Named for how hard it is to find.

Two rooms.
One pass.

The front is a cafe — beans from Chikmagalur, a grinder running from the moment the shutter goes up, and filter coffee that makes the case for the steel tumbler.

The back is a kitchen with a longer memory. Dum biryani sealed at the order, Andhra gravies built on Guntur chilli, a wok that stayed because the room wanted it.

They share six metres. Your coffee and your biryani come from the same place — which is the whole reason people stay four hours.