Coastal flavours, slow afternoons

Flattened rice with peanuts, curry leaves, sev and lemon.

Parsi-style spiced scrambled eggs with green chilli.

With jaggery syrup and toasted coconut.

Charred in the tandoor, with mint chutney.

Crisp coriander and gram-flour squares.

Kingfish in a semolina and red-chilli crust.

Dry Mangalorean masala with roasted coconut.

Coconut gravy soured with kokum, with steamed rice.

Slow-cooked, with two rice bhakris.

Tender cashews in a Konkan spice gravy.

Moong dal and rice with ghee, papad and pickle.

Baked cheesecake with pistachio and rose.

Sharp, sweet and bright pink.

Set with agar, with jaggery caramel.

Our house cooler, with roasted cumin.

Coconut milk and kokum, with garlic and green chilli.

Strong, frothy and served in a davara.

Cold-brewed and lightly sweet.