Join us for a celebration of Kerala this summer at Trishna.

Throughout June, July and August, Trishna will bring to life the flavours of Kerala, India’s southernmost state, and home of many team members including Executive Chef Sajeev Nair.

Make the most of a Kerala Lunch and Early Evening Menu, where seafood from the coastline and local spices will feature heavily — a nod to Kerala’s reputation as the spice garden of India — with highlights including Calicut Corn & Coconut Cutlets, Nandu Varuval and Malabar Parotta & Beef Fry. The menu will be served throughout the restaurant, Private Dining Room and on the terrace, which has been transformed with lush green foliage reminiscent of the region’s landscape during the summer months.

Regional ingredients will be carried through the cocktail list in partnership with Tanqueray 10 also. The tea and spice gardens of the fertile slops of the western Ghats are brought to life in the Gin & Tea cocktail; while the Toddy Shop Sour is inspired by palm toddy, an alcoholic coconut drink native to Kerala and made from the sap of the palm tree.