Nestled in the Silicon Valley suburbs of Milpitas is our Malabar kitchen, Red Chillies. It was created by a food loving crew of Western Indians on a passion to share their family recipes with our clienteles to have a feel of 'kitchen away from home' while dining. Along with the great family recipes offered at Red Chilies, is the at home feeling you get the moment you walk in. You will be greeted with a warm welcome and instantly feel as if you are in a quaint Malabar villa. The warm welcome you received at the door will be continued throughout your stay because of our dedicated hospitality. We want to encourage you to come, have a meal with us and experience our Malabar kitchen. It is our hope that you will make it your own "kitchen away from home".

Our goals are simple - to furnish the finest quality products in a comfortable atmosphere with professional service.

Malabar & Travancore Cuisine

A brief history

For over 2000 years, Kerala has been visited by ocean-goers, including traders from Greece, Rome, the eastern Mediterranean, Arab countries, and Europe. Thus, Kerala cuisine is a blend of indigenous dishes and foreign dishes adapted to Kerala tastes. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries as a thickener and flavoring ingredient. Kerala’s long coastline, numerous rivers and backwater networks, and strong fishing industry have contributed to many sea- and river-food based dishes. Rice is grown in abundance, and could be said, along with tapioca (manioc/cassava),to be the main starch ingredient used in Kerala food. Having been a major production area of spices for thousands of years, black pepper, cardamom, cloves, ginger, and cinnamon play a large part in its food.