A new food service establishment which offers locals the chance to experience delicious new Eastern flavours has opened in Leeds. The Kerala Canteen offers consumers the chance to wine and dine themselves while experiences elements of new cultures which are set to redefine how society looks at the way it experiences exotic food and drink. Using a stand out concept which has been created and influenced by Kerala’s traditional toddy shops and the creative genius of award-winning chef Bobby Geetha, Kerala Canteen is set to become the go-to destination for vibrant, shareable, and authentic Kerala cuisine.
The idea behind the new establishment is to capture the meanings and flavours of the establishments that they can find in Asia. This will help them to broaden their horizons and expand the depth of knowledge they have of different culinary cuisines. This helps to influence society in to becoming more multi-cultural and accepting of different flavours and dishes. This includes the experiences offered beloved toddy shops where people gather to enjoy mouth watering dishes, community and culture. These establishments are a cornerstone of Kerala’s culinary heritage. At Kerala Canteen, this timeless tradition is reimagined for the modern diner, blending authenticity with innovation to create an experience that is both nostalgic and refreshingly unique. Diners are encouraged to mix and match small plates and bowls to help them develop their pallets and look at the different flavours which are on offer. It could be seen as another authentic version of tapas seen through the eyes of the Eastern culture.
Kerala Canteen isn’t just about food; it’s about storytelling, culture, and community. In a fast-paced world, it offers a moment to pause and savor authentic flavours, celebrate vibrant traditions, and enjoy meaningful connections. By staying true to its roots while embracing modern sensibilities, Kerala Canteen delivers a dining experience that is both immersive and inclusive.
In addition, the restaurant’s commitment to affordability ensures that exceptional food is accessible to everyone. With most dishes priced under £10 and a zero-service charge policy, Kerala Canteen brings premium dining within reach during challenging economic times.
The team behind the new establishment come from a variety of different areas with a wide breadth of knowledge in to the different aspects of Eastern cuisine. These include:
Chef Bobby Geetha
Kerala Canteen owes its unique identity to the vision and expertise of Chef Bobby Geetha. A celebrated culinary artist with over a decade of experience in 5-star luxury kitchens, Bobby has trained under Michelin-starred chefs and made his mark as a quarter-finalist on BBC’s Master Chef: The Professionals.
Chef Abdulkhadar Allingal Siddique: The Master of Kerala Cuisine
Chef Abdulkhadar Allingal Siddique, widely known as Chef Abdulla, is a culinary virtuoso celebrated for his expertise in Kerala cuisine and his mastery of authentic biriyani. With an impressive career spanning Michelin-starred Indian restaurants in London, the prestigious Taj Group of luxury 5-star hotels in India, and the iconic Tharavadu in Leeds, Chef Abdulla has earned a reputation as a local hero and pioneer of Kerala flavours.
What’s on the Menu?
The menu at Kerala Canteen is a love letter to Kerala’s rich culinary tapestry. Highlights include:
Trivandrum Fried Chicken: A nostalgic dish inspired by Chef Bobby’s childhood.
Beef & Bone Marrow Curry: A hearty favourite straight from Kerala’s toddy shop traditions made with flat iron steak.
Green Goddess Cutlet: A modern vegetarian delight with a Kerala twist.
Jackfruit Curry: A regional classic that celebrates local ingredients.
Pulled Duck Leg Mappas: A luxurious take on a traditional Kerala recipe.
For those with a sweet tooth, the desserts offer a creative fusion of flavours, including Cardamom Chocolate Brownie and Mung Dal Jaggery Payasam—a Kerala lentil sweet porridge.
To celebrate its grand opening, Kerala Canteen is offering a 50% discount on food for the entire first month. This special offer, which excludes already discounted combo deals and Saturday services, is a reflection of Chef Bobby’s commitment to making premium dining accessible to all. Guests are encouraged to book in advance to secure their spot.
If this sounds like something you’d be interested in and you’d like to find out more, please visit:
www.keralacanteen.com
