Kayra Authentic Kerala Cuisine

by Rohini Rajaratnam 24 Oct 2016
Kayra Authentic Kerala Cuisine

Exuding an air of effortless Zen with a sprawling monochrome painting of houseboat-filled waterways, Kayra derives its name from keram, a type of coconut palm tree in Malaysia. Specialising in cuisine from Kerala, a South Indian state, the first branch of this restaurant opened over 65 years ago in Johor Bahru and has brought its authentic Keralan dishes to other states since.

To kick-start our culinary journey, we opted for Appo (mini rice cakes topped with spice powder and coconut chutney) and Koonthal Pera (dry-cooked squid with grated coconut and spices, served with onion relish). We loved that the rice cakes were bursting with flavour and the squid was not too chewy. Since coconut is popular in Kerala, expect it to emerge in at least one of its many variants throughout the menu.

We ordered the Roasted Mutton Chops with chapattis and parathas for our mains. The huge, slow-cooked mutton chops had meat just falling off the bone, swimming in a spicy-sweet gravy that made a perfect dip for the breads. And when the spice got to you, you could cool off with Amamas Pachidi, a zesty eggplant salad served with yogurt.

To finish off, we tried the Vattalappam – a custard made with brown palm sugar, coconut milk and cardamom, partnered with honey-dipped grilled pineapple; as well as Payasam, a warm, sweet rice pudding accompanied by pappadam and bananas. We loved them both!


Address:46, Tun Mohd Fuad 1, Taman Tun Dr Ismail Kuala Lumpur, Malaysia

Telephone: 03-7732 2009

Website: www.kayra.com.my


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