Kadal Fish Thali
Matta rice, fish curry, fish fry, thoran, sambharam, pappadam and a small payasam. Mon–Fri, 12–3:30 PM.
₹399per person · dine-in
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Fort Kochi · Kerala · Since 2009
From the boats of Vypeen to your banana leaf
Meen pollichathu steamed in banana leaf, karimeen fried whole, prawns simmered in coconut and kudampuli — the Malabar coast, cooked the way our ammas did, a hundred metres from the Chinese fishing nets.
16Years on the Fort Kochi shore
4.8Google rating · 2,900+ reviews
45Dishes · 14 pure-veg
11 AMDaily catch lands at Vypeen
Current offers
Catch of the Day
Whatever Rafeeq brings back from Vypeen at dawn — seer, pomfret, red snapper — grilled or pollichathu, at boat price.
Marketpriced by weight · Fridays only
10% off on WhatsApp
Order straight from this page and we pass the aggregator commission back to you. Code KADAL10.
10%off on orders above ₹899
Curated experiences
More than a meal — book the tide
Set menus and seatings for when the occasion deserves more than à la carte. Reserve below or message us directly.
Golden hour
Sunset Table on the Jetty
Four seats at the end of our backwater jetty, a five-course seafood menu timed to the sun going down behind the Chinese nets. One seating a day, 6 PM.
₹2,450per person · 4 seats · book 24 hrs ahead
Reserve the jetty
Sundays & Onam
Sadya on Banana Leaf
Twenty-six items in the proper order — from the pickles at the top-left to three payasams at the end — served on a banana leaf by Ammini Chechi's team. Every Sunday lunch, and all ten days of Onam.
₹695per person · pure veg · 12:30 & 2 PM seatings
Reserve a leaf
Evenings
Toddy-Shop Tasting
The kallu-shaala menu without the kallu — kappa, meen curry, beef fry, mussels, crab and pepper squid, served in enamel plates in the courtyard with sulaimani and sambharam.
₹1,150per person · Wed–Sat · from 7:30 PM
Order this table
Mornings
Cooking with the Amma
Three hours in the home kitchen with Ammini Chechi: grind a masala on the stone, temper a meen curry in a chatti, fold a pollichathu. You eat what you cook, with the team.
₹3,200per person · max 6 · Tue & Thu, 9:30 AM
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Est. 2009Fort Kochi, Kerala
Our story
A fishing family's kitchen, a hundred metres from the nets
Kadal started in 2009 as six tables on the verandah of the Kuriakose family home in Fort Kochi, cooking whatever the family's boat brought back from Vypeen that morning. Jose's mother Ammini ran the chatti; his brother Rafeeq's crew ran the boat. The verandah is still the best seat in the house.
Sixteen years on there is a jetty, a courtyard and a proper kitchen, but the rules have not changed: fish is bought at the harbour before eleven, never frozen; curries are cooked in clay with coconut oil and kudampuli; and the sadya is served on banana leaf, by hand, in the correct order.
- Fish landed at Vypeen the same morning, never frozen
- Clay chattis, coconut oil and kudampuli — no cream, no colour
- Coconuts grated in-house every morning
- Fourteen pure-veg dishes, a full veg sadya on Sundays
- Spice level adjusted per dish, on the spot
- Zero-commission direct ordering on WhatsApp
Chef Jose Kuriakose
Founder & Head ChefTimings & getting here
Open every day, lunch and dinner
Daily · 12:00 PM – 3:30 PM · 6:30 PM – 11:00 PM
Hours of service
Tide table · Fort Kochi| Day |
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Kitchen last order 30 minutes before closing. The jetty and courtyard close in heavy monsoon rain — indoor tables stay open.
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Delivery & pickup
Within 7 km of Fort Kochi — Mattancherry, Thoppumpady, Willingdon Island, Marine Drive and Ernakulam South. 35–45 minutes on average.
Avg. delivery
Delivery fee
Minimum order
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Getting here
Bastion Bungalow Lane, off Vasco da Gama Square
Fort Kochi, Kochi 682001
Two minutes' walk from Vasco da Gama Square. Ferry from Ernakulam jetty to Fort Kochi, then a short auto ride. Limited car parking by the church; two-wheelers by the gate.
Get directionsGood to know
Kid-friendly all day. Wheelchair accessible ground floor and courtyard; the jetty has three steps. Pets welcome in the courtyard.
Why Kadal
What the tide teaches you
Same-morning catch
Rafeeq is at Vypeen harbour before dawn. What is on the menu tonight was swimming this morning; what did not land is struck off the board.
Cooked in clay
Every curry starts in a meen chatti seasoned for years. Coconut oil, kudampuli, curry leaf — nothing that an amma in Alappuzha would not recognise.
A real veg table
Fourteen pure-veg dishes, avial and olan cooked separately, and a complete banana-leaf sadya every Sunday.
Direct, not through apps
Ordering here means no 25% commission, so we can afford better fish and a fairer price for you.
The kitchen
The people at the chatti
Chef Jose Kuriakose
Founder & Head ChefLearned the chatti from his mother and the knife from the Vypeen fishmongers. Still tastes every meen curry before it leaves.
Ammini Chechi
Sadya & PayasamJose's mother and the original cook. Runs the Sunday sadya line and the Tuesday cooking class with a wooden ladle.
Rafeeq Kunhali
Fish Buyer & GrillAt Vypeen harbour by 5 AM, at the charcoal grill by 6 PM. Knows which boat caught which karimeen.
Anitha Menon
Restaurant ManagerKeeps the jetty bookings, the ferry timings and the monsoon plan in one notebook, and remembers your last order.
Guest stories
Word of mouth
The karimeen was fried whole on a banana leaf and tasted like my grandmother's house in Kumarakom. We ordered on WhatsApp for the next night too — the meen curry travels beautifully.
Meera PillaiErnakulam · Delivery regular
Booked the jetty table for our anniversary. Five courses, the sun going down behind the nets, and Anitha remembering that my wife does not eat crab. Perfect evening.
Sajid HameedMattancherry · Sunset table
Came for the Sunday sadya with my parents. Twenty-six items on the leaf, served in the right order, three payasams. My father, who is very hard to please, asked for seconds of the olan.
Divya NairKakkanad · Sunday sadya
Taste of Malabar AwardsBest coastal restaurant, Kochi · 2025
City Food & Nightlife AwardsBest seafood, Kochi · 2024
Gold Dining PartnerConsistently rated 4.5+ since 2018
Kitchen Hygiene Rating5 stars · independently audited kitchen
Gallery
The shore, the kitchen, the leaf
Reservations
Reserve a table
Tell us when and how many; we'll confirm on WhatsApp. Walk-ins are welcome, but the jetty and Sunday sadya fill up early.