Favourites from the Indian coast

Anyone who has visited Jhol probably has lingering memories of the mini appams (with spicy jackfruit meat and kaffir lime cream) and the soft maska buns served with a pav bhaji flavoured butter. It is time for another visit to make more pleasant memories as the restaurant serves up a new menu.

The menu follows a theme similar to the previous one, containing dishes conceptualised by chef Hari Nayak, that are based on regional cuisines from the 7,516km-long coastline of India. An amuse-bouche in the form of papdi (a deep-fried cracker) topped with pickled beet, kaffir…