What's cooking

A full plate — two sabzis, dal, kadhi, rice, four phulkas, salad, chaas and a sweet. Changes daily with what's fresh.

Soft paneer in a slow-cooked tomato-cashew gravy, finished with a little cream and kasuri methi. Rich but not heavy.

Home-style chicken curry on the bone in an onion-tomato masala, with rice, two phulkas, salad and a wedge of lime.

Crisp rice-and-urad dosa folded over a soft potato masala, with coconut chutney and a small sambar.

Masala egg bhurji cooked soft, with two buttered pav and sliced onion. A proper evening plate.

Fresh Alphonso aamras with four hot puris and a little ghee. On the menu only while the mangoes are good.