that is exactly the point.

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Kathakali dancer artwork
Kolam rangoli with marigolds and lamps

A kolam at the door

In Tamil homes, the day starts with a kolam — dots and loops of rice flour drawn at the doorstep.

  • A welcome for guests, and food for ants and birds
  • Lotus, peacock and geometric patterns, redrawn fresh daily
  • At festivals the kolam grows — coloured powders, marigolds and oil lamps

Why a banana leaf?

Across the South, a meal on a banana leaf is a meal done properly.

  • Hot rice and sambar bring out the leaf's gentle aroma
  • Every item has its place — salt, pickle and appalam at the top, rice below
  • Fully natural and compostable — no washing up, no waste
  • Folding the leaf towards you at the end says the meal was good
Banana leaf with dosa and small bowls
Filter coffee in davara and tumbler

And always, filter coffee

Brewed slow in a brass filter, poured fast between davara and tumbler.

  • The pour cools the coffee and builds its famous froth
  • Served in brass or steel — never a mug
  • The traditional full stop after dosa, idli or a full leaf meal