Signature Specials
Booking opens soon
Kerala Beef Fry
Erachi ularthiyathu — beef slow-roasted with curry leaf, coconut slivers, black pepper.
$22
Fish Moilee
Pearlspot in a turmeric-coconut sauce — bright, mellow, coastal.
$24Mixed Curry Tray (serves 15)
Three curries of your choice + parottas + ghee rice.
$280Malabar Parotta
Flaky, hand-stretched layered flatbread. Sold in twos.
$6Prawn Curry
Kerala-style prawn curry with kokum and ground coconut.
$26
Crafted with care, served with soul
From Our Kitchen
A taste of what's available — book your order to get these dishes.
Appam with Vegetable Stew
Lace-edged rice hoppers paired with a mild coconut-milk stew.
Biryani Tray (serves 20)
Choice of Malabar chicken or Thalassery mutton, with raita & pickle.
Idiyappam with Egg Curry
String hoppers with a roasted-coconut egg curry.
Unniyappam
Sweet rice-banana-jaggery dumplings, fried in ghee.
Vegetable Cutlet
Beetroot, carrot, peas — bound with potato, lightly spiced.
Karimeen Pollichathu
Pearlspot marinated in masala, wrapped in banana leaf, pan-grilled.
Ada Pradhaman
Jaggery-sweetened rice ada in thickened coconut milk.
Kerala Beef Fry
Erachi ularthiyathu — beef slow-roasted with curry leaf, coconut slivers, black pepper.
From the cardamom hills to Canberra.
Cardamom House began in a small kitchen in Braddon, with a clay pot of fish moilee and a stack of parottas. Today we cater across the ACT — but the recipes still come from our grandmothers, written in narrow notebooks and measured by feel.
Read Our StoryCatering, Crafted
From a banana-leaf Sadhya to a 200-guest banquet — we bring the kitchen to your event.
Loved across Canberra
"The Sadhya was extraordinary. Every guest asked where we found you."
Anita R.
Yarralumla
"The biryani took me straight back to Thalassery. Generous, fragrant, perfect."
Daniel K.
Braddon
"Our wedding catering was flawless — the team treated us like family."
Meera & James
Kingston
Get our seasonal menus
Onam feasts, Christmas specials, monthly chef's selections.