Authentic Syrian Christian Dishes for Your Next Gathering in Bengaluru
I bring the flavours of my childhood—rich meat roasts, fragrant fish curries, and crisp, homemade appams—directly from my kitchen to your table.
My best memories are around a dining table, sharing good, wholesome food. This spread shows some of my favorites that I can bring to your table: crisp Appams, Prawn Mango Curry from my aunt's recipe, and of course, Beef Ullarthu.
My famous mutton stew is slow-cooked until the meat is tender, in a creamy coconut milk gravy that’s perfect with my fresh, homemade appams. You can preorder this classic combination for a comforting weekend meal.
This is Chicken Roast, Amma's style. I learned to make it simply because I loved to eat it. It features succulent chicken pieces cooked in a thick, caramelized onion gravy, garnished with fried onions and curry leaves.
My Beef Ullarthu is a staple of Kerala cuisine. I slow roast beef chunks in a spicy, aromatic masala with coconut pieces and curry leaves until they are perfectly tender. It's a great starter or main dish for any party.
This Allepey Fish Curry is made the traditional way in a 'chatti' or clay pot, which gives it a unique, earthy flavour. It's a thick, spicy, and tangy curry with big chunks of fresh Seer fish, perfect with appams or rice.
Fish Moilee is a milder Kerala curry, toned down with coconut milk and gentle green chilies. It's a dish often served at wedding feasts, and I recommend pairing it with soft bread or idiyappams to soak up the delicious gravy.
Vatteyappam is a traditional fermented rice and coconut cake from Kerala. I make mine in an Idli Thattu for perfect, soft portions. Here it's paired with a melt-in-your-mouth Kerala Chicken Roast.
For my 'Kada is Kada' dish, I deep fry quail with dry spices until it's crispy and full of flavour. It's a unique and delicious item that I often include in my special multi-course meals and pop-up events.
Kanji Payar is the ultimate comfort food from my childhood. It's a nutritious rice congee with green gram, topped with a crispy papadum and a flavorful dry prawn chammandi. I serve it in tasting bowls as a perfect appetizer.
Egg roast is a simple yet incredibly flavorful dish, with boiled eggs cooked in a thick, spicy onion masala. It's a versatile dish that pairs wonderfully with flaky parottas, appams, or just plain rice.
About Syrian Christian Signature Dishes
I prepare these dishes using the same tactile, slow-cooking methods I learned from my mother. I do not use shortcuts; the spices are sun-dried and ground by hand, and the appam batter is always fermented from scratch in my own kitchen. It takes patience to get the balance of coconut, spices, and tenderness just right, but that is exactly what makes these recipes taste like home rather than a restaurant.
My approach to Syrian Christian cuisine is rooted in the food I grew up eating. These recipes are not just instructions; they are a mix of memory and instinct. When I make a dish like Beef Ullarthu, I am not just cooking meat; I am recreating the flavours of a Sunday lunch at home, slow-roasting the beef with aromatic masalas, coconut slivers, and curry leaves until it is perfectly tender.
My Alleppey Fish Curry is always prepared in a traditional 'chatti' or clay pot. This is not for show; it is because the clay gives the curry an earthy depth that metal pans simply cannot replicate. For milder preferences, I suggest my Fish Moilee. The secret here is getting the coconut milk consistency correct so it does not curdle, while ensuring the green chillies provide just enough heat to cut through the richness.
Whether you are hosting a small dinner party or a larger celebration, I handle the full process. I prefer to chat with you about your preferences—whether you want a traditional spread or a mix of continental comfort food—so we can build a menu that makes sense for your guests. I take care of the heavy lifting, the sourcing, and the cleanup, leaving you to be a guest at your own party.
Travancore Tasties
I am Tresa, and Travancore Tasties is my way of sharing the recipes I inherited. I do not believe in industrial kitchen shortcuts—just honest, soulful food made the way my Amma taught me, whether I am cooking for a party of three or two hundred.
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