Mumbai and Pune are undoubtedly cities with diverse cultures, and the same goes for its culinary scene. From the mouth-watering dosas to the flavourful vada pavs, these cities have an endless variety of dishes to offer. When it comes to Kerala cuisine, the cities house a considerable number of restaurants to cater to the ever-growing Malayali population. However, Kerala Cafe has managed to outshine all others and establish itself as a top-notch Kerala restaurant in Mumbai and Pune. This restaurant serving authentic Kerala food has cut through the clutter by establishing a true connection with Malayalis (and non-Malayalis alike) through its delicious and traditional cuisine. It has grown in popularity due to its commitment to quality, traditional recipes, and inviting dining atmosphere.
How it Started
In 2016, Gim George, Justin George, and M Tanaraj opened up Kerala Cafe in Vasai, Mumbai, which focused on serving authentic Kerala cuisine. It was born as a retirement dream for their parents, but it blossomed into a culinary triumph. The food was so good that people started loving it, and soon, the restaurant became very popular. As a result, the founders decided to open up more outlets in different parts of Mumbai (Thane, Chembur and Vasai) and Pune (Baner and Kalyani Nagar). Now, they are proud to have a total of five outlets that offer the rich and vibrant flavours of Kerala. Their latest, upcoming outlet in Kochi, Kerala, is a special one as it is a homecoming of sorts.
The founders are very grateful for the love and support they have received from their customers, and they credit this to their commitment to quality, traditional recipes, and an inviting dining atmosphere. The positive response from their customers has encouraged them to expand and open up more outlets so that more people can experience the delicious food from Kerala.
Gim George shared, “The journey from a quaint town in Vasai to multiple bustling outlets in cities like Mumbai and Pune has been nothing short of extraordinary. Initially envisioned as a haven for fellow Keralites, Kerala Cafe’s unexpected appeal to non-Malayalis prompted a transformative expedition to Kerala itself. This pivotal moment allowed us to deepen our roots and return with a refined vision, transforming us from a niche Malayali eatery into a multicultural dining destination.”
The founders of Kerala Cafe fearlessly took on the challenge of running a restaurant business despite having no prior experience. They embraced the challenges and turned them into opportunities, and their journey of building Kerala Cafe from scratch was nothing less than an adventurous ride. Gim, one of the founders, confidently reveals the secret to their success. He said, “Our unwavering commitment to quality and authenticity has been the cornerstone of our success. We have adopted a strategy of continuous adaptation, ensuring that our offerings resonate with a broad audience. This, coupled with our meticulous understanding of our roots, has not only helped us crack the nut but also thrive and expand.”
What Should You Try?
When it comes to food, we recommend trying the Sadya at this restaurant. They are particularly famous for it. The meal is known as the “Banana Leaf meal” because it is traditionally served on a fresh and clean banana leaf, which is both natural and biodegradable. The Sadya includes pickle, chammanthi, avial, thoran, kootu curry, moru curry, moru curry, rasam, sambar, red rice or normal rice, pappadam, and payasam. You can find the Banana Leaf Meal – Fish Meal served here at Kerala Café every day for lunch between 12 pm – 4 pm and dinner between 7 pm -10 pm. This meal comes in three variants: Veg, Chicken, and Fish. Additionally, you can order single portions of starters as Meal Add-ons.
Their revamped menu features a range of new starters that are sure to tantalize your taste buds. The culinary team, headed by Chef Bibin Gomez, has put in a lot of effort to craft innovative and mouthwatering additions, enhancing your dining experience. “Our mission is to evoke a sense of warmth and familiarity with every dish. When customers indulge in our menu, we want them to feel transported to the heart of Kerala, experiencing not just flavours but a culinary journey. It’s about creating an immersive and inclusive dining environment that transcends regional boundaries,” Gim shared.
Some of the exciting new items on the menu are Kulukki Sarbath, Chicken Kondattam Fry, Chicken Oil Fry, Buff Thattukada Fry, Prawns Dry Fry, Surmai Tawa Fry, Jaggery Coconut Custard and Caramel Custard.
Kerala Cafe has undoubtedly made an indelible mark in the restaurant industry of Mumbai and Pune. Their ability to evoke a sense of nostalgia among Malayalis and introduce Kerala flavours to non-Malayalis is a testament to their expertise in the culinary arts.
