Our Food
We pride ourselves on crafting our menus around authentic Tamil recipes, using lovingly sourced sustainable produce to create beautiful dishes for our diners.
How we make our food
Tamil cuisine is based on the philosophy that serving food is a noble service. We use traditional methods to soak, grind and ferment our dosa batter over 24 hours. A typical South Indian scraper is used to remove pulp from whole coconuts by hand, which is ground with homemade spices to make coconut chutney.
Kulfi, Indian ice-cream, is created by boiling and condensing milk overnight and adding saffron, unrefined brown sugar and fresh fruit. Every batter, sauce, curry and pickle is made from scratch and the proof is truly in the taste.
Our signature dish
The masal dosa, our signature dish, is by far the most popular eat from Tamil Nadu. The dosa itself is made from a fermented rice and black lentil batter, and filled with a slow-cooked potato, onion and spice mash. It is served with sambar, a traditional lentil, onion and tamarind stew, and coconut chutney.
It’s a flavour explosion, and healthy too; gluten-free, dairy-free and vegetarian. This is the nature of Tamil cuisine.
Keeping it local
We believe in supporting our local food economy and we source the majority of our produce from sustainable suppliers including Riverford Organic, H G Walter (a traditional family butcher) Cope’s Seafood Company, the Chelsea fishmonger, Soleshare (London’s first sustainable fish boxscheme) Steenberg’s and New Covent Garden Market, amongst others.
We curate gluten-free, dairy-free and vegan menus, and we are constantly innovating our offering based on the expertise of our chefs.