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Seafood is very much a strong level here, with energetic spicing present in crab fry and squid curry. New spices flown in from Kerala perk up a complex black chickpea curry, eaten with mashed cassava root that needs to be rolled into balls with fingers. Egg roast attributes full, shallow-fried boiled eggs in the pool of thick gravy studded with dri

Streaked with green, spinach, potato, and onion pakoras don’t just seem pretty, they’re freshly fried instead of the difficult, overcooked ‘double fried’ lumps present in inferior destinations. There’s more greenery in fragrant vegetable biryani, generously filled with asparagus, peas and Jerusalem artichokes — a mixture that works ast