The farms within 40 km of our kitchen
Where our vegetables, lamb, dairy and honey come from, and how a week’s produce reaches 100 Feet Road.
A vegetarian’s guide to the grill menu
Half our plates are vegetarian. Which ones to order, how many to share and what the fire does to each.
People sometimes assume a wood-fire grill is a meat restaurant with a salad on the side. At Kenda, half the grill menu is vegetarian, and several of our most-ordered plates have no meat at all. Here is how to order if you do not eat meat, or are bringing someone who does not.
Start with ember-roasted corn at ₹380. The cobs are buried in the coals in their husks, steamed in their own moisture, then finished over flame and brushed with podi butter. Then the charred brinjal with smoked curd at ₹420: a whole Udupi brinjal blackened on the high flame until the inside collapses, served with curd that has spent an hour in the smoker and a scatter of sesame.
For something more filling, the coal-roasted peppers and mushrooms with kokum glaze at ₹460, and the smoked tomato saaru at ₹340, which most tables share in small bowls with the brinjal. Our roti and kulcha are baked against the brick of the hearth and are all vegetarian.
For two people, three vegetarian plates, a saaru and two breads make a full dinner, at around ₹1,900 before taxes. Finish with the fire-roasted pear with jaggery caramel. If you are coming for the tasting menu, ask for the vegetarian version when you book; all nine courses change, and nothing is simply left off a plate.
