
Thalassery Dum Biriyani
Short-grain kaima rice, tender chicken, fried onions and a masala tuned across decades.

A short list. A long tradition. These are the dishes people travel for.

Short-grain kaima rice, tender chicken, fried onions and a masala tuned across decades.

Kerala fish rubbed with red chilli masala, wrapped in charred banana leaf, steamed to bold coastal flavour.

Flaky, layered parotta paired with slow-cooked mutton in a rich Malabar gravy.

Charcoal-kissed chicken, kebabs and kofta over saffron rice with grilled vegetables.

A banana-leaf feast — rice, sambar, avial, thoran, olan, pickles, papadam and payasam.

Lace-edged appam with a mild coconut-milk stew of chicken, potatoes and cardamom.

Shaken cold — lime, basil seeds, a whisper of green chilli. Kerala's monsoon in a glass.
Whether it's a family lunch across town or a late-night biriyani at home — we're ready when you are.