Syrian Christian Meat & Poultry Specialties

This is my Amma's Chicken Roast recipe, a dish I learned to make simply because I loved eating it so much. I cook succulent chicken pieces in a thick, rich onion gravy and garnish with fried onions and curry leaves. It's a classic that never fails.

Here is my Kerala Chicken Roast, with its deep, savoury flavours, paired with soft, fluffy Vatteyappam. Vatteyappam is a steamed rice and coconut cake, and it's perfect for soaking up all the delicious gravy from the roast. This combination is available on pre-order.

No party is complete without a big bowl of my beef cutlets. They are crispy on the outside with a melt-in-your-mouth spiced beef filling. I also make them with mutton, chicken, fish, prawn, mushroom, or mixed vegetables to suit any preference.

In Kerala, we can make a cutlet out of almost anything, but beef cutlets are my absolute favourite. These are perfectly crispy, tender on the inside, and served with my homemade ketchup for that extra zing. A must-have appetiser for your next event.

This is a special quail dish I prepared for a Christmas pop-up event. The quail is marinated in my family's classic Syrian Christian spice blend and fried until crisp, served here with a fresh green chutney. It's an example of how I love to present traditional flavours in new ways.

A closer look at the crispy fried quail I served during a collaboration. The rich masala rub is made from spices I source directly from Wayanad, ensuring every bite is packed with authentic flavour.

A customer shared this photo of their delicious Egg Roast made with my Kerala roast masala. It's a simple, hearty dish of boiled eggs cooked in a thick, spiced onion and tomato gravy, perfect with flaky parottas.