In 2005, a foodie soldier formed a small army – Kayal Army - of people who love and care about healthy eating and traditional cuisine. In a splash of time they proved that there is an opportunity to success if you can deliver healthy food with fresh ingredients at a pleasant atmosphere. Kayal wrote in the history of Restaurant Industry of UK that any forms of economic and industrial downfalls cannot harm an institution which is run by passionate professionals.
Kayal – The first authentic Kerala seafood speciality – has become the most popular of its kind to the people of Britain and this family run group of restaurant has become a favourite with dedication and passion for good food. Numerous awards and recognitions proved them distinctive to the normal fellow restaurants. ‘Healthiest Restaurant Award’ proved that Kayal do care about healthy food. Kayal is all about tradition, qualities, discoveries, fresh ingredients and aromas.
Recently ‘Hairy Bikers’ – Simon King and Dave Myers’ put their hands down in to authentic Kerala cooking by making ‘Masala Dosa’ with the help of Kayal brigade. ‘Athidhi Devo Bhava’ – which in Sanskrit means Guest is God and that, is the motto of Kayal Army and they try everything possible to live up to it.
The God's Own Country
Sandwiched between the Western Ghats on the east, and the Arabian Sea on the West, Kerala is one of the beautiful states in India. A tropical paradise of waving palms and wide sandy beaches, this thin strip of coastal territory slopes down from the mountain ghats in a cascade of lush green vegetation. Kerala, a paradise where land, sea and sky, come together in a union of elements. With the Arabian Sea in the west, the Western Ghats towering 500-2700 m in the east and networked by forty four rivers, Kerala enjoys unique geographical features that have made it one of the most sought after tourist destinations in Asia.
The Kerala backwaters are one of the most favoured tourist attractions. The calm and serene blue backwaters of Kerala provide with an unforgettable travel experience. 'God's Own Country', Kerala, has a very long and complex structure of this waterbody called backwaters. Kerala is known for its panoramic backwater stretches, lush green paddy fields, highlands and beaches. The gorgeous green of the fringed palms ripple in the blue waters and blend into wavelets. The serene lakes come alive during Onam with a spectacular water regatta-the snake boat races. It is indeed amazing to watch oarsmen, at least a hundred in one boat, slice their way through the waters to the rhythm of their own full throated singing.
Fish (called meen) appears on the tables of all but vegetarians in Kerala. With its long coastline and many inland waterways (more than 1,000 miles), Kerala is one of the top producers of fish in India. At every waterfront location fresh fish is available every day. None are more spectacular than the "Chinese" fishing nets at the port of Cochin. Fish are usually cooked in clay pots with sauce (curry), but are also delicious when baked or steamed in banana leaves. A special fruit called kokum or "fish tamarind" is used in many preparations because the acid in it is said to counteract the unpleasant flavors that rise from fish. Shrimp, clams and mussels are also commonly eaten, especially in a baked rice dish called biriyani.