Next up, the first appetiser was a plump Aomori Scallop in a pool of Lemongrass Sothi that was made with turmeric and coconut milk. A kinda Japanese Indian fusion dish with the combination of flavours. And followed closely behind was a heavily seasoned Chettinad Chicken Roti. The succulent, hearty filling paired nicely with soft dough - at this point, I was ready to enter a food comatose but I pushed on. Going into the mains, the Amadai was a competent dish with the lip-smacking Madurai Pepper Crab Rasam. The oh-so-crunchy, crispy, firm-flakey protein matched wonderfully with the comforting peppery crustacean-enriched broth.