Anvaya is a three-course supper club inspired by Karnataka family kitchens and the everyday rituals around food that are rarely found on restaurant menus.This is not a typical South Indian dining experience/restaurant meal.

You won’t find idli, dosa, or familiar commercial staples here. Instead, the menu brings together a sit-down tasting experience, cooked in small batches and served in sequence, the way meals are meant to be shared at home. Each course draws from recipes and techniques passed down through generations — dishes you won’t find on commercial menus, and flavours shaped by memory, season, and care.

The experience is entirely vegetarian and the ingredients are intentionally sourced. Vegetables are hand-picked from local markets, spice blends are prepared in-house, and every dish is cooked entirely in homemade ghee, made from butter collected over time. Nothing here is outsourced, no preservatives, food colourings, artificial preservatives or mass-produced.

Anvaya is designed to be intimate and unhurried — a space to sit, listen, eat, and reconnect with food as heritage rather than consumption.