Culinary Heritage
The Grand Sadya
A symphony of 26 vegetarian delicacies served on a fresh plantain leaf, celebrating the harvest and ancient culinary traditions.
Chemmeen Roast
Tiger prawns from the backwaters, slow-roasted in a dark blend of hand-pounded spices, kokum, and fresh curry leaves.
Appam & Ishtu
Lacy, fermented rice pancakes with a delicate crisp edge, served with a mild, aromatic coconut milk and root vegetable stew.
Karimeen Pollichathu
Pearl spot fish marinated in shallots and spices, wrapped in banana leaves and gently pan-grilled.