Popularizing South Indian Coastal Food.
“Growing up in Mahe, a small coastal town in north Kerala, I have fond memories of my parents cooking traditional dishes with recipes from our ancestral family. When we were not cooking at home, we were (and still) are always searching for simple yet delicious recipes whether at someone’s home, at weddings or on the streets.
I want to connect back with the taste of my childhood. I aim to bring those flavors to your plate in a small and intimate format.
It's about the stories we tell, the experiences we make in our lives.”
Re-creating flavors from childhood.
Chef Sandeep Sreedharan, restaurateur and private chef, hails from a small South Indian village on the coast of North Kerala, called Mahe. He describes his style as “a journey of flavors: re-creating the flavors of South Indian cuisine” influenced by experiences throughout his life and travels. With his creations he closes the gap of authentic rustic and modern interpreted dishes.
Based on his culinary vision he not only created the concepts Curry Tales in Bombay as well as Mahé and Elaa Café in Goa, but also worked with well known Michelin-star chefs like Bobby Bräuer from ESSZIMMER (**).
Placing South Indian flavours on the global map is the essence of Chef Sandeeps mission. His goal is to make his cuisine accessible and approachable around the globe. Therefore he has hosted various pop-ups within India as well as internationally in the past years.
The food of Kerala.
Kerala, known as "God's Own Country," offers a culinary paradise rich in flavors and traditions. Its cuisine is characterized by the abundant use of coconut, aromatic spices, and fresh seafood. Signature dishes like appam, fish moilee, and avial showcase the region's diverse ingredients and unique cooking techniques. Kerala's food culture beautifully blends vegetarian and non-vegetarian delights, reflecting its vibrant heritage and natural bounty.
