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Kuala Lumpur Dining


South Indian

Kayra’s story really began in 1948, when founder Meriam Sophia Alfonso’s grandparents left their home in the west-coast Indian state of Kerala and set sail for Malaysia. They opened their first restaurant in Johor Bahru the following year before putting down roots in KL. Today, Alfonso keeps her grandparents’ authentic recipes alive by employing Keralan chefs at their homey Bangsar Village restaurant, where spices and coconut play a central role in the kitchen. The spacious dining area, meanwhile, expands to a shaded, plant-filled terrace with charming murals of the Keralan seaside and ceiling lamps that resemble rattan fishing nets. Start with a dahi puri—a thirst-quenching shot of tomato rasam topped with a tapioca rice ball—before continuing with the deconstructed samosa, a refreshing blend of spinach, microgreens, sweet yogurt, and tamarind sauce laid on homemade samosa sheets. For the mains, try the prawn mango curry or meen pepper curry leaf: a dish of grilled whole sea bass or snapper marinated in a lime-green mixture of crushed pepper, curry leaf, and Keralan masala spice paste. —Dana Ter
+60 17 215 7382
F-8, 1/F, Bangsar Village, 1, Jln. Telawi 1, Bangsar Baru, Kuala Lumpur, Malaysia