A restaurant that captures the spirit of Kerala, the flavours of childhood, and the zest of home-cooking, Kappa Chakka Kandhari has been ranked 23 among India's Top 50 Restaurants, by Conde Nast Traveller India.
Named for three ingredients unique to Kerala, the tapioca, jackfruit and bird’s eye chilli, Kappa Chakka Kandhari is built on the vision of reclaiming traditional Kerala food for a new generation, bringing to light the coastal state’s hidden culinary gems.
The founders, chef Regi Mathew, and partners Augustine Kurian and John Paul,
travelled through their home state of Kerala over the course of 3 years,
collecting recipes and culinary secrets.