Kerala-style beef curry is rich, spicy, and slow-cooked to perfection with roasted coconut, shallots, and black pepper.
Best served with Kerala parotta or kappa, it’s a signature dish loved across the state.

Tender chicken cooked in a buttery, creamy tomato gravy with just a hint of sweetness.
This North Indian classic is indulgent and satisfying, making it a go-to dish for both kids and adults.

Fried chicken balls are tossed in a spicy, tangy Indo-Chinese sauce made with garlic, soy, and chili.
It’s crispy outside, juicy inside, and packed with bold flavor—great as an appetizer or noodle companion.

Chicken Theeyal is a Kerala-style curry where chicken is cooked in a roasted coconut and tamarind-based gravy. It’s tangy, slightly sweet, and deeply aromatic.
The toasted coconut flavor gives it a distinctive dark color and rich taste—perfect with rice or idiyappam.

Duck Mappas is a delicacy from Kerala’s Syrian Christian kitchens, where duck meat is slow-cooked in coconut milk and aromatic spices.
Rich, creamy, and mildly spiced, it’s perfect for festive occasions or a traditional Sunday lunch.

This comforting curry blends boiled eggs with a coconut or tomato-based gravy, lightly spiced for a gentle yet flavorful dish.
Egg Curry is versatile and pairs beautifully with rice, chapati, or even Kerala parotta, making it a reliable favorite.

Fresh prawns simmered in a coconut-based spicy curry, seasoned with curry leaves and mustard. The seafood flavor blends beautifully with Kerala-style masala.
This coastal favorite delivers heat and depth—perfect with rice or appam.