“Kayal” is a home away from home for Aussie Mallus. The Kayal Restaurant in Sydney, New South Wales, has become a mini Kerala within a short time where both Aussies and Malayalis alike head for its alluring flavours and aroma. They head to their favourite haunt to feast on bison fry, venison roast, wild boar, rabbit, quail, fish (meen peera), clam, oyster, anchovy, seer fish, scrambled fish roe, duck curry, crab roast, meenthala curry, kappa, appam and parotta. Biryanis, Kozhikodan and otherwise, are also on the menu.
It is best to say bye to finding a seat on Fridays and the weekends; the less said about Sundays the better. Bookings are made weeks in advance for a Sunday lunch. And what makes these days extra special? It is the extra special meals on these days - the meen sadya and the achayan kalyana sadya - reminding Malayalis of their life back home.
Kayal is not just a non-vegetarian pad. It serves the yummiest of sadyas, totally vegetarian, and all for Onam and Vishu with the renowned Pazhayidam Mohanan Namboodiri, the master chef of Kerala, overseeing the feast.
Though the joint is swarmed by Malayalis, a whole lot of Australians love to have a meal here. They love Kayal’s servings of broasted prawns, shrimps and chicken. For diners who would love to have their stuff extra hot and spicy, Kayal has everything from green chillies to kanthari to curry leaves within reach right inside their kitchen garden by the lake.
This year too, Kayal is gearing up for Pazhayidam’s Onam feast from August 24 to September 1.
For details contact Kayal on 0405250111.
