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 coconut chutney, lemon pickle,
and mango pickles are the unique accompaniments.
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
Pappadoms are dipped in a special batter of rice flour, cumin and sesame seeds and
deep fried in oil to give a special aroma.
Banana slices seasoned with turmeric water and deep fried.
Plain, flat, thin, crispy snacks made from black gram lentils and rice.
Kayal Soup is one of the most spectacular soups made by the fishermen family of
Kerala. This soup is made of mixed seafood, flavoured with coconut milk, cumin seed,
curry leaves and crushed pepper and tempered with mustard.
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.
Choice of deep fried, battered potato or aubergine slices, served with chutneys
Banana Boli 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
Delicious golden fried lentil doughnuts, fluffy in the middle and crispy on the
Fresh Indian cottage cheese sautéed with onion, peppers and aromatic Indian spices
Famous snack from Travancore Syrian Christian's family's Easter celebrations. Batter
fried boiled egg served with chutney.
One of the most attracting snacks from the village bakeries. Tasty Chicken filling
in puff pastry served with salad and chutney
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 platter of fish fillet, prawns, squid, and fish cutlet.
A Bakel Fort Beach memory at the shack:- prawns marinated in a spicy paste of chillies,onions
fried and served with chutney.
The best available grilled seasonal fish fillet marinated with medium Kerala spices
Deep fried squid rings served with coconut chutney.
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.
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.
A rice and lentil pancake thinly spread with tangy red chutney and melted butter
filled with a mixture of spiced potatoes and onions.
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.
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.
Boneless king fish dipped in mouth watering coconut flavoured sauce – the best kept
Kayal's spicy secret sauce
Believed to been found by Portuguese sailors using the locally available ingredients
in Kerala. Fresh crab cooked with authentic spices in a coconut flavoured sauce.
From 'Achukutty's recipe book' - Our mom from Travancore, Kerala Agricultural Christain
family. Tilapia covered with specially made spice paste, wrapped with banana leaf
and steam cooked, flavoured with lemon
King fish, squid, mussels, and prawns cooked with Kerala spices, onion, mango, ginger,
garlic and mustard seeds.
Spicy marinated whole boneless sea bass stuffed with prawn's chutney served with
spicy potatoes and lemon rice.
Boneless chicken breast cubes cooked with mustard, ginger, garlic and special roasted
home made spices.
Chicken cooked in a creamy coconut sauce with ginger and fresh curry leaves and
delicious when served with appams
One of the most famous dishes in Travancore area of Kerala. Boneless chicken cooked
in a black pepper based sauce with onion, ginger, garlic, turmeric, and cashew nuts.
This is one of the exotic dish hailing from the Great Malabar coast of Kerala. These
are small rice dumplings that are steam cooked and then added to a chicken curry
made of special Keralan spices.
A festive dish of Kerala, boneless duck breast cooked in Kumarakom style with aromatic
spices and herbs.
Keralan style grilled beef chops with mushroom pepper sauce, beans thoran, and spicy
This is our chef's signature dish. Tender pieces of lamb cooked in fresh spinach,
aromatic spices, turmeric, red chillies and onions.
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 chicken cubes are
baked in rich gravy to produce a highly aromatic and deliciously spicy preparation
Fresh spinach and toor dal cooked in a thick garlic sauce, tomatoes and green peppers,
flavoured with curry leaves and tempered with mustard seeds.
Aubergines cooked in a paste of coriander seeds, roasted onions, chillies, mixed
with cashew nut sauce.
Spinach and potato tempered with garlic, onion and other spices.
Fresh Vegetables cooked in a creamy sauce of roasted cashew nuts and coconut
Creamy tomato sauce simmered with light spices, studded with homemade cottage cheese
Mushrroms cooked with green peas, coriander, coconut, and Indian spices.
Mix vegetables cooked in a creamy coconut sauce with ginger and fresh curry leaves
is a good combination with Appam
Potatoes, peas and peppers stir fried with onions, and tomatoes
The typical feast served as a three course meal starting with a choice of either
pre-meal snacks and pickles or 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.
Mango, avocado, guava, lettuce, crushed pepper dressed with lemon juice
Fresh okra cooked with onion, ginger, garlic and special kerala spices
Fresh beans cooked with mustard, onion and fresh coconut.
Fresh Crabmeat stir fried with coconut, mustard seeds, onion and ginger
Plain white basmati rice.
Plain rice mixed with fresh coconut, urad dal (white lentils) cashew nuts and curry
Tangy, fresh tasting rice tossed with lemon juice, fresh curry leaves, mustard seeds
and dried red chillies.
Rice tossed gently with tamarind juice, cooked with peanuts and dried red chillies.
Rice cooked in ghee flavoured with premium Kerala spices.
Appam is the soft pancake made from yeast fermented rice batter, with a soft spongy
middle, which is laced with crispy edges.
A Kerala speciality – wheat dough layered and coiled in to a coir mat shape then
cooked on the griddle.
Fluffy fried flat breads made from wheat flour.
Round, flat wholemeal bread.
The rice and coconut soft pancake.
Mashed plantain dumplings filled with coconut, raisins, and cashew nuts and served
with Vanila ice cream
Panchamrutham consists of five secret ingredients and it is the divine 'prasadam'
made for many 'pujas' and festive occasions.
Another conventional pudding made of vermicelli, milk, ghee and garnished with cashew
nuts and sultanas.
A traditional pudding made from semolina cooked with pineapple, butter and studded
with raisins and cashew nuts topped with an ice cream
Delicious, smooth Indian ice-cream made with flavour of Mango/Pistachio/Almond
Choice of Vanilla/ Chocolate/ Strawberry