24/09/2026
Long before a dish reaches your table, our work begins with research.
Over the years, we have introduced khandvi, dhokla, litti chokha, Mangalooru sanna, kadhi and our plant-based Naga ‘pork belly’ to Southampton, bringing dishes previously absent from the city’s restaurant menus into our dining room.
Behind each preparation lies a regional history. We study its ingredients, techniques and cultural context: why particular flavours belong together, how texture is developed, and what gives the dish its distinctive character.
That curiosity also draws us towards India’s lesser-known and forgotten dishes. Some have faded from wider recognition while remaining cherished within the communities that preserve them. Understanding those foundations guides our interpretations with plant-based ingredients and classical French techniques.
These photographs revisit dishes from our menus over the years, each reflecting our commitment to sharing more of the depth and diversity of Indian cooking.
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