Restaurant Chef Pillai

Fermented Rice Batter And Coconut Milk Made Into Round Pancakes With Thin, Lacy Edges. This Steamed Dish Is From South India And Sri Lanka.

₹35 ₹33

The Traditional Parotta From Kerala’S Malabar Region In The North, Fluffy Yet Soft Parottas Skillfully Handcrafted And Tawa Fried.

₹45 ₹42

Poached Hen’S Eggs Roasted With Onions And A Blend Of Kerala Spices Slow Cooked For A Tangy And Spicy Flavour With Curry Leave And Mustard Tempering. A Great Dish With Sppams (Hoppers) Or Idiappams (String Hoppers).

₹350 ₹332

₹295

Curry Spiced Fried Squid Rings, Sundried Shrimp’S Pol Sambol

₹350

A Popular Starter Dish In The North Kerala Homes. Fresh Sear/King Fish Is Masala Fried And Then Slow Roasted With Coconut Laced With Shallots, Fennel Seeds To Make A Great Starter.

₹450

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 Chef Pillai’S Hometown, Kollam

₹450

Inspired By The Cuisine Of Konganad, Chicken Thighs Are Pan Fried Using The Traditional Konganad Spice Mix And The Dark Richness Of The Dish Comes From The Uses Of The Spices With Crushed Black Pepper

₹375

A Traditional Kerala-Style Beef Roast Made With Slow-Cooked Tender Buff Chunks, South Indian Spices, Fresh Curry Leaves, And Coconut.

₹475

Creamy Balls Of Grated Paneer And Mashed Sweet Potatoes, Sauteed In A Spicy Sri Lankan Deviled Sauce That Is Sweet, Spicy And Tangy.

₹300