01
Sorak Curry
A simple yet flavourful Goan coconut-based curry — spicy, tangy and aromatic, perfect to pair with steamed rice.
₹190
A garden three floors up.
An Indianised jamming café above 17th Cross. Pure vegetarian Goan and coastal cooking, two hundred plants, and somebody playing most evenings.
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Photograph — Silaa The Garden Cafe HSR LAYOUT
Nature's taste awaits you
We built the garden indoors.
Carved pillars, clay tile beams and jaali screens. A rain curtain that runs the length of the mezzanine all evening. Every ledge stacked with plants until the walls stopped looking like walls.
Our story
4.8
on Google
1,918 reviews
100%
pure veg
every plate, every day
87
dishes
across 13 sections
7
days a week
from 11 in the morning
The heart of the card
Goan curry, cooked vegetarian
02
Feijoada
A rich Goan-Portuguese stew made with red beans (rajma). Smoky, spicy and tangy; best with Goan poi or steamed rice.
₹190
03
Mushroom Xacuti
Mushrooms cooked in a rich blend of roasted spices and coconut.
₹220
04
Paneer Xacuti
Paneer in the same rich blend of roasted spices and coconut.
₹230
05
Vegetable Stew
A medley of vegetables simmered in a flavourful broth. Comfort and nutrition both.
₹199
06
Vegetable Caldin
Caldinho de Legumes — a mildly spiced, coconut-milk gravy of Portuguese descent that envelops a medley of vegetables.
₹210
07
Mushroom Vindaloo
A vegetarian reading of the vindaloo the Portuguese brought to Goa. Spicy, tangy, unmistakable.
₹230
08
Sone Ros
Also called Chana Ros — a traditional Goan vegetarian curry made from dried white peas and freshly grated coconut.
₹190
Jamming nights
Most evenings, somebody plays.
Most evenings someone is playing. A keyboard against the logo wall, a guitar passed around, candles down on the floor and the room sitting cross-legged in front of it. No cover, no green room, no setlist we can promise you in advance.
More on the music
Rain. Cravings. Karnataka.
Monsoon Karnataka Special
A seasonal set that runs alongside the main card — four towns, four things worth getting wet for.
01
Shivamogga
Mirchi Bajji
Long chillies in gram-flour batter, split and stuffed, fried to order. Coconut chutney on the side.
02
Mysore
Maddur Vada
Flat, crisp, studded with onion and curry leaf — the vada that got its name from a railway platform.
03
Mangalore
Goli Bajji
Soft, round, sour-tinged with curd. The coast's answer to a rainy afternoon.
04
Tumkur
Mosaru Vada
Vada drowned in thick curd, then scattered with sev, pomegranate and coriander.
Sector 4, HSR Layout
Third floor. Lift to 3.
Above Haldiram's on 17th Cross. Open every day from eleven.