Stories
From our kitchen journal.
Notes on batter and tawa, spice and coast, and the breakfast table that keeps no clock.
Coming soon
Field notes: the boxes beside the restaurant
Our crab project lives a few steps from the kitchen, one crab to a box. How it works while it grows.
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Coming soon
Why crab tastes different when it's fattened
A freshly moulted crab is mostly water and promise. Patience is what turns it into something worth waiting for.
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The ingredient
The art of dosa
Rice, lentils, a night of patience and a hot tawa. Why something so simple takes a lifetime to get right.
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The story
Why breakfast should never have a clock
Dosa at noon, eggs for dinner, coffee whenever. A small argument for eating breakfast on your own time.
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The ingredient
The story behind the spice
Pepper, chilli, curry leaf and mustard seed: the small things that make South Indian food taste like itself.
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The coast
From the South to the coast
Mangalore, Bangalore, Chettinad and Udupi on one table in Anjuna.
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The story
A little Portuguese in the coast
Poi, choris and a few centuries of exchange: the Portuguese thread in Goan breakfast.
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The people
Inside our kitchen
Batter, ghee, a hot tawa and a coffee pot that never quite empties.
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Coming soon
The crab journey: coming soon
Something is growing. Our crab cultivation project is underway, and it is not on the menu yet.
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