In 2014, one dining room in Kowdiar opened on a single conviction: that food should make people happy. Today Imperial Kitchen cooks Kerala, Arabic, Asian and Continental food at two restaurants in Thiruvananthapuram, Kowdiar and Venpalavattom, with Kochi coming soon.
In 2014, Imperial Kitchen opened at Devaswom Board Junction in Kowdiar, Thiruvananthapuram. The rule was simple: source the best, cook it with conviction, and treat every guest like family.
That rule never changed. As word spread, Kowdiar added the Starlite banquet hall, and a second restaurant opened at Venpalavattom near Lulu Mall, with the Moonlite hall on its first floor. The menu now runs from Kerala seafood and biriyani to Arabic grills, Chinese, Thai and Continental plates.
Through all of it, the kitchen has never needed a reinvention — only the discipline to keep doing what works, every single day.
Visit Kowdiar →The entire playbook, unchanged since 2014. It's why regulars keep coming back, and why their children now bring their own.
Fresh catch for the seafood, good basmati for the biriyani, masalas ground in our own kitchen. We buy the best the market offers and let it speak for itself.
Dum-sealed biriyani, a banana-leaf wrap for the pollichathu, curries left to thicken on their own. No shortcuts, no adjusting recipes that already work.
From a weekday takeaway to a 500-guest wedding reception, every plate is treated like it's leaving our own family's kitchen.
Imperial Kitchen has always been family-run, built on one founder's conviction that a single dining room could feel like home — and held to that promise since 2014, across two Trivandrum restaurants and a third in Muscat, Oman.
began his journey a decade ago in Trivandrum introducing international cuisine, has hosted numerous food events, draws inspiration from global travel, and in 2024 brought the brand to Muscat, Oman.
Our kitchens run on chefs who know their stations, from the Malabar mutton curry to the fish moilee.
Corporate ChefChef Yusaf Ali leads our kitchens, with experience across India and the Middle East in Indian, Mediterranean and Western cooking. The Imperial biriyani is his to guard.
Chef de CuisineChef Christo brings the coast to the table: fish pollichathu wrapped in banana leaf, prawns in coconut and curry leaf, and the Kerala curries Venpalavattom regulars come back for.
The milestones so far, from our first dining room in Kowdiar to a restaurant in Muscat and a new one on the way in Kochi.
Imperial Kitchen opens at Devaswom Board Junction, Kowdiar, bringing food from around the world to central Trivandrum.
A second restaurant opens near Lulu Mall, with the Moonlite banquet hall for up to 500 guests on its first floor.
Our founder takes the brand to Muscat, Oman, and at home we pick up a Swiggy Award.
A new Imperial Kitchen is coming to Kochi. We'll share the details when the doors are ready to open.