Our story
The story behind the spice.
A kitchen in Anjuna where South Indian food, the coast and a little Portugal share one table, with fire underneath and something growing beside it.
01
Sal marinho means sea salt.
It is where every meal here starts: the sea at the end of the path, salt on the wind, and a coastline that has been cooking for a very long time.
02
From the South.
Benne dosa and clay pot tatte idli, appe, bonda and a pot of sambar. Recipes from Mangalore, Udupi, Bangalore and Chettinad, cooked in Anjuna, Goa.
Then the small things that make them taste like themselves: mustard seed crackling in hot oil, curry leaf, dried chilli, a spoon of podi.
03
A little Portuguese.
Poi from the bakers who followed the ships, smoked choris, a Ross omelette in xacuti. The Goan side of the morning sits right beside the South Indian one.
04
The fire.
Fire was the first kitchen, and we never moved out. Cast iron, clay and flame still do things no stove can: the edge on a dosa, the char on a poi, the softness of an idli in its clay pot.
05
Breakfast, whenever.
Whenever we are open, breakfast is on the menu. Dosa at noon, eggs for dinner, and coffee whenever you would like another.
06
Something is growing.
Beside the restaurant, our crab cultivation project is underway, one crab to a box. It is not on the menu yet, and we will not rush it to the table.
This isn’t just where we cook.
It’s where the coast comes alive.