Kyra, Holiday Inn, Kochi

KYRA, Where Dinner Becomes a Theatrical Celebration

We are all generally used to dinners where we order and get served what we ordered, while our wait is interspersed with either polite conversations or our own screen time, with some accompanying music, and at most a live performance. 

But then Kyra gave us all an alternate unforgettable experience. When a dinner unexpectedly becomes a memory even while you are still sitting at the table, you know you are enjoying something very rare, different and novel. Our celebration of Nandini’s birthday on 2 September at KYRA, Holiday Inn Kochi, belonged to this category.

KYRA is not just another restaurant on Kochi’s dining map. It aims to turn dinner into theatre, ritual and a cultural journey. The concept draws from the Ottoman world and blends Greek, Persian and Turkish influences, bringing together food, craftsmanship and contemporary hospitality. The menu reflects that identity, moving across mezze, Anatolian dishes, Persian preparations and Mediterranean flavours. 

The décor sets the stage. Dramatic tones, pulsating live graphic walls, intricate décor detailing, and an atmosphere that feels transported creates the sense of entering another cultural universe. Then comes the vibrant music, while the bar also becomes a stage. The evening moves with a pulse, allowing conversation, cocktails, food and performance to become one wholesome experience.

And this is where KYRA separates itself from the restaurant formula. Dinner does not remain politely confined to the table. There is plate breaking, DJ music, dancing, cake cutting with a staff escort and a sense that everyone is invited into one big celebration. On Wednesdays, the Greek and Persian dancers add another layer, turning the room into a living cultural stage. KYRA’s own presentation promises live DJ performances, traditional Greek and Persian dance shows, a signature staff ritual dance and a Greek plate-breaking ceremony.

This Greek plate breaking is a festive tradition associated with celebrations, weddings and lively tavernas. Plates are smashed to express joy, abundance and emotional release. Once linked to ancient customs of symbolic sacrifice and warding off evil, the practice today is largely theatrical, accompanied by music, dancing, laughter and "Opa!". There was something wonderfully liberating and therapeutic about gripping a plate and smashing it against another. The sharp clatter, this wilful destruction is cathartic one feels a cleansing release of emotions, and the collective laughter with others, also awakens a childlike joy within.

We began our evening with some coctails. The Mediterranean Daiquiri, was an inventive white-rum creation infused with basil, saffron and banana, while the Saffron Whisper, was a luxurious blend of saffron dill syrup, pineapple, coconut milk and cream. Interestingly, the menu places Saffron Whisper under its non-alcoholic mocktails, a reminder that KYRA is as interested in flavour blends, as it is in infused spirits. 

The food followed like chapters in a traveller’s diary. Our selection of starters was Warak Enab, Hot Hummus and Apple & Goat Cheese Via Cairo, followed by the others that included Spiced Turkish Chicken Dumplings, Ottoman Chicken Skewers and Beef Tenderloin Stifado. These dishes were worthy ambassadors of their respective regions, served with elan and generosity. I shall now briefly describe, my personal experience of each one of these delicious creations, which titillated our taste buds with perfectly blended flavours, textures, and tastes.

Warak Enab (Dolma)

Delicate vine leaves wrapped around fragrant rice, herbs and spices, these little parcels carried earthy brightness, gentle perfume and comforting elegance, with a beautifully restrained yoghurt finish that lingered to perfection. 

Hot Hummus

Warm, creamy hummus arrived with freshly baked balloon bread, delivering silky chickpea richness, lemony lift and olive-oil depth, turning a familiar mezze into theatrical table comfort for sharing heartily. 

Apple & Goat Cheese Via Cairo

Red and green apples, lettuce, almonds, warm goat cheese and orange-basil dressing created a playful Cairo-inspired salad, balancing sweetness, creaminess, crunch and citrus freshness with grace and brightness all at once. 

Spiced Turkish Chicken Dumplings

Mini Turkish dumplings came bathed in garlic yogurt and chili butter, combining tender parcels, cool creaminess and a warming finish in an irresistibly composed, comforting plate for sharing with delight. 

Ottoman Chicken Skewers

Overnight-marinated chicken threaded onto skewers with mixed greens, delivering tenderness, restrained spice and smoky Mediterranean character, with each bite carrying the quiet confidence of well-seasoned simplicity beautifully with understated grace. 

Beef Tenderloin Stifado

Slow-braised beef tenderloin, cooked in a classic tagine pot and paired with saffron rice, offered deep savoury richness, tenderness and fragrant warmth with every luxurious mouthful at the table.

