Kerala Kitchen Menu

Crisp, coarse lentil fritters spiced with curry leaves, ginger, and green chili — a Kerala tea-shop classic.

Ripe Nendran banana slices in a lightly sweet golden batter, fried crisp — Kerala's favourite afternoon snack.

Boneless chicken marinated in red chili, ginger-garlic, and yogurt, deep-fried and tossed with curry leaves.

King fish fillets marinated in Kerala red masala and shallow-fried until the crust crackles.

Spiced potato-and-vegetable patties rolled in breadcrumbs and fried golden, served with ketchup.

Plump prawns in a crisp chickpea-flour batter, tossed in tangy chaat masala and curry leaves.

Cauliflower florets in a spicy crisp batter, wok-tossed with garlic, chili, and curry leaves.

Flaky bakery-style puff pastry parcels stuffed with spiced egg roast — the bus-stand bakery favourite.

Tamarind-and-black-pepper broth simmered with tomato, garlic, and curry leaves — warming and aromatic.

Clear chicken broth heavy with crushed pepper, ginger, and shallots — a cold-weather restorative.

Velvety corn soup with finely diced vegetables — the crowd-pleasing Indo-Chinese starter.

South Indian lentil-and-pepper soup with hints of coconut and a squeeze of lime — the original 'pepper water'.

Mixed vegetables in a thick ground-coconut and curd gravy, finished with raw coconut oil and curry leaves.

Ash gourd and red cowpeas simmered gently in thin coconut milk with green chili — a delicate Sadya classic.

Finely shredded cabbage stir-fried dry with grated coconut, mustard seeds, and curry leaves.

Black chickpeas in a roasted-coconut Kerala gravy — the classic partner for puttu and appam.

Soft paneer cubes in a silky tomato-cashew gravy enriched with butter and cream.

Mixed vegetables in a fragrant coconut-and-cashew kurma — perfect with parotta or appam.

Grated beetroot stir-fried with coconut, mustard, and curry leaves — earthy, sweet, and bright.

Tempered spiced buttermilk with ash gourd or okra, ginger, and curry leaves — light and cooling.

Boiled eggs in a spiced coconut-milk gravy with shallots, tomato, and curry leaves.

Home-style Kerala chicken curry with roasted spices, coconut, and a deep red gravy.

A hearty mix of chicken and mutton slow-cooked in roasted Kottayam-style coconut gravy.

Tender duck slow-roasted in a thick black-pepper and shallot masala — a Syrian-Christian festive classic.

Beef slow-cooked then fried dry with coconut slivers, black pepper, and a forest of curry leaves.

Thalassery-style dry-roasted beef with caramelized shallots, coconut chips, and toasted spice — the festival showstopper.

Beef in a fiery roasted-coconut Kottayam gravy, finished with coconut oil and curry leaves.

Spiced minced-beef-and-potato patties crumbed and fried golden — the bakery teatime favourite.

Chicken tossed in a thick, peppery roasted masala until almost dry — sharp, fragrant, and addictive.

Bone-in chicken marinated in Malabar red masala and yogurt, fried crisp with curry leaves.

Chicken simmered in mild coconut-milk gravy with potato and a hint of garam masala — gentle and comforting.

Crisp-fried chicken wok-tossed with peppers, onions, and a glossy Indo-Chinese chili-soy sauce.

Mangalore-style chicken in a tangy roasted-chili and ghee masala — deep red, glossy, and rich.

Bone-in goat slow-cooked in a roasted-coconut Kerala gravy until fork-tender — rich and deeply spiced.

Mutton and potato gently simmered in mildly spiced coconut milk with whole spices — the classic appam partner.

Mutton dry-roasted with caramelized onions, pepper, and coconut chips until the masala clings to every piece.

King fish poached in a delicate coconut-milk gravy with green chili, ginger, and tomato — coastal and mellow.

King fish in a tangy kudampuli (Malabar tamarind) and red-chili gravy cooked in a clay pot — bright and fiery.

Prawns roasted in a thick shallot-and-pepper masala until glossy and intensely flavoured.

