"PUKA Smokehouse was born out of one obsession — to bring real, authentic smokehouse cooking to Kozhikode. Not a trend. Not a gimmick. Just smoke, time, and respect for the meat."
[Owner to complete: Write 3–5 sentences about how PuKa started. When, why, who was involved, what was the moment you decided to do this, and why The Yard was the right place.]
We are just short of finding our feet — but one thing we were never unsure about is the food. The obsession was always there. The patience to do it right was always there. The moment the first brisket came off the smoker at The Yard, everything made sense.
"We are still finding our feet — but we'd rather close early than serve you something that isn't our best." — Team PuKa
Kozhikode had never had a proper smokehouse. Not because there wasn't a hunger for it — but because doing it right takes patience that most people don't have. 16 hours in the smoke, no shortcuts, small batches. That's not a marketing line. That's just how it has to be done.
"Every brisket is slow-cooked for 16 hours overnight so it's ready for you when we open at 5 PM. We smoke in small batches — which means we run out. That's not a problem. That's the point."
We're a team of people who care deeply about what we put on your plate. Every night is a full team effort — from fire to finish.
We will never compromise on quality to overreach. When we say we're sold out, we mean it — because we'd rather close early than serve you something that isn't our best.
We are always working to be better. Every plate that leaves our kitchen carries the same obsession as the first one. Thank you for being part of this.