Dhe Puttu
Updating tradition in exciting combos
- Years serving
- 12+
- Outlets
- 6
How we got here
At Dhe Puttu, we bring together the diverse flavours of Puttu from across Kerala, celebrating a dish that has been part of our homes, our memories, and our traditions for generations.
Inspired by the richness of Kerala’s culinary heritage, our menu takes you on a journey through traditional recipes, authentic flavours, and delightful variations of this beloved delicacy. Every serving is an invitation to rediscover the simple joys of our past, where food brought families together and every meal carried a story of its own.
We believe that great food is about more than just taste. It is about the memories it creates, the people it brings together, and the warmth that stays with you long after the meal is over. That is why we strive to serve every guest with genuine hospitality, freshly prepared food, and the authentic flavours that make Puttu so special.
At Dhe Puttu, every guest is part of our extended family. We want you to feel comfortable, cared for, and completely at home, whether you are sharing a meal with family, catching up with friends, or discovering the many flavours of Kerala for the first time.
Rooted in tradition and filled with the spirit of celebration, Dhe Puttu is where heritage meets togetherness, and every meal feels like coming home.
Serving Kerala since 2014.
Four steps, and no shortcuts
Puttu is one of the simplest things Kerala cooks, and simple leaves nowhere to hide. This is the whole of it.
The grain
Rice, raagi, cholam or millet, coarsely ground and moistened by hand until it just holds together, dry enough to stay light, damp enough to steam through.
The layering
Packed into the puttu kutti in alternating bands: a handful of grain, a scattering of fresh coconut, and again, until the column is full.
The steam
Set over boiling water and left alone. The steam does every bit of the cooking, which is why puttu has never needed a drop of oil to be good.
The table
Turned out in one piece and eaten hot, with kadala curry, with a ripe banana, or with whatever the day happens to call for.
Three things we always come back to
Heritage grains
Rice, raagi, cholam and millet have fed Kerala for generations. They are what the puttu counter is built on.
Kerala, on the table
Coconut grated rather than desiccated, curries that taste of the coast, and a banana leaf under the whole thing.
Room for imagination
Chocolate, a marble swirl, a celebration platter. Tradition is the recipe, imagination is the seasoning.
