Patience sealed in clay

We seal each clay handi with hand-rolled dough to trap trapped steam, forcing volatile cardamom and Sichuan peppercorn oils deep into aged aged basmati grains without losing internal moisture.

Directly sourced from single-estate cultivators in Wayanad and Chengdu, our spices steep beside forty-eight-hour braised short ribs until unsealed at your table.

Warm candlelight and aged timber tables anchor our Spring Street dining room, where open wok fires cast bronze reflections across the bar each evening.

Seated dinner service begins at five o'clock Tuesday through Sunday. Ten bar seats remain open every evening for walk-in guests seeking pots fresh from the embers.