URULY BELL: REDEFINING INDO ARAB CUISINE

In the gentle sway between tradition and innovation, there exists a culinary vessel that speaks of heritage. In Malayalam, this vessel is known as “Uruly” – a wide-mouthed, bell-shaped cooking pot traditionally crafted from bell metal, its sturdy form designed to slow-cook flavors to perfection. Like the resonant sound of a bell that travels far and wide, the flavors from an Uruly transcend boundaries of time and place.

A CULINARY CONFLUENCE

Where the Arabian Sea kisses the shores of Kerala, centuries of trade have woven a tapestry of tastes that dance between continents. Uruly Bell stands at this magnificent crossroads, a restaurant that doesn’t merely serve food but narrates stories through steam rising from our signature bell-metal vessels.

The spice routes that once lured explorers from distant shores now converge in our kitchen. Here, cardamom whispers to za’atar, coconut milk embraces sumac, and Kerala’s famous black pepper finds harmony with Middle Eastern tahini. This is not fusion – it’s a rediscovery of connections that have existed for centuries between the lush coastlines of Kerala and the golden sands of Arabia.

CRAFTED WITH REVERENCE

Each dish at Uruly Bell begins its journey in the traditional wide-bellied uruly pot, where ingredients are allowed to converse and transform. The gentle heat of these vessels coaxes out flavors that quick cooking can never reveal – the earthy depth of turmeric, the complex warmth of cinnamon, the bright zing of ginger.

Our chefs work with the patience and precision of artisans, understanding that true Kerala-Arabian cuisine requires both reverence for tradition and courage to reimagine. Their hands tell stories of grandmothers who taught them to listen to the sizzle of mustard seeds, to understand when coconut oil reaches its aromatic peak, to know precisely when a biryani has absorbed the perfect amount of rose water.

A SENSORY JOURNEY

As you enter Uruly Bell, the symphony of aromas prepares your senses for what’s to come – the nutty richness of ghee-roasted cashews, the heady perfume of malabar biryani infused with saffron, the tangy brightness of fish moilee elevated with preserved lemons. Our meen pollichathu, fish marinated in robust spices and wrapped in banana leaf, now embraces subtle notes of sumac and pomegranate molasses.

The appam, soft and cloud-like at its center with delicately crisp edges, serves as the perfect canvas for our signature Arabian-influenced stews. And when our payasam meets the sweet complexity of date syrup and cardamom, dessert becomes a pilgrimage.

WHERE MEMORIES ARE MADE

At Uruly Bell, we don’t just serve meals – we create moments that linger long after the last morsel has been savored. Like the traditional uruly vessels that Kerala families would hang from their ceilings to preserve special dishes, we preserve culinary traditions while allowing them to evolve and flourish.

Our space, adorned with bell metal accents and spice-route inspired art, invites you to sit longer, speak softer, and taste deeper. Here, between the first bite and the satisfied sigh that follows your meal, you’ll discover what happens when two ancient culinary traditions recognize each other as long-lost relatives.

Come to Uruly Bell – where every meal rings with flavor, where every dish tells a story, and where the soul-satisfying cuisines of Kerala and Arabia remind us that the most delicious journeys are those that honor where we’ve been while celebrating where we’re going.