Kerala Canteen, Leeds – Restaurant Review

By Kirsty Reid, August 2025

There’s nothing I love more than a mid-week catch-up to break up the working week. So, when I was invited to try Kerala Canteen’s new menu, I thought it only right to bring along my friend Ciara.

Founded by Bobby Geetha, quarter-finalist on MasterChef: The Professionals, Kerala Canteen is a tribute to the fiery, soulful food of Kerala, with a Yorkshire twist.

Eager to see what all the fuss is about and sample the new menu, Ciara and I arrive at the Leeds restaurant with big appetites and even bigger expectations.

The venue makes a memorable first impression with its foliage-draped exterior and twinkling fairy lights that cast a warm, inviting glow.

“Generous”

The same charm continues inside, where exposed brick, wooden tables, soft lighting, and touches of blossom create a relaxed and refined dining experience. Low-hanging pendant lights above cosy circular booths give it an intimate feel.

We’re shown to one of the eight booths and welcomed with a warm spiced herbal tea. It’s quite sweet, with notes of cinnamon.

After the tea, we dive into the drinks menu and order a bottle of Pinot Grigio (£28.50), before our server talks us through the menu and helps us figure out how many dishes to order.

Inspired by traditional toddy shops of southern India – no-frills eateries where people gather after work to eat, unwind and share stories – the menu is generous and designed for sharing.

Whole Wheat Butter Chappati, with dip

“Sociable”

From street food-style small plates to hearty curries and grilled meats, everything sounds so delicious that we struggle to narrow it down. Thankfully, our lovely server is more than happy to give us a few recommendations.

Dishes are brought out as and when they’re ready, which makes for a fun and sociable dining experience.

First to arrive are the Poppadoms (£4.50) accompanied by two dips – a tomato chutney and a berry achar (pickle). While both are delicious, I favour the chutney.

The Porotta (£2.50) is next to arrive. Having never tried porotta before, I wasn’t sure what to expect and I’m pleasantly surprised. Crispy on the outside but slightly chewy, the layered flatbread is flaky and buttery. It’s delicious dipped in the tomato chutney that came with the poppadoms.

We’re busy nattering away when our tapas dishes arrive. We’ve both opted for the Trivandrum Fried Chicken (£7.75). The tender, lightly spiced chicken goes down a treat. It’s topped with chilli and served with a garlic yoghurt dip to counter the heat.

Kovalam Slow Cooked Beef Brisket Biriyani

“Showstopper”

Our curry bowls follow shortly after. I’ve opted for Green Seasonal Vegetable Korma (£9). This Nilgiri korma is packed with fresh green ingredients, which give it its distinct vibrant green colour. The creamy dish is lighter than a traditional korma and comes packed with broccoli, beans, courgette and peas.

Ciara has the Beef and Bone Marrow Curry (£10). The melt-in-your-mouth slow-cooked beef is delicious.

The Kovalam Beef Brisket Biryani (£9) arrives at the same time as our curry bowls. The beautifully presented dish comes highly recommended by our server and I can see why.

The slow-cooked showstopper is made with tender beef and stacked with serious flavour. Made using 12-hour marinated Yorkshire brisket, layered with fragrant rice, fried shallots, and fresh mint raita, it’s rich, comforting and incredibly moreish.

Gulab Jamun Ice Cream, Biscoff Sauce and Crumb

“Comfort food with a twist”

A dessert lover, I often find the sweet menus at Indian restaurants leave little to be desired, but that’s far from the case at Kerala Canteen. The menu is small but strong – chocolate cheesecake, cinnamon toffee pudding, and brownie. I opt for the latter.

Rich, fudgy, and perfectly gooey, my cardamom brownie (£6) comes with a soft scoop of vanilla ice cream. It tops off a fantastic meal.

If you’re craving comfort food with a twist, Kerala Canteen is the place to be. It’s the perfect spot to relax, unwind, and catch up over generous sharing plates.

Kirsty Reid

Kirsty has spent nearly 20 years grappling words, first in arts and events, then as a sub-editor for national magazines and newspapers. Now working in communications, she crafts messages that cut through the noise. She satisfies her creative appetite by writing about food, theatre and travel, sometimes accompanied by her trusty whippet, Willow.

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