keralan in blr

From chef-restaurateur Suresh Pillai - whose career arcs from Kerala kitchens to London and televised culinary recognition - the restaurant reads as a homecoming written in the language of Kerala food. RCP brings coastal memory, Travancore depth, and Malabar abundance into a contemporary Bengaluru dining room: a chef-led table shaped by inheritance, migration, family meals, and the quiet theatre of regional cooking carried into the city.

Salkara is Paragon’s sister brand, sharing the Calicut restaurant’s Malabar roots while giving nostalgia a more explicit role. Where the flagship’s story draws on Moplah and Thiyya cooking and an evolving range of influences, Salkara builds its identity around recipes popular in Malabar during the 1970s and 1980s. The name comes from salkaram, the Malabar wedding reception feast: a reference to the family gatherings and shared hospitality behind the restaurant’s premise.