Kerala Bhavan

A traditional Kerala-style countryside meal set. Features 'Kappa' (stir-fried tapioca/cassava) served with a spicy coconut-based fish curry. Includes Indian rice and papadum. A hearty and authentic combination.

A semi-dry curry made with okra (ladies' fingers) and tender chicken pieces tossed in masala spices. Savory with a distinct vegetable texture. Pairs excellently with Kerala Porota or Garlic Nan.

A rich curry packed with boneless tandoori chicken, mixed vegetables, and chickpeas. Flavorful and filling with a variety of textures. Best eaten with rice or bread.

A luxurious seafood curry featuring a mix of oysters, shrimp, and scallops. Cooked in a Cochin-style masala base. Rich, briny, and spicy.

Fish and green banana marinated in special South Indian spices, wrapped in a banana leaf, and steamed/grilled. The leaf imparts a unique aroma to the spicy, tender fish.

Special lamb chops marinated and grilled as kebabs. Juicy meat on the bone with smoky char. A great appetizer that pairs well with Indian alcohol.

Fresh tomato slices seasoned with herbs. Light and refreshing.

Creamy potato salad, often prepared with mild spices or vegetables in the Indian style.

A fresh house salad featuring a mix of vegetables typical of Kerala cuisine. Crisp and healthy.

Fresh green salad topped with sliced tandoori chicken. savory and smoky meat contrasts with crisp vegetables.

Thin, crisp wafers made from lentil flour. Savory and crunchy, typically eaten as an appetizer or crushed over rice.

Crunchy fritters made from coarsely ground lentils and spices. Deep-fried until golden brown. Savory and dense.

Fried pastry pockets filled with spiced potatoes and peas. Crispy shell with a soft, savory filling. A classic Indian snack.

Indian-style vegetable tempura. Vegetables coated in spiced chickpea flour batter and deep-fried. Crispy and savory.

Breaded and fried strips of fish. Crispy outside and tender inside. Served as a finger food.

Spiced mashed potato balls dipped in chickpea batter and deep-fried. Soft, savory filling with a crispy coating.

Cheese dipped in spiced batter and deep-fried. A rich, melting snack.

Skewered and grilled minced vegetables mixed with spices. Smoky and soft texture.

Spiced chicken kebab wrapped in a flatbread roll. Convenient and flavorful.

Stir-fry of chopped seekh kebab (minced meat) and vegetables. Savory and spicy.

Indo-Chinese style stir-fry with chicken, bell peppers, onions, and chili sauce. Spicy and tangy.

Spicy stir-fry with mutton chunks, chilies, and vegetables. Rich, meaty, and hot.

Grilled dish featuring paneer (Indian cottage cheese) and assorted vegetables. Smoky and substantial vegetarian option.

A large, thin crepe made from fermented rice and lentil batter. Filled with a special mixture of spiced minced meat and potatoes. Crispy edges with a soft, savory center. Served with sambar and chutney.

A crispy, savory crepe made from fermented rice and lentil batter. Simple and light. Dip into the accompanying sambar and coconut chutney.

The classic South Indian dish. A crispy crepe filled with spiced potato masala. Savory, comforting, and filling.

Crispy dosa crepe filled with spiced minced meat (keema). A meaty variation of the traditional dosa.

Dosa cooked with an egg spread over the inside surface. Richer and softer than a plain dosa.

Dosa filled with spiced paneer (Indian cottage cheese). Creamy texture within a crispy shell.

Dosa topped or filled with chopped onions and spices. Sweet and savory flavor.

Thick, soft pancake made from the same batter as dosa, topped with chopped onions. Fluffy texture compared to the crispy dosa.

Thick savory pancake topped with tomato slices. Tangy and soft.

Thick savory pancake topped with a mix of vegetables. Colorful and flavorful.

A set of smaller thick pancakes (uttappams), likely with different toppings or plain. Good for variety.

Steamed fluffy rice cakes (idli) served with sambar (lentil and vegetable stew). A very traditional and healthy South Indian meal.

Steamed rice cakes (idli) served with a spicy roasted chicken curry (varutha curry). The bland cakes absorb the rich curry flavor perfectly.

Puffy deep-fried bread (puri) served with a spiced potato curry. A popular festive or breakfast dish.

A thick porridge-like dish made from roasted semolina, seasoned with spices, nuts, and curry leaves. Savory and comforting.

Semolina upma cooked with mixed vegetables for added texture and flavor.

Bone-in chicken marinated in yogurt and spices, then roasted in a clay oven (tandoor). Smoky, red, and flavorful.

Large prawns marinated in spiced yogurt and grilled in the tandoor. Smoky and juicy.

Skewers of minced mutton mixed with herbs and spices, grilled in the tandoor. Similar to a skinless sausage, very savory.

