A beacon of light since the very beginning.
Randhal is a native Malayalam term for a kerosene lamp.
For the longest time, we were in a fix trying to figure what to name our restaurant. During the construction of the building, the workers came across an old rusted Randhal in the construction site, probably left behind by the previous occupants.
Though nobody paid too much heed to it, what struck as ironic was that it was seen by everyone, almost everywhere. The workers kept shuffling its position from one place to another for convenience, and it became the most common item spotted throughout the construction.
It all became clear later — the Randhal was a beacon of light. And it only felt apt to name the restaurant after it, the one thing that was a part of its very foundation, right from the beginning, just like us.
Fresh ingredients sourced every morning — local vegetables, herbs and the finest seasonal produce from Kannur’s markets.
Traditional Kerala masalas ground in-house daily — no shortcuts, no compromises. The same blends our grandmothers trusted.
Our live fish counter lets you choose your catch. From the water to your plate — nothing fresher, nothing more Raandhal.
Every dish carries the care of hands that have been cooking Kerala food their whole lives. Not just food — it is feeling.
Our kitchen is led by chefs who grew up eating — and breathing — Kerala food. They bring decades of experience with traditional techniques: slow roasting on charcoal, grinding spice pastes by stone, and knowing exactly how a karimeen should smell before it hits the pan.
Raandhal is not a chain. It is a team of people who believe the best food comes from knowing where it grew, how it was caught, and who is going to eat it.
Join us for an unforgettable dining experience in the heart of Kannur.
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