A blend of Kerala-style tradition and modernity


The fish moilee biryani combines a delightful coconut milk laced fish moilee with rich, flavourful biryani. — YAP CHEE HONG/The Star

In coming up with her second restaurant, Meriam Alfonso decided to go down a slightly different route.

Her first eatery Kayra, a traditional Kerala-style restaurant inspired by her roots in the south Indian state and her family’s culinary pedigree (her grandparents opened a Kerala restaurant in Johor Baru in 1949), had become a neighbourhood success after it first opened three years ago in Taman Tun Dr Ismail, Kuala Lumpur.

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