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Painted electric blue and girt by rickshaws, this Yarra Valley restaurant is a sensory explosion at every turn.

Cups runneth over with watermelon Mojitos, nimbu soda (salted lemonade), spicy masala chai and Old Fashioneds punched up with cloves and Indian whisky.

Kerala being a coastal region means there’s charry, sticky fish fry made with garlic, ginger and turmeric-marinated whole fish. Summon it alongside a taste-of-everything sadyha platter. Delivered on banana leaves, it holds light and lovely dhal with excellent cut-through from curry leaf, fall-apart goat cooked on the bone and fragrant chutneys.

An exciting array of street snacks –record-sized dosa, fluffy rice cakes, pani puri laden with potato and minted coconut water – are best eaten with your hands, which is encouraged as strongly as taking part in open mic nights by the campfire.