With new restaurants opening in NYC faster than we can lock down a reservation, dining out is practically a full-time job–one we’d say we’ve mastered. So naturally, Kidilum has been on our radar since its February debut. Now that I’ve finally dined there, I’m ready to share my full, unfiltered take. Spoiler alert: it’s been almost 24 hours, and I’m still drooling.
Kidilum is Flatiron’s newest South Indian restaurant, cooking up dishes inspired by the bold, spice-rich flavors and vibrant spirit of Kerala’s coastal cuisine. I’ll start by saying that yeah, I’ve had Indian food before–but honestly never quite like this.
Our first impression after walking through the doors was damn, it smells good–which I said aloud. We were told by the hostess “it’s santal–the owner is adamant everyone knows it’s santal!”
You enter into a small space where you can check your coat if you’d like (and grab a matchbook–you know us NYC girlies love our branded matchbooks) before being led through another set of doors into the actual restaurant.
Our second impression after walking through those doors was damn, it smells…even better. Almost instantly, the scent of santal gave way to curry, cardamom, and a swirl of spices that define Indian cooking. A little preview of the dishes we’d soon be digging into, if you will.
The space is warm and dim, with modern interiors accented by earthy tones and mandala-inspired details. The room buzzes–not in an overbearing way, but with the kind of energy that makes it impossible to keep conversations hushed when the food is this good.
As we passed the bar and headed into the main dining room, we were thrilled to be seated right next to the open kitchen. Giving a new meaning to “dinner with a show,” it was impossible not to take our eyes off the cooks moving through the kitchen with ease, effortlessly churning out plate after plate…and making us even more eager to eat.
After some suggestions from our server due to our inability to decide on what to try because everything sounded that good, we placed our order. For two of us, our server suggested ordering two to three small plates, two large plates, and two sides, depending on how hungry we were.
We decided on the Podi (gin, citrus, and fenugreek cordial) and Kidilum Martini (gin, dry vermouth, bitters, and raw mango brine) to drink, as well as the following dishes:
- Chakka – crispy tender jack, appalam crisp, cashew sauce
- Pollichathu – banana leaf prawns, onion tomato marmalade, brindle berry
- Kalanji – barramundi, alleppey fish curry, raw mango
- Ularthiyathy – baby goat roast, fennel, curry leaf
- Parippu – yellow lentil, crushed garlic, red chili, hing
- Malabari Paratha – laminated flaky bread
- Choru – steamed basmati rice
Our meal began with complimentary Podi Idli Amuse Bouche, a dish we were told would open up our palette before eating. It’s a mini idli (fermented rice cake), crusted with podi (a mix of ground spices and lentils), and submerged in a whipped coconut chutney.
When I say we both wanted seventeen more orders, I’m not joking. The only thing that stopped us from asking was knowing we had seven more dishes on the way.
They say you eat with your eyes first, and that statement has never held truer. Each dish was presented beautifully, and I’m honestly surprised by the amount of self control I exhibited to allow the camera eat first.
I could write a full dissertation on each dish if you’d let me, but I’ll spare you your time and my ramblings. The cliff notes:
- I never knew jackfruit could taste so good (and without any of that typical–yet undesirable–chewiness)
- The prawns were…out of this world–perfectly tender and the onion tomato marmalade was to die for
- The barramundi was insane, a huge deal considering I’m hopelessly picky with seafood.
- I’m not a meat eater but the look on my boyfriend’s face after trying his first bite of the goat was all I needed to know it was delicious
- The lentils were excellent, so creamy and full of flavor
- And the paratha was the best we’ve ever had. We wound up getting a second order–who knew bread could be that good
Kidilum is a reflection of my journey, drawn from memory, shaped by where I come from, and influenced by the people I’ve cooked for along the way. – acclaimed Chef Vinu Raveendran
The cocktails also deserve a shoutout–it’s clear just as much care goes into them as the food.
In addition to the Podi and Kidilum Martini, which we wanted to ordered seconds of but couldn’t when we saw how excited the bartender was for us to try other creations on the menu, we also ordered the Ney (ghee-washed bourbon, rosso, scarlet, almond), Kappi (whiskey, coffee liqueur south indian coffee, banana-cream), Naranga (mezcal, italics, chilli & lemon pickle), and Manga (tequila, cocchi americano, alfonso mango).
Depending on which you order, they come with a little gummy candy or a pickled piece of fruit which we were told to take a small bite of after each sip. It’s wild how much a seemingly small detail like that can transform a drink.
Beyond the food, it’s hard not to notice the little details that make Kidilum such a great restaurant, from the standing hooks they bring to your table so your bag doesn’t sit on the floor to the bird sounds playing over the speakers downstairs near the restrooms.
And let’s not forget the staff, who were each equally angelic and truly committed to making sure we had the best dining experience possible.
The takeaway: both of us are still dreaming about the experience as a whole, and I’ve already texted seven people with plans to return. Let this be your sign to make a reservation…expeditiously.
Know Before You Go
- 📍 Where: Kidilum – 31 W 21st Street
- 🗓️ When: Tuesday–Sunday, 5 pm to 9:30 pm (closed Mondays)
- 🍽️ Menu: View Online
- 🍴 Reservations: via Resy
Naturally, Kidilum is one of NYC’s hardest-to-get reservations right now. Reservations are released daily at 11 am EST, with seating available two weeks in advance. Keep in mind, tables book instantly, so it’s recommended to set an alarm if you want to secure a spot.
Limited tables are available for walk-ins, alongside a walk-in-only bar area with eight bar seats and four high tops.