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| Dabba By the Beach in Trivandrum |
There is something interesting happening around
St Andrews Beach in Thiruvananthapuram. A place once known mainly for its quiet shoreline is increasingly becoming a destination for people looking for a relaxed evening by the sea.
Kerala Tourism still describes St Andrews as a relatively serene beach in Menamkulam, close to Kazhakootam. But its character is changing. Recent reports suggest that the beach is seeing a steady rise in visitors, with families, friends, youngsters, pet owners and groups spending more time there, particularly towards the evening.
The location also has an interesting advantage: its proximity to Kazhakootam and Technopark. Technopark currently has more than 70,000 IT/ITeS employees across nearly 482 companies, creating a substantial young working population in the wider area.
That makes me wonder:
What if St Andrews had a proper beachside North Indian dhaba?
Not a polished restaurant with air-conditioning and formal dining.
Something much more relaxed.
An open-air, rustic dhaba where you can come in shorts and slippers, sit on a wooden stool or traditional charpoy, order a hot tandoori roti and chicken tikka, and spend an hour watching the sea.
The concept
Imagine a simple, rustic structure made with wood, bamboo, corrugated roofing and natural materials.
At one end, there is a live tandoor, with the smell of naan, tandoori chicken and smoky vegetables filling the air.
Around it are simple wooden tables, stools and traditional khaatiya-style seating.
Instead of walls blocking the view, the restaurant opens towards the beach.
And slightly away from the main dining area is a raised wooden deck, giving diners a better view of the sea.
North Indian at heart, Kerala by location
The menu could remain firmly rooted in North Indian food:
- Tandoori roti and naan
- Phulka
- Dal fry
- Dal makhani
- Paneer tikka
- Aloo dishes
- Chicken tikka
- Tandoori chicken
- Kebab varieties
- Simple North Indian curries
But being in St Andrews gives the concept an opportunity to develop its own identity.
Why not introduce seafood cooked in the tandoor?
Fresh local fish, prawns and other seafood could be marinated using tandoori techniques and cooked over charcoal.
There could also be dishes inspired by the local community — perhaps a St Andrews-style pork vindaloo, local fish preparations or other recipes that reflect the food traditions of the area.
The idea would not be to create another generic North Indian restaurant.
It would be North Indian dhaba food with a distinctly Kerala coastal character.
The experience could be the real USP
The food is important, but the location could make the experience memorable.
Imagine arriving in the evening, parking your car comfortably, walking into a rustic open-air space and choosing between a table near the tandoor or a seat on the wooden deck.
You order hot naan and tandoori chicken.
There is a breeze coming from the sea.
People are talking.
Somebody is having chai.
A group of young professionals from the Technopark area has come after work.
A family is sitting on a charpoy.
Someone has brought their dog.
And beyond the restaurant is a stretch of sand before the sea.
That is not just a meal. It becomes a place to hang out.
Parking could make a big difference
One practical feature would be particularly important: adequate parking.
A beautiful beachside restaurant can quickly become frustrating if customers have nowhere to leave their vehicles.
A property with enough parking space, combined with an open-air dining area and a clear view towards the beach, could have a significant advantage.
The restaurant doesn't necessarily need to sit directly on the sand. In fact, a property set back from the beach, with a sandy stretch between the restaurant and the sea, may create a better experience.
It gives the restaurant its own space while still offering the visual connection with the ocean.
And why not make it pet-friendly?
St Andrews is already attracting people who come to walk, relax and spend time with their pets. Recent reporting from the area specifically notes people exercising and playing with pets along the beach.
A pet-friendly outdoor section could therefore fit naturally into the concept.
A few simple rules, water bowls and designated seating could make the restaurant attractive to another growing group of customers without compromising the dining experience.
A different kind of Trivandrum food destination
The opportunity here isn't simply to open another restaurant.
It is to create a destination around food, sea and atmosphere.
St Andrews is already developing as a social hangout. The challenge will be to grow along with that popularity without losing the relaxed character that made the place attractive in the first place. Recent reporting has also highlighted concerns about litter and the need for better basic facilities as visitor numbers increase.
A thoughtfully designed beachside dhaba could become part of that evolution — provided it respects the beach, manages waste responsibly, has adequate parking and doesn't turn the natural setting into a cluttered commercial space.
Perhaps the winning formula is quite simple:
- Good tandoor food.
- Cold drinks and hot chai.
- Wooden charpoys.
- A sea-view deck.
- Enough parking.
- Pet-friendly spaces.
- And plenty of time to sit and watch the waves.
For St Andrews, that could be an interesting addition to the emerging beachside food culture of northern Thiruvananthapuram.
Few recipes that are done in this part of the world. These three are part of the distinctive food heritage of St. Andrews, Thiruvananthapuram, where Portuguese and coastal Kerala influences have created a cuisine unlike typical Kerala cooking.
1. Orapam : A traditional St. Andrews delicacy made with rice flour, coconut milk, sugar and ghee, Orapam has a soft, buttery centre and a beautifully caramelised crust. It is especially associated with Christmas and festive occasions in the coastal homes of St. Andrews.
2. Plum Cake : The St. Andrews-style plum cake reflects the area's strong European and Portuguese culinary influence, becoming part of the festive baking tradition of local Christian families. Rich, fruity and aromatic, it is especially popular during Christmas
3. Pork Vindaloo : A signature St. Andrews dish with Portuguese roots, Pork Vindaloo combines pork with vinegar, chillies, garlic and spices to create a distinctive tangy, spicy curry. The local version has its own Kerala character and is different from the better-known Goan preparation.
