Vasantham
Restaurant

A warmly spiced South Indian tomato soup, finished with a curry-leaf tempering.

A colonial-era classic — lentils, vegetables and spice simmered into a comforting soup.

Chargrilled paneer in a smoky tomato masala — a vegetarian favourite done the classic way.

Black lentils and kidney beans, slow-simmered overnight with butter and cream.

Mixed vegetables in a coconut-and-yogurt gravy, tempered with curry leaves — a Kerala classic.

Kingfish simmered in a tangy coconut-and-kudampuli gravy, the Kuttanad backwaters' classic.

Tandoor-charred chicken simmered in a velvety tomato-and-butter gravy, finished with cream.

Slow-cooked chicken in a fiery Tamil Nadu spice blend of star anise, fennel and roasted coconut.

Short-grain kaima rice layered with slow-cooked chicken, fried onions and ghee.

Aged basmati and tender mutton, dum-cooked together the long way for a deeply layered biryani.

Grilled kingfish, tiger prawns and calamari in the chef's coastal spice rub, with porotta and rice. For 2 or 4.

Tandoor-baked leavened bread, brushed with butter.

Flaky, layered South Indian flatbread — best torn and shared.

Steamed basmati rice tempered with cumin and ghee.

Rice ada simmered in sweetened milk, slow reduced.

Warm milk-solid dumplings soaked in cardamom-and-rose syrup.