Chef Pillai takes you to experience Kerala’s rich flavours with modern twists at his first-ever North India pop-up at The Westin Gurgaon, New Delhi, writes ABHI SINGHAL

Dispelling the long-held notion that South Indian cuisine revolves solely around idli, dosa, and sambar, 21 Michelin-star Chef Suresh Pillai brought a culinary extravaganza to North India with his first-ever pop-up at The Westin Gurgaon, New Delhi.

The experience was a symphony of Kerala’s authentic flavours, masterfully infused with Chef Pillai’s signature modern tweaks and twists. From the aromatic embrace of the South spices to the delicate finesse of seafood delicacies, the pop-up menu was an ode to South India’s rich gastronomic heritage taste.

The extraordinary culinary journey took the eaters through the vibrant flavours of Kerala, in collaboration with renowned Restaurant Chef Pillai (RCP). The mouth-watering dishes were a presentation through an exclusive 10-course tasting menu curated by Chef Pillai.

It all started with the welcome drink of the season, Aarambam, a bit of a sour drink. The meticulously curated vegetarian and non-vegetarian menus transported guests straight to the heart of Kerala, offering a true taste of the region’s culinary treasures. Each dish was crafted with precision and passion, showcasing the soul of Kerala’s cuisine, from its spices blending to its delicate yet robust flavours.

For the Hors d’oeuvres, there was the mouth watery Sambharam Kadumanga, blending the Kerala summer butter milk & pickled mango inside paani poori. One sitting in North India would never imagine blending paani poori with a South Indian twist, which stole the show.

“We created a menu from the Kerala essence, for example, our pani poori, one of the starters, actually, it’s a North Indian pani poori out of it’s a buttermilk we used to serve in Kerala along with a mango pickle. So the puri, we stuff with the mango and the cold buttermilk generally you say chach.” explained Chef Suresh Pillai, excited about his first pop up in the north side. 

As guests savoured the thoughtfully crafted hors d’oeuvres, the starters gracefully took center stage, led by the Pazham Pori Chaat. This Kerala-inspired masterpiece featured golden, batter-fried banana fritters a bit crispy on the outside, tender within, elevated by a drizzle of honey-yogurt blend that perfectly balanced sweetness and creaminess. Following this, guests were treated to Cauliflower Porippu, a dish that beautifully showcased Kerala’s rich spicy taste. Crispy, marinated cauliflower florets were deep-fried to golden perfection and then stir-fried with thenga porippu—an aromatic blend of grated coconut, fragrant curry leaves, and a hint of chili powder.

The starters in both the vegetarian and the non-vegetarian segments were a delightful interplay of textures and flavours, with the crunch of the cauliflower perfectly complementing the earthy, spicy-sweet coconut mixture.

The main course featured Chef Suresh Pillai’s signature dishes recommended by himself, offering both vegetarian and non-vegetarian options that embodied the essence of Kerala’s culinary artistry.

For vegetarians, there was Paneer Nirvana: tender marinated cottage cheese, pan-fried to perfection, and then slow-cooked in creamy coconut milk. The dish was elevated with the earthy flavours of ginger, green chilies, and aromatic curry leaves, all beautifully encased in a banana leaf for a touch of traditional authenticity. For non-vegetarians, the highlight was the Neymeen Nirvana, Chef Pillai’s iconic creation.

The main course also offered a rich tapestry of Kerala’s culinary heritage, featuring dishes like Ulli Theeyal, a dark, flavourful curry of slow-roasted coconut, shallots, and tamarind, and Baby Corn Vendaka Manga Muringa Charu, an Alleppey-style coconut mango curry with baby corn, okra, and tender drumsticks. Kathrikai Thakkali Roast brought tangy and spicy South Indian flavours to life with marinated brinjal and tomatoes in a rich onion-tomato gravy. Accompaniments included the delicate, lacy-edged Appams, perfect for mopping up curries, and the soft, flaky Malabar Nool Porotta, rounding out a meal that celebrated Kerala’s diverse and bold flavours.

For dessert, the menu delighted both vegetarian and non-vegetarian guests with indulgent creations. Vegetarians savoured the Tender Coconut Pudding, a light and fluffy treat infused with the delicate flavour and soft flesh of the tender coconut, alongside the Coco Nutty Choco Brownie, a decadent eggless chocolate dessert enriched with crunchy nuts and fragrant coconut, served with a scoop of creamy ice cream. Non-vegetarian diners were treated to the Palada Cheesecake, a unique fusion dessert layering the traditional Kerala Palada (rice flakes) flavour atop a crisp, crusty base, offering a delightful blend of tradition and sophistication to end the meal on a sweet note.

The evening was further elevated by a curated selection of handcrafted cocktails, each a testament to artistry in mixology.

Highlights included the refreshing Toki Highball, blending Toki Suntory Whisky with soda water and a grapefruit twist, and the zesty Toki Orchard Sour, featuring green apple, lemon, and a silky egg white foam. Gin enthusiasts indulged in the crisp Roku Gin & Tonic with ginger accents and the floral Roku Hibiscus Highball with hibiscus cordial and fizz.

Whiskey lovers relished the bold Jim Beam Orange Fashioned with aromatic bitters, while the indulgent Haku Caramel Espresso Martini, combining Haku Japanese Craft Vodka with caramel and espresso, provided a decadent finish to the cocktail lineup.

Chef Suresh Pillai’s pop-up at The Westin Gurgaon, New Delhi was an experience that will redefine the perception of South Indian cuisine. With his signature modern twists on Kerala’s rich culinary traditions, Chef Pillai transported guests on a culinary journey that celebrated both the simplicity and complexity of Kerala’s vibrant flavours.