Pre meal snacks and pickles (v)

An authentic Kerala 'chayakkada's (tea shop) special high tea snacks which are freshly made and displayed in glass cupboards for the afternoon tea break and to munch during the church or temple festive moments. The home made chutneys include lemon, garlic, coriander chutneys, and mango pickles are the unique accompaniments

Achappam

This crunchy, crispy snack is made from rice flour, coconut, black sesame seeds and cumin seeds are shaped to star or flower in Seva Nazhy (traditional Kerala die vessel)

Pappadavada

Pappadoms are dipped in a special batter of rice flour, cumin and sesame seeds and deep fried in oil to give a special aroma.

Nenthraka Varuthathu

Banana slices seasoned with turmeric water and deep fried.

Pappodoms

Plain, flat, thin, crispy snacks made from black gram lentils and rice and are cut in to triangular pieces.

Soups

Kayal Soup

Kayal Soup is one of the most spectacular soups made by the fishermen family of Kerala. This soup is made of mixed seafood, rice, flavoured with coconut milk, cumin seed, curry leaves and crushed pepper and tempered with mustard.

Muringakah Soup (v)

Muringakah (drumstick) is well known for its medicinal quality in Ayurveda. It is prepared from drumsticks, potato flavoured with shallots, garlic, ginger and curry leaves with special care.

Starters

Kizhangu / Kathrika porichathu (v)

Choice of deep fried, battered potato or aubergine slices, served with chutneys

Banana Boli (v)

Banana boli is the one of the unavoidable snack for the people in Kerala during their tea break. Banana slices are dipped in a batter of rice and chickpea flour with black sesame seeds and crispy fried. It is served with peanut and ginger chutney.

Uzhunnu Vada (v)

Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the outside

Dahi Battata Poori

Pooris stuffed with seasoned potatoes, soaked in yoghurt and garnished with coriander chutnet and mixed ground spice – Back by Popular demand

Chilly Paneer

Fresh Indian cottage cheese sautéed with onion, peppers and aromatic Indian spices

Idli

Gently steamed rice and lentil cake, served with sambar and chutney.

Kottayam Egg Fry

Famous snack from Travancore Syrian Christian's family's Easter celebrations. Batter fried boiled egg served with chutney.

Chicken Puffs

One of the most attracting snacks from the village bakeries. Tasty Chicken filling in puff pastry served with salad and chutney

Adipoli Aadu / Kozhi

Your choice of lamb/chicken cubes cooked with onions, black pepper, ginger and green chillies to give a spicy touch. Our father Thomman's favourite, to go with his drinks

Mix Sea Food Platter

Mix platter of crab, prawns, squid and fish cutlet.

Seasonal Fried Fish

The best available grilled seasonal fish fillet marinated with medium Kerala spices

Kidilan Konju Varuthathu

A Bakel Fort Beach memory at the shack:- King prawns marinated in a spicy paste of chillies,onions fried and served with shallots.

Cochin squid

Deep fried squid rings served with Kerala style 'salsa'

Dosa

Dosa is made from a mixture of soaked lentil and rice, ground together and fermented overnight. All dosas are accompanied with sambar and coconut chutneys.

Masala Dosa/Paper Masala Dosa (v)

This is perhaps the most famous South Indian Brahmin dish. A rice and lentil pancake with a traditional filling of seasoned potatoes, onions and peas.

Nair Masala Dosa (v)

A rice and lentil pancake thinly spread with tangy red chutney and melted butter filled with a mixture of spiced potatoes and onions

Mix Uthappam (v)

Uttappams are similar to dosas, and are made from lentils and rice fermented overnight. But they are cooked on both sides and come with mixed vegetable toppings.

From our fishermen's net

Kuttanadan Konju Masala

Alappuzha, the Venice of the east, is very popular in its kind of seafood culinary arts. A thrilling prawn dish cooked in a thick sauce with coconut, ginger, curry leaves and onions.

Kayal Fish Curry

Boneless king fish stake dipped in mouth watering coconut flavoured sauce – the best kept Kayal's spicy secret sauce

Njandu Curry

Believed to been found by Portuguese sailors using the locally available ingredients in Kerala. Fresh crab cooked with authentic spices in a coconut flavored sauce served with paratha.

Aavoli Pollichathu (Half) (Full)

From 'Achukutty's recipe book' - Our mom from Travancore, Kerala Agricultural Christain family. Pomfret covered with specially made spice paste, wrapped with banana leaf and steam cooked, flavoured with lemon

Mix Seafood Curry

King fish, squid, mussels, and prawns cooked with Kerala spices, onion, mango, ginger, garlic and mustard seeds.

Kappayum Meenum

'Kallu shaps' (toddy shops) are the local pubs in all over Kerala. Every one including the families visit these pubs mainly to enjoy the 'Kappayum Meenum, though many of them do not drink alcohol. The fish curry is made with garlic paste, onions, and red chilies and seasoned with mustard seeds and curry leave and served with cassava.

Meen Porichathu

Spicy marinated whole boneless sea bass stuffed with prawns chutney served with spicy potatoes and lemon rice.

