Kerala

The God's Own Country

Sandwiched between the Western Ghats on the east, and the Arabian Sea on the West, Kerala is one of the beautiful states in India. A tropical paradise of waving palms and wide sandy beaches, this thin strip of coastal territory slopes down from the mountain ghats in a cascade of lush green vegetation. Kerala, a paradise where land, sea and sky, come together in a union of elements. With the Arabian Sea in the west, the Western Ghats towering 500-2700 m in the east and networked by forty four rivers, Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations in Asia.

Backwater

The Kerala backwaters are one of the most favoured tourist attractions. The calm and serene blue backwaters of Kerala provide with an unforgettable travel experience. 'God's Own Country', Kerala, has a very long and complex structure of this waterbody called backwaters. Kerala is known for its panoramic backwater stretches, lush green paddy fields, highlands and beaches. The gorgeous green of the fringed palms ripple in the blue waters and blend into wavelets. The serene lakes come alive during Onam with a spectacular water regatta-the snake boat races. It is indeed amazing to watch oarsmen, at least a hundred in one boat, slice their way through the waters to the rhythm of their own full throated singing.

Kerala Cuisine

Fish (called meen) appears on the tables of all but vegetarians in Kerala. With its long coastline and many inland waterways (more than 1,000 miles), Kerala is one of the top producers of fish in India. At every waterfront location fresh fish is available every day. None are more spectacular than the "Chinese" fishing nets at the port of Cochin. Fish are usually cooked in clay pots with sauce (curry), but are also delicious when baked or steamed in banana leaves. A special fruit called kokum or "fish tamarind" is used in many preparations because the acid in it is said to counteract the unpleasant flavors that rise from fish. Shrimp, clams and mussels are also commonly eaten, especially in a baked rice dish called biriyani.

Kayal South Indian Breakfasts transmit on BBC Two at 3.45 on Friday 16th December
Two main ingredients infuse Jaimon Thomas' passion for the restaurant business. One is the desire to bring authentic South Indian food to a region overrun with mediocre, anglicized Indian restaurants. The other is to provide service using the principle laid out in the Sanskrit phrase 'adithi devo bhava' means 'Guest is God. ------ Tim Burke, Metro, December 10 2008
Awards 1. Voted 5* Leicester Restaurant 2009 by Leicester Mercury. 2. East Midlands Local Food Hero Award Winner 2008. 3. Voted in the Times, Top Ten Indian Restaurants in the Country. 4. Young Enterprises Award Winner 2008. 5. Our Fuction Hall- Best Venue Award Winner 2007. 6. East Midlands Best Newcomer Award Winner 2007. 7. Voted 5* Nottingham Restaurant 2007 by Metro. 8. Voted 5* Leicester Restaurant by Leicester Mercury
Reviews
Two main ingredients infuse Jaimon Thomas' passion for the restaurant business. One is the desire to bring authentic South Indian food to a region overrun with mediocre, anglicized Indian restaurants. The other is to provide service using the principle laid out in the Sanskrit phrase 'adithi devo bhava' means 'Guest is God. ------- Tim Burke, Metro, December 10 2008
Kayal was, quite simply, a revelation. The food was exceptional, and the service was charming, informed and effi cient. Almost every dish here seems to contain an abundance of spces and it's the freshness and purity of these ingredients that creates such culinary heaven. The emphasis is on healthy food, with less reliance on oil, sugar, and artifi cial additives and more use of natural fl avourings. ------ David Sandhu, Metro, September 12, 2007
City enjoying an explosion of flavours from South Asian Cuisine. A string of new openings such as Kayal in Broad Street has made Nottingham even more of a haven for high quality South Asian dining. ------ Erik Petersen, 26th October 2007, Nottingham Evening Post
Housed in a pine-dominated dining room with steel lanterns hanging from the ceiling, this is surely the nearest you'll get to a Keralan beachside shack in deepest Nottingham. With a superb veggie selection, including thali-style set meals for less than ?10, you can't go wrong in terms of choice & value. ------ The Times, November 1- 7, 2008
We love Kayal! The Thomman's Hall is one of my personal favourites in terms of venues for comedy. It's beautifully decorated and has an intimacy which is so important for comedy. The reason why we love the place is because of the amazing food they serve. ------ Geoff Rowe, Director, Leicester Comedy Festival
It's the blast of friendly and inviting atmosphere that hits you as you open the door to Kayal that tells you this is going to be a good place in which to eat. Infact its more than good- its Excellent. I've tried hard to think if there were any negative to this meal and it's a struggle. ------ Alison Curtis- Leicester Mercury