Chunks of fish marinated in spices and yogurt, grilled until flaky and charred.

Boneless chicken chunks marinated in yogurt and red spices, roasted in the tandoor. The boneless version of Tandoori Chicken.

Boneless chicken marinated in cream (malai) and herbs before grilling. Mild, creamy, and tender.

A mixed platter featuring a variety of tandoori grilled items including chicken, prawn, sheek kebab, and fish tikka. Perfect for sharing.

A traditional Kerala vegetarian feast served on a plate. Includes rice, sambar, various vegetable curries, pickles, and dessert.

A traditional Kerala feast that includes meat or fish curries along with the standard rice and vegetable sides.

A dinner set highlighting flavors from the Malabar coast. Includes fish curry, snacks like dal wada, and a choice of flavored rice.

A hearty set meal for meat lovers. Includes assorted tandoori grilled items, one curry, nan bread, and rice.

A grand dinner set featuring Kerala specialties like Porota (layered bread), Kerala Chicken Curry, and snacks.

The ultimate set menu offering a tour of Indian cuisine. Includes grilled items, three curries of your choice, bread, rice, dessert, and tea.

A shared meal for two. Includes generous portions of grilled items, two curries, breads, rice, and alcohol (wine or beer).

A child-friendly plate with mild chicken curry, a choice of rice or nan, fries, juice, and dessert.

Leavened flatbread baked in a tandoor oven. Soft and fluffy.

Nan bread topped with sesame seeds for a nutty flavor.

Nan bread topped with minced garlic and cilantro. Aromatic and savory.

Sweet nan stuffed with nuts, raisins, and coconut (often known as Peshwari or Kabuli Nan). Good for dessert or countering spicy curry.

Nan bread filled or topped with figs (ichijiku). A unique sweet and savory bread.

Nan bread stuffed with melting cheese. Rich and satisfying.

Leavened bread stuffed with a spiced potato mixture.

Unleavened flatbread made from whole wheat flour. Healthy and simple.

A flaky, layered flatbread made from refined flour. Crispy on the outside and soft inside. Famous in Kerala.

Steamed white rice.

Rice cooked with saffron, giving it a yellow color and distinct aroma.

Yellow rice flavored with lemon juice, turmeric, and mustard seeds. Tangy and refreshing.

Rice cooked with grated coconut or coconut milk. Mild and sweet aroma.

Rice mixed with yogurt and tempered spices. Cool and soothing for the stomach.

Rice cooked with spinach. Green and healthy.

Rice flavored with a tangy tomato masala.

A fragrant rice dish layered with spiced seafood. A rich one-pot meal.

Basmati rice cooked with spiced chicken and herbs. Aromatic and flavorful.

Rich and spicy rice dish cooked with tender mutton pieces.

Biryani prepared with fish fillets and spices.

Spiced rice cooked with mixed vegetables.

A healthy South Indian style soup curry with a vegetable base and chicken. Lighter and more liquid than typical curries.

Vegetable-based thin soup curry loaded with mixed veggies. Nutritious and light.

Soup-style curry with seafood. Flavorful broth enriched with sea essences.

A staple South Indian lentil and vegetable stew, flavored with tamarind and sambar powder. Tangy and savory.

Curry made with fresh seasonal vegetables.

Spinach (cheera) and lentil (parippu) curry. Mild and wholesome.

Simple lentil curry, often made with moong dal. Comfort food.

Spicy chickpea curry. Thick gravy with bold spices.

A thin, spicy, sour soup made with tamarind, tomatoes, and black pepper. Good for digestion.

A stew made with lentils and vegetables like taro root. Mild and coconutty.

Dry vegetable stir-fry with grated coconut and mustard seeds.

Spinach curry with cubes of paneer cheese. Creamy and savory.

A classic Kerala dish with mixed vegetables cooked in a thick coconut and yogurt paste. Mild and creamy.

Mixed vegetables cooked in a rich, creamy sauce made with nuts and coconut.

Eggplant (brinjal) cooked in a coconut milk gravy. Rich and smooth.

Yogurt-based drink. Sweet and refreshing.

Lassi flavored with mango pulp. Sweet and fruity.

Standard orange juice.

Sweet mango fruit juice.

Grapefruit juice. Tart and refreshing.

Iced milk tea spiced with cardamom, ginger, and other spices.

Chilled coffee.

Oolong tea.

Coca-Cola.

Ginger ale soda.

Hot spiced milk tea from Kerala.

Hot coffee prepared in the Kerala style, likely strong and frothy.

Soft pudding flavored with mango.

Standard ice cream scoop.

Traditional warm South Indian dessert pudding made with vermicelli or rice, milk, sugar, and spices.

Traditional Indian ice cream. Denser and creamier than regular ice cream, often flavored with cardamom and nuts.