Poultry

Malabar Kozhi Curry

Boneless chicken breast cubes cooked with mustard, ginger, garlic, potatoes and special home made spices.

Chicken Stew

Chicken cooked in a creamy coconut sauce with cashew nuts, ginger and fresh curry leaves and delicious when served with appams

Kumarakom Duck Roast

A festive dish of Kerala, boneless duck breast cooked in Kumarakom style with aromatic spices and herbs

From the Butchers

Cheera Erachi Curry

This is not a traditional Kerala dish, but it's a wonderful speciality dish from our Head Chef, the recipe has handed over from his family ancestors, it's normally made at the local church festival in Kannur. Tender pieces of lamb cooked in fresh spinach, aromatic spices, turmeric, red chillies and onions.

Mutton Stew

Lamb cooked in a creamy coconut sauce with cashew nuts, ginger and fresh curry leaves is a perfect combination with Appam.

Thalasserry Mutton Biriyani

Traditionally in Kerala the Muslims served Biriyani on all important occasions. Malabar coast of Kerala is a treasure house of biriyanies. Over the years it has become of very popular with other communities in Kerala. Rice and mutton cubes are baked in rich gravy to produce a highly aromatic and deliciously spicy preparation

From the Garden

Cheera Parippu Curry (v)

Fresh spinach and toor dal cooked in a thick garlic sauce, tomatoes and green peppers, flavoured with curry leaves and tempered with mustard seeds.

Kathrika Curry (v)

Aubergines cooked in a paste of coriander seeds, roasted onions, chillies, mixed with yoghurt and cashew nut sauce.

Veg Stew (v)

Mix vegetables cooked in a creamy coconut sauce with cashew nuts, green chillies, ginger and fresh curry leaves is a good combination with Appam

Spicy Potatoes (v)

Potatoes, peas and peppers stir fried with onions and tomatoes.

Back by popular demand

*Vegetable Kurma (v)

Fresh vegetables cooked in a creamy sauce of roasted cashew nuts and coconut

*Aloogadde Soppu (v)

Spinach and potato tempered with garlic, onion and other spices

*Mutter Paneer(v)

Creamy tomato sauce simmered with light spices, studded with homemade cottage cheese and peas.

*Chenna Masala (v)

Tender chick peas simmered in a light tomato masala sauce.

The Kayal 'Sadya' (Thali)

The typical feast served as a three course meal starting with the soup. Followed by a neatly arranged little bowls of either non-vegetarian/vegetarian curries, side dishes, bread, and rice along the circumference in a large plate, and the dessert as a final course which is a complete all-in-one package meal that's a favourite with Indians anywhere

Kayal Vegetarian Sadya (v)

Kayal Special Sadya

Side dishes

Kayal Special Salad (v)

Mango, avocado, guava, lettuce, crushed pepper dressed with lemon juice

Beans Thoran (v)

Fresh beans cooked with mustard, onion and fresh coconut.

Moru Curry (v)

Sweet mangoes and green bananas cooked in yoghurt with green chillies, ginger and fresh curry leaves and served just warm and tastes amazing with boiled rice

Crab Thoran

Fresh Crabmeat stir fried with coconut, mustard seeds, onion and ginger

Rices

Plain Rice (v)

Plain white basmati rice

Thenga Choru (v)

Plain rice mixed with fresh coconut, urad dal (white lentils) cashew nuts and curry leaves.

Naranga Choru (v)

Tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds and dried red chillies.

Pulichoru (v)

Rice tossed gently with tamarind juice, cooked with peanuts and dried red chillies

Neychoru (v)

Rice cooked in ghee flavoured with premium Kerala spices

Breads

Appam (2 pieces) (v)

Appam is the soft pancake made from yeast fermented rice batter, with a soft spongy middle, which is laced with crispy edges.

Paratha (1 piece) (v)

A Kerala speciality – wheat dough layered and coiled in to a coir mat shape then cooked on the griddle.

Poori (2 pieces) (v)

Fluffy fried flat breads made from wheat flour

Chapathi (2 pieces) (v)

Round, flat wholemeal bread

Kallappam (3 pieces) (v)

The rice and coconut soft pancake

Bathura (1 piece)

Fried large fluffy bread made from plain flour

Dessert

Unnakai (v)

Mashed plantain dumplings filled with coconut, raisins, and cashew nuts and served with Vanila ice cream

Panchamrutham (v)

Panchamrutham consists of five secret ingredients and it is the divine 'prasadam' made for many 'pujas' and festive occasions.

Semiya Payasam (v)

Another conventional pudding made of vermicelli, milk, ghee and garnished with cashew nuts and sultanas.

Pineapple Kesari (v)

A traditional pudding made from semolina cooked with pineapple, butter and studded with raisins and cashew nuts topped with an ice cream

Vattayapam Fudge Cake (v)

Steamed rice cake stuffed with toffee topped with chocolate sauce and served with Vanila ice cream

Kulfi (v)

Delicious, smooth Indian ice-cream made with flavour of Mango/Pistachio/Almond/Malai

Ice cream (v)

Choice of Vanilla/ Chocolate/ Strawberry Tea/Coffee and liquors are listed in our Beverage List

(v) – for vegetarian