Irinjalakuda's Soul Kitchen by doctor-duo 'treats' you with fine-dining


Have you ever tried the hot parippu pradhaman with a scoop of vanilla ice-cream? Or pizzas baked for just 90 seconds? If you are foodie who is intrigued but wondering about how safe and clean these dishes might be, don't you worry!

Neapolitan style classic margherita pizza at Soul Kitchen Co, Irinjalakuda. Photo: Manorama

For the restaurant that offers these unique dishes, Soul Kitchen Co. in Irinjalakuda, are run by two doctors who have a passion for fine dining. And their menu has already become a hit among food aficionados of the region!

The restaurant at Christ College Junction, founded by former dentist Dr Abraham Mathew and physician Dr Deyin Antony, offers Kerala, North Indian and Chinese cuisine. What's more, it also has a cute little outdoor pizzeria that offers freshly baked Neapolitan style pizzas, which restaurateurs call as their USP.

Teaming up for the love of food
“If you would have asked us 10 years ago whether we would open such a restaurant here, we probably would have said no,” says Dr Abraham, with a chuckle. The childhood friends, who hail from Irinjalakuda, felt overtime that their place too needs a restaurant that offers the classy, fine dining experience.

Dr Deyin says, “Things like ambience and seating matter a lot in restaurants. Over a certain period of time, I came to know that Dr Abraham has a passion for making certain kind of food. We thought we will team up and start a place based on what we like and believe in.”

'Soul Kitchen Co's neapolitan pizza is baked at a much higher temperature of 400 degrees. That's why they are ready in 90 seconds,' says Dr Abraham. Photo: Manorama

Quality paramount
Soul Kitchen Co, which boasts of a soothing, cool ambience and natural lighting despite being on the roadside can be an apt venue for intimate parties and get togethers, especially in the evenings.

Kung pao chicken at Soul Kitchen Co in Irinjalakuda. Photo: Manorama

They also go the extra mile to ensure that the quality of food is ensured. “Our Neapolitan pizza is baked at a much higher temperature of 400 degrees. That's why they are ready in 90 seconds. Moreover, the cheese used on them are imported every week from Bengaluru. Even the flour used is not the regular maida, but made specifically for this pizza and brought here every week from Delhi,” says Dr Abraham.

The restaurant's team also has Chef Rasheed, who is the consultant chef, Chef Saji, the executive chef and the restaurant manager Manoj Kumar, among others.

Murgh Malai Kabab at Soul Kitchen Co, Irinjalakuda. Photo: Manorama
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