Breakfast the next morning was just as dreamy. A spread of fresh fruits, grilled tomatoes, eggs made to order, warm potato tikkis, and sausages sizzling on the side. But it was the local dishes that stole my heart. Kadambuttu, those soft rice balls, soaked up the curry like they were made for each other. Neer Dosas, light and lacy, melted in the mouth. And the Akki Roti, hearty and wholesome, had the flavour that only wood-fired griddles can bring. The grand finale was a warm bowl of Paruppu Payasam — moong dal, jaggery, coconut, and dry fruits, slow-cooked into a sweet, sticky heaven. It was so good that I didn't know whether to eat it or frame it.