About Us

The cuisine of Kerala, a state in the south of India, is linked to its history, geography, demography and culture. Kerala cuisine offers a multitude of both vegetarian and non-vegetarian dishes prepared using fish, poultry and red meat with rice a typical accompaniment. Chillies, curry leaves, coconut, mustard seeds, turmeric, tamarind, and asafoetida are all frequently used.

Kerala is known as the "Land of Spices" because it traded spices with Europe as well as with many ancient civilizations . Here is a list of 7 spices for South Indian cooking that are most commonly used.

1. Manjal (Turmeric)
2. Malli (Coriander)
3. Mulagai (Red Chilli)
4. Jeeragam (Cumin)
5. Kuru Milagu (Peppercorn)
6. Perungayam (Asafoetida)
7. Three C’s (Cinnamon, Cardamon & Cloves)
In keeping with the tradition, this restaurant is the result of years of research and trials of Kerala, by our team of chefs and culinary experts.