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<a href="http://kayra.com.my/wp/?DestinAsian">Kayra’s</a> 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 <a href="https://destinasian.com/category/malaysia">Malaysia</a>. They opened their first restaurant in Johor Bahru the following year before putting down roots in <a href="https://destinasian.com/category/malaysia/kuala-lumpur">KL</a>. 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
<a href="http://kayra.com.my/wp/?DestinAsian" target="_blank" rel="noopener">kayra.com.my</a> 
+60 17 215 7382 
<a href="https://goo.gl/maps/fCVFbytCG86PnpR3A" target="_blank" rel="noopener">F-8, 1/F, Bangsar Village, 1, Jln. Telawi 1, Bangsar Baru, Kuala Lumpur, Malaysia</a>

Fish moilee biryani, a signature dish at Kayra in Kuala Lumpur.

Kayra: Memories of Kerala