Sorry to be so late posting the pictures I promised - think I got most of the dishes except for the meat curries and fried fish lumps. We thought this was a really tasty dinner and convivial company as always! It was great to meet @Ziggy @FlemSnopes and Toni as well.
On to the dinner, we were served three appetizers, starting with Amboli which was a very delicate dosa type presentation where the rice component with the urad dal in the crepe batter was made from poha, dried pressed rice. I said this was really delicate delightful texture, and was served with a good sambhar with drumsticks, and filled with coconut chutney. Classic veg south indian tastes and i loved it.
This was followed by shrimp marinated and grilled in a really delicious spice paste. I ate it shell and all, and hope this gets on the regular menu. Others commented it was overcooked 
but ours was fine.
We also were served very delicate, crispy and tasty tiny goat mutton cutlets, excellent, with dab of green coriander chutney
We then were served our individual thalis, and side bowls of rice. Standouts to me were hand-pounded peanut chutney, delicious and the pink savory and creamy solkadi, a cooler which included coconut milk, dried kokum, spices and cilantro but the rice based roti and poppadums were also very good. I think though we could have used a lesson on how to best combine and use these items as part of our meal.
We were then given our main courses, two fish dishes, goat in red chile and coconut paste, a malvani chicken dish prepared with dry coconut kopra. Both the goat and the chicken, not pictured, were excellent, but JIm and I didn’t think they stood out as particular, distinctive. The king mackerelfilets, fried in a thick semolina crust, were very dry and rather bland. They screamed for noticeable seasoning and some sort of moist chutney or sauce to dip them in. We tried to eat them with the chopped onion salad provided with the thali, but it was also dry/bland so it did not go far to help with this one flop. On the other hand, we both really liked the mild coconut creamy green curry of pomfret with its slices of coconut meat and floating curry leaves and kokum souring bits. Very savory, and I enjoyed retasting my leftovers today.
We were served one veg dish, cluster beans (gawar or guar) which had a typical tastyseasoning blend including mustard seeds, turmeric and more coconut products. Im still enjoying the remains, very slowly since my stomach was continuing to feel the effects of the meal well into Saturday; i have found out that the cluster beans are the source of guar gum, a common thickener, and very high in fiber, so that they should be eaten less enthusiastically than I did!
Our final treat was shirvale, rice noodles soaked in a rich creamy lovely coconut cream with coconut ice cream, cardamom, cinnamon and rose petals sprinkled over which was a definite success.
