Tharavadu Home Of Kerala Cuisine

Appam with Vegetable Stew

Lacy, fermented rice crepes with crisp edges and a soft center, paired with a mild coconut milk stew — the quintessential Kerala breakfast combination

Kerala Fish Curry

Tangy, coconut-milk-based meen curry with a deep tamarind backbone and the characteristic sourness of Kodampuli (Malabar tamarind) — not for the timid

Kerala Fish Fry

Whole or fillet fish coated in a red chili and turmeric paste and pan-fried crisp — a non-negotiable order at any serious Kerala table

Malabar Biryani

Kerala's biryani is lighter and more fragrant than the Hyderabadi style — shorter-grain rice, fennel-scented, and layered with meat that pulls apart cleanly

Puttu and Kadala Curry

Cylindrical steamed rice cakes with a distinct sandy texture, served alongside a spiced black chickpea curry — an essential Kerala breakfast that holds up at any hour

Prawn Curry

Plump prawns in a coconut-forward gravy with mustard seeds and curry leaf tempering — a staple of the Kerala coast done without compromise

Kerala Porotta

Flaky, layered flatbread pulled apart in sheets — the right vehicle for any curry on the table and made well here

Beef Fry

Slow-cooked beef dry-fried with coconut slices, shallots, and curry leaves — Kerala's most distinctive meat dish and a reliable test of the kitchen's authenticity

Idiyappam with Coconut Milk

String hoppers — delicate pressed rice noodles served with sweetened coconut milk — a lighter, more refined version of a rice-based staple