Uyare - Rooftop Bar & Restaurant

Step into the warmth of a Kerala village tea shop—crispy pappadavada, golden pakkavada, savoury fried plantain (kaya varuthathathu), and delicate poppadom. Served with our house chutneys and pickles, this platter is the perfect way to begin your journey above the city skyline of Leeds

Golden-fried aubergine, cloaked in a spiced batter and paired with tender chickpeas, rests upon a smoky aubergine sauce — a tribute to the charred aromas of Malabar’s traditional wood-fired kitchens, where the scent of roasted vegetables once drifted through the evening breeze

Cauliflower never looked this bold — tossed in Uyare’s signature spice blend and crisped to perfection. Its fiery edges meet a sweet-tangy tomato sauce inspired by the bustling spice markets of Fort Kochi, where the air carries the scent of roasted chillies, tamarind, and adventure

The birth of a story - Crisp samosas layered with chickpeas, cool yogurt, tamarind, and mint chutney — a lively burst of textures and tang that captures the joy of sharing. Born right here at Uyare, this dish celebrates our belief that food is not just eaten, but told — one bite, one story, one memory at a time

The pride of South India — a golden rice crêpe embracing a fragrant spiced potato masala, served with warm sambar and freshly ground chutneys. Inspired by the bustling morning streets of Kerala, where the aroma of dosa batter and filter coffee fills the air, this dish is crisp, comforting, and endlessly satisfying — a timeless taste of Kerala’s everyday joy

Tender chickpeas and green peas gently simmered in a fragrant Kerala-style spiced sauce, bursting with coconut, curry leaves, and warmth. A beloved breakfast from the bustling markets of Kottayam — best enjoyed with soft, golden Poori, just as it’s served in homes across God’s Own Country

Spinach and potato slow-cooked with garlic and gently tempered with mustard seeds and curry leaves — a dish that whispers comfort, simplicity, and nourishment. Inspired by the misty hills of Wayanad, where humble home-cooked curries bring warmth to cool mountain evenings

Fresh fish gently simmered in a pot with kudampuli (cocum) and coconut milk — a perfect balance of tang and cream. Cooked the traditional way, this coastal classic from Alleppey captures the heart of Kerala’s backwaters, where every home has its own version of this timeless curry

Tiger prawns roasted with onions, tomatoes, and coconut milk, enriched with cashew and sealed in a banana leaf to lock in every aroma. A dish once reserved for festive tables along Kerala’s coastal region Marari— indulgent, aromatic, and elegantly reimagined at Uyare to define the spirit of South Indian fine dining

Whole seabass marinated and grilled, generously topped with chemmeen peera — spiced shrimp tossed with coconut — and finished with the chef’s special sauce. Charred to perfection, this signature creation was born at Uyare — a rooftop masterpiece that celebrates fire, flavour, and the soul of Kerala’s coast