15
years
of practice
of practice
Our Story
From amma's kitchen to yours.
Kerelite began in 2009 as a small brigade out of Kochi — three cooks, one van, and a stubborn belief that the Kerala table deserves to travel without losing its soul. Fifteen years on, we're still that, only a little larger.
We source kudampuli from Wayanad, short-grain khyma rice from Kannur, coconut from the groves behind our own kitchen. We cook over open flame where we can. We serve on leaf, on brass, on bone china — whichever your occasion asks of us.
~ Shaji C. O.
Shaji C. O.
Founder & Chef, Kerelite