Bone-in chicken marinated in a paste of Byadgi chilies, garlic, and spices, then roasted with generous amounts of ghee until the coating caramelizes. This is a signature dish from Kundapura, a town on Karnataka's coast. Reviews consistently call this a must-order. The spice level is medium-hot with a rich, buttery finish.
Tips from diners
Pair this with the kallappam or neer dosa to soak up the ghee and spice coating.
Bone-in mutton braised until tender in a dry spice mix heavy on black pepper, fennel, and curry leaves. Served with bun muska, a soft buttered bun that's a Mumbai street food staple. Multiple reviews list this as a top dish. The mutton is fall-off-the-bone tender and the spice coating is intense.
Tips from diners
Tear the buttered bun and use it to scoop up the mutton and its spices — that's the intended way to eat it.
Whole crab cooked in a fiery sauce of chilies, tomato, and coastal spices, served with egg appam — bowl-shaped rice pancakes with crispy edges and a soft, eggy center. Reviews highlight this as a signature combination. The appam is ideal for soaking up the spicy sauce.
Tips from diners
Don't be shy about using your hands — crab is messy, and the sauce is worth getting into every crevice.
Roasted pumpkin in menasakai, a Konkan-style red chili and coconut sauce with tamarind. The pumpkin is tender and slightly caramelized from roasting, and the sauce is spicy with a tart edge. This is a standout vegetarian main priced around 450-480 baht.
Tips from diners
This has enough depth to hold its own against the meat dishes — don't order it as an afterthought.
Chicken marinated in yogurt, ginger-garlic, and tamarind, then fried until crispy. This version comes from Berhampur in Odisha and has a tangy, sour edge that sets it apart from other fried chicken. Served at around 480-500 baht, this is a popular starter or small plate.
Tips from diners
The tamarind gives this a sour kick — it's not your typical fried chicken, so adjust expectations.
Baby back ribs slathered in inji puli, a sweet-sour Keralan chutney made from tamarind and ginger. The ribs are tender and sticky, with the chutney providing a tangy glaze. This is a fusion dish that uses a traditional Kerala condiment in a non-traditional way.
Tips from diners
The inji puli is intensely tangy — balance it with plain rice or a neutral bread.
A full lamb shank slow-cooked in a curry of coconut, ginger, and Malabar spice mix until the meat slides off the bone. Reviews call this a 'dinosaur portion' — one shank is easily shareable. The sauce is rich with coconut milk and has layers of warming spices.
Tips from diners
This is massive — share it unless you're very hungry.
Chef Hari Nayak's coastal Indian concept focusing on the West Coast regions of Konkan and Malabar, plus Chettinad and Pondicherry on the East Coast. The word 'jhol' means 'mischief' in Mumbai slang. Trained at the Culinary Institute of America and under Daniel Boulud at three-star Michelin restaurant Daniel, Nayak brings precise technique to India's regional coastline cooking. No butter chicken or naan here — the menu maps bold, layered flavors served in a 45-50 seat brasserie-style space.
This is Michelin-listed but informal — no dress code, just solid coastal Indian cooking.
There are set menus at 1,399 and 1,999 baht — good value if you're dining with a group and want to try multiple dishes.
Don't come expecting butter chicken or naan — the menu focuses on coastal regions and skips the northern classics.
Closest BTS is Asoke or MRT Sukhumvit — it's on Soi 18 between the two stations.
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