A delicacy in the high ranges of Kerala. Here, beef bones are slow cooked with kappa and then finally topped with roasted bone marrow or Majja.

Ellum Kappayum

Chicken fried the Quilon way. A staple delicacy of the historic Kerala town, the chicken is crisp on the outside, soft and juicy on the inside. Served with fried ‘Crumbs’, garlic, curry leaves and chillies. A Chef Pillai Instagram hit recipe!

Quilon Fried Chicken

A popular starter dish in the North Malabar homes of Kerala. Fresh Seer/King Fish is masala fried and then slow roasted with coconut laced with shallots, fennel seeds to make a great fish starter.

Meen Thenga Porippu

Prawns grilled in a unique combo of fresh coconut milk & Virgin coconut oil. This keeps the prawns juicy and topped with sauteed curry leaves, mustard and crushed pepper. This sensational preparation is named after the historic name Venad, the earlier name of Kollam town.

Venadu Pal Konju

Prawns grilled in a unique combo of fresh coconut milk , Virgin coconut oil and coconut slices.. Finally toassed with shallots and indian spices

Chemeen kochulli perattu

This is the traditionally popular Beef dry fry. The meat is cut in strips, boiled and then slow fried in the Kerala spice mix of masalas to a dry, yet soft consistency.

Beef Dry Fry

Boneless pieces of chicken are cooked in traditionally curd dipped and sun dried chilles, coriander and curry leaves for a spicy, dry, chicken starter dish.

Chicken Kondattam

Medium sized prawns are slow roasted in Kerala spices with onions and coconut, till it reaches a dark brown colour of deliciousness. This is then topped off with coconut milk.

Chemmeen Varuval

Lollipop Chicken Wings fried with a Chicken 65 marination dressed with the Kerala traditional Inji Puli barbeque sauce and sesame seeds. The traditional Inji Puli is cooked and then crafted into a dark, barbeque sauce with the spicy touch of roasted ginger, the zing of tamarind & the mild sweetness of jaggery.

Inji Puli Chicken Wings 6 Pieces

Sliced cucumber, tomato & onions mixed with salt and pepper with a dash of vinegar.

Kerala Kachumber

This long grain rice is grown in North India, known for its rich aromatic flavour. Ageing the rice adds to the flavour.

Steamed Basmati

Steamed kappa is mashed with a masala blended with coconut, mustard seeds and garlic. This is finally tempered in coconut oil with small onions, mustard and curry leaves.

Kappa Thalichathu

Fermented rice batter and coconut milk made into round, pancakes with thin, lacy edges. This steamed dish from South India and Sri Lanka where they are known as ‘Hoppers’ goes best with fish curries, meat or vegetable stews

Appam

with the faint whiff of aromatic spices. Rice cooked to royal perfection and softness.

Nei Choru

This is also a popular steamed dish made with rice dough. This dough is kneaded and then pressed out through moulds and steamed. Another South Indian delicacy popular in Sri Lanka, freshly grated coconut is also sprinkled on.

Idiappam

The traditional Porotta from Kerala’s Malabar region in the North. Fluffy, yet soft porottas skillfully handcrafted and tava fried.

Malabar Nool Porotta

The unique, parboiled rice is typically grown in the Palakkad region of Kerala. The nutrient and fibre rich outer coating of the rice gives it an earthy colour and flavour.

Kuthari Choru

Chef Pillai evolved the traditional Meen Polichathu, a Kerala delicacy, into his unique Signature way of preparation which is apty named NIRVANA. The fish is delicately pan fried with a marinated masala and then gently placed in a banana leaf which rests on a Hopper pan or Appam Chatti. The coconut milk is then gently poured into it and allowed to cook. This ensures the fish is both fried and juicy, the masalas blending with the coconut milk, ginger, curry leaves & green chillies.

Naimeen Nirvana

Chicken undergoes the very same process to bring out the Nirvana flavours, cooked in Chef Pillai’s Signature process.

Chicken Nirvana

For the vegetarians, paneer gets to bring out the flavours of Nirvana cooked in Chef Pillai’s Signature process.

Paneer Nirvana

Mutton Chukka is a lick smacking Chettinad cuisine from Chettinad region of Tamil Nadu, state in South India.The word chukka means ‘Dry Curry’.

Karakkudi Mutton Chukka

Sea crabs cooked in the Sri Lankan masalas with grated coconut.This tangy curry brings out the flavours of the crabs.

Srilankan Crab Curry

From the kitchens of Alleppey, prawns are cooked with shredded green mango. All of this slow simmered in coconut milk with spices like turmeric, ginger & cumin seeds tempered with mustard, chilli & curry leaves.

Chemmeen Manga Curry

The popular pasta dish gets a Chef Pillai Signature makeover with a Kerala Moilee touch. Pasta is cooked to delicate softness and blends with the prawns and coconut milk in a dish that retains the legendary flavours of the Kerala Moilee. Fresh ginger and green chillies give it a special tang.

Prawn Moili Pasta

Non-Vegetarian Starters

Accompaniments & Rice

Chef Signature Dishes

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Experience a new perspective of food crafted out with true essence of kerala curated by @chef_pillai

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Restaurant Chef Pillai

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