Kochi kitchens have a genuinely distinct problem. Coconut oil solidifies below about 24 degrees and liquefies above it, so the film it leaves goes through that cycle constantly as a kitchen heats up during cooking and cools afterwards. Rather than drying into a stable layer, it repeatedly softens and resets, working further into surfaces each time and picking up whatever dust is in the air.
Add humidity that keeps everything slow to dry, and you get a film that a cloth genuinely cannot remove — it just moves it. This is a kitchen-only service, priced for Kochi, paid after the work.