Tomato, Hung Curd & Curry Leaf₹420
Sliced tomatoes, thick curd, tempered curry leaf
Ripe tomatoes laid over hung curd, finished with a hot tempering of mustard seed and curry leaf poured at the pass.
Everything on the table, turned to you.
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- Open
- Tuesday to Sunday, 12–3.30 and 7–11. Closed Mondays.
- Pick-up & delivery
- Pick up from the counter, or delivery within 6 km of C-Scheme.
Small plates01 / 12
Tomato, Hung Curd & Curry Leaf
Sliced tomatoes, thick curd, tempered curry leaf
Serves 2VegetarianMildReady in 10 min
₹420See the dish
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Courses
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The menu runs in four courses. Pick one and the table turns to it, and the menu below shows only that course.
The menu
Today at the table
Everything here can be ordered for pick-up or delivery. Ask us about anything you cannot eat — the kitchen will tell you honestly.
12 dishes on the menu
Market Greens & Puffed Rice₹380
Leaves, sprouts, puffed rice, lime
Whatever the greens seller had best this morning, tossed with sprouts, puffed rice and a sharp lime dressing.
Beetroot, Labneh & Seeds₹440
Roast beetroot, labneh, toasted seeds
Beetroot roasted in its skin, a spoon of labneh and a crunch of toasted melon and sunflower seeds.
Coal-Roast Chicken Tikka₹620
Chicken thigh, yoghurt, Kashmiri chilli, mint chutney
Thigh pieces marinated overnight in yoghurt and Kashmiri chilli, roasted hard in the clay oven and served with mint chutney.
Sesame Sheermal₹180
Milk-enriched bread, sesame, saffron
A soft, slightly sweet bread enriched with milk and brushed with saffron, dimpled by hand and baked on the oven wall.
Garlic Kulcha & Curd₹220
Two kulchas, garlic butter, coriander, cold curd
Two kulchas brushed with garlic butter and coriander as they come off the oven, with a bowl of cold set curd.
The House Thali₹780
Eight bowls, rice, bread, pickle, something sweet
The day's dal, two vegetables, a paneer dish, raita, rice, bread from the tandoor, pickle and a sweet. It changes daily.
Coastal Thali₹920
Fried fish, fish curry, rice, papad, sides
A crisp fried fish, a coconut fish curry, red rice, papad and four small sides, served on steel like a meal at home by the sea.
Appam & Stew Thali₹740
Two appams, vegetable stew, chutneys, papad
Lacy appams with a mild coconut-milk vegetable stew, three chutneys, papad and a bowl of payasam.
Crisp Chicken & Methi Khichdi₹740
Crumbed chicken, fenugreek khichdi, tamarind
Crumbed chicken thigh on a loose khichdi of rice, moong and fresh fenugreek, with a line of tamarind glaze.
Slow-Cooked Lamb, Smoked Jus₹960
Lamb shoulder, charred onions, mushroom, smoked jus
Lamb shoulder cooked low for six hours, sliced and seared, with charred onions, mushrooms and a jus smoked over coal.
Saffron Moilee with Seared Fish₹880
Seared fish, saffron coconut moilee, clams
A fillet of the day seared on one side, in a pale coconut moilee scented with saffron and curry leaf, with a few clams.
Nothing in this course today.
How to order
From our table to yours
Ordering takes a minute. The kitchen starts cooking when your order comes in.
- I
Choose
Turn the table or read the menu, and add what you want to your order.
- II
Pay your way
Pay by UPI, with our payment link, or in cash when you collect or when it arrives.
- III
We cook
Your order lands in the kitchen and is cooked for you, then packed in boxes that travel well.
- IV
Collect or receive
Pick it up from the counter, or we bring it to your door.
Recipes
Cook it at home
A few of the kitchen's own recipes, written for a home stove. Change the servings and the quantities follow; cook along and we keep time.
I · 4 h, mostly waiting
Overnight Black Dal
The dal that simmers on the back of our stove all night. At home, a slow afternoon does the same job.
Ingredients
1 cup whole black urad dal 1/4 cup red kidney beans 2 tbsp ghee 1 tbsp butter 1 large onion, finely chopped 1 tbsp ginger-garlic paste 2 tomatoes, puréed 1 tsp Kashmiri chilli powder 1/2 cup cream Salt, to taste
Method
Soak the dal and beans overnight, then drain. Pressure-cook them with 4 cups of water for 25 min, until soft enough to crush between your fingers. Warm the ghee and fry the onion for 10 min, until deep gold. Add the ginger-garlic paste, then the tomato and chilli; cook for 8 min until the oil separates. Tip in the dal with its water and simmer on the lowest heat for 90 min, stirring now and then and mashing a little against the pot. Stir in the cream and butter, salt to taste, and rest for 5 min before serving.
II · 1 h
Layered Flatbread
Our flaky, coiled flatbread from the tandoor, adapted for a hot pan at home.
Ingredients
2 cups whole wheat flour 1/2 tsp salt 3/4 cup water 4 tbsp ghee, melted 1 tbsp flour, for dusting
Method
Mix the flour, salt and water into a soft dough and knead for 5 min. Cover and rest the dough for 20 min. Divide into 6 balls. Roll each thin, brush with ghee, dust with flour and pleat it like a fan. Coil each pleated strip into a spiral, press flat and rest for 10 min. Roll out gently and cook on a hot pan for 2 min a side, brushing with ghee. Crush each one between your palms to open the layers, and serve straight away.
III · 35 min
Tomato Pepper Broth
A sharp, peppery broth we serve in small glasses when it rains. It wakes the whole table up.
Ingredients
4 ripe tomatoes, chopped 1 tbsp tamarind pulp 1 tsp black pepper, crushed 1 tsp cumin, crushed 4 cloves garlic, crushed 1 tbsp ghee 1 tsp mustard seeds 10 curry leaves 4 cups water Coriander, to finish
Method
Simmer the tomatoes, tamarind, pepper, cumin and garlic in the water for 15 min. Mash everything against the side of the pot and simmer 5 min more. Heat the ghee, add the mustard seeds and let them pop, then the curry leaves. Pour the tempering into the broth, cover and leave for 2 min. Taste for salt and sourness, scatter coriander and serve hot in small glasses.
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- Tuesday to Sunday, 12–3.30 and 7–11. Closed Mondays.
- Pick-up & delivery
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