Kerala-style coconut milk and mango curry with a spicy kick. Aromatic, rich, and creamy, but not cloying. I've not eaten many curries containing fruit, but I really loved the tanginess from the mangoes! Baby potatoes were used instead of fish, making this dish quite satiating. Probably my favourite from the entire lunch and this went exceptionally well with dosai! Highly recommend trying this crowd-favourite dish; it is also available a la carte. (Allium-free, part of the main course for the signature 3-course lunch $38 which has a daily changing menu)
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