Tiffin, the Malabar way.

Succulent chicken cooked in a spicy, aromatic roasted coconut gravy — a classic Kerala chicken.

Tender beef pieces cooked in a home-made gravy that reminds you of home.

Spicy, flavourful chicken cooked with aromatic spices — a Thrissur speciality.

Fish curry in a spicy, tangy coconut-based gravy.

Succulent prawns cooked in a tangy, sweet mango-infused coconut curry.

Tender mutton with potatoes and spices in a coconut-milk gravy.

Assorted vegetables in a creamy, aromatic coconut-based gravy.

Prawns roasted in ghee with a signature masala.

Fragrant jeerakashala rice with tender chicken and aromatic spices.

Our best seller — jeerakashala rice with tender mutton and aromatic spices.

Aromatic jeerakashala rice with tender beef and a blend of flavourful spices.

Fragrant jeerakashala rice cooked in clarified butter.

Rice stir-fried with chicken, egg and vegetables.

Dum biriyani layered with fish.

Spring chicken marinated in Malabar masala and fried in coconut oil — tender and juicy.

A Kerala classic, pressure-cooked then fried in coconut oil with curry leaves.

Juicy beef strips marinated in aromatic spices and deep fried.

Prawns fried in our signature masala.

Small tender pieces of chicken marinated in aromatic spices and fried.

A popular Indo-Chinese chicken preparation with a rich, spicy sauce.

Batter-fried breast strips tossed in a special house sauce.

Deep-fried cauliflower tossed in a mild sweet-and-hot sauce.

Three pieces of Kerala porotta with beef curry.

Three vellappam with a single portion of chicken curry.

Ghee rice with chicken curry, raita and pickle.

Full portion chicken roast with ghee rice and madakku chappathi.

Four appam, full portion chicken curry and chicken fry.

Flat savoury rice cakes soaked in a coconut-milk mutton stew.

Traditional layered flatbread from Kerala — soft and fluffy.

A healthier porotta made with wheat flour, still soft.

Soft, fluffy rice cakes — a classic with curries and stews.

Delicate rice bread pressed by hand.

Folded chappathi, soft and warm.

Steamed cylinders of ground rice layered with coconut.

Ripe plantain stuffed with coconut and ghee, fried until crisp.

Nendran banana fritters, fried to order.

Crisp lentil fritters.

Hard-boiled egg and spiced onion folded into crisp golden pastry.

Kerala-style chicken cooked with spiced onion in flaky pastry.

Mashed tapioca with fiery bird’s-eye chilli chutney.

Fresh passion fruit, no syrup.

Freshly squeezed oranges.

Fresh watermelon, nothing added.

Freshly pressed pineapple.

Freshly pressed pomegranate.

Fresh tender-coconut pulp set with milk and condensed milk, served cold.

Espresso-soaked sponge, velvety mascarpone cream and a dusting of cocoa.

Moist chocolate sponge in a smooth, glossy dark-chocolate ganache.

Soft layers infused with golden honey and light cream.

Crimson sponge with silky cream-cheese frosting and a hint of cocoa.