From our kitchen

Appam, ishtu

Appam and vegetable stew

Lace-edged rice pancakes with a mild coconut-milk stew of potato, carrot and peas.

Puttu, kadala

Puttu and kadala curry

Steamed rice and coconut cylinders with black chickpea curry, banana and pappadam.

Idiyappam, mutta roast

Idiyappam and egg roast

String hoppers with eggs in a slow-cooked onion and tomato masala.

Karimeen pollichathu

Pearl spot in banana leaf

Pearl spot from the backwater, marinated in chilli and shallot paste and roasted in a banana leaf.

₹650

Njandu roast

Kumbalangi crab roast

Mud crab from the farm next door, roasted with pepper, shallots and curry leaves.

₹900

Chemmeen theeyal

Prawns in roasted coconut gravy

Backwater prawns in a dark gravy of roasted coconut, tamarind and spices.

₹550

Kappa, meen curry

Tapioca and fish curry

Mashed tapioca with a sour red fish curry cooked in a clay pot with kudampuli.

₹400

Sadya

Sunday vegetarian sadya

Rice and twelve dishes on a banana leaf, from sambar and avial to two payasams. Sundays, by order a day ahead.

₹700

Pazham pori

Banana fritters

Ripe nendran banana dipped in batter and fried, with tea from the kitchen at 4 pm.

Palada pradhaman

Rice flake payasam

Slow-cooked rice flakes in sweetened milk, made on special evenings.

₹200