From Sagar's own card. Coconut-milk gravies, roasted-coconut varutharachathu and birds-eye-chilli kanthari — best with parotta or appam.

Hand-folded parotta on the flat tawa, pathiri and appam from the nadan kitchen, naan and khubz from the tandoor and charcoal oven.

The dish Sagar is synonymous with. Short-grain khyma rice, dum-cooked. Prices follow the day's market — please confirm with the counter.