About us

Tell guests who you are: the families and kitchens your recipes come from, when you opened, and what you cook best. This is placeholder text — replace it with your own.

Sample photograph: South Indian spices in brass and steel bowls — replace with your own Sample image · replace with your own

Where it began

Spices, rice and patience

Every masala starts as whole spices roasted in our kitchen. Every dosa starts as rice and lentils soaked, ground and left overnight.

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Five states, one kitchen

Our cooks come from all five southern states, and so does the menu. This is placeholder text — replace it with your own.

  • Sample photograph: a houseboat on the Kerala backwaters — replace with your own

    Kerala

  • Sample photograph: a carved temple gopuram in Tamil Nadu — replace with your own

    Tamil Nadu

  • Sample photograph: the stone ruins of Hampi in Karnataka — replace with your own

    Karnataka

  • Sample photograph: paddy fields in coastal Andhra Pradesh — replace with your own

    Andhra Pradesh

  • Sample photograph: the Charminar in Hyderabad at dusk — replace with your own

    Telangana

Superior quality, authentic taste

  • Spices ground in house

    Masalas roasted and ground every morning.

  • Batter, fermented overnight

    Rice and urad dal, ground and rested the old way.

  • Recipes from home

    Cooked the way our families cook them.

Hours and where to find us