For Restaurant Festival, we’re bringing our South Indian roots together with the best of the Frankfurt autumn.

Our seasonal menu becomes five courses, bringing pumpkin, celeriac, pear and apple together with curry leaves, coconut, ginger, sesame and South Indian spice. Fire, smoke, fermentation and preservation run through the evening.

Expect dishes including Dal Vada with pear chutney, smoked Tandoori Ricotta with apple kasundi, and handmade pumpkin ravioli with Malai Curry.

Served at one long table in KISMET micro, for just twelve guests.