This August, Joy~Nostalg Hotel & Suites Manila, managed by The Ascott Limited, invites guests to indulge in the vibrant and aromatic cuisine of South India through its Kerala Region lunch buffet highlights, exclusively at The Nostalgia Lounge & Bar. Priced at Php 1,688 nett per person, the buffet is available Monday to Friday for lunch until 29 August 2025.
Kerala, also known as “God’s Own Country,” is a coastal jewel in southern India, celebrated for its lush landscapes, spice-laden history, and deeply rooted culinary traditions. Its cuisine reflects a rich cultural tapestry—where coconut, curry leaves, mustard seeds, and tamarind come together in perfect harmony.
At the heart of this flavorful journey is Chef Gulshan “Gus” Mohammed, the hotel’s Executive Chef. Born and raised in Kerala, Chef Gus brings with him a culinary passion shaped by the vibrant flavors of his homeland. His journey began in the kitchens of his grandmother where he mastered traditional techniques and developed a deep appreciation for regional ingredients. With formal culinary training and international experience, Chef Gus has become a rising star in the hospitality industry, known for his ability to blend authenticity with innovation.
Buffet Highlights Include:
- Parotta with Beef Roast – A must-try Kerala delicacy featuring slow-cooked beef cubes with coconut, spices, and fennel.
- Puttu with Kadala Curry, Fried Popadum, and Kozhikodan Meen Curry – The ultimate Kerala breakfast.
- Puttu – Steamed rice flour cakes layered with freshly grated coconut.
- Kozhikodan Meen Curry – A specialty from Kozhikode, featuring kingfish slow- cooked in a sauce of red chilies, kokum, tamarind, curry leaves, and ginger.
- Kadala Curry – Black garbanzos in a clove-rich sauce with coconut, dried chilies, and curry leaves.
- The Sadhya – Includes beetroot or cucumber pulissery, and avial—a traditional must-have during the Onam festival, made with vegetables like plantain, yam, and moringa drumsticks in a turmeric and coconut base.
- Nadan Kozhi Varutathu – Kerala-style fried chicken with bold flavors of fennel, ginger, garlic, and curry leaves.
- Mussel Fry – Mussels fried in coconut oil and flavored with ginger, chilies, coconut, and mustard.
- Kappa Puzhukku – Steamed tapioca or cassava tempered with turmeric, mustard seeds, and curry leaves.
- Sambar – A lentil and vegetable stew, aromatic and flavorful, best paired with rice.
- Chemmeen Moilee – Tiger prawns in a vibrant coconut and tamarind-based sauce.
- Kerala Parotta – Perfect with beef fry, fish curry, or enjoyed on its own.
- Meen Pollichathu – Pompano marinated with turmeric, ginger, garlic, and paprika, wrapped in banana leaves and slow-baked.
- Irachi Varattiyathu – A dry lamb fry featuring bone-in mutton slow-cooked with coconut, mustard, chilies, and curry leaves.
- Mathi Varuthathu – Crisp-fried sardines seasoned with black pepper, ginger, garlic, and cumin.
- Palada Payasam, Pazham Halwa, and Arisi Thengai Payasam – Sweet endings to a flavorful journey.
Chef Gus shares, “Kerala’s cuisine is a celebration of nature, culture, and spice. Together with the culinary team leading this journey, we’re proud to share the soul of every Malayali with our guests through an authentic and memorable taste of South India—where every dish tells a story, and every bite is a journey.”
For inquiries and reservations, call +63 2 5318 7808 or email [email protected].
Menu varies daily.