A thoughtful touch was that fabulous birthday cake arranged by Nikhil, the Manager whom we acquainted with few years ago at Masala. It made the evening feel personal. Sajna deserves appreciation for her gracious management through the evening, while Deepa served us with efficiency, attentiveness and professionalism.

What stayed with me most was the idea behind it all. Food, at its finest, is never merely sustenance. It becomes a metaphor for celebration: we gather, we taste, we laugh, we raise glasses, we break plates, we cut cake, and ordinary time loosens its grip. Experiential dining of this kind is still rare in Kochi. KYRA is a fresh and welcome introduction to the city’s dining scene, and Holiday Inn deserves credit for bringing something so distinctive to the table.

We were enraptured by the entrancing ambience and electric atmosphere we were in. Somewhere between the saffron, music, dancing and laughter, KYRA stopped being a restaurant we had visited and became an awe-inspiring place we had experienced. A huge thumbs up to the entire team, for their vision and execution, under the astute stewardship of their maverick leader Fino Babu. 

Some evenings do not merely pass; they settle softly into the heart, taking root as memories we carry like quiet lanterns through the days ahead. This birthday was one of those rare evenings - woven from laughter, music, delicious food, the gentle clatter of plates, and the tender warmth of being together. For a few precious hours, time seemed to loosen its hold, and the world grew still, reminding us that life’s truest treasures are often found in the simple joy of shared moments. Long after the candles had burned low and the evening faded into night, what remained was more than a celebration: it was a glowing memory, held close and destined to live within us for years to come.

We have become enthusiastic fans of Kyra, and going forward for the special occasions, we will be bringing our friends to experience this enchantment.

Timings :

11 AM to 1 AM

Kyra,

A Greco-Persian Restaurant

33/1739, Holiday Inn, A Junction, NH Bypass, Chakkaraparambu, Vennala,

Ernakulam

Tel : +91 81294 97454

District 7 Encore, Kadavanthra, Kochi

District 7 Encore: Where Food Becomes a Memory

There are restaurants we visit for a meal, and there are places that quietly become part of our lives. District 7 Encore in Jawahar Nagar, Kadavanthra, belongs to the second kind. We have been returning here for over four years, drawn by its ability to move effortlessly between Asian, Continental, seafood and inventive fusion cuisine. The District 7 journey began in 2014 as a food truck in Panampilly Nagar before growing into a café and eventually Encore. 

At the heart of that journey are Smisha, Shiv and Aneesh, whose entrepreneurial spirit is matched by an appetite for experimentation. They did not simply create another restaurant; they created a culinary playground where curiosity is encouraged. Their willingness to evolve and keep pushing flavours forward has given District 7 a personality of its own.

The Jawahar Nagar location adds to the charm. Set amid leafy, relatively tranquil surroundings, Encore feels removed from the city's bustle. The warm, stylish avant-garde interiors creates an intimate, cinematic atmosphere, while outdoor spaces bring in the cool evening air. It is hardly surprising that such a photogenic setting has also attracted many Malayalam film shoots. The restaurant is currently located at Ozone Avenue, Kadavanthra.

The menu is where District 7 truly finds its voice. Asian heat meets European technique, Indian chillies meet Italian pasta, and familiar ingredients return in unfamiliar combinations. This experimental spirit of fusion keeps the menu exciting and gives repeat diners something new to discover. 

Tonight's meal was a little festival of that philosophy. The Smoked Tri-Pepper Chicken arrived beautifully charred, its smoky crust meeting the sweetness of roasted bell-pepper and red-wine purée, while nut crumble added delicate crunch.

The Broccoli Cheese Soup was silky and comforting, with broccoli, cheddar, sour cream, coriander, cracked pepper and nut crumble creating layers of creaminess, freshness and texture.

The Kanthari Crème Pasta was the boldest conversation on the plate: tender chicken and my choice of penne pasta enveloped in creamy kanthari-chilli sauce, lifted by garlic, herbs and Parmesan. Fiery, silky and savoury, it was fusion with confidence.

Then came the magnificent Marry Me Chicken: sous-vide chicken thighs, buttered mushrooms and sundried tomato folded into a luxurious white-wine, bouillon and cream sauce, with pasta and chilli-garlic aioli adding another layer. Every element complemented the next. This has been a consistent favourite of my son Divakaran, he has been ordering this for the fourth time today.

The Guava Litchi Chiller brought a refreshing fruity pause, while the Fudge Royale Brownie closed the evening with dense chocolate indulgence.

Vaishnav deserves special mention for attentive, unobtrusive service, while Albin, the Manager, ensured everything moved with quiet efficiency. The aesthetic appeal of the food that gets presented for the diner has always been exceptional, together with their impeccable attention, a guest feels pampered, and always leaves feeling special.

