It took 7 years to design and build this place, and it’s not hard to imagine why - the interior of a mock trading ship is decorated with elements of Thai, Balinese, and Keralite temples, complete with antique teak columns and meticulous wall paintings of stories from the Ramayana and Mahabharata. The menu gathers cuisines from Kerala, Sri Lanka, Thailand, Malaysia, and Indonesia - and flavors rely heavily on lemongrass, curry leaves and coriander. The best dishes are those from Kerala, including pineapple rassam (a thin, spicy-sweet soup) and vegetable stew (tempered with mustard seeds, curry leaves, and coconut paste). The Thai kaeng khew waan kai (chicken in green curry with baby eggplants) and som tum chae (a salad of raw papaya and peanuts) are also delicious. The menu changes seasonally, and special menus coincide with traditional festivals on the spice route.