Momos in Kerala, folded fresh

Cabbage, carrot, spring onion and toasted sesame folded into a thin wrapper and steamed in bamboo for exactly seven minutes.

Minced chicken, ginger, garlic and a whisper of Kerala black pepper. Served with Monk’s Fire Chutney.

Crumbled paneer with capsicum and schezwan pepper, tossed in chilli oil the moment it leaves the steamer.

Backwater pearl spot flaked with coconut, curry leaf and shallot. Our Kerala signature — ask anyone from Alappuzha.

Coastal prawn minced with ginger, green chilli and coconut milk. Sweet, briny, translucent wrappers.

Wild mushrooms and molten mozzarella that pulls the moment you tear it open.

Steamed, chilled, rolled in a crunchy crust and double-fried. The sound is half the pleasure.

Pan-fried till the base shatters, then drowned in garlic chilli oil and toasted sesame.

Wok-tossed in a dark, glossy schezwan glaze with capsicum and spring onion.

Sweet corn kernels and molten cheese in a crisp shell — the kid-magnet of the menu.

Marinated overnight in yoghurt and Kashmiri chilli, then blistered in the tandoor till the edges char.

Cream, cashew and saffron — the velvet one. Mild, rich, quietly luxurious.

Basted with peri peri butter over live coals. Char marks, citrus, heat.

Slow-cooked beef Kerala-style with coconut, curry leaf and Malabar pepper, folded and grilled.

Hand-pulled noodles, three momos and a long-simmered broth. A full meal in one bowl.

Clear, fiery vegetable broth with momos, bok choy and a squeeze of lime.

Dry red chilli, garlic, tomato and a secret that the monk will not disclose.

Roasted peanut, toasted sesame and a touch of jaggery. Nutty, sweet, cooling.

Crispy fried garlic suspended in slow-infused chilli oil. Put it on everything.

Fresh coconut ground with green chilli, ginger and curry leaf. Pure Kerala.

Kerala’s amber digestif tea with a squeeze of lemon. The correct way to end a momo run.

Assam leaf boiled with cardamom, ginger and clove. Strong, as it should be.

Crushed ginger, hand-squeezed lime, soda and a pinch of black salt.

Straight from the palm, chilled and served with a straw. Kerala in a glass.