The horizon lounge

The Horizon is a sun-washed coastal Thavnairian fusion day lounge
focus on coastal delicacies and coastal cultures.A breezy day lounge on the shoreEnjoy a coffee, cocktail, or chai.Settle into a soft sofa, Air out your thoughts, and breathe deep.

🜲 Horizon Mirage
(Signature Cocktail)Twilight captured in glass. Smooth mango liqueur, white rum, lime, and the faint spice of kokum, kissed by a shimmer of blue curaçao. Each sip feels like watching the sun melt into the horizon.

🜲 Horizon LemonadeA radiant rainbow lemonade that glows from saffron gold to turquoise. Tamarind and lemon bring a tangy depth, softened by rosewater and a hint of mango. Lightly sparkling, it’s the taste of Thavnair’s afternoon sun — bright, floral, and ever-shifting.

🜲 Blue Lotus CoolerSoft ocean-blue, as calm as the shallows. White rum, butterfly-pea infused syrup, coconut water, lime. Light, floral, and tastes like morning tide and sky caught in a glass.

🌴 Sunveil Chai
Soft amber and delicately spiced. Lemongrass and black tea harmonize with ginger and sugarcane, evoking the glow of late Thavnairian afternoon light.

🜲 Marigold Mist
A saffron-infused gin fizz that glows like sunrise. Lemon and cardamom brighten each sip, sparkling soda gives a soft effervescence. Garnished with a citrus twist and saffron threads.🜲 Tamarind Tide
Deep amber with a tangy edge. Dark rum) with tamarind pulp and jaggery syrup. Fresh lemon and a rim of black salt channel coastal spice and smokiness.

🌾Saffron Cold Brew Coffee
Deep bronze with golden undertones. Thavnairian roast steeped cold with saffron and a hint of clove, mellowed by palm sugar. Smooth, earthy, and aromatic — a refined choice for merchants and wanderers alike.🔥Thavnair Roast
Dark, smoky, and bold. Hand-brewed over sand-heated brass, served unsweetened or with palm sugar on the side. Deep as midnight, smooth as silk.

🜲 Pomegranate Current
A deep ruby hue- as bright as the sea at sunset. Pomegranate juice gives crisp sweetness and tang, balanced by lime, rosewater, vodka and a gentle fizz. It’s vibrant, floral, and a perfect Thavnairian blush in a glass.🜲 Rose Lychee Martini
Soft pink and blooming with perfume- lychee nectar with vodka and rosewater. A delicate rose petal floats atop the glass—each sip whispers exotic gardens and gentle elegance.

🍊 Tamarind Citrus Cooler
A translucent amber pour kissed with lime and ginger. Tamarind pulp and palm sugar create a tangy-sweet balance, lightly sparkling. Tart, bright, and sunlit — a coastal refreshment born for lazy afternoons.🌹Rose Sherbet
Rose syrup mixed with chilled water and a squeeze of lime. Light, floral, and refreshing — a centuries-old comfort drink.

🜲 Monsoon Mango Margarita
A vibrant tropical sunset. Mango purée, lime juice, and a fiery red-chili rim. Tequila anchors the sweetness and heat in an irresistible, beachside cocktail.🜲 Spice Route Old Fashioned
Deeply atmospheric, a aged dark rum, jaggery syrup, and cardamom bitters. A curled orange peel and cracked cardamom pod garnish the glass.

🥭 Mango Rose Lassi
Velvet gold in a glass. Yogurt blended with ripe mango and rosewater, touched with cardamom and pistachio dust. Creamy yet refreshing.🌺 Coconut Rose Lassi
Pearl-white with a blush swirl. Coconut milk and yogurt blended with rose syrup and vanilla. Light, floral.

🜲 Yedlihmad Gold Lager
Crisp coastal lager with a hint of cardamom and palm sugar; easy-drinking, golden, fragrant.🜲 Han Amber Spicebrew
A deep amber ale from Radz-at-Han’s oldest brewing houses, known for its warm, aromatic finish. The jaggery-malted grain lends soft sweetness and a smooth, earthy heat beneath the foam.

🌿🌶️ Savory Lime Lassi
Savory! Yogurt blended with fresh roasted cumin, black salt, lime juice, and a touch of green chili for warmth.Authentic to coastal towns where spice and salt balance the heat- perfect zesty cooler after a long market run.

Signature Item
A seaweed-wrapped kitchari lentil-rice ball with filling options:
shredded curry chicken, masala-cured snapper fish, pickled mango, or tamarind garlic chutney.Typically wrapped in soft steamed taro leaf. Alas, out of season. As our location is in Shirogane, please accept our locally sourced seaweed as a wrap substitute. A cousin to Onigiri!

