The birthplace of Keralan chef Das Sreedharan’s spice-infused restaurant empire, this bright-pink, rather womb-like venue has been keeping vegetarians happy and others pleasantly surprised for
nearly 20 years. It specialises in the meatless cooking of the Nair community, and you’ll find an array of dishes far removed from the usual curry-house repertoire. Munch on tiffin treats such as
pappadavadai (pimped-up poppadoms with extra crunch) before moving on to vibrant dishes such as beet cheera pachadi (beetroot and spinach in a yoghurt sauce with coconut, mustard seeds and curry leaves), not forgetting the punchy homemade pickles and chutneys, crispy dosas and rice in a range of flavours. There’s chilled Cobra on tap, and a choice of lassis and freshly
squeezed juices. Across the road, Rasa Travancore has the same homespun charm, with the addition of meat and fish to the menu.