
Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Maeve Sheridan. Parmesan-Crusted Rack of Lamb
With Spice Harbour‘s restaurant, 51, open and having passed through the swelter of late summer, we find ourselves sampling new dishes that work well in a water-front setting during these luscious monsoon showers.
At the same time, we are approaching the opening of what we believe will be Kerala’s most fabulous beach resort and its restaurant will offer cuisine worthy of this sort of a “comfort zone” hideaway.
Between Spice Harbour and Marari Pearl we have done more sampling (someone has to do it) than is generally good for the waistline, but we are committed, dear reader, to your comfort.

















