Journal
Stories from the QumQum kitchen in Kakkanad.
At QumQum on Infopark Express Way, Chicken Madhouth is the dish we are best known for. Built from an Arabic spice base of pepper, dried chilli, clove, dried lime, and cinnamon, it cooks faster than traditional mandi yet carries the same fragrant basmati and tender chicken Kochi diners love.
Mandi began in Hadramaut, Yemen — the word means 'dew' in Arabic. At QumQum we honour that lineage with Beef Rib Mandi, Charcoal Shawaya Mandi, Velvet Cream Alfaham Mandi, and classic chicken and mutton versions.
Our Knafeh Delights menu includes Classic, Chocolate, Lotus Biscoff, Mozzarella, and Pistachio Cream kunafa. Pair a hot kunafa with Burj Al Arab Delight faluda or Tender Coconut Faluda for the full QumQum dessert experience.
Velvet Cream Alfaham is one of the dishes our kitchen takes particular pride in. Charcoal-grilled chicken leg receives a finish of cheese and house sauce that gives the plate its signature silky texture — rich without being heavy, and deeply Arabian in flavour.
The QumQum BBQ platter brings together the grills our guests ask for most — perfect for sharing, with the smoke and spice that make a trip to Infopark Express Way worth it.
Before the mandi arrives, our tables often start with hummus — classic, with chicken, or with beef — alongside fattoush and a signature cooler from our Arabian drinks list.