Although they had already existed prior to the pandemic, ghost kitchens rose in popularity during COVID-19. Now, you may be asking, what is a ghost kitchen? In short, ghost kitchens are concepts where one kitchen might be shared among chefs preparing any number of cuisines, specifically for take-out or delivery … in other words, no on-site dining space.
The key fact about ghost kitchens that eluded this food blogger was that they lack a dining area. So, when I was in Trivandrum (also known as Thiruvananthapuram), Kerala, India, scoping out the internets for a nice place to try local Keralan foods, I took Uber to a place called Kappa Stories, part of the Chilli Pepper Kitchens ghost kitchen concept.
Lo and behold, no dining tables:
In the case Chilli Pepper Kitchens, they offer three different “food choices:” Pan-East Asian at Samurai Hanzo’s, Pan-Indian at Khao, and local Keralan food at Kappa Stories; kappa, meaning tapioca in the Keralan language of Malayalam, is a very popular ingredient in the cuisine.
I wanted South Indian food, and I wanted as local as possible. I’m talking about coconut, tapioca, fish curry, and dried fried beef?
Thanks to the generally peaceful melding of Islam, Christianity, and Hinduism in Kerala, beef is a common addition to menus.
Fortunately, the COO of Chilli Pepper Kitchens, Mr. R. Swathi Krishnan, happened to be at the helm, assisting me translate “realllly spicy” to the chefs. When I told him that the Google Maps mentioned nothing about Kappa Stories being a ghost kitchen, he kindly drove me to Poojapura Roundabout so that I could eat seated at one of the park benches.
Want to dine with me? Check out my ad hoc review of Kappa Stories: