Kayal Menu

Pre meal snacks and pickles
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
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
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 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

Erachi Varattiyathu
Lamb cubes cooked with onions, black pepper, ginger and green chillies to give a spicy touch.

Mix Sea Food Platter
Mix platter of crab, prawns, squid and fish cutlet.

Kozhuva fry
Anchovies deep fried in Kuttanad style spice mixture

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.

Kovalam 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
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.

Kayal Masala Dosa
Rice and lentil pancake filled with a mixture of spiced potato, beetroot and onion.

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

From our fishermen’s net

Alappuzha 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

Kappad Crab Olathiyathu
Stir fried fresh crab with shallots, crushed pepper and curry leaves. Believed to been found by Portuguese sailors using the locally available ingredients.

Meen Pollichathu
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

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

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

Chicken Stew
Chicken cooked in a creamy coconut sauce with cashew nuts, green chillies, 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

Attirachi Olathiyathu
Boneless lamb cubes cooked in chilli and turmeric juice and then stir-fried with Indian shallots, ground black pepper and coconut slivers.

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, green chillies, ginger and fresh curry leaves is a perfect combination with Appam.

Malabar Chicken 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 chicken are baked in rich gravy to produce a highly aromatic and deliciously spicy preparation

From the Garden

Avial
Authentic Kerala semi-dry preparation which is a mixture of all sorts of vegetables and an unavoidable dish for any ‘Sadya’ all over South India

Koonu Curry
Mushrroms cooked with green peas, coriander, coconut, and Indian spices.

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

Moru Curry
Moru curry is the most popular curry in a Hindu wedding celebration. Sweet mangoes and green bananas cooked in yoghurt with green chillies, ginger and fresh curry leaves and served warm. It tastes amazing with boiled rice

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

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

Cheera Kizhangu Curry
Spinach and potatoes cooked with roasted coconut and Indian spices

The Kayal special ‘Sadya’ (Thali)

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

Kayal Vegetarian Sadya

Kayal Special Sadya

Side dishes

Kayal Special Salad
Mango, avocado, guava, lettuce, crushed pepper dressed with lemon juice

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

Beans Thoran
Fresh beans cooked with mustard, onion and fresh coconut.

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

Egg Roast
Boiled egg sautéed in a thick sauce of tomato, onion, ginger and garlic

Chemmen Peera
Shrimps with grated coconut, cocum, and curry leaves

Rices

Plain Rice

Plain white basmati rice

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

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

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

Breads

Appam (2 pieces)
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)
A Kerala speciality – wheat dough layered and coiled in to a coir mat shape then cooked on the griddle.

Poori (2 pieces)
Fluffy fried flat breads made from wheat flour

Chapathi (2 pieces)
Round, flat wholemeal bread Thattu Dosa (3 pieces) ￡1.99 ‘Thattu kadas’ are fast food joints that serve just about everything in excellent taste on the streets of Kerala through out night. The rice and lentil pancake.

Dessert

Banana Dosa
Novel way of presenting a dosa. Spongy, soft and tiny pancakes made from bananas, plain flour, cardamom and topped with an ice cream.

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

Ari Payasam
Another conventional pudding made of rice, milk, ghee and garnished with cashew nuts and sultanas.

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

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

Ice cream
Choice of Vanilla/ Chocolate/ Strawberry