Kerala Specials
Loading menu...
Kerala Specials
Loading menu...
Chittur-Thathamangalam, Spain
Kerala Specials brings you the traditional Onam Sadhya — a vegetarian feast of over 20 dishes served on a banana leaf — alongside everyday Kerala favourites, cooked the way they are at home in God's Own Country.
full: 440 ₹ · half: 120 ₹
Full: 220 ₹ · Half: 110 ₹
• hello • hai • hoi
a: 1 ₹
Classic shake with a smooth and sweet vanilla taste.
Creamy shake featuring the delightful taste of pistachio.
Refreshing shake made with sweet strawberries.
Delicious shake blended with rich almond flavor.
Classic, effervescent cola drink.
Bright and bubbly orange soda.
Refreshing carbonated soft drink.
Crisp, lemon-lime flavored soda.
Full: 15 ₹ · half: 13 ₹
Price as per size
Country chicken in roasted coconut masala with shallots and curry leaves, cooked till dark.
Fish simmered with kudampuli and chilli in a clay pot — sharper and better the next day.
Black tea with lime, cardamom and clove — the standard end to any Kerala feast.
Flaky layered parotta slapped fresh off the griddle — pull it apart with your hands.
Chilled spiced buttermilk with ginger, green chilli, shallot and curry leaves.
Soft griddled flatbread stuffed with sweet chana dal and jaggery — eat it dipped in payasam.
Ambalappuzha-style rice and milk cooked low and slow till pale pink and naturally sweet.
Ghee-roasted vermicelli in sweetened milk with cashews, raisins and cardamom.
Ripe jackfruit varatti melted into jaggery and coconut milk, dense and deeply fragrant.
Rice ada slow-cooked in jaggery and thick coconut milk with ghee-fried coconut bits and cashews.
Single serve (150 ml): 120 ₹ · Family pack (1 litre): 430 ₹
Rice-and-jaggery batter fried in ghee till dark, crisp-edged and soft in the middle.
Milk simmered for hours with rice ada till pink and creamy — the queen of Onam payasams.
Single serve (150 ml): 130 ₹ · Family pack (1 litre): 460 ₹
A lighter leaf with choru, parippu, sambar, avial, thoran, pappadam, pickles and one payasam.
Our grandest leaf: 26 dishes, two payasams and extra upperi, served the way Onam demands.
A whole Onam feast for the house — banana leaves, choru, curries, upperi, pickles and payasam.
Serves 2: 900 ₹ · Serves 4: 1700 ₹ · Serves 6: 2450 ₹ · Serves 10: 3900 ₹
Twenty-four dishes on a banana leaf — choru, parippu with ghee, sambar, avial, thoran and payasam.
test: 200 ₹ · test2: 400 ₹
Beetroot in curd ground with coconut and mustard — sweet, tart and bright pink on the leaf.
Soft moong dal ground with coconut and cumin, finished with hot ghee — the first round of the leaf.
Raw plantain and yam in thick sour curd and coconut, reduced slow with pepper and fenugreek.
Yam, raw plantain and black chana in ground coconut with pepper, finished with roasted coconut.
Finely shredded cabbage stir-fried with grated coconut, green chilli, cumin and curry leaves.
Pumpkin and cowpeas mashed with coconut, topped with coconut roasted dark in coconut oil.
Mixed vegetables in ground coconut, cumin and green chilli, soured with curd and finished in coconut oil.
The leaf's sweet-sour-hot relish of ginger and tamarind, cooked down with jaggery and chilli.
Thick plantain chips coated in jaggery with dry ginger and cardamom — sweet, sticky and dark.
250 g: 140 ₹ · 500 g: 260 ₹
A ripe Nendran banana — mash it with ada pradhaman, the way the leaf is meant to finish.
Nendran banana wafers fried in pure coconut oil, salted and audibly crisp.
250 g: 120 ₹ · 500 g: 220 ₹
Crisp puffed pappadams fried to order — crush them over rice and parippu.
Raw mango pickled in chilli, mustard and gingelly oil, tart and properly fiery.
Kerala lime pickle cured with rock salt, chilli and mustard — sharp and bracing.
Roasted moong dal with jaggery, coconut milk, ghee and cardamom — earthy and warming.
Full: 120 ₹ · Half: 60 ₹
Toor dal with drumstick, ash gourd and carrot in roasted coriander masala, tempered with curry leaves.
Peppery tamarind broth with crushed garlic and cumin, poured over rice after the sambar round.
Light buttermilk curry with green chilli, ginger and coconut — the last round on the leaf.
Yam cubes sauteed slow in coconut oil with chilli, turmeric and curry leaves till the edges crisp.
Kerala red parboiled rice, nutty and hearty — the base every Sadhya curry is meant for.
Ripe mango in coconut-ground soured curd, tempered with mustard, dry chilli and curry leaves.
Chopped beans tossed with coconut ground with garlic, cumin and turmeric — the leaf's second thoran.
Cucumber in thick curd with ground coconut and mustard, tempered with dry red chilli.
Ash gourd and red cowpeas simmered in thin coconut milk with green chilli, finished with coconut oil.