Old recipes,
told slowly.

Cooked the way
it was taught.

TULSI began as a Sunday table for eight people. The recipes came from three grandmothers across Kerala, Lucknow and coastal Karnataka — written on the backs of envelopes, measured in handfuls.

We have kept the handfuls. Everything is ground fresh each morning, nothing sits under a lamp, and the menu changes when the market changes.

“We are not trying to reinvent anything. We are trying to remember it properly.”