Breakfast in the garden: a golden benne dosa, chutneys, sambar and filter coffee on a wooden table, a carved stone statue among banana leaves behind

Sal Marinho, Anjuna A little coastal magic, all day.

South Indian flavours, all-day breakfast and a table inspired by the coast.

What’s cooking?Discover Sal Marinho

01 · On the table today

What’s cooking?

South Indian and Goan breakfast, served all day. A few favourites from the kitchen; the full menu is one click away.

South Indian Breakfast

Vegetarian
Chef’s special

A South Indian breakfast platter of benne dosa, idli, bonda, appe, uppit and sheera, with sambhar, coconut chutney, tomato chutney and podi masala.

Benne Dosa

Vegetarian

Dosa with potato masala, served with sambhar, tomato chutney and coconut chutney. Can be made vegan.

Ulundu Bonda

Vegetarian

Deep-fried lentil fritters served with sambhar, tomato chutney and coconut chutney.

A tatte idli in a clay pot with a bowl of sambhar and chutneys

Clay Pot Tatte Idli

Vegetarian

Bangalore tatte idli served with sambhar, tomato chutney and coconut chutney.

Tatte idli glistening with butter and dusted red with gunpowder

Butter Podi Clay Pot Tatte Idli

Vegetarian

Idli topped with butter and gunpowder.

Ridged steamed rice pieces in a bright red Mangalorean curry with curry leaves

Pundi Arepu

A steamed rice preparation, similar to gnocchi, tossed in a flavourful Mangalorean curry.

Golden appe with coconut chutney and a dried red chilli

Appe Masala

Vegetarian

Appe tossed in gunpowder masala with ghee, tempered with coconut oil and served with coconut chutney.

An omelette in Goan xacuti curry with lime and soft poi

Ross Omelette

An all-time Goan favourite: omelette served with Goan xacuti curry.

A sunny side up egg on toast with sliced sausage, mushrooms and beans

Britain on Toast

A full English breakfast on toast: eggs your way (sunny side up, fried, scrambled, omelette or poached), chopped chicken sausage, mushroom and baked beans.

Eggs Benedict

Char-toasted poi with poached eggs, topped with our signature hollandaise.

A white bowl of roasted sweet potato, chickpeas, spinach and pink pickled onion with tahini dressing

Sweet Potato Chickpeas Buddha Bowl

Vegetarian

Roasted sweet potato, roasted chickpeas, beetroot pickled onion and toasted spinach with yogurt tahini dressing.

A white bowl of grains, roasted mushrooms, red cabbage, kidney beans and spinach

Miso Mushroom Buddha Bowl

Vegetarian

Red rice, shiitake mushroom, kidney beans, baby spinach and red cabbage with homemade miso dressing matured for 24 months.

Two thick slices of golden French toast dusted with icing sugar, with a little pot of syrup

Classic French Toast

View full menu

02 · All day

Breakfast doesn’t have a clock.

Slow mornings.
Long breakfasts.
South Indian comfort.
No rush.

Dosa at noon. Eggs at seven in the evening. The sambar keeps pouring from the first table of the morning to the last of the evening.

03 · Roots

From the South, with a little coast.

Coconut, curry leaf, pepper, mustard seed, tamarind and rice. Batter left overnight, a banana leaf for a plate. Mangalore, Udupi, Bangalore and Chettinad, cooked in Anjuna, Goa.

Dosa batter poured from a ladle — Batter

A banana leaf in low light — Banana leaf

A split coconut with white flesh — Coconut

Shallots, chillies and spices tempering in hot oil — Tempering

Curry leaves with a drop of water — Curry leaf

Hands holding a steel bowl of dried red chillies — Chilli

Rice spilling from a woven basket — Rice

Garlic cloves roasting on a black tawa — Garlic

Jackfruit growing on a tree trunk — Jackfruit

Coconut, chilli and onion roasting over an open flame — Over the flame

Long dried red chillies with lentils and leaves — Red chilli

Tamarind pods and seeds on a dark board — Tamarind

04 · Ingredients

Follow the spice.

Move across the dark and bring an ingredient closer.

Eight small things that make South Indian food taste like itself.

Black pepper
From the hills behind the coast. Heat that arrives slowly and stays.
Curry leaf
Dropped into hot oil until it crackles. The smell of a South Indian kitchen.
Mustard seed
Tiny, dark and loud in the pan: the first sound of a tempering.
Dried red chilli
Darkened in ghee for colour and a gentle, smoky heat. The heart of a ghee roast.
Tamarind
Sour and fruity, the quiet backbone of a good sambhar.
Coffee
Roasted dark, brewed strong and poured with milk, morning and evening.
Coconut
In the chutney, in the oil that tempers the appe, in the milk of a Goa tropical smoothie.
Cardamom
Green, floral and bright. A pod or two lifts a glass of masala chai.
Cinnamon
Warm, sweet bark, used gently in masalas and in chai.

05 · Land, water, food

The coast is in everything.

Salt on the wind, coconut in the chutney, the sea at the end of the path. Not seafood: a feeling that finds its way onto every plate.

Land
Shore
Salt
Harbour
Street
Market

06 · Same ocean

A little Portuguese in the coast.

Poi from the bakers who followed the ships. Choris with its vinegar and smoke. Facades washed in lime, doorways framed in blue. You will find it on the breakfast table, under almost every egg.

The Goan breakfast