Read the breakfast menu slowly and it becomes a map. Ghee roast from Mangalore. Tatte idli from Bangalore. Chettinad masala from the deep south of Tamil Nadu. Uppit and sheera from Udupi temple kitchens.
A coastal table
Each travelled its own road to get here. Brought together in Anjuna, they sit beside the sea that connects them all, and beside the eggs, toast and bowls that the coast has made its own.
