Masala Dosa
Crisp lentil crêpe · spiced potato · coconut chutney
Est. 2014 · South IndianSlow-cooked spice,
served by candlelight.
Hand-ground masalas, aged basmati, coastal Chettinad heat and filter coffee in brass, South Indian cooking, plated with the patience of a fine dining room.
- Masala Dosa
- ·
- Hyderabadi Biryani
- ·
- Chettinad Curry
- ·
- Filter Coffee
The House of MangoLeafHeritage cooking,
Heritage cooking,
elevated with intention.
MangoLeaf is a small, candlelit restaurant devoted to the regional cooking of South India, the coastal Chettinad, the temple kitchens of Tamil Nadu, the spice gardens of Kerala, the rice paddies of Andhra.
Every dish begins with whole spices, hand-ground masalas, and ingredients sourced with care. What arrives at the table is familiar in flavour, considered in form, South Indian cooking with the patience and refinement of a fine dining room.
Our story
The Dining Experience
Slow evenings,
considered service.
Signature Flavours
From the Southern coast
to your table
A short selection of the dishes guests return for, each prepared to order, plated by candlelight.
Hyderabadi Biryani
Aged basmati · saffron · slow-cooked spices
Chettinad Curry
Coastal spice · curry leaf · coconut
Filter Coffee
Single-origin · brass tumbler · dabarah
The Atmosphere
Candlelight, dark wood,
quiet hospitality.
Charcoal linen on every table. Brass cutlery. Music low enough to hear the kitchen breathing. MangoLeaf is built for slow evenings , long dinners with people you like, served by a team that notices everything and interrupts nothing.
- Intimate 38-seat dining room
- Private alcove for parties of 6 – 12
- Curated wine, beer and chai pairings
- Tasting menu by request
The Gallery
Moments from the room
Join us for an evening,
stay for many.
Reservations are recommended. We hold a small number of walk-in seats at the bar each night.