Kerala Food Court Menu (2025 Update)

Kerala porotta paired with a medium chicken roast, offering a traditional Indian culinary experience.

Kerala porotta with beef roast, a classic combination typically featuring flaky flatbread and tender beef cooked in aromatic spices.

Soft appam typically paired with a savory beef roast, combining traditional flavors and spices for a satisfying meal.

Soft rice pancakes paired with typically spiced chicken roast, offering a delightful combination rooted in traditional Indian flavors.

Fried rice made with basmati rice, sauteed with mixed vegetables and traditional spices.

Fried rice typically includes chicken pieces, vegetables, and traditional spices stir-fried with basmati rice.

Steamed basmati rice stir-fried with scrambled egg, vegetables, and traditional Indian spices.

Stir-fried basmati rice with chopped cabbage, carrots, bell peppers, and spicy Schezwan sauce.

Chicken stir-fried with aromatic basmati rice, finely chopped cabbage, carrots, bell peppers, and spicy schezwan sauce.

Scrambled eggs stir-fried with basmati rice, finely chopped cabbage, carrots, bell peppers, and spicy schezwan sauce.

Tender beef chunks stir-fried with aromatic spices, garnished with curry leaves and onion rings.

Beef slow-roasted in a spicy masala with coconut tidbits and curry leaves.

Beef malli perattu features tender beef pieces cooked with aromatic spices and typically includes onions, garlic, and curry leaves for a rich, flavorful experience.

Beef cooked in a traditional South Indian style curry with coconut cream and aromatic spices.

Mutton cooked with fried onions, whole coriander, and red chillies in a mild gravy.

Tender duck pieces cooked with aromatic spices, garnished with curry leaves and fried onions.

Pork slow-cooked with aromatic spices, coconut bites, and curry leaves, inspired by the flavors of Angamaly.

Boiled eggs simmered in a rich curry sauce made with onions, tomatoes, ginger, garlic, and a blend of traditional Indian spices.

Slow-cooked pork typically includes spices, onions, tomatoes, and garlic, creating a rich and flavorful dish.

King fish elayil pollichath: Kingfish marinated in spicy masala, pan-fried, and wrapped in banana leaves.

Boneless fish marinated in spicy masala, pan-grilled, and wrapped in banana leaves.

Marinated kingfish steak in Indian spices, deep-fried to a crispy texture, typically served with aromatic herbs and spices.

Pomfret fish shallow fried, typically marinated with a blend of Kerala spices.

Pomfret (Elayil Pollichath): Whole pomfret marinated in a blend of spices, wrapped in banana leaf, and pan-fried Kerala style.

Tender pieces of beef, marinated in aromatic spices, deep-fried with onions and garnished with curry leaves.

Paneer cubes sauteed with bell peppers, onions, and green chilies in a tangy chili garlic sauce.

Battered chicken pieces fried till crispy, tossed in a spicy sauce with dry red chilies and cashews.

Crispy lentil wafers typically seasoned with mild spices and cumin.

Crisp, fresh garden greens with a light, refreshing dressing.

Marinated chicken strips fried and tossed in a spicy, aromatic South Indian masala.