The cuisine of Kerala, on India’s southwest coast, takes the limelight here. Its distinctive appeal is conveyed by the chef, who hails from that state, together with the husband-and-wife owners. The popular dosa—a crêpe made from a batter of rice and lentils—is served with a choice of toppings and accompanied by chutneys. Meals follow the traditional style, with a selection of curries and basmati rice arranged on a banana leaf. The balance of heat, sweetness and sourness heightens the appetite.