Restaurant India News: The Malabar by Sterling Introduces Heirloom Kerala Recipes in Fine-Dining Format

Sterling Holiday Resorts has introduced a new destination dining format at its Wayanad property with the launch of The Malabar. The concept focuses on Kerala’s culinary heritage by highlighting heirloom recipes, contextual storytelling, and service rituals designed to drive premium recall and higher on-property spending. Unlike traditional buffet-led models, the restaurant is structured as a fine-dining space with a compact, curated menu that emphasizes authenticity and aims to convert resort footfall into reservation-led demand across multiple dining occasions.

The launch was staged as an immersive cultural experience, beginning with floral décor and rangoli at the entry, followed by a puja and ribbon-cutting ceremony. Guests were also offered a terrace Theyyam performance from northern Kerala, a guided spice garden tour, and an evening dining service accompanied by live music and Sufi influences. This format highlights Sterling’s culture-forward operating approach, combining experiential elements with dining to justify premium pricing, create upsell potential, and build stronger guest loyalty through word-of-mouth. The objective is to position The Malabar as a signature dining address in Wayanad while reinforcing Sterling’s F&B strategy.

The menu balances operational efficiency with depth in regional flavors. Signature dishes include Chemeen Biryani, Erachi Puttu, Malabar Mango Cloud Fish, and Koonthal Nirachathu, along with less commonly available recipes such as Chakka Pathiri Nirachathu. Vegetarian offerings such as Koon Curry, Raw Jackfruit Cutlets, Mathanga Erissery, and Cheera Parippu Curry have been given equal attention to ensure broader dietary inclusivity without diluting the regional focus. Dish presentation is integrated with origin-based storytelling at the table to enhance guest engagement and strengthen premium positioning.

“The Malabar was built on the voice of our guests. Insights from 4,200 reviews and reorder patterns showed us that 45 percent were actively searching for heirloom Kerala dishes but couldn’t find them, and many remembered the view of Wayanad but not the meal. That disconnect, in a Rs 700+ crore fine-dining market with no regional leader, became our opportunity. The Malabar answers with authentic recipes, theatrical service, and a fine-dining format that creates recall and loyalty. For Sterling, this is not just about food, it’s about transforming dining into a strategic asset that elevates every destination we serve. To dine here is to step into theatre of sea, spice and story,” said Dileep Nair, Head of Operations, Sterling.

This launch builds on Sterling’s broader strategy of developing regional dining formats, following the introduction of Amo Odisha at Sterling Puri. Both concepts indicate a shift from generic buffets to specialized dining experiences that leverage local sourcing, heirloom recipes, and cultural storytelling. With The Malabar, Sterling is positioning itself to strengthen its F&B revenue mix, enhance guest satisfaction, and establish a fine-dining benchmark for Kerala’s regional cuisine.