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Health Shouldn’t Compromise Taste.

While many coastal kitchens swear by coconut oil or ghee, Saudamini chooses sunflower oil—a nod to both heart health and flavor.

• The Science of Lightness: Rich in Vitamin E and low in saturated fats, sunflower oil lets Malvan’s bold spices shine without heaviness. Her Paplet Thali features pomfret crisped to perfection in this oil, its delicate flesh absorbing smoky spices without greasiness.

• Debunking Myths: Skeptics ask, “Can healthy oil really taste good?” One bite of her Malvani Chicken Sukka—where sunflower oil toasts grated coconut into caramelized bliss—silences doubts. Regulars like Rohan, a Mumbai-based food blogger, rave: “It’s crisp, fragrant, and guilt-free how?!”

Every Spice Tells a Story.

Saudamini’s spice cabinet isn’t stocked with store-bought packets but with heirloom blends, each with a tale.

• From Farm to Mortar: Every morning, she hand-selects cinnamon sticks, black cardamom, and coriander seeds, roasting them over a clay stove until they crackle. The Malvani Garam Masala—a family recipe dating back to her great-grandmother—includes a pinch of star anise, a rare twist from her grandfather’s spice-trading days.

• The Freshness Factor: Pre-ground spices lose their soul, she insists. Her Solkadhi derives its tang not from artificial souring agents but from kokum soaked overnight with freshly pounded garlic and cumin.

From the sea to your plate in hours, not days.

We partner with local fishermen to source the day’s freshest seafood. Every Surmai or Paplet in your thali swims in Malvan’s waters until dawn, ensuring unmatched freshness and flavor.

Respecting ingredients, from root to stem.

Vegetable peels become stocks, leftover fish bones enrich broths, and coconut shells turn into compost. We honor every ingredient’s journey, because waste has no place in tradition.

Safe feasts for every foodie.

Separate utensils and prep zones for gluten-free, nut-free, and vegan dishes. Your health isn’t a compromise  it’s our priority.