Yumm Keralam Brigade Road
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Yumm Keralam Brigade Road
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Bangalore, India
Fresh red snapper marinated with a spicy Kerala masala blend of chilli, turmeric, ginger, and garlic, then fried in coconut oil until perfectly crisp on the outside while remaining juicy and flaky inside. A coastal delight full of bold flavours.
Fresh red snapper marinated with a fragrant blend of ginger, garlic, red chilli, turmeric, and Kerala spices, then wrapped in banana leaf and slow-cooked to lock in the natural juices and aromas. Finished with a drizzle of coconut oil, this classic Kerala delicacy offers tender, flavorful fish with a smoky, earthy charm.
Fresh Pomfret marinated in a vibrant mix of Kerala spices and black pepper, then pan-fried in aromatic coconut oil till perfectly crispy on the outside and juicy inside. A classic coastal Kerala favourite bursting with rich flavours.
Fresh pomfret cooked in a rich and aromatic Kerala masala made with roasted spices, onions, tomatoes, and a blend of coconut and black pepper. Simmered to perfection in coconut oil, this masala dish is bursting with bold coastal flavours and tender fish pieces.
Whole pomfret marinated in a flavorful Kerala-style masala made with shallots, ginger, garlic, and spices, then wrapped in banana leaf and pan-roasted to seal in all the smoky, aromatic goodness. Tender, flaky, and bursting with coastal flavours.
Pink Perch fish pan-fried with red chilli paste and curry leaves.
Fresh Pink Perch wrapped in a banana leaf with shallot masala and pan-seared.
Jumbo size meets maximum Yumm! Extra-large prawns cooked with raw mango slices in a rich, tangy coconut milk.
Fresh mackerel marinated in a bold Kerala-style red masala with ginger, garlic, and roasted spices, then shallow-fried in coconut oil until crispy on the outside and juicy inside. Rustic, spicy, and packed with coastal flavours.
Creamy mashed tapioca (Kappa) layered with tender, slow-cooked meat (Irachi) in a fiery blend of roasted Kerala spices, crushed black pepper, onions, and coconut oil. A rustic, authentic Kerala street-style specialty.
A local favorite unlike your usual deep-fried variety! Slow-cooked, extra-juicy chicken (2 pieces of succulent leg and thigh) packed with deep, aromatic spice notes and a rich, mouthwatering flavor that melts in your mouth.
Tender chicken pieces marinated in a blend of freshly ground Kerala spices, ginger, garlic, and yogurt, then grilled to juicy perfection. Smoky, flavorful, and mildly spiced.
Bone-in chicken simmered in a rich, roasted coconut gravy with shallots, tomatoes, ginger, garlic, and curry leaves. Best with Parotta or Appam.
Soft, steamed rice noodle nests made from freshly pressed rice flour and lightly grated coconut. Light, delicate, and mildly sweet.
Bowl-shaped fermented rice and coconut milk pancake with a soft center and crisp lace edges.
Traditional multi-layered, flaky flatbread made from refined flour, cooked golden on a flat tawa.
A unique, stringy, layered flatbread made by stretching and twisting dough into fine threads before pan-frying to golden perfection. Crispy on the edges, soft inside.
A soft, flaky flatbread made with whole wheat flour, layered and pan-fried to golden perfection. Lighter than the traditional version, but just as delicious.
Traditional cylinder-steamed rice flour layered with freshly grated coconut.
Black chickpeas simmered in a dark, aromatic roasted coconut paste gravy with mustard tempering and curry leaves. Perfect with Puttu or Parotta.
A mildly spiced, coconut-based curry made with green peas, carrots, and potatoes, slow-cooked with ginger, garlic, fennel, and a dash of black pepper. Finished with curry leaves and a hint of coconut oil, this creamy kurma is rich in flavour and perfect with appam, parotta, or chapathi.
Comfort food at its absolute finest! Soft, mashed tapioca (kappa) blended with rich coconut milk and mild spices, gently tempered to creamy perfection. A classic Kerala delicacy that pairs like a dream with spicy curries or stands deliciously on its own.
Boiled tapioca, mashed and tempered with mustard, curry leaves, green chillies, and coconut oil.