Experience the authentic flavours of Kerala with traditional dishes crafted using rich spices and coconut, says SAKSHI PRIYA

If Kerala had a flavour, it would be a perfect mix of coconut, spices, and the scent of the sea. Now, thanks to Keraleeyamat Jamavar, The Leela Palace New Delhi, that flavour has found its way to the capital.

The space is filled with elements that bring out the essence of Kerala. The warm glow of brass lamps, intricate wooden carvings, and staff dressed in traditional white dhotis instantly transport you to the lush backwaters of God’s Own Country. And then, of course, there’s the food, a tribute to Kerala’s rich culinary traditions, crafted by expert hands.

“Chef really brings the soul of Kerala to Delhi,” said one of the diners, looking around. Nearly every dish is infused with it, whether in the creamy coconut milk-based curries or the delicate sweetness in the desserts. The Venad Paal Konju, for example, is a revelation, succulent prawns bathed in mildly spiced coconut milk gravy; each bite carrying the unmistakable essence of Kerala’s coastline.

Non-Vegetarian Specialties

• Kanthari Prawns - Spicy prawns marinated with Kanthari chili.
• Kozhi Cheriyulli Thoran - Chicken stir-fried with shallots and coconut.
• Venad Paal Konju - Prawns in mildly spiced coconut milk gravy.
• Achayans Fish Curry - Kerala-style red fish curry with tamarind.
• Mutton Coconut Roast - Tender lamb slow-cooked with roasted coconut.

Vegetarian Delights

The vegetarian selection at Keraleeyam is just as enticing as its non-vegetarian offerings, bringing to life Kerala’s deep-rooted love for coconut, mangoes and aromatic spices.

Kanthari Paneer (Paal Katty) - This dish takes the humble paneer to new heights, pairing its soft, creamy texture with the intense heat of Kanthari chilies. The result is a dish that is bold yet balanced, with just the right hint of spice.

Stuffed Curry Leaf Mushroom - Earthy mushrooms are filled with a spiced, aromatic stuffing, and the fresh curry leaves add a deep, unmistakable South Indian aroma that elevates the dish.

For the Main Course

Ashtamudi Raviz Nirvana: A rich, flavourful coconut-based gravy with Fish, Paneer, Eggplant, or Tofu.

Ashtamudi Raw Mango Curry: This dish is a burst of tangy flavors. The balance between sour and sweet makes it both refreshing and indulgent.

Mampazha Pulissery: A dish that captures the essence of Kerala’s home cooking, ripe mangoes simmered in a creamy, spiced yogurt curry.

Koon Ullitheeyal: A comforting dish where mushrooms are slow-cooked with caramelised onions and roasted coconut, creating a deep, smoky flavor that lingers on the palate.

Paal Katty Kanthari Kuruma: A creamy coconut curry with a  fiery Kanthari chili, perfect for those who love bold flavours.

Beyond the flavours, it’s the attention to detail that makes this experience truly special. Even the menu, adorned with Kathakali-inspired designs, is a nod to Kerala’s artistic heritage. The staff ensures that each dish is served with a brief explanation, sharing stories of its origins and significance. The desserts are pure indulgence, silky Tender Coconut Payasam, crispy Unniyappam bursting with banana and rice flavors, and the rich, cardamom-kissed Vattalappam. But the real surprise? Ila Ada (Jackfruit) - warm, fragrant, and wrapped like a sweet little gift of jackfruit and coconut.

“We continuously strive to curate experiences that celebrate India’s diverse culinary landscape,” said Mrs. Preeti Makhija, General Manager, and The Leela Palace New Delhi.

Whether you’re a Kerala native longing for home or a Delhiite with a love for South Indian flavours, Keraleeyam at Jamavar, The Leela Palace New Delhi, is a journey through Kerala’s culinary heritage. And for those who believe coconut makes everything better, this is your ultimate haven.

Restaurant: Jamavar, the Leela Palace New Delhi

Date: 23rd March 2025

Pricing: 4500++ both Veg and Non - Veg

Reservations: Recommended