Eight Dishes, One Philosophy

The house icon. Seeraga samba rice, bone-in Dindigul mutton, dum-cooked for 90 minutes in sealed iron pots. Served with raita and brinjal curry.

Country chicken, free-range, layered by hand. Lighter than the mutton, deeper than the egg. Served with bone-marrow shorba.

Dry-roasted, almost caramelised. The masala is the masala of the biriyani, taken further — black pepper, clove, stone flower.

Minced mutton croquettes, cracked-wheat binder, fried crisp. Eaten with the brinjal curry, the way our grandmothers did it.

Bone-in chops, marinated overnight, roasted with roasted-gram masala. The bone is part of the experience — suck it clean.

Iron-griddle dosa, thin, folded with spiced minced mutton inside. Eaten with coconut chutney and bone marrow.

Goat brain, tempering of curry leaves, shallots, pepper. A delicacy. Available only on weekends and only till 1 PM.

Soft-boiled egg, hand-crushed, tossed with smoky pepper masala. A side dish that has its own fan following.