From a Nercha Kitchen to the World’s Table
From a pallicury made for the mosque, famous for its unique taste, a name that soon echoed beyond the kitchen. Today that same flavour is exported daily to several countries across the world.
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13,00,000+
Loved by guests
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4.3★
Trusted for Consistent Taste
Our Journey Through the Years
2016
The Beginning
Before the restaurant, it was just a pot of curry.
Abdul Azeez started by cooking authentic beef curry for nercha gatherings in Kasaragod. The response was instant. People noticed the flavour, the aroma, and the consistency. That early appreciation became the foundation of Kollya Palli Curry.
2022
The Thattukada Opens
The journey turned into a business.
A small thattukada opened in Kasaragod and quickly gained attention. Customers from both Kerala and Karnataka started visiting regularly. Demand grew fast, with hundreds of kilograms of beef curry served daily.
2020
Beyond Borders
The taste reached outside India.
Kollya Palli Curry began handling bulk and export orders. Malayali communities abroad started ordering regularly, making the brand known across GCC countries and Europe.
2022
Expanding the Experience
A bigger space for growing demand.
The restaurant expanded into a proper dining setup. More customers, including food vloggers, brought wider attention. Daily production increased, and the brand became a well-known food spot in the region.
2025
Recognised Across Kerala
A milestone moment.
Kollya Palli Curry was featured in Mathrubhumi News. From a nercha kitchen to a recognized name, the journey continues to grow.
