Our Story

Cardamom House began with one clay pot of fish moilee, a stack of parottas still warm under a cloth, and a small kitchen in Braddon where the lights stayed on long past midnight.

Our founders — Anjali and Rohan — grew up in Thrissur and Thalassery, in homes where every meal began with the snap of mustard seeds in coconut oil and ended with payasam ladled into brass cups. When they moved to Canberra, they searched for the food they missed. Eventually they decided to cook it themselves.

We grind our spices fresh each morning. Our coconut milk is pressed the day we cook. The biryani is layered by hand in the Malabar dum style. There are no shortcuts — only patience, fire, and ingredients chosen with care.

Today we cook for weddings in Yarralumla, corporate lunches in Barton, Onam feasts in Tuggeranong, and quiet weeknight dinners delivered to your door. Wherever the food goes, it carries the same intention: slow-cooked, generously spiced, served like family.