From Kerala to Warwickshire: The journey of the popular south Indian restaurant Fusion Clan
Located on Smith Street in Warwick, Fusion Clan is more than just a restaurant, it's a culinary story told by three friends, a blend of cultures, spices, and a shared vision.
Fusion Clan first opened in January 2024, taking over the location of the former seafood restaurant, The Pickled Crab, but the inspiration behind the restaurant sparked much earlier.
Founders Aby Joseph, Joshi Johny, and Thomas P Mathew, all originally from Kerala, shared a vision to bring the bold, authentic flavours of South India to the heart of Warwick.
Joshi and Aby first arrived in the UK around 25 years ago, while Thomas joined them in 2023.
Over time, they grew increasingly nostalgic for the spice-rich cuisine of their homeland — something they felt was missing locally.
Aby explained: "To find something very South Indian, or the kind of spice blends we use back home, was really hard here.
"We wanted to fill that gap and create something truly representative of where we come from."
Initially looking to set up the business in Stratford, where they lived at the time, the trio ended up finding the perfect space in Warwick.
Aby explained:"When we found this location on Smith Street, it just felt right."
In October 2023, they began turning their dreams into a reality, working on their ideas and how they could bring Fusion Clan to life.
The heart of Fusion Clan is its menu, which unites authentic Keralan tastes with European dishes.
"The idea is to bring people traditional dishes, but also offer a bit of fusion - there's something for everyone", explained Aby.
A standout on the menu, and a firm favourite among customers, is the sea bass, inspired by the vibrant coastal cuisine of Kerala.
Highlighting the importance of fish dishes in his home state, Aby explained that the restaurant aimed to bring a taste of traditional Kerala to its Warwick location.
"The way we prepare fish in Kerala is very special," Aby said.
"We wanted to reflect that here.
"But if we gave the dish a very traditional name, people might not immediately connect with it."
To bridge that gap, the team paired sea bass, a fish they associated with Cornwall in England, with authentic Keralan cooking techniques.
The result is the restaurant's signature dish 'Kumarakom to Cornwall', a unique fusion that blends the rich, spiced flavours of South India with the fresh, coastal notes of the British seaside.
Another restaurant favourite is the Lamb Shank Biryani, a rarity in most Indian restaurants in the UK, Aby noted.
"We tweaked the menu a few times to get it right," Aby said.
"Now, we've reached a version that really reflects who we are."
Fusion Clan doesn't shy away from innovation either.
Taking the Italian dish, Arancini, Fusion Clan adds a twist and uses kuttanad red rice sourced from Kerala, rather than Italian risotto rice.
Aby expressed: "That's what fusion means to us, bringing our roots into dishes from around the world.
"We didn't want people to think we just do curry, Indian cuisine is so much more."
When asked if there were ever disagreements when deciding what to include in the menu list, Aby laughed and replied, "Always," but they find a way to work together.
Alongside its interesting main courses, which vary from vegan and vegetarian to meat-based dishes, Fusion Clan also serve a variety of side dishes.
In fact, each main dish is paired thoughtfully with sides and salads, a process Aby says Chef Joshi is "very particular about" and one of the reasons the restaurant encourages customers to dine in rather than take away.
The presentation of the food, just like the flavours and combinations, is carefully thought out.
Sides include classic naan, rice and rustic chips, but like the mains, there are also dishes with a fusion of Kerala.
Malabar parotta is a key example, which is similar to naan, but uses parotta, a more authentic regional speciality.
When it comes to dessert, there is also plenty to choose from.
There's lemon parfait, Aby's personal favourite, chocolate brownies, and traditional Keralan sweet treats, including Pradhamann, a traditional paysam dessert with bamboo rice and palm jaggery served with caramelised banana and poppodom crumbs.
In terms of drinks, there are plenty of soft beverages, alcoholic drinks and non-alcoholic mocktails to quench your thirst and complement the rich flavours of your meal.
Often overlooked, Fusion Clan's talented cooks are also skilled bakers, offering a variety of special cakes for every occasion.
To order a cake or inquire about one, email [email protected].
Aby, Joshi and Thomas all take pride not only in the food and drink they serve, but in the sense of community their restaurant fosters.
"It's really nice to see customers chatting with each other, it's not just about eating, it's about experience," Aby said.
The team doesn't rush bookings either and instead allows diners to fully enjoy their time.
Aby says this is part of their deep commitment to customer service.
"We've had locals from Warwick, Leamington, and Kenilworth support us from day one.
"When we first opened, some of our customers even waved people in from outside the window to try the food.
"That kind of support… It's just amazing."
As for their personal connection to Kerala, Aby, Thomas and Joshi ofen go back to visit their family and continue searching for unique flavours they can bring back with them.
To book your table at Fusion Clan, the restaurant's website here.
For more details on Fusion Clan's anniversary celebrations, visit the social media pages or visit the website here.
Fusion Clan sponsors Warwick Nub News.
Without community-minded partners like them, we would not be able to bring clickbait-free news.
Share:
