It’s easy to overlook, given that it’s next to a more popular restaurant specialising in sizzlers and steak-bun sandwiches. A foodie friend recently assured me that the ‘Kerala’ food served here is far from ‘authentic’. He’s probably right. Having said that, however, I am not afraid to admit that the nuances of the debate around the ‘authenticity’ of a particular cuisine are lost on me.

Coconut milk and kokum are the main ingredients in the Sol Kadi. Pic/ Sayed Sameer Abedi