Kathakali is a charming spot in Kirkland serving up vibrant Kerala dishes, from crispy dosas to tender lamb stews, all in a cozy, bustling setting.
"Eastside restaurant led by chef Ajay Panicker, recognized for its contribution to the local dining scene." - Harry Cheadle
"This South Indian spot in Kirkland draws critical raves for its Kerala-influenced cuisine, , including dishes such as a jackfruit and potato stew. The menu that sources local, organic ingredients when possible, and a kitchen that mills its own spices. The dosas, in particular, are part of the reason Kathakali is so well-liked, featuring classics like masala dosa and more inventive creations such as the potato and white truffle-oil dosa. Online orders for pickup are accepted for lunch and dinner, every day but Monday." - Alicia Erickson, Eater Staff
"This small industrial building in Kirkland may not seem like much at first glance, but they make flawless Kerala specialties. The gunpowder dosa is their best dish—it’s soft and dusted with a sour lentil chile powder that sparkles in the light coming from the giant skylights above. Order that with the peppery, onion-packed nalla molagu chicken curry and some malabar parotta that pulls apart like ribbons. And don't even get us started on the crispy pakoras with chunks of kale, red onions, and cashews dredged in a chickpea batter. " - kayla sager riley, aimee rizzo, gabe guarente
"The cuisine of Kerala, one of India’s southernmost states, is fresh, fiery, and famous for the marine flavors of the Malabar Coast. Kerala cuisine is celebrated at Kathakali in Kirkland, a sister restaurant to Snoqualmie’s Aahaar led by co-owners Ramya Balachandran and Ajay Panicker. The seafood and vegetarian dishes are standouts: the chakka thoran dosa is perfumed and lacy, the palakkad avial is a spiced assortment of legumes, tubers, fruits, and gourds, and the tangy meen pollichathu (black bass cooked in banana leaves) is excellent. Kathakali is open for onsite and takeout dining." - Brett Bankson, Eater Staff
"This small industrial building in Kirkland may not seem like much at first glance, but they make flawless Kerala specialties. The gunpowder dosa is their best dish—it’s soft and dusted with a sour lentil chile powder that sparkles in the light coming from the giant skylights above. Order that plus the peppery, onion-packed nalla molagu chicken curry and some malabar parotta that pulls apart like ribbons. And don't even get us started on the crispy pakoras with chunks of kale, red onions, and cashews dredged in a chickpea batter." - Kayla Sager-Riley
