Malabar Woodfire Grill
Amber-charred seer fish brushed with kokum molasses, served with smoked pineapple relish.
House-made ginger coconut slaw
About BayGrill
Coastal fire, soulful feasts, and founders who still taste every marinade.
From a Kannur catering crew in 1995 to today’s multi-city experience brand, BayGrill blends live-fire theatrics with comfort classics that keep families coming back.
Cuisine Focus
Malabar grills, live seafood, soulful biryanis
Experience
25+ years of catering & restaurant craftsmanship
Current Footprint
13+ outlets across Kerala, TN & Karnataka
BayGrill grew out of live catering tents, where founders tasted every gravy before the first plate left the pass. That obsession shows up in our coastal grills, layered biryanis, and the hospitality training that every steward still undergoes at our central kitchen in Coimbatore.
Ingredients arrive from trusted fishers along Kerala’s coast each dawn, masalas are ground on-site, and our smoke program uses coconut charcoal to keep the fragrance gentle yet deep. Families recognise the aroma long before they enter the outlet.
Flavor Blueprint
- Green chilli labneh marinades
- Smoked coconut & tamarind glaze
- 24-hour mandi broth reductions
- Stone-ground Malabar pepper blends
Charcoal mandi pots finishing over coconut husk.
Chef plating Malabar prawn roast during service.
Chef Repertoire
The plates that guests ask for again (and again)
BayGrill Coastal Feast
A sharing tray of Alleppey prawn curry, Calicut-style beef roast, and fragrant ghee rice.
Toddy-vinegar pickles & flaky coin parottas
Live Shawarma Counter
Slow-roasted Arabic grills carved to order with za'atar fries and saffron toum.
Stone-ground khubz & raw mango tabbouleh
Founders
The custodians behind BayGrill's fire
Hover to reveal their spotlight and tap to connect with the teams they lead.
Journey
How we plate coastal nostalgia in modern spaces
1995 — Kannur
Kannur catering tents to neighbourhood legend
1995 saw BayGrill's founders racing between wedding tents with charcoal buckets and stockpots. Every batch of stew was tasted by the family before service, setting the hospitality ritual that still leads our kitchens today.
Recipes were written on steel plates, oils were infused overnight, and the team built trust one spoon at a time. Word of mouth carried us to Malappuram, Coimbatore, and beyond.
2010 — Coimbatore
Central kitchen discipline & live counters
By 2010, we opened a central kitchen to standardise gravies, tandoor marinades, and hygiene training. Live mandi, shawarma, and BBQ counters turned every catering into theatre.
Each outlet still roasts daily over coconut charcoal, and every chef spends time shadowing the catering crew before taking charge.
Today — Multi-city
A modern coastal dining brand
Today BayGrill runs 13+ outlets while staying rooted in its tasting ritual. Founders Abdul Raheem B.A and Feroze Khan A.M personally sign off each new menu, ensuring the aroma that families recognise never leaves the plate.
+
Outlets active
Kerala, TN & Karnataka
k+
Live counters served
Shawarma, mandi, BBQ
+ yrs
Catering hours
Trusted hospitality
+
Chefs on roster
Across central kitchen