Compact but contemporary with a buzzy vibe and a bar anchoring the space, this restaurant is named for the city at the southernmost tip of India, and appropriately, spotlights the regional fare of south India with a focus on seafood. The cooking is as bold as you’d expect, with a depth of flavor. Samrat vada pav and Hira Anna fried chicken are well executed standouts representative of the kitchen’s strengths. If the amiable server recommends the slow-cooked Black Gold beef, order it. It's impossibly tender beef short rib dressed with Madras onion rings, crispy curry leaves, and tiny green chilies. A nuanced fish curry is complemented by the ghee rice.