Inside the Ramee Baisan International Hotel·Hoora, Manama·Call to Reserve

Story
Dishes
How We Cook
Catering
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A dark Kerala feast laid out across the Nattinpuram dining table

Kerala Fine Dining · Bahrain

Kerala, reimagined.

Name: Nattinpuram
Address: Block 320, Road 2005, Bldg 176, Hoora, Manama, BH
Telephone: +973 1729 0600

Banana-leaf feasts, Malabar biriyani, and the slow-fire curries of the backwaters — brought faithfully to the heart of Manama.

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Inside Ramee Baisan International Hotel Hoora Manama, Bahrain Sadhya for 50 to 500 guests

LocationHoora, Manama
Kingdom of Bahrain

SettingRamee Baisan
International Hotel

KitchenKerala cuisine,
fine dining

AlsoCatering &
private events

A Nattinpuram chef plating a Kerala dish in the kitchen — In the kitchen · Hoora, Manama

Our Story

The village kitchen, in the city hotel.

Nattinpuram — the Malayalam word for hometown — carries that promise in every dish. Inside the Ramee Baisan International Hotel, we cook the food that Keralites grew up eating: banana-leaf sadhyas, Malabar biriyani, slow fish curries, and the Sulaimani that ends every meal.

We source spices and produce to stay true to the original — not an approximation of Kerala, but Kerala itself.

nāṭṭiṉpuṟam Hometown · The place you carry everywhere you go

4★Hotel setting

5Menu categories

25+Kerala dishes

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Signature Dishes

The ones they come back for.

Twenty-five dishes. One philosophy — the same spice blends and slow-fire technique we started with.

Signature

Malabar Biriyani

Thalassery biriyani, built on whole spices ground fresh that morning.

Breakfast

Appam & Stew

The breakfast Keralites grew up eating, made the way it is made at home.

Coastal

Fish Curry

A slow-fire curry of the backwaters. It cannot be rushed, so we do not rush it.

Kerala parotta with beef fry at Nattinpuram

Late Night

Parotta & Beef

Beef fry given every minute it demands, with parotta straight off the griddle.

Feast

Kerala Sadya

The full banana-leaf ceremony — rice, sambar, avial, olan, pachadi, pickles, pappadam and two payasams.

Morning

Puttu & Kadala

Steamed puttu, black chickpea curry, and the Sulaimani that ends every meal.

Twenty-five dishes across five menu categories — meals, seafood, chicken and meat, breads and snacks, beverages.

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How We Cook

No shortcuts. Never.

Four rules the kitchen does not break, from the first tempering to the last glass of Sulaimani.

Steamed puttu served with a glass of Kerala coffee — Steamed on the morning fire · Served with the glass that ends the meal

Whole Spices, Ground Fresh

Cardamom, pepper, fennel — sourced from Idukki and ground daily. The aroma that hits you before the plate arrives.

Coconut Oil & Curry Leaves

Every tempering starts in coconut oil — the unmistakable base note of Kerala cooking that no substitute matches.

Slow Fire, Real Time

Beef fry, crab masala, fish curry — none of these can be rushed. We give each dish the time it demands.

The Banana Leaf Promise

For Sadhya, we use real banana leaves — not plates. The food tastes different on green. That is not a claim. That is chemistry.

A private dining room set for a Kerala feast at Nattinpuram — Catering & Private Events

Your occasion. Our kitchen.

Feeding a crowd? We live for that.

Onam sadhyas, corporate lunches, family gatherings, wedding feasts — we scale without compromise. Same spices, same care, fifty plates or five hundred.

Kerala Sadhya

The full banana-leaf ceremony, for Onam, Vishu, weddings, or any day worth celebrating.

Corporate Lunches

Boxed Kerala meals, rice and curry sets, biriyani batches — delivered or set up on-site.

Family Gatherings

Birthday feasts, anniversary dinners, homecoming meals — built around your guest list, not a generic package.

Wedding & Event Catering

Traditional Kerala wedding feasts — sadhya menus for 50 to 500 guests. We scale the spice, not down the quality.

48-hour notice for most events. For large sadhyas (100+ guests), reach us at least a week ahead.

Catering Enquiries Send a Message

The Kitchen & Table

Every plate, a painting.

A familiar plate, a familiar smell, in a city that feels less far from home when you are eating here.

The Nattinpuram dining room — The dining room

Biriyani plated at Nattinpuram — Biriyani, plated

Kerala fish dish at Nattinpuram — From the coast

Slow-cooked Kerala meat dish at Nattinpuram — Slow fire, real time

A hot glass served at the end of a meal at Nattinpuram — The end of the meal

What We Believe

“Kerala food is not cuisine. It is memory, made edible.”

Reach Us

Some days you do not want a restaurant. You want home.

We answer every call — reservations, catering enquiries, and feedback on your visit.

Location

Ramee Baisan International Hotel
Block 320, Road 2005, Bldg 176
Hoora, Manama, Kingdom of Bahrain

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Direct Lines

Reservations & General+973 1729 0600 Catering & Events+973 3833 0662 WhatsAppMessage the catering desk Instagram@nattinpurambh

Notice

48-hour notice required for most events. One week for large sadhyas of 100 or more guests.

Send a message.

Tell us your occasion, guest count, and preferred date — we will confirm the menu and the timing.