Four of us, born and raised in South India, now cooking in Massachusetts. Still chasing the food we grew up on — turns out the way to get it is to make it yourself.
So here we are. South Indian the way we grew up eating it, cooked by the people who grew up eating it. Kerala beef fry the way Sundays are supposed to taste. Andhra pappu — lentils, but mean. Biryani that takes a day. Plus the classics — butter chicken, tandoori, garlic naan — for when you want those too.
Bowls, biryani, and a tandoor running hot. Here's what you'll be ordering.
Slow-cooked beef with coconut slivers, black pepper, fennel, and curry leaves — fried down in coconut oil until the edges crisp. Sunday food.
Slow-simmered tomato cream, warming spices, tender chicken. The one everyone comes back for.
Frenched lamb chops, marinated in a bright paste of mint, cilantro, and green chili — then fired in the tandoor until the edges char. Pink inside, smoky outside, herbs in every bite.
Get 20% off your first order when we open and a chance at a friends-and-family tasting invite. We'll pick randomly — spots are limited.
Check your email — we'll send your 20% off code the day we open, and a tasting invite before that. In the meantime, follow us for sneak peeks of the kitchen.