Freshly Made Breads and Authentic Kerala Appams in Bengaluru

Why the batter makes all the difference

Making appams isn’t just about following a recipe—it is entirely about your state of mind and your instincts. I’ve spent over eight years honing this skill, and even now, I prefer to be the one standing over the stove making them. My batter is naturally fermented, which gives you that signature soft, fluffy centre and those delicate, lacey edges that are essential for soaking up a rich Mutton Stew or a spicy Chicken Roast.

I also prepare Idiyappams and Vatteyappam using the same traditional standards. Nothing is store-bought, and no shortcuts are taken. Because I focus on fresh fermentation, I do need a little advance notice—typically 24 to 48 hours for bulk orders. This ensures the batter is at its peak when I start cooking for your event.

What to pair them with

While these breads are the stars, they truly shine when paired with my authentic Syrian Christian curries.

• For Breakfast: Nothing beats the classic combo of appams and a light, coconut-milk-based Vegetable or Mutton Stew.
• For Lunch or Dinner: Pair them with my signature Alleppey Fish Curry, prepared in an earthen chatti to keep the flavours grounded, or the Beef Ullarthu, which is slow-roasted until the coconut slivers are perfectly toasted.
• Party Setup: If you are hosting a gathering of 5 to 50 people, I provide these in easy-to-serve trays, keeping them fresh until they reach your table.

My ingredients are sourced with the same stubbornness as my methods—my chillies and coriander come straight from Wayanad and are sun-dried and powdered in-house. You’re getting food that tastes exactly like what I grew up eating in my own family kitchen.