Authentic Kerala Restaurant Consulting and Menu Development
I bring the soul of Kerala Syrian Christian cooking into professional kitchens through heritage recipes, expert staff training, and authentic flavor scaling.
This is my Beef Ullarthu served on mini parottas. It’s a dish that is pure emotion for any Malayalee, made with slow-roasted beef, aromatic masala, coconut chips, and curry leaves. I love taking a classic family recipe and giving it a modern, bite-sized twist that works perfectly for a restaurant or event menu.
Food for me is all about stories and my childhood home. In this video, I share a little about my roots, learning from my Amma, and how I blend traditional Syrian Christian cooking with my own style. This is the heart I bring to every menu I help create.
It was a pleasure to partner with the Red Stub Club for a special multi-course dinner. This is what they had to say about our collaboration. I work closely with you to understand your vision and then meticulously build a menu and experience that your guests will love.
Making appams is something I am very proud of, a skill I learned directly from my mother. Even with a full team, I love being the one to make them. This hands-on approach is what I teach in kitchen trainings, focusing on instinct and technique, not just recipes.
The secret to real flavour is starting from scratch. I source my whole spices directly from Wayanad and my mother helps me prepare our family's chilli and coriander powders. This commitment to authentic ingredients is the foundation of every dish.
Here I am with the fantastic team at The Conservatory after our successful 'Christmas with Tresa' pop-up. I thrive on collaboration and can train your kitchen staff to execute a new menu seamlessly, ensuring every detail is perfect.
The final touch is everything. Here I am plating a dish during a busy service. My consulting process covers everything from recipe development to ensuring your team can deliver beautiful, consistent plates every time.
About Featured
When I train a kitchen team, I do not just hand over a recipe card. I teach your cooks the sensory cues—how to roast the meat to the right color, how to smell the spices in the pan, and how to manage the fermentation of appam batter by touch. It is about building intuition in your staff, not just following steps, to ensure every dish stays consistent long after I leave your kitchen.
My approach to restaurant consulting is built on the same philosophy I use in my own kitchen: food is emotion, and it must be authentic. Whether you are running a busy cafe or a fine dining space, my goal is to help you build a menu that is both scalable and soulful.
The Consulting Process
I offer two main ways to work together. My menu curation module focuses on integrating 6 to 8 signature dishes into your current setup, complete with vendor sourcing for authentic Wayanad spices and 3 to 4 days of hands-on training. For a complete overhaul, I provide end-to-end cafe setup, which includes kitchen workflow optimization, equipment advisory, and two weeks of intensive operational training for your team.
Why Start from Scratch?
Real flavor cannot be faked with store-bought powders. I show your team how to build your masalas from scratch—washing, sun-drying, and grinding chillies and coriander the old-fashioned way. This dedication to raw ingredients and traditional methods is what separates a generic meal from a memorable one. I also focus heavily on the basics, like mastering the swirl of an appam on a hot tawa or the timing of a slow-roasted beef.
Keeping Tradition Fun
I love a good fusion, but I respect the roots. Whether we are pairing Beef Ullarthu with mini parottas or putting a local twist on a Shepherd's Pie, my aim is to make food that your guests will crave again. I work with you from concept to food costing, ensuring the menu is profitable without losing its character.
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