Arjun Menon
Executive Chef
Coastal South-Indian Kitchen
Taste Great Seafood With Nilgiri Table
Day-boat catch from the Malabar coast, a roaring charcoal grill, and curries simmered low and slow — served in our dining room on Ribon Street, every day.
12+Years Serving
Our Story
Seafood Over The Top, Flavours From Under The Sea
Nilgiri Table began as a six-table room with one charcoal pit and a single promise: nothing served that wasn't swimming that morning. Twelve years on, the room is bigger, but the promise hasn't changed — our buyers are at the docks before dawn, every day.
What lands on your plate is coastal South-Indian cooking at full volume — kudampuli-sour curries, ghee-brushed grills, chutneys pounded fresh each afternoon — finished with the confidence of a kitchen that has done this ten thousand times.
- Day-boat catch, on ice by sunriseTraceable to the boat, priced on the board daily.
- Live charcoal grill in the dining roomEvery skewer smoked over coconut husk, to order.
- Spices stone-ground each morningNo pastes, no shortcuts — the masala starts whole.
From The Pass
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Try Our Daily Offers Menu
Seared scallops, curry-leaf butter, charred lime.
Line-caught sea bass, coconut, lime, green chilli.
Our signature catch, roasted coconut, steamed rice.
Hand-folded, crisp, with mint and tamarind.
We Buy Our Produce 
Only From Trusted Fishermen On The Malabar Coast To Guarantee The 
Highest Quality Of Our Dishes
Visit Our Restaurant
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Make A Reserve
Tables for the weekend go fast — tell us when, and we will keep the grill hot.
The Room
Enhancing Your Feelings
From the sizzle of the charcoal grill to the quiet of our corner booths — every visit, from weeknight dinners to milestone celebrations, is staged like it matters. Because it does.
70+Clients Every Day
110+Great Moments
Freshest Fish
On ice by sunrise, on your plate by dinner — never frozen, ever.
Coastal Spices
Stone-ground each morning from whole pepper, chilli and seed.
Best Prawns
Tiger prawns, charcoal-kissed and brushed with brown-butter ghee.
Slow Curries
Moilees and pollichathus simmered low, finished with curry leaf.
Meet Our Professionals
Vikram Rao
Head Chef
Dev Nair
Grill Chef
Kabir Anand
Sous Chef
Journal
Latest Articles From Our Blog
18Dec
The Best Evenings at Our Table, Served with Fire
Lamps lit, tandoor roaring, platters sizzling — why evenings at our table are a different restaurant entirely.
20Dec
Classic Sauces That Make the Catch Melt
Moilee, tamarind glaze, mint chutney, brown-butter ghee — the four house sauces made fresh every day.
25Dec
New Interior Design in Our Dining Room
Brass lamps, timber booths and a new chef's counter — a look inside our refreshed dining room.
Craving the Coast Tonight?
Order your favourites for pickup, or book a table and let the grill do the talking.