BUILD YOUR BOX

1 Classic Benne + 1 House Ferment.

Fermented rice and lentil crepe enriched with butter, cooked to a soft centre with light crisp edges.

Classic benne with chilli infused batter, bringing balanced heat over a buttery base.

Benne filled with spiced potato, layered with traditional tempering and aromatic herbs.

Benne finished with roasted lentil spice powder, adding nutty depth and a dry, savoury heat.

Wide steamed rice-lentil cake made from fermented batter. Soft, airy and mildly tangy.

12 small steamed idlis with a light fermented profile and soft, uniform texture.

Mini idlis tossed in roasted spice powder with oil or ghee for flavour coating.

3 traditional steamed rice and lentil cakes with a clean, naturally fermented taste.

Fermented rice based batter cooked into a soft, lacy edged appam with a tender centre.

Bite sized paniyaram with a crisp exterior and soft, spiced interior.

1 Classic Dosa + 1 Alter Side.

Thin fermented rice crepe spread and cooked to a crisp, delicate texture.

Thin dosa cooked with ghee for a crisp exterior and rich, aromatic finish.

Spiced potato with onions, turmeric, and tempering.

Dosa layered with roasted spice powder, enhancing the fermented base with earthy heat.

Dosa with chilli sauce for a spiced profile.

Crisp dosa filled with a spiced vegetable mash cooked with butter, onion, tomato and pav bhaji masala.

Dosa filled with paneer cooked with mild spices and tempering, offering a soft, rich filling.

3 deep fried lentil doughnuts made from soaked and ground urad dal, and black pepper.

Light tamarind based broth tempered with spices, curry leaves and mustard seeds.

Dosa made from finger millet batter, naturally earthy with a slightly coarse texture.

Steamed rice, plain and neutral, prepared to complement accompanying dishes.

Fermented rice and lentil base finished with roasted podi and butter, nutty and earthy.

Soft uttapam topped with spiced potato, turmeric and tempered aromatics.

Chilli forward uttapam with bold, punchy heat, balanced by the natural tang of the base.

Uttapam studded with chilli, onion and tomato, lightly caramelised on the griddle.

Lightly fermented rice drink, tangy, cooling and naturally refreshing.

Fermented rice drink with mustard, chilli and spices. Bold, tangy and slightly sharp.

Sweet rice and lentil batter cooked until golden, with jaggery, coconut and cardamom.

Crispy jalebi made with fermented flour batter and sugar syrup, served with vanilla ice cream.

Ripe banana fried until golden, served warm with vanilla ice cream.

Vanilla ice cream topped with hot South Indian filter coffee.