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Tasting Menu at Botanist
Foodie Experiences
Kerala Coastal Feast at Kerala Kitchen
South-west Indian coastal cooking, Vancouver Foodster Curry Challenge winner, in a Surrey room where coconut and tamarind run everything.
Foodie Experiences
South-west Indian coastal cooking, Vancouver Foodster Curry Challenge winner, in a Surrey room where coconut and tamarind run everything.
While the rest of Surrey's Indian restaurants are very happy doing what they do with butter chicken and naan, Kerala Kitchen has gone a different direction entirely: coconut milk, curry leaves, tamarind and a genuinely serious way with seafood, cooking India's south-west coast so convincingly they took first place at the Vancouver Foodster Curry Challenge. The fish moilee is delicate and lemony, the Kerala fried fish has a crackle of spice that hits you a beat later, the prawn curry is built on roasted coconut, and the appam is what you use to mop up all of it. A 4.5-rated Newton room that feels like a discovery, because it is. Order things you can't quite picture, then spend the meal deciding which curry wins. Come curious. Come hungry. Bring someone who likes to share.
