Timeless Heritage: Three Centuries Strong

Mambally Bapu mastered the art of biscuit making in Burma to set up the Mambally’s Royal Biscuit Factory in Tellicherry (now Thalassery), Kerala in 1880. One of the pioneering bakeries in the country, it made history when Bapu baked arguably India’s first recorded cake i.e. the plum cake that led to Thalassery’s unofficial title – Land of 3 Cs -Cakes, Cricket and Circus. Immensely popular, Mambally’s biscuits and cakes even reached Indian troops stationed in Egypt and the Middle East during the First and Second World Wars.

Artisanal and Traditional
Savour the distinct and deep flavour of wood-fire baked cakes and biscuits made with historical recipes passed down from the 18th century, handcrafted with traditional techniques and in old-fashioned moulds. Artisanal and delicious treats made in pure butter with the finest ingredients and no added preservatives.

Gastronomic Time Travel: Savour History in Every Bite

Royal Plum Cake

Rich & distinctive, our legendary handmade royal plum cake is as authentic as it comes: after all we did bake the first one in Indian history, in 1883. And while the recipe has evolved over the past 140-odd years (brewing…

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Crunchy Cashew

This superstar was one of the 40 different varieties of biscuits, rusks, bread and buns that The Mambally’s Royal Biscuit Factory launched with, in 1880 and is still just as crunchy, nutty and absolutely yummy. Wood-fire baked, handcrafted in small…

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Barley Biscuits

All the nutritional goodness of Barley in a crisp and scrumptious avatar that was the favourite of Field Marshal KM Cariappa, the first Indian Commander-in-Chief of the Indian army. One of our most popular biscuits, the Barley Biscuit features a…

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Everything Tastes Better When Wood-fire Baked

A centuries-old culinary innovation, wood-fire baking is a complex technique that requires great skill and knowledge to master. The result is a one-of-a-kind, luxurious, and intense taste in biscuits and cakes that is hard to replicate with other types of ovens

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