Kera Catering

I went there today. The door slammed loudly. There was no one behind the counter. I waited about 2 minutes. Finally I shouted ’ Hello? ’ Then someone from the kitchen showed up to take my order. They need a bell on the door or a bell on the counter that customers can ring for service.
The food tasted OK but was not very hot by the time I got home (a 5 minute walk). Maybe the steam tables are not hot enough.
They need to hang a menu on the windows so potential customers can see what they offer and the cost. Some people won’t enter a restaurant without knowing beforehand how much the food costs.

Great place to cater Malayali food in Toronto. They only do catering and take out. You can order a full meal (oonu) which comes with moru and sambar and 2 – 3 different sides (koottaan). You also request fish curry and fish fry which are always delicious and of course it all comes with boiled rice. I have also tried the beef fry which is delicious. I am from Kerala and love mallu food. Id say this is as close as it gets to the real deal. I am a regular customer.

Really good Kerala cuisine in GTA. Very tasty and just reasonably priced. Only take out and catering available. Interestingly, they are for well over 10 years now! Kera Catering has their unique menu, and most of their items are not obtainable anywhere else in GTA…
Kerala cuisine has a multitude of both vegetarian and non-​vegetarian dishes prepared using fish, poultry and meat. Rice and cassava (Tapioca) form the staple food of Kerala. All main dishes are made with them and served along with Kootan; the side dishes which may be made from vegetables, meat, fish or a mix of all of them. The main dish for lunch and dinner is boiled rice. The Kerala breakfast shows a rich variety; the main dishes for which are made from rice flour, or fresh or dried cassava.
As with almost all Indian food, spices play an important part in Kerala cuisine. Owing to the weather and the availability of spices, the Kerala cuisine is richly spicy especially the hot ones — cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin seeds, coriander, turmeric, and so on. Few fresh herbs are used, unlike in European cuisine, and mainly consist of the commonly used curry leaf, and the occasional use of fresh coriander and mint. While Tamarind and lime are used to make sauces sour in North Malabar areas; the Travancore region uses only kodampuli (Garcinia cambogia), as sour sauces are very popular in Kerala. Sweet and sour dishes are however, rare, but exceptions like the ripe mango version of the pulissery and tamarind-​jaggery-​ginger chutney known as puliinji or injipuliwhich is also known as Sou Ginger are popular.