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Dishes on the menu
From dosa and starters to coastal curries, biryani, and the breads that go with them. Lunch and dinner, six days a week.
Tharavadu is a system of joint family practised by people in Kerala until the 1940s — a legal entity, an ancestral home, a way of cooking and eating together that defined a generation. The old system has gone; the values stayed.
Our menu is the same idea, plated. The dishes we serve — Pothu Peralan, the Kerala beef of street-side thattu-kadas; Tharavadu Seafood Curry, the church-feast dish from the pilgrim coast at Arthungal; Kozhi Kurumulag, the Wayanad pepper chicken — these are not abstractions of "Indian food." They're the food a Kerala family put on the table.
We opened on Mill Hill in June 2014. The Michelin Restaurant Guide listed us four years running — 2016, 2017, 2018, 2019 — and we were the only Indian restaurant in Leeds in the 2019 edition. We're still the same family kitchen we were on day one.
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