LEEDS, UK. June 1, 2026 — Kerala Canteen has announced the arrival of its Summer 2026 menu, introducing a fresh collection of dishes that celebrate the meeting of traditional Kerala cooking and locally sourced Yorkshire produce. The new menu marks a significant milestone for the Leeds restaurant and reflects its most extensive seasonal offering to date.
Nestled in the centre of Leeds near the city’s major entertainment venues, Kerala Canteen has earned a reputation for bringing a fresh perspective to Indian dining.
The restaurant’s guiding principle, combining authentic Kerala recipes with ingredients from Yorkshire, remains central to the new menu. Its culinary team draws on experience gained across Michelin-starred kitchens, international restaurants and prestigious television competitions.
Kerala Canteen has rapidly become one of the region’s most recognised independent restaurants. Industry recognition, national rankings and enthusiastic customer feedback have all contributed to its growing profile.
Included among the UK’s Top 100 Indian Restaurants, the venue has also been highlighted by regional media outlets, recognised among Yorkshire’s top Indian restaurants and praised for pioneering the Kerala tapas concept in Britain.
The restaurant’s sharing-style approach encourages guests to sample a range of dishes inspired by Kerala’s everyday dining culture rather than opting for the traditional curry house experience.
Several new dishes headline the Summer 2026 menu while many customer favourites remain.
Highlights include a Chef’s Special T-Bone Steak featuring a slow-cooked and grilled Yorkshire T-Bone served over Beef & Bone Marrow Curry, alongside baby potatoes and aromatic Kerala spices.
Guests can also enjoy the Half Roasted Chilli Garlic Chicken, combining slow-roasted poultry with robust chilli-garlic flavours and classic accompaniments.
The new Beef Curry Pie blends local and regional influences by pairing Kerala beef curry with Yorkshire pudding and mature cheddar.
Returning favourites include Trivandrum Fried Chicken, Crispy Curry Leaf Calamari, Gunpowder Potatoes, Paneer Pepper Fry, Lamb & Chickpea Masala, Salmon Green Mango Curry and Slow Cooked Beef Biriyani.
A new tasting experience priced at £36.95 per person includes a tapas dish, curry bowl, side, dessert and prosecco, offering a curated journey through the menu.
The dessert range draws inspiration from Kerala’s global connections, featuring creations such as Dubai Chocolate Cheesecake & Gulab Jamun and Pistachio and Pepper Semifreddo.
The menu was created under the direction of Chef Abdulla Khader Allingal Siddique and consultant chef Bobby Geetha, whose combined expertise spans luxury hospitality, international dining and televised culinary competitions.
To find out more, or to make a reservation, visit www.keralacanteen.com.
