Fish the way our grandmothers cooked it — no shortcuts, no apologies.
Kove began with a tamarind-stained recipe book and a standing order at Kasimedu harbour. Every morning at 5.45, our buyer Murugan walks the auction sheds and picks what the boats brought in — seer fish if we're lucky, sankara most days, blue swimmer crab when the season allows.
What we cook depends entirely on that walk. The meen kuzhambu is our grandmother Meenakshi's — her exact ratio of tamarind to gingelly oil, ground on stone, never blended. The kal dosai comes off cast iron that has been seasoning since before this building existed.
We are not a fine-dining restaurant. We are a fish house on the coast road that takes its cooking seriously. Come hungry, order the crab, and ask for extra kuzhambu for your rice. Everyone does.
— Meera & Arjun RathinamFounders
