Tiffin, sadya, filter coffee and fresh juices \u2014 cooked fresh every morning across our Edappally, Kadavanthra, Fort Kochi and Vyttila kitchens.
Fermented rice crepe, roasted in ghee till the edges turn lace-thin and crisp.
A full banana-leaf spread — rice, sambar, avial, thoran, and payasam to finish.
Slow-brewed decoction, frothed the traditional way in a steel davarah-tumbler.