Pearl spot fish smeared in Kerala masala, wrapped in banana leaf and grilled — the backwaters' crown jewel.

Tender squid rings roasted in a peppery Kerala masala with shallots and curry leaves.

A single-serve banana-leaf feast: rice, sambar, avial, thoran, olan, pachadi, pickle, pappadam, and payasam.

Steamed mashed tapioca paired with our fiery red fish curry — Kerala's beloved comfort plate.

Mashed tapioca tossed with spiced beef and Kerala masala — a Kottayam street-food legend.

Rice, two vegetable curries, sambar, rasam, thoran, pappadam, pickle, and a sweet — a complete balanced plate.

Short-grain Khyma rice layered with marinated chicken, fried onions, cashews, and raisins, dum-cooked the Thalassery way.

Khyma rice dum-cooked with tender mutton, whole spices, fried onions, and toasted cashews.

Marinated king fish layered with fragrant Khyma rice and Malabar spices, dum-cooked and garnished with fried onions.

Mixed vegetables and paneer dum-cooked with Khyma rice, whole spices, and fried onions.

Khyma rice dum-cooked with masala eggs, fried onions, and whole spices — simple and satisfying.

Plump prawns and Khyma rice dum-cooked with Malabar spices, fried onions, and cashews.

Fragrant short-grain rice tossed in ghee with whole spices, fried onions, cashews, and raisins.

Steamed rice tempered with coconut, mustard, urad dal, and curry leaves — light and aromatic.

Nutty, nutrient-rich red parboiled rice — the everyday rice of Kerala, perfect with any curry.

Basmati rice tempered with cumin and ghee — a fragrant companion to rich curries.

Tangy South Indian rice cooked with tomato, shallots, and a peanut-chili tempering.

Flaky, layered Kerala flatbread, pulled and griddled until golden — the perfect curry-mopping bread.

A lighter whole-wheat take on the layered Kerala parotta — soft, flaky, and wholesome.

Soft tandoor-style naan brushed with butter — pillowy and golden-blistered.

Tandoor naan studded with garlic and cilantro, brushed with butter.

Shredded parotta stir-fried with vegetables, egg, and Kerala masala on the griddle — a late-night street favourite.

A large, crisp fermented rice-and-lentil crepe served with sambar and coconut chutney.

Crisp dosa wrapped around spiced potato masala, served with sambar and chutney.

An extra-crisp dosa roasted in ghee until deep golden, served with sambar and chutney.

A crisp dosa cooked with a beaten egg, onion, and pepper spread over the top.

Crisp dosa smeared with gunpowder podi and ghee — nutty, spicy, and fragrant.

Crisp dosa filled with spiced grated paneer and onion, served with sambar and chutney.

Three lacy fermented appams with a mildly spiced coconut-milk vegetable stew — a Kerala breakfast icon.

Three lacy appams with a gentle coconut-milk chicken stew studded with potato and whole spices.

Three lacy appams with a thick caramelized-onion egg roast — sweet, spicy, and satisfying.

Three lacy fermented rice-and-coconut hoppers with crisp edges and a soft, pillowy centre.

Steamed rice-and-coconut puttu cylinders with our roasted-coconut black chickpea curry — the classic Kerala breakfast.

Soft steamed puttu served the simple way — with ripe banana, sugar, and a drizzle of ghee.

Steamed puttu paired with our signature dry Kerala beef fry — a hearty morning plate.

A wholesome whole-wheat puttu steamed with coconut, served with black chickpea curry.

Soft string hoppers steamed fresh, served with a spiced coconut-milk egg curry.

Three soft steamed rice cakes with sambar and coconut chutney — the gentle South Indian morning.

Roasted semolina cooked with vegetables, ginger, and a mustard-curry-leaf tempering.

Two crisp golden lentil doughnuts with sambar and coconut chutney.

A traditional Kerala breakfast sampler: appam, puttu, and idiyappam served with vegetable stew and kadala curry, finished with coconut chutney. Vegetarian and halal, mild spice, serves 1-2.

