Signature Kerala Non-Veg Starters & Roasts
From fiery, stone-ground buff roasts to our cult-classic Pazham Pori combo, these are the non-veg staples that define our kitchen’s swagger. ❤️🔥
Just dropped on our menu: a seriously peppery, batter-fried Pepper Chicken Fry. Inspired by the local chaayakada (tea shop) snacks in Trivandrum, this dish has an unbelievable Mallu kick from my special secret masala mix.
The great chicken fry war: Pepper Chicken Fry versus Thattukada Chicken Fry. Which one is your favorite? Try them both and let me know. Each has its own unique texture and spice profile, but both are incredibly delicious.
My Kovalam Smoky Roasted Chicken, also known as Chicken Chuttathu. The chicken is marinated in traditional stone-ground spices and then smoke-cooked for a robust, spicy flavor that is absolutely drool-worthy.
These are my Nasrani Prawns, lightly sautéed with everyday masalas and cooked just enough to keep them juicy and soft. It's an uncomplicated, homestyle dish that reminds you of a mother's love and generosity.
Juicy, fiery, and a signature dish. These Thattukada Prawns are a classic, charred just right and loaded with spice that doesn't wait for permission. This is Kerala's street-style heat, plated for the bold.
Frying up a batch of my Prawn Pataka Vada. These crispy, prawn-packed savory doughnuts are exploding with Kerala masalas. It's a dish straight from my playbook of flavor indulgence.
The finished Prawn Pataka Vadas, ready to be devoured. These are a perfect example of how I blend toddy shop vibes with rooftop swagger, creating unapologetic Kerala flavors.
About this collection
When you order our roasts, don't expect 'restaurant mild.' We slow-cook our buffalo meat and chicken with stone-ground spices until the masala is dark, sticky, and clings to every piece. If you're going for the Pazham Pori & Buff Roast, don't overthink the sweet-and-spicy combo—just trust the process. It is the kind of flavour that hits you hard and stays with you, exactly the way it should.
The 'Toddy Shop' Philosophy
For us, these starters are more than just appetisers. They are a nod to the legendary toddy shaaps of Kerala—places where the food is loud, the spices are unapologetic, and the flavour is always the main character. Whether it is our Trivandrum Buff Pepper Fry or the Syrian Christian Pork Roast, we are obsessed with getting that deep, charred intensity that only comes from slow-roasting in heavy-bottomed vessels.
The Star Cast
- Buff Pepper Fry: This isn't just buffalo meat. It is a slow-burn experience with black pepper and fennel that keeps you coming back for another bite.
- Inji Puli Chicken Wings: We take the classic gingery-tamarind relish and turn it into a sticky, fiery glaze. It is our favourite 'sleeper hit' for parties.
- Nasrani Prawns: Cooked just enough to stay juicy. We use everyday masalas, no fillers, because fresh prawns don't need an entourage.
Why the Pazham Pori & Buff Roast?
It sounds like an oddball duo—sweet banana fritters with fiery, pepper-laced meat. But in Kerala, this is a cult classic. The sweetness of the banana cuts through the heat of the roast, balancing the palate in a way that feels like a full-blown flavour explosion. If you are hosting a gathering in Mumbai and want to surprise your guests with something that isn't the usual buffet fare, this is your answer.
NairOnFire
I'm Sara. My kitchen is less about recipes and more about the 'jigar ka khoon'—the passion and memory we pour into every pan. We wanted Mumbai to experience Kerala beyond the usual, bringing you the fiery, bold, unapologetic flavours that define our home.
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