Kayal is an award-winning South Indian dining brand, proudly beginning as a cherished family-run restaurant. Over the years, it has grown into a pioneering group of curry houses across the UK, earning more than 20 prestigious awards for its excellence.

This five-course dining experience celebrates the vibrant culinary traditions of South India, from the coastal flavors of Kerala, the aromatic spices of Tamil Nadu, to the hearty classics of Karnataka.

From the first bite to the last, every dish is crafted with care by master chefs, inspired by generations of flavor, and served with genuine hospitality.

With this generous offer, you’ll indulge in a royal banquet fit for a sultan, with an exquisite menu of nearly 100 dishes.

Start with crisp poppadums, then select your favorite starters, mains, sides, rice or bread and end on a delectable sweet finish with a traditional dessert.

Starter Highlights

• Kanthari Prawns: A fiery delicacy capturing the essence of Kerala’s vibrant spice culture, with prawns marinated in fresh kanthari chilies, ginger, garlic, and traditional Kerala spices, cooked to perfection.
• Chilli Paneer: Fresh Indian cottage cheese sautéed with onion, peppers, and aromatic Indian spices.
• Kozhi Ularthiyathu: Slow-roasted tender chicken cubes with traditional Keralan aromatic spices, ginger, coconut slices, and tempered with mustard and curry leaves.
• Masala Dosa: A famous South Indian Brahmin dish, a rice and lentil pancake filled with seasoned potatoes, onions, and peas.

Main Highlights

• Cheera Erachi Curry: A signature dish featuring tender pieces of lamb cooked in fresh spinach, aromatic spices, turmeric, red chillies, and onions.
• Nadan Kozhi Curry: Boneless chicken cubes cooked with mustard, ginger, garlic, and special homemade spices.
• Alappuzha Konju Masala: A thrilling prawn dish cooked in a thick sauce with coconut, ginger, curry leaves, and onions, inspired by the seafood culinary arts of Alappuzha, the Venice of the East.
• Pothum Boliyum: A delicious combination of ripened banana (plantain) batter-fried boli paired with Pothirachi (Beef) peralan, a rich blend of fiery spices, red chilies, black pepper, and aromatic Kerala flavors.
• Ammachi Pidiyum Kozhiyum: An exotic Malabar coast dish featuring small rice dumplings steamed and then added to a flavorful chicken curry made with special Keralan spices.

Rice or Bread Highlights

• Naranga Choru: A tangy, fresh rice tossed with lemon juice, curry leaves, mustard seeds, and dried red chillies.
• Thenga Choru: Plain rice mixed with fresh coconut, urad dal (white lentils), cashew nuts, and curry leaves.
• Paratha: A Kerala specialty – wheat dough layered and coiled into a coir mat shape, then cooked on the griddle.
• Kallappam: A soft rice and coconut pancake, perfect for soaking up flavorful curries.

Desserts

• Banana Roast: A popular Kerala sweet made of plantains stuffed with rice flakes and coconut filling.
• Semiya Payasam: A traditional pudding made of vermicelli, milk, ghee, and garnished with cashew nuts and sultanas.
• Gulab Jamun: Milk-solid dumplings preserved in sugar syrup.

See the full menu here.