The name “Kayra” is derived from the root word of Kerala, “Kera”, which means land of coconut. “Kayra reflects the authentic and contemporary essence of our cuisine, drawn from memories of flavour and recipes handed down to provide a unique culinary journey through Kerala’s rich flavours and traditions,” Meriam explained. This name symbolises the central role of coconut in Keralan cuisine, a theme that is evident in many of Kayra’s dishes.
In 2023, Kayra moved to a more prominent location in an upmarket neighbourhood mall, Bangsar Village, a charmingly decked-out space decorated with murals and warm, welcoming colours. “We decided to move Kayra to Bangsar Village to enhance the dining experience and reach a broader audience. The move allowed us to provide our patrons with a more accessible and comfortable environment,” she said. This move has allowed Kayra to continue its mission of bringing the rich flavours of Kerala to a wider audience, combining traditional recipes with contemporary presentations.
Meriam describes Kayra’s food as “modern Keralan cuisine”, which aptly encapsulate the hearty yet elegantly presented dishes found there. “While it stays true to the traditional flavours and techniques of Kerala, as that can be seen from our more traditional big plates, yet it introduces contemporary elements and presentation styles, setting it apart from conventional Kerala food,” said Meriam. “For me growing up with a big family, communal table dinning is what I remember and the dishes created in Kayra was essentially driven by that. Take for example, fish moilee is a comfort dish for me, and communal style dining sits at the heart of every Malaysian, and so we took these elements and came up with something that was comforting and yet flavourful, something everyone would enjoy together and today we know Kayra, is known for its Fish Moilee Biryani.”
