Our Food Philosophy

All our food is cooked with utmost care taken to use the freshest ingredients possible, which is reflected in our ever changing menu. Our inspiration comes from reflecting the comforts of home cooked South Indian food as well as dishes from beyond home that give us joy.

We cook everything you eat here, in our own kitchen. Our chef has been with the family for years. She makes a South Indian thali most days for lunch - rice, sambar, rasam, two vegetables, a curd, a sweet - and an à la carte menu if you would rather choose. We do continental too, if that is what you want.

Most of the vegetables come from our own kitchen garden or sourced from the market. The chai is freshly made.

Breakfast on the verandah from eight to ten. South Indian (dosa, idli, upma, pongal) or English (eggs, toast, fruit, coffee).

Tiffin between four and five. This is the meal we like the most. Biscuits and sandwiches some days; chickpea sundal and raw mango with coconut on others; cake on birthdays. It is small but it is the one that holds the afternoon together.

Dinner from seven-thirty. We light the wood-fired pizza oven on request - the dough proves all afternoon - and we set out a bonfire when the evenings are cool enough.

We cook for guests, drivers, and staff. Everyone eats. The cost of meals is settled at the end of the stay, not at booking.

If you have dietary requirements (Jain, vegan, gluten-free, nut allergies), tell us when you book and we will plan around them.