The Signature Menu
This is our shortlisted repertoire — dishes we’ve cooked for years and trust completely. Every weekend, one is chosen as the special. See what’s cooking this week →
Tamil Nadu (Iyengar temple tradition) & Kerala
Temple-style tamarind rice tossed in a slow-roasted pulikachal of tamarind, jaggery and spices, served with Kerala's avial — vegetables simmered in a fresh coconut-yoghurt masala with curry leaves and cold-pressed coconut oil.
Read the storyRural Maharashtra (Khandesh & Western Maharashtra)
Steamed rice folded through freshly pounded green-chilli–garlic thecha with roasted groundnuts and ghee — the fiery, rustic soul of the Maharashtrian countryside in a bowl. (Also known as Thecha Rice; the authentic Marathi name is ठेचा — thecha.)
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Karnataka (Mysuru palace tradition)
Karnataka's iconic 'hot lentil rice' — rice, toor dal and vegetables slow-cooked with a freshly ground bisi bele masala of roasted spices and coconut, finished with ghee, cashews and curry leaves.
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Andhra Pradesh / Rayalaseema, South India
A bold, aromatic vegetable biryani in the fiery Andhra style — long-grain rice layered with a green-chilli–mint masala and dum-cooked so every grain carries the spice. For those who like it properly hot.
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Mughlai-Kashmiri repertoire, North India
The 'nine-treasure' kurma — paneer, garden vegetables, cashews and raisins in a silken, saffron-kissed gravy that is rich in taste yet gentle in spice. Our version keeps the royalty and loses the heaviness.
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Punjab / Delhi, North India
India's most-loved curry: soft paneer in a velvety tomato-cashew makhani gravy with a whisper of kasuri methi. Ours is balanced — buttery, never greasy; gently sweet, never cloying.
Read the storyMaharashtra, India
A rustic Maharashtrian classic: crisp capsicum tossed with coarsely crushed roasted groundnuts (shengdana), goda-style spices and a hint of jaggery — nutty, smoky and quietly addictive.
Read the storySouth Indian pepper-fry tradition
Cauliflower florets roasted until golden, then tossed in a glossy, dark crush of freshly cracked black pepper, curry leaves and onions. Bold, warming, and completely deep-fry-free.
Read the storySouth Indian pepper-fry tradition
Cubes of soft paneer seared and tossed with crushed black pepper, capsicum and onion petals — a clean, protein-forward dish with restaurant swagger and home-kitchen honesty.
Read the storySouth Indian pepper-fry tradition
Sweet, crunchy baby corn in a fiery-fragrant black pepper toss with curry leaves — the vegetarian answer to pepper chicken, minus the grease.
Read the storyMaharashtra, India
Sprouted beans simmered in a robust, homemade goda-masala gravy (kat), finished with onion, coriander and lemon, served with soft pav — Maharashtra's beloved street classic, made the home way.
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Maharashtra (Kolhapur & Pune traditions)
The crowned king of Maharashtrian street food: sprouted moth beans simmered in a robust, freshly ground kat — a spiced coconut-chilli gravy — layered with crunchy farsan, onion, coriander and lemon, and served with two soft pav. All the drama of a misal house, none of the oil slick.
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Italian classic, Indian home-kitchen adaptation
A creamy-tomato pasta made for little ones: hidden-vegetable sauce, mild cheese, zero chilli — comfort food that parents can feel good about.
Read the storyNorthern Italy (Roman Fettuccine Alfredo tradition), adapted for a home kitchen
Penne tossed in a silky garlic-Parmesan Alfredo sauce — butter, cream and real Parmesan reduced to a glossy coating, finished with cracked pepper and fresh herbs. A warm, comforting Friday-night classic, made fresh to order.
Read the storyTell Gayathri Sriram on WhatsApp — weekly specials are often chosen by neighbourly demand.
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