When the plate of pratha was set before me, I saw the poached eggs resting on a bed of roti, moving because they were still wobbly. The two eggs on the roti were reminiscent of Eggs Benedict ala Kerala Restaurant style, drizzled with whirls of lightly spiced curry instead of hollandaise sauce. He watched as I ate and wiped the plate clean of egg and curry with the small pieces of roti that were served torn.
To this day, Kerala Restaurant still serves a full banana-leaf rice meal for lunch while breads like dosai, idili and apam are mainly served for breakfast.
One of JB’s oldest Indian restaurants still serving traditional Kerala dishes on banana leaves. Home cooked style dishes with fresh ingredients and gently spicy aromatic flavourful spices.