Kerala lies on the Indian Malabar Coast, a tropical region made up of inland waterways, coconut groves, and spice plantations. Its spice trade and cultural exchanges between Hindus, Muslims and Christians, played a pivotal role in the creation of Kerala cuisine – the very same you’ll find in our restaurant.
Kayra derives its name from keram, which means coconut palm trees in Malayalam, the language indigenous to Kerala and the birth of its name. The inspiration behind Kayra started over 65 years ago with the opening of the first Kerala Restaurant in Johor Bahru in 1949. It was a meeting place for Keralites to connect with their roots, and savour authentic Kerala cuisine. Kayra pays homage to this heritage, and serves recipes handed down through the generations, renowned for its distinct use of coconut – whether grated, roasted, or as a cooking medium. The palate-pampering dishes, both vegetarian and non-vegetarian, are freshly prepared and served everyday. Each dish is lovingly crafted and celebrates the true flavours of Kerala. We hope you love it as much as we enjoy sharing it with you.
SOUTH SEAS SAYING
“He who plants a coconut tree plants food and drink, vessels and clothing, a home for himself and a heritage for his children”