Non-veg item. Nikkah Biryani. This item is a Bestseller, Costs: 485 rupees, Description: Cooked in the early traditional style of Malabar Muslim weddings is how this Biriyani is named. Aged, fragrantly flavored Kaima rice blends perfectly with chicken cooked to perfection. All the spices go into this elaborate wood-fire cooking which imparts Chef Pillai Swipe right to add item to cart.
Non-veg item. Veettile Kozhi Curry. Costs: 495 rupees, Description: The rustic Kerala chicken curry is cooked in the home kitchens of Southern Kerala. It is a slow fire cooking with coconut milk and traditional Kerala spices that gives it a rich, home-cooked flavor. Swipe right to add item to cart.
Non-veg item. Ashtamudi Fish Curry. This item is a Bestseller, Costs: 650 rupees, Description: Inspried by the 'Boat Curry of the fishermen of needakara Kollam, who still cool their fresh fish catch on board of the boat with only the essential spices they carry. It is the freshness of the Fish and the spicy but delicious mix of Kashmiri chillies, turmeric & tamarind that imparts the unique flavour. An equal mix of tamarind & kerala kudampuli are used to give it a special ,spicy tang. Swipe right to add item to cart.
Non-veg item. Sear Fish Nirvana. This item is a Bestseller, Costs: 875 rupees, Description: Chef Pillai evolved the Meen Pollichathu, a fish delicacy into his own signature dish aptly named NIRVANA. Fresh slices of seer fish is pan fried with a marinated masala and then gently placed in a banana leaf which rests on a Hopper pan or Appam Chatti. The coconut milk is gently poured into it and allowed to be cooked. This ensures that the fish is juicy, the masalas being blended with the coconut milk, ginger, curry leaves & green chilies. Swipe right to add item to cart.
Non-veg item. Meen Mulakittathu. Costs: 650 rupees, Description: The classic fish curry dish to accompany the iconic Kerala Kappa. Cooked in the traditional Toddy shop way, the fiery red curry with slices of fish is cooked with Kokum slices to thick consistency goes best with Kappa for that Kerala Finger licking feast. Swipe right to add item to cart.
Non-veg item. Chemmeen Manga Curry. Costs: 650 rupees, Description: From the home kitchens of Alleppey, prawns are cooked alongside shredded green mango, and this is slowly simmered in coconut milk with spices like turmeric, ginger and cumin seeds. This dish is topped off with a tempering of mustard, chili and curry leaves Swipe right to add item to cart.
Non-veg item. Thulunadan Kozhi Curry. Costs: 495 rupees, Description: The simple home style chicken curry cooked with grated coconut and Thulunadan spices, made as a reddish curry where the chicken pieces are slid in and cooked till done. Swipe right to add item to cart.
Non-veg item. Travancore Kozhi Roast. Costs: 495 rupees, Description: This is a legacy of the Travancore wedding feasts where the slow roast was a highlight. Tender chicken marinated with mild spices and slow roasted. This is then roasted with onions and tomatoes with the special Kerala spices and then the roast is finished off with coconut milk. Swipe right to add item to cart.
Non-veg item. Chayakkada Pothu Koottan. Costs: 525 rupees, Description: Kerala Swipe right to add item to cart.
Non-veg item. Nikkah Biriyani Family Pack. Costs: 1700 rupees, Description: Malabar style chicken dum biriyani serves four. Swipe right to add item to cart.
Non-veg item. Chicken Stew. Costs: 495 rupees, Description: A culinary legacy of the Portuguese, who adapted their cuisine to the local Kerala cooking methods. Here this mild stew is made with chicken cooked in coconut milk and aromatic spices like pepper, cardamon and green chilies. Swipe right to add item to cart.
Non-veg item. Tawa Fried Searfish. Costs: 800 rupees, Swipe right to add item to cart.
Non-veg item. Jaffna Crab Roast. Costs: 950 rupees, Description: Large mud crabs roasted in a special Sri Lankan masala. Onions and tomatoes are slow sauteed in this masala with a hint of tamarind and black pepper. Swipe right to add item to cart.
Non-veg item. Karimeen Nirvana. Costs: 875 rupees, Description: Chef Pillai evolved the Meen Pollichathu, a fish delicacy into his own signature dish aptly named NIRVANA. Fresh slices of seer fish is pan fried with a marinated masala and then gently placed in a banana leaf which rests on a Hopper pan or Appam Chatti. The coconut milk is gently poured into it and allowed to be cooked. This ensures that the fish is juicy, the masalas being blended with the coconut milk, ginger, curry leaves & green chilies. Swipe right to add item to cart.
Non-veg item. Karimeen Pollichathu. Costs: 800 rupees, Description: A Kerala specialty dish wherein the fish is marinated and covered with onion and tomato masala with fresh spices like pepper and powdered red chilies. The fish is then wrapped in a banana leaf and slowly roasted on a tawa till done. Unwrap this fish delicacy that has all its flavors trapped inside. Swipe right to add item to cart.
