A new Indian take-out spot featuring food from India's southwestern coast has opened in Richardson: Called Malabar Kitchen, it’s in a busy center at 501 N. Coit Rd. #2025, in a space most recently occupied by the short-lived Smokehouse Provisions, where it opened on February 8.

Malabar Kitchen is a first restaurant from Mathew Anthony and his family members, Ninu and Sunny, who craved the flavors they missed from home — what he calls "soul-warming meals."

In this case, "home" is Kerala, an Indian state on the Malabar Coast, facing the Arabian Sea, which has been dubbed "the land of spices" with its liberal use of fragrant spices cardamom, cinnamon, and Malabar pepper in cooking.

"I finally decided to bring Kerala flavors to the table myself, ensuring that people from my homeland— and those eager to experience our food — could enjoy the true taste," he says.

The region has many influences which can be seen in their expansive menu which boasts both Indian cuisine and Indo-Chinese dishes, all for under $20.

Mathew is especially proud of the paalkappa, a dish that's somewhere between grits and tapioca pudding, which has become buzzy in certain foodie circles.

"Paalkappa is made from rice and milk, slow-cooked until it reaches a smooth, porridge-like consistency; it is mild, creamy, and comforting," Mathew says. "When paired with spicy dishes like fish curry, the combination creates a perfect balance. The richness of the paalkappa soothes the heat of the curry, while the bold, tangy flavors of the fish enhance the dish. This pairing is especially popular in Tamil Nadu and Kerala, offering a satisfying blend of textures and tastes."

Another signature is the porota, a flaky, layered flatbread that's similar to other Indian breads such as paratha from northern India. Porota is made from maida, a highly refined flour that works well with pastries. The flour is kneaded with oil and water, then cooked on a hot griddle.

There are crunchy lentil fritters called parippu vada; curry stews, both vegetarian and not, with chicken, beef, and fish; fried rice; and biryani rice casserole dishes. Also numerous vegetarian options such as vegetarian curry, vegetable kurma — a stew with potatoes, green beans, and carrots — and vegetable fried rice.

Although there is no dining room, the restaurant is a pleasant space with terra-cotta tiles on the floor and framed posters of Kerala landmarks. Lining the perimeter are shelves with imported Kerala dried goods like banana chips, ribbon pakoda — fried rice crackers — and kuzhalappam, another fried rice snack rolled into a round tube. Plus sweet and savory Indian snacks, including achappam, a fried rose cookie that's similar to a funnel cake, which they get from Aishwarya Bakery in Stafford, south of Houston.