Meen by Chef Pillai

About this place

Meen by Chef Pillai is a seafood-focused restaurant that presents the flavours of Kerala through a contemporary culinary approach. Curated by chef Suresh Pillai, the restaurant places traditional Kerala seafood at the centre of its menu while combining regional recipes with modern presentation and cooking techniques. Its food selection includes a dedicated range of “Meen Specials” featuring fish, prawns and squid, alongside Kerala, South Indian, North Indian and selected Chinese preparations. The seafood menu highlights the diversity of Kerala's coastal cuisine through dishes such as Ashtamudi Meen Curry, Chemeen Manga Curry, Chemeen Ulli Theeyal, Kanava Pepper Fry, Kanava Tawa Fry, Karimeen Kanalil Chuttathu, Karimeen Pollichathu, Kera Kudampuli Ittu Vattichathu, Konju Roast, Natholi Porichathu, Neimeen Moilee, Neimeen Pollichathu, Neimeen Tawa Fry and Shappile Meen Curry. These preparations showcase different techniques and flavour profiles, ranging from coconut-milk-based curries and tangy fish preparations to pan-fried, charcoal-cooked and slow-roasted seafood. One of the defining features of Meen by Chef Pillai is its interpretation of familiar Kerala seafood dishes. Karimeen Pollichathu and Neimeen Pollichathu represent traditional preparations in which fish is marinated with spices and cooked with aromatic ingredients, while Neimeen Moilee offers a milder coconut-milk-based style. Shappile Meen Curry brings the classic combination of Kerala fish curry and kappa into the menu, connecting the restaurant's contemporary approach with an iconic regional food pairing. The restaurant also features Chef Pillai's signature “Nirvana” preparations. Karimeen Nirvana and Neimeen Nirvana reinterpret the traditional Kerala meen pollichathu concept, with the fish pan-fried in a marinated masala and finished with coconut milk, ginger, curry leaves and green chillies. This approach creates a preparation that combines the texture of fried fish with the richness of coconut milk and the aromatic character of Kerala spices. Prawns are another important part of the menu, represented through preparations such as Venad Pal Konju, Chemeen Manga Curry, Chemeen Ulli Theeyal and Konju Roast. Venad Pal Konju combines grilled prawns with coconut milk and virgin coconut oil, while Chemeen Ulli Theeyal uses prawns with shallots, roasted coconut and spices. Beyond seafood, Meen by Chef Pillai offers chicken, mutton, beef and vegetarian dishes, allowing the restaurant to cater to different dining preferences while maintaining its Kerala-oriented character. The menu includes Kollam Mutton Curry, Mutton Pepper Fry, Mutton Piralan, Kuttikkadu Pothu Fry, Chicken Syrian Roast, Egg Roast and several vegetarian curries, along with breads and rice preparations. Starters also extend the restaurant's regional approach, with options such as Pazham Pori Chat, Kollam Fried Chicken and Injipuli Chicken Wings, alongside dishes such as Mahi Tikka and Venad Pal Konju. Desserts and beverages complete the broader dining experience, with traditional Kerala options such as Pal Ada Payasam appearing among the desserts. Overall, Meen by Chef Pillai can be characterised as a contemporary Kerala seafood restaurant where traditional fish and seafood recipes are combined with Chef Suresh Pillai's modern culinary interpretation. Its strongest identity comes from its extensive selection of Kerala seafood, distinctive preparations such as Karimeen and Neimeen Nirvana, regional fish curries, prawn and squid dishes, and its broader menu of Kerala-inspired meat and vegetarian food.

🚆 Nearest Railway: Ernakulam Junction (South) Railway Station (~6 km)

✈️ Airport: Cochin International Airport (~32 km)

🚌 Bus: Bund Bus Stop

🏨 Stay: The Artiste Kochi, a Tribute Portfolio Hotel

✅ Notes: Forum Kochi is located on NH-66 near Kundanoor in Maradu, Kochi, with dining options on its third floor.