Vanchinad brings the cooking of Kerala to the UK through a chef-led kitchen: coconut in every form, curry leaf crackling in hot oil, fish from the coast, meat slow-cooked with black pepper, and rice patiently fermented into dosa, idli and appam. Familiar food, cooked with care and served with ceremony.
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Kerala cooking begins long before the pan is hot. Choose one to find it on the table.
Curry leaf: Dropped into hot oil until it crackles. The first scent of a Kerala kitchen.
Whole spices, bought whole and ground as needed.
A hot pan and the patience to wait for it.
Mustard seed pops, curry leaf crackles, and the dish begins.
Ladled from the clay pot while it is still singing.
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