01SNACK
Sarvapindi Tartlet
A modern take on Telangana's iconic flatbread.
Yogurt GelBanana ChilliGrilled DosakaiPeanut Parmesan
The Menu
Eight courses.
One evolving region.
A contemporary cuisine of Andhra & Telangana — shaped by the ingredients, spices and heritage of the region, plated course by course at a ten-seat counter.
8 courses· ~1.5 hours·Rewritten each season
02SNACK
Kiwi Makka Vada
A playful tribute to coastal fritters, reimagined with sweet corn's velvety richness
Corn CustardGongura GelSesame Podi
03BROTH
Drumstick Consomme
Comfort distilled into a single sip.
SeaweedPineapple Pickled Ash GuardPeppercorn Oil
04CUSTARD
Rasam Chawanmushi
Japanese technique, Telugu soul.
TofuGrilled SorakaiBlack OnionGrilled PeasChilli Foam
05SIGNATURE
Paan Taco
An ode to the betel leaf — two streets, one bite.
Aubergine TempuraFermented MushroomGongura GelGun Powder
06PALATE CLEANSER
Gongura Flower Granita
A pause, with a familiar leaf.
Jamun Curry Espuma
07MAIN
Cabbage
A coastal-Andhra cabbage composition that bridges toddy-soaked bread and fermented heat
Toddy BriocheCurry SauceKalinkaya Kosho Rice
08DESSERT
Payasam Tart
The Andhra classic, in pastry form.
Bobbatlu Sauce
Petits Fours
A closing chapter — small handmade bites to end the evening.
Rose GummySunnandalu Cake
A note on sourcing & the menu
We work with traceable, small-batch producers across the region — fish, meat, grains and vegetables sourced from the people who grow, catch and gather them. The same set of courses is plated for everyone seated that evening. We do not currently accommodate vegan or jain diets. Major allergens — nuts, shellfish, gluten, dairy — can be worked in with at least 24 hours’ notice at booking.
A major allergen to flag? Tell us at booking — we’ll work it in. Read the dietary policy
The region rewrites itself with every season
Some ingredients are held back — every evening arrives with something to discover. Reserve your seat at the counter.