Lotus Root Chips with Saffron Aioli • • • 750 gil
Delicate slices of lotus root flash-fried to a crisp, served with a rich saffron aioli for dipping. Golden, lacy, and slightly spiced — a refined nod to traditional farsan, reimagined for the lounge.

Chapati Egg Roll • • • 800 gil
A street-side staple turned lounge classic. Soft chapti griddled to golden, wrapped around a warm masala egg scramble and finely shredded vegetables. Crisp at the edges, yielding in the center—served with a side of green chutney. Satisfying, familiar, and endlessly snackable.

Coastal Crab CakeDelicate hand-formed cakes of sweet crab, coconut, and mashed golden yam, gently spiced with ginger, green chili, and mustard seed. Pan-crisped in ghee and served with a saffron-lime aioli.This is a soft-shelled comfort dish from pearl-fishing coastlines — mellow, aromatic, and made to melt in the mouth.

Chicken Ghee Roast – Fiery red and finger-licking, this dish features chicken slow-cooked in lavish spoonfuls of ghee and a special roast spice blend. A tangy, spicy glaze of byadgi chilies, garlic, tamarind and fenugreek coats each piece. Hailing from a famed southern spice port, this Mangalorean classic delivers an addictive heat and depth of flavor with notes of clarified butter and toasted spice. (Medium-hot by default – ask if you’d like it tempered!).

Spiced Prawn Curry – A house specialty Thavnairian curry that marries succulent regional prawns with traditional coastal spices in a rich gravy. Expect a harmonious blend of coconut milk, tomato, and tamarind lending sweetness and tang, punctuated by notes of mustard seed, curry leaf, and clove. This mildly spicy curry offers a “perfect marriage” of ocean sweetness and aromatic warmth, best enjoyed over a bed of fragrant rice.

Stuffed Pomfret (Recheado) – Whole pomfret fish caught at dawn, generously slathered inside and out with a vibrant Goan recheado masala of red chili, garlic, and spices. Wrapped in banana leaf and grilled to perfection, the fish emerges succulent and infused with spice. A flavorful and succulent dish, the pomfret’s delicate white meat and tangy stuffing showcase the Arabian coast’s culinary heritage

Goan Cashew & Coconut Curry – A rare vegetarian delicacy celebrated at coastal weddings. Tender cashew nuts are simmered with diced potatoes in a tangy, spicy coconut-based gravy, roasted coriander and red chilies, and a dash of tamarind for brightness. Rich and creamy yet completely plant-based, this curry surprises with its nutty bite and gentle heat. A spoonful of this curry over rice or flatbread is comfortingly lush, embodying Konkan hospitality in each creamy, spiced mouthful.

Chicken Ghee Roast – Fiery red and

Kuzhi Meen Kuzhambu (Earthenware Fish Curry)Line-caught local fish gently stewed in a tamarind-rich curry with a base of roasted shallots, garlic, and freshly ground coastal spices. Cooked in a traditional clay pot to deepen flavor and preserve moisture, the dish offers a bold Tamil coastal profile—smoky, tangy, and slightly peppery with hints of fenugreek and curry leaf.
An heirloom preparation passed through fishing village matriarchs, known to pair best with hot steamed rice or appams.

Tindora & Cashew MasalaCrisp baby gourd (tindora) stir-fried with roasted cashews in a spiced coconut-tomato base, brightened with curry leaves and mustard seeds. Native to Konkan and Saurashtra coasts, this dry masala balances crunch and cream, with smoky notes from dried red chili and garlic tempering.
A favored midday dish in port towns—simple, quick-fired, and deceptively hearty.

Banana Blossom Kofta in Raw Mango GravyDelicate fritters of shredded banana flower, chana dal, and fresh herbs, lightly fried and set into a tart raw mango coconut curry. With floral bitterness, crunchy texture, and creamy base, it’s a bold vegetarian option pulled from Gujarat’s western seacoast.
A temple-town dish often made only when blossoms are young and wild mangoes still green.

Bhinda Sambharo with Raw Mango & PeanutsSlivered okra tossed hot in mustard oil with shredded green mango, roasted peanuts, and green chili—served warm or cold. A dry, vibrant stir-fry that dances between crunch and citrus.
From beachside homes of Diu, where this is eaten with bajra rotli and chili-lemon pickle.

Banana Blossom Kofta in Raw Mango GravyDelicate fritters of shredded banana flower, chana dal, and fresh herbs, lightly fried and set into a tart raw mango coconut curry. With floral bitterness, crunchy texture, and creamy base, it’s a bold vegetarian option pulled from Gujarat’s western seacoast.
A temple-town dish often made only when blossoms are young and wild mangoes still green.

The Horizon is a sun-washed coastal Thavnairian fusion loungeA breezy day lounge on the shoreEnjoy a coffee, cocktail, or chai.Settle into a soft sofa, Air out your thoughts, and breathe deep.