District 7 Encore always gets the equation right: great food, thoughtful service and a memorable environment simply transforms a meal into an occasion. Food is a beautiful metaphor for living: flavours meet, an uncommon contrast, with an unexpected surprise, and that becomes a special memory. The best dining places do exactly that. They stay with you long after the last plate leaves the table. Thank you team District 7 for creating experiences we cherish every time we visit you.

East India Street Cafe, Panampilly Nagar, Kochi

A Sunday Lunch at East India Café

Some restaurants become part of your life almost without announcement. You visit once because it is convenient, return because you enjoyed yourself, and somewhere along the way, the place quietly acquires the status of a favourite. East India Café at Panampilly Nagar has become one of those places for us.

Our Sunday lunch today was another reminder of why.

We began with Potato Cheese Balls, crisp on the outside and wonderfully indulgent within, before moving to the Asian Sesame Chicken Salad. The salad brought a welcome freshness to the table, with shredded cabbage, lettuce, chicken strips, roasted nuts and that distinctive sesame dressing creating a pleasing interplay of crunch, savouriness and subtle sweetness.

Then came the mains, and the table suddenly looked like a small continental feast.

The Herbed Grilled Chicken was comforting in the best possible way, a well-grilled chicken breast accompanied by parsley mash, buttered vegetables and herb sauce. A succulent healthy, savory dish featuring tender, boneless, and skinless meat infused with aromatic herbs, garlic and citrus, then charred to juicy perfection on a grill. 

The Beef Stroganoff brought its familiar Russian-European character to the table, tender beef wrapped in a rich, creamy mushroom sauce. This is a classic comfort dish made with tender strips of beef, onions, and mushrooms cooked in a rich creamy sour cream and broth sauce. It is a simple yet delectable confluence of tastes in a pan that is served hot over Buttered Rice and Grilled Vegetables.

And then there was the Tuscan Chicken Pasta, creamy, hearty and deeply satisfying spaghhetti, with chicken, spinach, sun-dried tomatoes and mushrooms coming together in a sauce that demanded to be enjoyed slowly.

But East India Café has always been about more than what arrives on the plate.

There is something wonderfully theatrical about the place. Its London-street-inspired setting, vintage touches, old-world décor, warm wood, quirky details and cosy seating give it a personality that feels distinct from the usual restaurant experience. The café was conceived around this nostalgic street-café idea, and its origins are tied to the hospitality world of Fragrant Nature, with the concept subsequently growing into the East India Café brand.

The Panampilly Nagar outlet, tucked away on 11th Cross Road, has that rare quality of making you feel that you have stepped slightly outside Kochi without actually leaving the neighbourhood. It is relaxed enough for a lazy Sunday lunch, yet distinctive enough to make an ordinary meal feel like an occasion. The restaurant's emphasis on quality ingredients and its broad European, Continental and Italian-influenced menu have helped give it a character of its own.

And then there is Subash.

Over the years, Subash has become almost synonymous with our visits to East India Café. For more than five years, whenever we have walked through those doors, his attentive, courteous and genuinely warm service has been a reassuring constant. Good restaurants serve food; great ones build relationships. People like Subash are an important part of that invisible thread that keeps bringing guests back.

That, perhaps, is the real secret of a favourite restaurant.

It isn't always about having the most spectacular dish in town or chasing the newest place on the culinary map. Sometimes it is the beautiful combination of convenience, proximity, ambience, attentive service and consistently good food. Familiarity adds its own seasoning, memories accumulate around the table, and a restaurant slowly becomes part of the geography of your life.

We are fortunate that East India Café happens to be so close to home.

And on a Sunday afternoon, with good food on the table, a comfortable ambience around us and Subash there to make the experience that little bit warmer, it feels less like going out to eat and more like visiting an old favourite. Thank you East India Café 🙏

Sundae Delights

A Sunday Sundae Date

There are some pleasures in life that need no occasion. A lazy Sunday, a little time together, and the simple decision to step out with your wife for an ice-cream date can turn an ordinary afternoon into something deliciously memorable.

That is exactly what Nandini and I did this Sunday, dropping into our local Caravan Ice-Cream Parlour at Kadavanthra. We went looking for something sweet and came away with two magnificent constructions of indulgence, each a little dessert story of its own.

First came the Brownie Sundae.

At its heart was a rich, fudgy brownie, dense and moist with that slightly chewy texture that makes a good brownie irresistible. Perched generously on top was a scoop of cool, creamy vanilla ice cream, its gentle sweetness immediately contrasting with the warm chocolate richness of the brownie. Chocolate sauce flowed around it, dark, glossy and indulgent, while roasted nuts scattered across the top added a delightful crunch.

