The Beginning
A home kitchen.
A home kitchen.
A Karama corner.
In 2005, a family from Kerala's Malabar coast opened a small restaurant in Karama — the neighbourhood that has always been Dubai's Kerala. They brought one thing with them: a recipe book that had never left the household.
The biryani was slow-layered. The fish curry was kudam puli sour. The payasam took three hours. Regulars came back the next day, then brought their families.
Twenty years later, Aaraamam runs two branches in Dubai. The recipes have not been simplified, shortened, or scaled into something unrecognisable. That is the only promise we have ever made.
— The family behind Aaraamam