Arjun Menon
Executive Chef — twelve years at the pass, keeper of the curry recipes.
Our Story
About Nilgiri Table
Twelve years, one charcoal pit, and a promise kept every morning at the docks.
HomeAbout
Since 2014
From A Six-Table Room To Ribon Street's Seafood Kitchen
Nilgiri Table started the way all good kitchens do — with more appetite than sense. A six-table room, a secondhand charcoal pit, and a founder who believed a fish curry should taste of the sea it came from, not the freezer it slept in.
Word travelled the way it always does: one sizzling platter at a time. Today our dining room seats ninety, the grill never cools before midnight, and our buyers still walk the docks before dawn to choose the day's catch — boat by boat, icebox by icebox.
12+Years Open
40+Dishes
9Chefs
How We Cook
Fire, Patience & The Morning's Catch
Everything we do comes back to three habits. Spices are stone-ground whole each morning. Sauces are built in small batches through the day. And nothing — not a prawn, not a fillet — touches a plate unless it arrived that morning.
- Dock-to-door sourcingDirect relationships with eleven day-boats.
- Coconut-husk charcoal grillLive fire, visible from the chef's counter.
- Recipes from the coast, not the internetMoilees, pollichathus and meen varuthathu as they should be.
The Pass
Meet Our Professionals
Vikram Rao
Head Chef — runs the grill station and the dawn buying run.
Dev Nair
Grill Chef — master of coconut-husk fire and timing.
Kabir Anand
Sous Chef — sauces, chutneys and everything pounded fresh.
Word Of Mouth
What Our Guests Say
The moilee is unforgettable
"The salmon moilee tastes like someone bottled the coast. We drive forty minutes each way and we'd drive further." — Priya S., regular since 2019
Theatre and dinner in one
"Sitting at the chef's counter watching the grill work is the best seat in the house. The prawns arrived still sizzling." — Marcus T., anniversary dinner
Our family's Sunday place
"Three generations, one giant grill platter, zero leftovers. The staff treat our kids like regulars — because they are." — The D'Souza family
Come Taste The Story
Book a table for tonight, or browse the menu the coast wrote for us.