KIDILUM -- Kerala Cuisine (South Indian) [NYC]

[Saregama]

One of the newest additions to the high-end Indian scene in NYC, another spot focusing on the food of Kerala, as with Chatti (Lungi and Semma cover a broader region).

This was a tasty meal, with all the flavors there but dressed up for a fine dining format. So the sauces were a bit smoother than they would be in the original, the heat was a bit tamer, and everything was generally pretty and composed in a way it isn’t at origin .

Everyone was generally pleased (and it was already a return visit for some). My favorites were the beef, the prawn curry, and the sauce on the chicken main. Others loved the crab curry and the goat. My cocktail was excellent though now off-menu (I saw it earlier but they revamped their menu) – with cardamom and jaggery – and ended up being the table favorite / reorder.

Dessert was a disappointment in that there was nothing that appealed after a rich meal (Chatti has a couple of ice creams and a coffee custard that are just right for a bite).

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Cocktail – rum, jaggery, cardamom

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Amuse bouche – Idli with coconut chutney foam

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Beef pepper fry

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Curry leaf chicken

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Pork ribs

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Chicken cutlets

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Prawn curry

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Country chicken

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Crab curry

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Roasted goat

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Sides: Kallu dosa, Idiyappam, Parotta, Rice

[fooddabbler]

The pork ribs in your pics reminded me of the deconstructed pork rib vindaloo that Floyd Cardoz – what a loss! – used to dish out years ago to excellent effect in the bar room at Tabla, but on looking at the Kidilum menu these are spiced differently. (And they have a separate pork vindaloo on the menu.)

I had looked into eating there soon after they opened but they wouldn’t take a reservation for one.

[Saregama]

The ribs reminded me of the one at Indian Accent which was glazed with chhunda, which is the best version of Indian pork ribs I have eaten so far.

You could book for 2 and tell them you’re 1 when they confirm, or sit at the bar.

[rrems (Robert Rems)]

Thanks for the report, @saregama. It looks really wonderful. We will be going there on Thursday.

[Zoeliculious (Zoe)]

It looks so interesting.

We have a fair number of places serving some Keralan food in LdnOnt and the burbs of the Greater Toronto Area, but nothing like this, or at this level.

[Saregama]

You don’t lose anything with a less “refined” place, if the flavors are good. In fact, blending the texture out of sauces actually takes away from them.

[hunguyhungrynyc]

Wow!

[Zoeliculious (Zoe)]

I agree and understand what you’re saying.

We had a good resto focused on Malabari food in Toronto from around 2010-2015, which was affordable, and accessible, with a dedicated chef putting care into the food. Unfortunately, it has closed. That one was a convenient location, too!

With 2 places serving Keralan food in London, Ontario, they aren’t being run in a way where the dishes listed on the dine in or take-out menu are available. Some of the dishes that are available, or are offered as substitutions, aren’t listed on the menu.

With people who know the restaurant and the cuisine well, it might not be as much of an issue.

I haven’t been back, that kind of thing turns me off a bit.

I realize that indicates they are running on a shoestring budget , sort of in survival mode. If also reflects the slow economy in London, Ontario, which is in a different situation compared to the Toronto area. I suspect the people running the 2 restaurants did not have much experience running restaurants previously.

The place my Goan friend orders from is a Keralan take-out and catering spot in a strip plaza, called Manna Cuisine. I have to take a closer look at the menu to try some Keralan dishes. I have ordered Pan-Indian dishes from this place thrice, and the kitchen puts more care into the food relative to other places at this price point. Here was a take-out order from Manna Cuisine. I think Manna Cuisine and Massey’s (Pan-Indian ) are the only Indian restaurants in business in London, On, which I have visited 3 times or more.

I suspect there are some Keralan restaurants in Mississauga that are more consistent. I haven’t had as much free time to explore food in the Toronto outskirts lately.

There are also a lot of home-based cooks selling Indian regional food through IG. I have not tried any of that yet, and I’m a bit cautious about any home-based food from people I don’t know, but there is a market for that.

[Saregama]

Look forward to hearing about your meal — hope you enjoy it!

[JenKalb (Jennifer Kalb)]

this is what I was wondering . Are you getting less for more at a luxury establishment like this? Im really interested in what you will conclude after exploring these new upscale indians.places.

[rrems (Robert Rems)]

It was fabulous! Right up there with Indian Accent in terms of quality, and a bit less expensive.

We had chicken cutlets, and lamb chops (done medium-rare as requested) to start, then crab and goat. We would have preferrend the goat a little more moist, but it was very tasty nonetheless, and the crab had a wonderful sauce. The server encouraged us to get 2 sides, but the rice would have been enough.
The idiyappam were good but we didn’t need that much food.

They comped a dessert, ilaneer payasam, which turned out to be quite delicious.