Pickles & Podis
In South Indian meals an Avakay or pickle is eaten as an accompaniment to rice, daal and curry. We have found a multitude of other uses that make this a go-to for so many of our dishes. We mix it in our chilies and curries to add a depth of flavor, we even use it as a marinade for fish and meat.
Specialty Catered Events
We partner with local cultural institutions to craft unique pop-up events that examine the intersection of food, art and culture. We often pair our meals with a zine that examines a specific food/culture related topic.
Tiffin Club
Every week we craft dishes that highlight both the simplicity and complexity of South Indian cuisine. We plan our dishes on a monthly basis and cook them with fresh ingredients each week. They are delivered straight to your door for you to heat up and enjoy or freeze for later.
We need your consent to load the translations
We use a third-party service to translate the website content that may collect data about your activity. Please review the details and accept the service to view the translations.