The southern state of Kerala marks the landing place of Vasco da Gama and his quest for black pepper and other spices. Famous for its seafood and rice dishes, the Keralan kitchen has been delighting the palates of visitors ever since Vasco’s day.

We’ll use seasonal British fish and serve it with classic accompaniments such as thoran, avial and fresh chutney that embody the coconut rich flavours of India’s south west coast.

As delicious as it is distinctive, the Keralan Kitchen has it all with it’s combinations of fragrant, fiery and subtle flavours.