Summary:
Heirloom silk drapes welcome us along with bronze lamps and flower garlands are suspended on sides of the pillar. The interiors of the restaurant is dotted with live counters where preparations are going on for steaming hot kuzhipaniyaram and kari dosai. We wrap up our meal with a bowl of mango payasam made of chunks of mango and palm jaggery. A piece of Tirunelveli halwa, hot and moist, served in a banana leaf is hard to skip. Alongside, a cold glass of jigarthanda with layers of vermicelli, basil seeds, agar agar and nuts, is served to give a native touch..