Tanjore
on a banana leaf,
by the beach.
A small plant-based café in Palolem cooking the food of Thanjavur: a daily thali, sambar, rasam, stir-fried vegetables, banana stem kootu, and a standout fried mushroom "chicken".
IllustrationTake a tour
of the thali.
Tap a bowl to see what's in it. This is an example plate.
Sambar
What goes on the plate changes. Today's thali is on the notice board.
IllustrationFried mushroom
"chicken."
Crisp, golden, and not a chicken in sight.
The chef also co-founded OG Mushrooms, so the mushrooms here get serious attention.
100% plant-based menuCheck the board.
Specials go up on the notice board every day. On the real site, this board updates too.
IllustrationToday's specials
- Thali of the day
- Special no. 1 goes here
- Special no. 2 goes here
- Fresh juice or drink here
IllustrationThursday is
jam night.
Started during
the pandemic.
Cantine Indienne began as a plant-based café during the pandemic, cooking Tanjore food in Palolem.
Satish Sridhar
Co-founder.
Manon Gingold
Co-founder.