Unlimited Matta rice with sambar, two vegetable curries, thoran, rasam, pappadam, and pickle.

Matta rice with fish curry, fish fry, thoran, sambar, rasam, pappadam, and pickle.

Two vegetable curries, avial, ghee rice, eight parottas, pappadam, and pickle — a full vegetarian table for four.

Chicken curry, beef fry, fish curry, ghee rice, eight parottas, pappadam, and pickle — a feast for four.

A large pot of Thalassery chicken biryani for four with raita, pickle, and pappadam.

Mutton curry, chicken roast, fish moilee, ghee rice, twelve parottas, avial, pappadam, and payasam — for six.

Two small, mild dosas with gentle potato masala and ketchup — easy for little hands.

A small portion of mild chicken curry with plain rice — comforting and not spicy.

A small, mild chicken biryani portion just for kids, served with a little raita.

Four crisp, fried Kerala pappadams — the essential crunch for any meal.

A trio of house pickles — mango, lime, and garlic — fiery and tangy.

Cool whisked yogurt with crisp boondi, cumin, and coriander — the perfect biryani cooler.

A bowl of fresh ground-coconut chutney with green chili, ginger, and a curry-leaf tempering.

A bowl of tangy lentil-and-vegetable sambar with a fragrant tempering.

Thick, sweet yogurt blended with ripe Alphonso mango and a touch of cardamom.

Classic sweet whisked yogurt drink, cool and creamy with a hint of cardamom.

Spiced buttermilk with ginger, green chili, curry leaves, and roasted cumin — cooling and savoury.

Freshly squeezed lime over soda — choose sweet, salt, or mixed.

Strong South Indian filter coffee frothed with hot milk, served the traditional davara-tumbler way.

Black tea simmered with milk, ginger, cardamom, and cloves — the everyday Kerala cuppa.

A chilled can of your favourite soft drink.

Bar demo — added to prove Beverage OS features.

Bar demo — added to prove Beverage OS features.

Bar demo — added to prove Beverage OS features.

Bar demo — added to prove Beverage OS features.

Kerala's shaken lime cooler with basil seeds, green chili, and a squeeze of lime — fizzy, tangy, and lively.

Malabar black tea infused with lime, cardamom, and a hint of mint — the after-meal Thalassery ritual.

Fresh tender coconut water, naturally sweet and hydrating, served chilled with the soft jelly.

Chilled milk with rose syrup and basil seeds — a sweet, fragrant nostalgia drink.

Thick blended Alphonso mango shake with milk and a scoop of vanilla — rich and fruity.

A large catering tray of Thalassery chicken biryani for 8–10, with raita, pickle, and pappadam on the side.

A full catering tray of our signature dry Kerala beef fry for 8–10.

A large tray of avial, thoran, and a coconut vegetable curry for 8–10.

Thirty lacy appams with a large tray of coconut-milk vegetable or chicken stew for 8–10.

A large tray of our tangy kudampuli Kerala fish curry for 8–10.

The full Onam Sadya feast for 8–10: Matta rice, sambar, rasam, avial, thoran, olan, kalan, pachadi, pickles, pappadam, and payasam — served on banana leaves.

Full-service traditional Sadya catering for 25 guests — 24+ items on banana leaves, served by our team. Pricing per 25.

Chicken biryani, beef fry, fish curry, chicken curry, parottas, ghee rice, raita, and dessert for 20 guests.

Appam, puttu, idiyappam, and idli with vegetable stew, kadala curry, and chutneys for 15 guests.

A neat individual box: ghee rice or Matta rice, two vegetable curries, thoran, pappadam, pickle, and a dessert. Min 10 boxes.

Ghee rice with chicken curry, beef fry, thoran, pappadam, pickle, and a dessert. Min 10 boxes.

An individual Thalassery chicken biryani box with raita, pickle, pappadam, and a dessert. Min 10 boxes.

A full hot buffet — rice, two mains, two vegetable sides, bread, salad, and dessert — set up at your office. Priced per person, min 25.