Kerala has it all: tropical produce, home of the largest diversity of spices on earth and a coastline with fresh seafood. Hailing form here and having worked for a decade in the UK I pair the wealth of our traditional flavours with the skills of contemporary cooking to create an innovative Keralan cuisine.
Menus 30-80 EUR t.18% s.i.
Terminology: t. = tax, s.n.i. = service not included, s.i. = service included
The Malabar House, in Kerala, India, is a boutique heritage hotel. The area is a modern-day melting pot with a diverse range of cultures, religions, and roots. And valuing diversity is central to The Malabar House’s work with its local community.
Involved with the school for over 20 years, its owner, Txuke Iriate quickly warmed to the school’s philosophy—welcoming and encouraging all young people, regardless of their creed or roots. For some years, she has served on its management committee, and the hotel now fosters close ties with the school, supporting it in a variety of ways. The hotel funds excursions for Raksha’s students and also sells simple craft products made by the students. Literature explaining Raksha’s work is available to guests and employees are fully briefed on its activities. The hotel has also used its links with the art world to help produce a brochure for the school—providing funding and persuading photographers attending the Kochi-Muziris Biennale, Kerala’s international exhibition of contemporary art, to create professional-quality images.