- Podi Urundai: Steamed rice and millet ball with spices and sesame oil. Looked simple but was surprisingly tasty! Heard from the staff that this is traditionally eaten for breakfast or as a start to any South Indian meal as it is believed to have a healthy balance of essential food groups.
- Kosambari Salad: Karnataka-style peanuts mixed with minced chickpeas, grated coconut, mustard seeds, lime, chilli, and ginger. Loved this scoop of crunchy and flavourful salad!
- Cauliflower Pakoda: Kerala-style spiced cauliflower fritters deep fried in coconut oil, fragrant and not too greasy! The gobi pakora tasted distinctly different from Indo-Chinese style gobi manchurian which uses sweet and sour chilli sauce.
- Medhu Vadai: Savoury doughnut made using a mix of black gram lentil flour and rice flour, then deep fried in coconut oil. Crunchy on the outside while soft and fluffy on the inside!
- Condiments: The restaurant typically serves chutney which contains dairy, but the staff could switch to dairy-free condiments, such as mango pickle and carom seed podi which can be mixed with oil. Heard from the staff that 'podi' refers to a powdered mix of ground roasted lentils, seeds, curry leaves, and assorted spices.
(Allium-free, part of the signature 3-course lunch $38 which has a daily changing menu)
