THERE ISN’T A PALATE MORE DIVERSE THAN AN INDIAN ONE. AND YOU’D BE HARD PRESSED TO FIND THAT KIND OF VARIETY FROM JUST A SINGLE SECTION OF THE COUNTRY ANYWHERE ELSE.

One of the earnest ideas behind The Permit Room is to introduce people to the sheer variety of traditional South Indian cuisine, but with a modern-day take on it. Essentially it's recipes from your ajji's (Kannada for grandma) kitchen, but served in a rather modern, and also cocktail-friendly form. Your ajji may or may not approve.

We have four new glorious additions to our Menu, and we’re rather excited for you to try them.

First snacks and then mains, ok?

  C is for Cauliflower and Cashew

C is for Cauliflower and Cashew

The Hukosu is our new vegetarian starter on the block. Yes, that sounds like some Japanese word, but it’s actually just the Kannada word for cauliflower.
This dish is primarily made of oven-roasted cauliflower, topped with shoe string potatoes and cashews, served with a yogurt dip garnish.
Crunchy, tasty, and nothing like you’ve ever tasted before. Promissss.

Anjal Masala Fry

Straight from the sea, this seer fish is cooked and marinated on the tava and topped with a tangy masala.

  Girl, you’re my Anjal…

Girl, you’re my Anjal…

  …you’re my darling Anjal.

…you’re my darling Anjal.

Up first in the Mains menu, we have the Mushroom Chettinad Curry.
It’s a rich dish made-up of Button and Oyster Mushrooms, in a fragrant Chettinadu gravy with green peas. And it comes with some crispy dosas, that we’ll gladly add some ghee to, only for you.

  Button Mushroom + Benne Dosa = Best Combo!

Button Mushroom + Benne Dosa = Best Combo!

Our final dish is a special one, taken straight from the kitchens of our Culinary Head’s home. The Pandi Curry is Mamma’s recipe for the traditional Kodava pork (pandi) curry, served with a classic side of Akki Rottis (Ottis). Comfort food at it’s best, this one.

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So apdiye come off, try them all, and tell us which ones you liked best.