Saturday afternoon foot traffic along Park Avenue South has picked up, with diners pausing at the new Kidilum restaurant. The newcomer, which opened quietly earlier this month, focuses on South Indian cooking, particularly the cuisine of Kerala. Chef Vinu Raveendran, who previously cooked at the acclaimed Mugaritz in Spain, leads the kitchen.
The menu at Kidilum leans heavily on regional Kerala staples. Recent dinner services have included an appam, a lacy rice pancake, served with a coconut-rich stew. Fish moilee, a mild curry with fresh ginger and green chilies, shares space with beef ularthiyathu, a dry-fried beef dish rarely seen outside Indian communities in Queens or Jersey City.
Prices start at $18 for small vegetable plates, and main courses reach $38. Diners on Thursday night noted the use of fresh curry leaves and black pepper, flavors often muted in New York’s Indian restaurants. Service is reserved and formal, with staff explaining each dish’s regional background.
The dining room features polished marble and carved wood screens. Tables fill with a mix of groups and couples marking the end of the school year and the start of warm weather. Reservations for weekend nights are already in short supply.
Kidilum’s opening adds to the small but growing number of South Indian fine-dining options in Manhattan. Its focus on Kerala-style cooking sets it apart from the more common North Indian restaurants in the neighborhood.