Every spoonful became a little composition: soft brownie, melting vanilla, silky chocolate sauce and the sudden nuttiness of roasted cashews. Warm and cold. Soft and crunchy. Bitter-sweet chocolate and delicate vanilla. A wonderfully satisfying collision of textures and temperatures.

Then came the Sicilian Midnight, and this one looked almost theatrical.

A foundation of chocolate sponge cake, soaked generously in chocolate sauce, formed the dark, decadent base. Sitting above it were two scoops of ice cream, one roasted pistachio and the other chocolate. The pistachio brought a creamy nuttiness, slightly savoury beneath its sweetness, while the chocolate deepened everything with its familiar, luxurious richness.

But the real flourish was the creamy pistachio spread cascading over the ice cream, bringing an extra layer of roasted, nutty sweetness. A crisp French biscuit completed the construction, providing that essential crackle against the softness beneath.

It was dessert as architecture: cake, sauce, ice cream, pistachio, chocolate and biscuit, each layer contributing a different texture and flavour, yet somehow coming together as one glorious mouthful.

And perhaps that is the real joy of a sundae. It is not merely ice cream with toppings. It is a little celebration built in a glass or on a plate, designed to be slowly demolished, one spoonful at a time.

Eating a sundae is bliss.

Eating one with the person you love is something more. A husband-and-wife ice-cream date turns a simple dessert into a shared memory, a small Sunday moment that may one day return to us through the taste of chocolate, the crunch of a nut or the sweetness of vanilla.

Because some memories are made not at grand tables, but over two sundaes, two spoons and a little time together. ❤️🍨

Coffee Magic

The Alchemy of Coffee: Where Heat, Water and Time Become a Symphony in a Cup

The Syphon Bloom turns coffee into a small ritual of alchemy.

Water, heat and time begin their quiet conversation as the water rises into the upper chamber, drawn upwards by heat and pressure. Freshly ground coffee is introduced, and the beans awaken in the rising water, blooming as heat coaxes their oils, aromas and hidden flavours into the brew. For a few moments, coffee becomes theatre: fragrant grounds meet water, hands guide the process, and science quietly disguises itself as magic.

The ritual begins even before the flame is lit. The beans are measured with almost laboratory precision and ground moments before brewing, releasing a cloud of fragrance: fruit, flowers, cocoa, spice and the unmistakable sweetness of freshly opened coffee. Then comes the little miracle. Water climbs through the narrow stem, carrying its warmth into the upper vessel, where the freshly ground beans are gently stirred into life.

Here, time becomes an ingredient.

The coffee blooms, releases its trapped gases and surrenders its oils and soluble compounds to the water. The brewer's hands control heat, agitation and time, searching for that elusive point where sweetness, acidity and aroma fall into harmony. Too little, and the coffee remains unfinished. Too much, and bitterness begins to speak louder than the bean.

Then the flame disappears.

As the lower chamber cools, pressure falls and gravity takes over. The coffee makes its graceful journey back through the filter, leaving the spent grounds behind and emerging below as a remarkably clear, luminous brew. Even the final pour feels ceremonial. What began as a humble bean has become something to be presented, contemplated and savoured.

And then comes the tasting.

The coffee glows amber-brown, deepening into polished mahogany when held against the light. At the nose come ripe fruit, red berries, dried apricot and a gentle wine-like sweetness, underlaid by caramelised sugars and the deeper fragrance of roasted coffee.

The first sip is delicate, almost an introduction. Cranberry-like acidity awakens the palate, followed by fruit and a silky sweetness. Then the character deepens, revealing the luscious port-wine quality of KDP Lot D5. The texture is satin-like, the flavours moving gracefully rather than arriving all at once. Finally comes the apricot finish, long, polished and gently lingering.

It is a different kind of intoxication, warm and contemplative, without the spirits.

Perhaps that is the peculiar beauty of exceptional coffee. It does not reveal itself in a single moment. It unfolds. Aroma prepares the senses, the first sip establishes the vocabulary, the middle tells the story and the finish leaves behind an afterthought.

A coffee bean has travelled through soil, rain, sunlight, cultivation, harvest, processing, roasting and grinding before it finally meets water in a glass vessel. The brewer merely gives that journey its final language.

And when heat, water, grind, time and human hands find their balance, something extraordinary happens. The ordinary becomes remarkable.

A great coffee does not merely awaken the senses. It creates a pause in our lives, inviting us to slow down, notice, taste and be present.

Perhaps that is the real alchemy of coffee: not transforming a bean into a beverage, but transforming a fleeting moment into something worth remembering.