Kerala Quarters

There are some secret bangers hidden between the 17 odd-paged menu of Kerala Quarters. Particularly ones that pay an ode to the spicy, tangy flavours found in a toddy shop. 

Don’t pick the usuals. A ChatGPT scan won’t lead you to the tangy injulipuli wings (chicken wings coated in a tamarind pickle). Find a parotta literally anywhere else. Here, you should go for the ney pathiri (crunchy pancake), really good when paired with kozhi varutharachatu (chicken in a spicy brown coconut curry) and The Picate Curry, a tequila-based drink. The idiyappam (rice noodles) with khao suey, a Burmese dish, is a neat little fusion worth trying too. 

The ‘Touchings’ (Kerala drinking snacks – oh, I love the name) replace salted peanuts with fish achaar and acchappam (sweet rice and milk cookies) while you down alcohol in 30 ml or quarter servings. The spicy kudampuli curry (tangy kokum gravy) with some nei chor (ghee rice) is perfect once the drinks have kicked in.

The interiors are earthy, lit to make you feel warm and welcome. The atmosphere and the menu are made for friends to gather and be a little adventurous with their palette.