First Pop Up: 1st and 2nd Feb 2026 at Nest, Shoreditch, London (9am to 5pm)
A modern love letter to traditional roots of South India
Our Culinary Journey
Where We Begin
Our Roots, Re-imagined
Born from the kitchens of Karnataka and reinterpreted in London, SoIn serves a modern take on South Indian classics—light, nourishing, and full of soul.SoIn is the work of head chefs (formerly chefs at some of the biggest Indian restaurants in London), backed by a highly experienced investment team with over 50 years of combined experience in startup funding, hospitality, and banking.
A Soft Launch with Purpose
We’re starting as a breakfast and lunch takeaway spot, with a handful of seats for those who want to sit, eat, and linger. You’ll find us at our pop up in Hoxton, London (3rd to 5th Feb 2026)—serving warm dosas, chilled Kaanji, and sprouted meals made fresh each morning.Our first chapter is focused on feedback, refinement, and connection. Every plate is part of the process—helping us shape what So In will become: a full-time home for thoughtful South Indian food in London.
Honoring tradition, embracing wellness
Indian food in London is often boxed into clichés—rich, heavy, indulgent. We’re here to shift that story.At SoIn, we focus on food that is deeply satisfying but also clean, nourishing, and energizing. Our South Indian staples are naturally light, plant-forward, and full of slow-releasing flavor. Meals you can eat at your desk, your park bench, or on the go—and feel better for it.This is Indian food that doesn’t weigh you down. It lifts you up.
Our Food
Light plates, deep roots
Dosas, sprouted salads, curd rice, and our signature Kaanji—each dish is made with tradition in mind and wellness at heart. Fermented, sprouted, slow-cooked: our food is designed to comfort, energise, and digest easily.
• Dosa: Fermented rice & lentil crepe, naturally probiotic and gluten-free
• Sprouts: High in plant protein, fibre, and antioxidants—sprouted for better absorption
• Curd Rice (Thayir Sadam): Cooling and gut-friendly, with tempered mustard and curry leaves
• Chutneys: Garlic Jaggery, Coconut, Tomato
• Kaanji: A fermented North Indian drink made with beetroot, carrot, turmeric & ginger—rich in natural probiotics and anti-inflammatory properties
• Filter Coffee: Made from beans grown in Chikmagalur, Karnataka—brewed strong, served hot