Restaurant Consulting
Available across Bengaluru
We help restaurants create practical Kerala and South Indian menus using family recipes, adapt dishes for modern tastes, and train kitchen staff step by step so every dish is authentic and works in a real kitchen.
Pricing Guide
Kerala Syrian Christian Menu Curations
Conceptualization & Recipe Transfer
- Menu Curation: Selection of 6 to 8 signature dishes tailored to existing formats. Options include Beef Ullarthu (served on mini parottas), Fish Moilee, Mutton Stew, and Chicken Roast.
- Vegetarian & Staples: Technique transfer for critical staples like Appam and vegetarian options like Vegetable Stew or Kadala Curry.
- Dessert Inclusion: One signature dessert recipe such as Tender Coconut Pudding or Orange Flan.
- Documentation: Detailed standardized recipe cards with gram-specific measurements for commercial scaling.
Sourcing & Vendor Setup
- Spice Sourcing: Direct introduction to proprietary vendor networks for authentic Wayanad spices.
- Base Preparation: SOPs for preparing wet masalas and spice mixes from scratch, covering washing, sun-drying, and powdering workflows.
Kitchen Training (Hands-On)
- Duration: 3 to 4 Days of on-site training at the restaurant kitchen.
- Technique Focus: Specialized training on fermentation times, temperature control, and swirl techniques for Appam batter management.
- Staff Coaching: Teaching the kitchen team sensory cues for roasting meats and balancing flavors beyond written recipes.
Post-Launch
- Tasting Session: Final food trial and calibration session before the menu goes live.
- Brand Support: Permission to use the consultant's brand name for the specific menu section launch.
End-to-End Cafe Menu & Kitchen Setup
Menu Engineering & Development
- Full Menu Design: Comprehensive spread of 25 to 30 items blending South Indian Heritage with Comfort Continental dishes (Shepherd's Pie, Pastas, Roasts).
- Menu Balance: Strategic mix of high-margin appetizers and hearty mains to ensure profitability.
- Food Trials: Iterative R&D sessions to finalize taste, texture, and presentation for every dish.
Kitchen Operations & Sourcing
- Equipment Advisory: Recommendations on specific kitchen hardware required for the menu, such as Appam Chattis and heavy bottom vessels.
- Supply Chain Setup: Complete vendor list for proteins (Beef/Seafood), fresh produce, and exclusive spice sourcing.
- Masala Lab: Setting up a prep section workflow for making fresh spice mixes in-house.
Intensive Training & Implementation
- Duration: 10 to 14 Days of rigorous on-site training.
- Staff Vetting: Assistance in assessing key kitchen staff (Head Chef/Sous Chef) for technical competency.
- Workflow Training: Training on mise-en-place timings, specifically for items requiring overnight fermentation or slow cooking.
- Plating & Presentation: Training on aesthetic presentation, covering clay pot service to modern cafe-style plating.
Launch & Handholding
- Food Costing: Assistance in calculating food costs per dish to help determine menu pricing (MRP).
- Soft Launch Support: Physical presence during the soft launch to troubleshoot kitchen bottlenecks.
- Post-Launch Audit: One site visit 30 days after launch to ensure recipe consistency.
About Restaurant Consulting
My Food, My Roots
For me, food is childhood, stories, and the soul of home. I grew up on Kerala Syrian Christian cooking, learning from my Amma and adding my own twist over time. Beef Ullarthu isn’t just a dish, it’s an emotion for us Malayalees. That’s the kind of feeling I want your restaurant to serve.
What I Offer
I help restaurants build not just menus, but experiences. Whether you want Kerala classics, Karnataka and Tamil Nadu staples, or some nostalgic continental dishes, I’ll work with you to create recipes that actually work in a busy kitchen.
- Kerala restaurant menu development with family recipes and local twists
- Authentic recipe adaptation for a modern crowd (Shepherd’s Pie with a desi touch? Sorted.)
- South Indian kitchen staff training so your team nails every detail from Appam’s lacy edge to the right spice hit
How I Work
I’m all about starting from scratch - spice mixes from Wayanad, homemade batters, sauces, and marinades. I teach cooks to trust their instincts, not just the recipe. We’ll talk about your dreams for the restaurant, build a menu concept, taste-test, and then I’ll train your team personally, step by step.
Real, Rooted, Relatable
I believe in tradition, but I also like to play around. Think Beef Ullarthu on mini parottas - respect the roots, but keep it fun.
Meet your Expert
Travancore Tasties
16 connects in last 3 months
My Story
Once, I was the kid who refused carbs—no rice, no appam, nothing. Amma would pack me perfect appams and I never even knew how lucky I was. Food was always the heart of our family—think holidays with cousins, the kitchen full of laughter and smells I can still taste. Jewellery? Sarees? Nah, food is my real inheritance. Started Travancore Tasties in 2015, thanks to my folks pushing me. Now I get to share my childhood—nostalgia on a plate, straight to your home.
My Work
Dining Experiences & Catering - Private parties (3-200 people), Kerala Sadhya catering, home deliveries, and menu setup for restaurants.
Mallu Syrian Christian Food - Serving Beef Ullarthu home delivery, Amma’s Chicken Roast, Fish Moilee, and cutlets—food with soul, handed down generations.
Festive & Continental Touch - Christmas menus with Shepherd’s Pie, bread pudding, plus all our traditional Kerala dishes.
Homemade, Old-School Style - Fresh appam batter, homemade spice blends, sun-dried chillies—everything made the way my Amma taught me.
