Meen Moilee
Seer fish poached in first-press coconut milk, kodampuli, green chilli and curry leaves. Served with kallappam.
₹420
Fire. Salt. Coast.
Toddy-shop recipes, turned up loud. Seer fish off the Chinese nets by 6 am, kanthari chillies from Wayanad, coconut oil that hits the iron cheena chatti at exactly 240°. This is Kerala cooking with the volume knob broken off.
est. 2015
Princess Street
4.8 ★
6,400 reviews
92 seats
courtyard + hall
The Signatures
Cooked over
Cooked over
actual fire
Six plates that built our name. Wood-fired, banana-leaf-wrapped, or roasted dry in the cheena chatti until the coconut slivers go dark.
Beef Ularthiyathu
Slow-roasted for four hours with coconut slivers, black pepper and a fistful of curry leaves. The Kochi classic.
₹380
Karimeen Pollichathu
Pearl spot from Vembanad lake, masala-slathered, wrapped in banana leaf and grilled until the leaf chars.
₹460
Prawn Kizhi
Tiger prawns steamed in a banana-leaf parcel with kanthari, ginger and toddy vinegar. Untied at the table.
₹440
Duck Mappas
Kuttanad duck simmered in roasted coconut gravy with fennel and vinegar. Eat it with flaky Malabar parotta.
₹410
Kappa & Meen Curry
Mashed tapioca with mustard-tempered coconut, drowned in a fiery red kodampuli fish curry.
₹320
Know your heat
The Spice Legend
Coastal Calm
Coconut milk does the talking. Warmth, not war. Safe for grandparents, toddlers and Bengaluru techies on their first visit.
Toddy-Shop
The heat of a proper kallu shaap on a Friday. Black pepper forward, builds slowly, forgives nobody who stops drinking water.
Kanthari Fury
Bird's-eye chillies from a farm in Wayanad we won't name. Sign here. The moru (buttermilk) is on the house, you'll need it.
"Our recipes came from my grandmother's toddy-shop ledger. We just turned up the fire."
Chef Thresiamma Jacob · Head of Kitchen · third generation
Reservations
Get a table before the coast does
Courtyard seats go first — book by WhatsApp or phone. Walk-ins welcome till 7 pm, brave souls welcome always.