 |
| Thattu Kada at Pattom Junction |
There is something fascinating about the growing popularity of roadside thattu kada (night eateries) in Trivandrum. They are not fancy restaurants, nor do they need elaborate interiors. A few tables, a busy kitchen, the aroma of freshly fried food and an affordable menu are often enough to attract a steady crowd.
One such place that caught my attention is the thattu kada right next to the entrance of SUT Hospital, Pattom.
Pass by around 7 or 8 in the evening and you can smell the fried chicken and other oil-fried delicacies even before you reach the shop. The place serves much more than fried snacks. Dosa, omelettes, chicken fry, beef dishes, fish and other familiar Kerala favourites make it an appealing stop for people looking for a quick, satisfying dinner.
What makes these roadside eateries interesting is their ability to attract different kinds of customers – hospital visitors, employees, students, office-goers and people returning home after work.
The changing roadside food scene
Trivandrum has had several popular thattu kada clusters over the years. Some became destinations in their own right.
I remember the roadside food shops in front of University College and the shops near MG College at Paruthippara, which once attracted quite a crowd. Their removal has also meant the loss of familiar food destinations for many regular customers.
There is an interesting question here: as some established roadside food clusters disappear, is there still room for a new generation of organised, hygienic and professionally managed thattu kada businesses?
I believe there is.
- Is there still an opportunity to make a living from a thattu kada?
- I think there is, but the business needs to be approached differently today.
The opportunity is not necessarily in opening another roadside stall with an extensive menu. It is in creating a small, well-run night eatery with a distinctive menu, consistent taste, reasonable pricing and good hygiene.
A thattu kada can attract repeat customers because it serves a very specific need: an affordable, freshly prepared dinner after work, college or a long day outside.
But location is everything. A modest stall near a hospital, college, office cluster, residential neighbourhood or busy junction can potentially do better than an expensive outlet in a fashionable location.
What would it cost to start one in Trivandrum?
These are indicative planning estimates, assuming a small independent operation and not a full-fledged restaurant.
Expense Estimated investment
Cart / kiosk / basic structure ₹40,000–₹80,000
Stove, burners and cooking equipment ₹30,000–₹50,000
Dosa tawa, fryer and utensils ₹25,000–₹40,000
Refrigerator and storage ₹20,000–₹35,000
Lighting, signage and seating ₹20,000–₹40,000
Initial ingredients and packaging ₹15,000–₹25,000
Licences, deposits and miscellaneous ₹20,000–₹40,000
Working capital ₹50,000–₹1 lakh
Indicative starting budget
₹2–4 lakh
Assuming a modest setup, without purchasing land or constructing a permanent building. A rented commercial kitchen or larger seating area could cost considerably more.
What should a beginner put on the menu?
My recommendation is to start with a limited menu of 8–10 items. Don't try to become a full restaurant on day one.
Dosa and egg
- Plain dosa
- Masala dosa
- Egg dosa
- Omelette
Chicken specials
- Kerala chicken fry
- Chicken roast
- Chilli chicken
Meat specials
- Kerala beef fry
- Beef roast
Accompaniments
- Porotta
- Bread or appam
- Tea and lime juice
I'd introduce fish fry as a weekend special rather than keeping several varieties of fish every day. This reduces inventory wastage.
My suggested signature combination: 2 porottas + Kerala chicken fry + onion salad. Make this the item people associate with the shop.
Can it provide a decent livelihood?
Let's look at a hypothetical operating model.
Metric Example
Average daily customers 65
Average bill ₹120
Daily sales ₹7,800
Monthly sales (26 days) ₹2,02,800
From this, you need to pay for ingredients, staff, rent, electricity, LPG, packaging, cleaning, wastage and other expenses.
A small owner-operated business might generate ₹25,000–₹50,000 in monthly operating surplus under favourable conditions, but this is not guaranteed. Actual profitability depends heavily on food costs, staffing, rent and customer volume. The owner's own working hours also need to be accounted for.
One important development: The removal of roadside stalls
There is a larger story behind the recent removals.
In October 2025, the city corporation and police removed several unauthorised stalls, including around Paruthippara and the Cotton Hill–Edapazhanji stretch. Reports also covered the removal of nine stalls near University College.
The issue wasn't simply the existence of thattukadas. Authorities raised concerns about footpath encroachment, traffic congestion, hygiene and larger restaurant businesses operating through proxy vendors.
There is also a livelihood issue. These stalls provide income to small operators and employment to kitchen assistants and other workers.
Interestingly, the city has subsequently explored designated vending zones to accommodate and regulate street food businesses. street food zones Trivandrum
For anyone planning to enter this business, the lesson is clear: secure a legally permitted location rather than depending on an informal roadside arrangement.
The Street Vendors Act, municipal vending permissions and applicable food-safety requirements need to be checked before investing. FSSAI's current registration framework is explained on its official website.
My recommendation: A new-age thattu kada
I would explore a slightly different concept.
- A compact, clean and well-lit eatery.
- An open kitchen where customers can see the food being prepared.
- A limited but carefully curated menu.
- Standardised recipes and portion sizes.
- Digital payments and a simple online menu.
- A small takeaway counter.
- Operating hours from 6:30 pm to 11 pm.
The aim should be to retain the affordability and familiarity of a traditional thattu kada while introducing better business practices.
One final thought: There is a difference between opening a food stall and building a food business.
The first depends heavily on the owner's daily presence. The second develops repeat customers, signature dishes, standard recipes and eventually the possibility of opening another outlet.
For a first-time entrepreneur, I'd rather see one profitable, well-managed thattu kada than three outlets opened prematurely.
Three things I'd investigate before investing
1. Location: Where are people looking for affordable dinner between 7 pm and 11 pm but have limited options?
2. Competition: What are the 5–10 most popular dishes being sold within a 2 km radius?
3. Customer volume: Can the location realistically generate 50–70 paying customers every evening?
If these three questions have encouraging answers, the business deserves a closer look.
I would actually consider this a promising small-business opportunity in Trivandrum, provided the location, permissions and operating economics are right.
P.S One of the best chicken fry and Kerala Parotta I had from the thattu kada was from the shop run by Vava Suresh. He had started it at Koravankonam. I was bowled over by the taste of chicken fry and I recommended to many people. However, after couple of weeks, the quality suffered. I'm not sure what happened.
Also, I didn't see Vava Suresh in the shop!
Hope he starts the biz bringing back the same taste I had for the first time.