Non-veg item. Chicken Ghee Roast. Costs: 495 rupees, Description: The masalas are roasted in ghee and then the chicken is added and cooked till tenderly done. Swipe right to add item to cart.
Non-veg item. Searfish Pollichathu. Costs: 800 rupees, Description: A Kerala specialty dish wherein the fish is marinated and covered with onion and tomato masala with fresh spices like pepper and powdered red chilies. The fish is then wrapped in a banana leaf and slowly roasted on a tawa till done. Unwrap this fish delicacy that has all its flavors trapped inside. Swipe right to add item to cart.
Non-veg item. Meen Kappa. Costs: 750 rupees, Description: Kerala traditional combo of Kappa thalichathu and meen mulakittathu Swipe right to add item to cart.
Non-veg item. Egg Roast. Costs: 350 rupees, Description: Boiled hen Swipe right to add item to cart.
Non-veg item. Tawa-fried KARIMEEN. Costs: 800 rupees, Description: Perl spot or 'karimeen' is marinated with spices, ginger, garlic, curry leaves and tawa fried with coconut oil Swipe right to add item to cart.
Non-veg item. Mud Crab Malli Curry. Costs: 950 rupees, Description: Mud crabs from the Astamudi lake cooked with ground coconut and roasted coriander. Swipe right to add item to cart.
Non-veg item. Kollam Aattirachi Curry. Costs: 625 rupees, Description: From Chef Suresh Pillai's home town this is ths classic mutton curry that goes with the kerala nool porotta. The speciality of this mutton curry is the use of shallots slow cooked in a combination of spices that wrap up the flavour of meat cooked till deliciously tender. A truly historic & Iconic combo with Kerala Parottas. Swipe right to add item to cart.
Non-veg item. Squid Roast. Costs: 475 rupees, Description: Squid roasted with onions and a blend of Kerala spices slowly cooked for a tangy and spicy flavor with curry leaves and mustard tempering. Swipe right to add item to cart.
Non-veg item. Chettinadu Kozhi Kulambu. Costs: 495 rupees, Swipe right to add item to cart.
Non-veg item. Pothi Choru. Costs: 350 rupees, Description: Rcp packed special meal combo. Swipe right to add item to cart.
Non-veg item. Masala Grilled Tiger Prawns. Costs: 950 rupees, Description: Whole, larger Tiger prawns are grilled with the shell split. The prawns are marinated with a special curry leaf and green chili marination that retains the juiciness of the prawn while giving it a fresh & wholesome flavor. Freshly sliced onions and green chilies are tossed with coconut vinegar in a traditional Challas that comes as an accompaniment. Swipe right to add item to cart.
Non-veg item. Prawns Moile. Costs: 680 rupees, Description: Tiger prawns cooked in the classic Kerala Moilee tradition. This is slowly cooked with green chilies and crushed black pepper and is finished off with coconut milk. Great combination with appams and idiyappams Swipe right to add item to cart.
Non-veg item. Kuttanadan Tharavu Roast. Costs: 575 rupees, Description: The traditional festive dish of the Syrian community of Kerala. Here we use the female Vigova duck, slow cooked in coconut milk & black pepper infused with green cardamom and coriander. This dark green curry from the backwaters of the Kuttanad region in Kerala goes best with appams or parottas. Swipe right to add item to cart.
Non-veg item. Pomfret Nirvana. Costs: 875 rupees, Description: Chef Pillai evolved the Meen Pollichathu, a fish delicacy into his own signature dish aptly named NIRVANA. Fresh slices of seer fish is pan fried with a marinated masala and then gently placed in a banana leaf which rests on a Hopper pan or Appam Chatti. The coconut milk is gently poured into it and allowed to be cooked. This ensures that the fish is juicy, the masalas being blended with the coconut milk, ginger, curry leaves & green chilies. Swipe right to add item to cart.
Non-veg item. Tawa-fried POMFRET. Costs: 800 rupees, Description: Pomfret is marinated with spices, ginger, garlic, curry leaves and tawa fried with coconut oil Swipe right to add item to cart.
Non-veg item. Chilli Chicken Chaaps. Costs: 550 rupees, Description: Tender Chicken pieces are lightly sauteed in an earthy masala of caramelized Madras onions and a blend of traditional spices, resulting in a comfort food dish Swipe right to add item to cart.
Non-veg item. Mutton Stew. Costs: 600 rupees, Description: A culinary legacy of the Portuguese, who adapted their cuisine to the local Kerala cooking methods. Here this mild stew is made with mutton dipped in milk and cleaned. It is then cooked in coconut milk and aromatic spices like pepper, cardamon and green chilies. Swipe right to add item to cart.