Tucked away on Pitha Street in the inner lanes of Fort, Hotel Deluxe is a long-standing institution for authentic Kerala cuisine. The restaurant is split across two levels – a simple, non-air-conditioned room on the ground floor and a more sought-after air-conditioned dining hall upstairs. While the exterior was recently refurbished, the focus inside remains on straightforward, home-style Keralite cooking.
The weekend lunch rush is the best time to see the place in full swing, when the main event is the vegetarian Sadhya. Served on a fresh banana leaf, this traditional multi-course meal features a whole spread of vegetable dishes, sambar, rasam, rice, papad, and pickle. It’s common to supplement the vegetarian base with non-vegetarian sides.
Beyond the Sadhya, the menu is a deep dive into coastal cooking, with a clear emphasis on fresh, seasonal fish. You’ll find classic preparations like Karimeen Pollichatu – pearl spot fish steamed inside a banana leaf – alongside Surmai Tawa Fry, Prawns Fry, and crispy Bombay Duck. Other staples include the popular Kerala-style Chicken Fry, Chicken Chettinad, and rich Chicken Nadan Curry, all best paired with flaky Kerala Parottas or soft Appam. For dessert, there’s usually a traditional Palada Payasam, a sweet pudding made with rice and milk.
The owner, CH Basher, is a regular presence, often overseeing the visible and well-maintained kitchen. It’s a cozy space that gets properly crowded, so expect a wait during peak hours. Before you leave, you can also pick up authentic Kerala products like homemade pickles, which are sold near the counter.
📍 Hotel Deluxe
