Most "fusion" food is two cuisines on the same plate, hoping proximity counts as conversation.

This menu doesn't do that.

5 courses, built on the belief that French technique and Kerala ingredients aren't being combined, they're finally being introduced to each other properly. Beetroot is treated the way a French kitchen treats root vegetables. Coconut and lemongrass, built into a velouté with the same patience as a classic French soup. Kokum, doing the job a French kitchen would give to a citrus granita. Kerala red rice kanji, sitting where a risotto would sit, and arguably working harder.

If you think fusion food is usually a compromise, this menu is built to change your mind.

Limited seats. JOY's Table, Whitefield. We think you'll agree. Come find out.