Everything she makes is really good, be it native Tuluva food like Yetti gassi (prawn gravy), Bondas sukka (dried calamari masala with coconut flakes) or Padengi-Bajeel (Pressure-cooked moong beans porridge with jaggery and coconut flakes, alongside flat rice, coconut flakes and chilli), or casual Indo-fusion like Bombay grilled sandwich (Indo-American), Veg Manchurian (Indo-Chinese dish) or Hakka noodles (Indo-Chinese dish). She even tried making creamy garlic pasta with penne, although with inadequate cooking appliances, and it was quite nice.