Kappa Chakka Kandhari

Named after three essential ingredients of a Kerala kitchen: tapioca, jackfruit and bird’s eye chilli, Kappa Chakka Kandhari is an ode to the vibrant flavours of South India. Familiar recipes are served with quiet confidence, from the shallow-fried, masala-marinated pearl spot fish and the prawn pouches wrapped in banana leaves to the pidi and ramapuram chicken curry that balances the punchy flavours of the curry with the subtle sweetness of grated coconut rice dumplings. Each plate is a firm statement that Kerala cuisine is good enough for the big table as it is, no garnishes required. The room feels modern yet unfussy, resulting in a relaxed dining experience that leaves plenty of room for the dishes to shine.

Tatler Tip

Sunday mornings here mean a feast of starters, curries and freshly baked breads. The kind that can lure you out of bed before your alarm even thinks of ringing.