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Kayra, TTDI

Kayra, TTDI

“You should try Kayra in TTDI. My husband and I love going there.”

A friend of mine told me that over lunch not too long ago, when the subject of Indian food came up. She’s been to a few of the places I recommended and since my knowledge in Indian cuisine isn’t as vast, I took her word for it and paid Kayra a visit with Jien and another two friends.

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From what I gathered, Kerala cuisine is a marriage of spices from Indians, Muslims and Christians and coconut is widely used. Service at Kayra is friendly and if you’re as new to Kerala food as I am, the staff are more than happy to assist with your food order.

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Kerala Dahi Puri

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Squid Peera

We started off with the Kerala Dahi Puri (RM11), topped with yogurt and tamarind dressing. This is a moreish snack; crispy puri topped with sev and a bit of coriander for colour. I wasn’t as crazy over the Squid Peera (RM17) where squid rings are cooked with spices and grated coconut till tender and flavourful. That said, it makes a good sharing starter.

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Meen Pollichatthu

The Meen Pollichatthu (RM49) came highly recommended by our waiter – you get a whole seabass marinated with Keralan spices and grilled in banana leaf. This was good stuff. The fish was beautifully cooked; aromatic and redolent of spices. Be careful of the fish bones as you’ll want to clean out the fish as much as possible, I assure you.

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Delia’s Chicken Stew

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Delia’s Chicken Stew (RM22) isn’t as robust as the fish but it had its own unique set of spices and flavours. It’s creamy and milder in flavour, with tender chicken pieces; ideal for those who aren’t big on spicy food. You’ll want white rice to go with this.

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Mutton Ollathiathu

I rather enjoyed the Mutton Ollathiathu (RM33), a dry stir-fry of boneless mutton chunks cooked in coconut and spices will tender and flavourful. There’s plenty of aroma from the curry leaves and dried chillies, and I like how the mutton pieces have a good balance of meat and fat.

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Mushroom Ulartiyath

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Appam

Jien likes the Mushroom Ulartiyath (RM20), a dry stir-fry of mushrooms, onions, coconut slivers and Keralan spices. The mushrooms are tender, meaty and sweet from the onions – really good with appam (RM7).

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Sweet Appam

For dessert, try the Sweet Appam (RM7) with salted Gula Melaka. The sides are crispy and the appam has a fluffy, creamy centre from the coconut milk. I like how the Gula Melaka complements the pancake as you get a bit of salty notes to balance out the creamy sweetness of the appam.

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Vattalappam

Vattalappam (RM15) is said to be a Keralan version of cream caramel and it happens to be a popular dessert option at Kayra. It looks just like cream caramel but with more air pockets, and topped with grated coconut and caramel syrup.

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Masala Tea

Portions are smaller than we like it to be – we ordered plenty of dishes but all the above was only just enough for four pax. Dinner came up to about RM250 inclusive of drinks. Good food, but I could use larger portions.

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Ambiance: 6.5/10
Price: 5/10
Food: 7/10 (pork-free)
Verdict: The Meen Pollichatthu, Mutton Ollathiathu and Dahi Puri are a must-order.

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Kayra
46, Jalan Tun Mohd Fuad 1,
Taman Tun Dr Ismail,
60000 Kuala Lumpur.
Tel: 03-7732 2009
Business hours: 11.30am till 3.30pm, 6.30pm till 10.30pm
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