SOUTHERN SPICE

Many places serving global cuisine have come up in the last few years, with many more filling up the scene in recent times. In all this galore, we somewhat fail to understand and promote our regional spread. So only the favourites like tandoori chicken, dum aloo, dal baati, khandvi, goan curry, chicken kolhapuri, Bengal fish curry, besi belle huliyana and even momos are showcased. But there is much more than these representatives that lie in India’s regional gourmet treasure. Similarly, beyond the universally popular idlies, dosas and appams, a spectacular and exotic gourmet cuisine blended with age-old spices exists in god’s own country — Kerala. Even though, Keralites are known fish eaters, the vegetarian spread is fascinating too! I was pretty sure that yet again a seafood specialty had to be covered, which will have a similar tried-and-tested taste. But when I glanced through the menu and found an equally balanced vegetarian spread — I was happy to be proved wrong! A glass full of Rasam (Rs 25) as a starter gives you a peppery feeling much needed in these unforeseen weather conditions. Drumstick Soup (Rs 65), a black channa Kadala Curry (Rs70), Avial (Rs70), Vegetable Stew (Rs 85), a small onion-tomato-coconut subzi Ullytheeyal (Rs 85) and a seasoned buttermilk curry, Kachiya Moru (Rs 45) proves this place hasn’t opened only to attract customers by its theme. They keep their promise and really serve regional spread. Although the squid preparation, especially in the starters is avoidable as it tend to be chewy if not prepared with care. Even the Lemon Rice wasn’t exactly the way it should be (it should have had red chillies, roasted split black gram, chana dal and peanuts). The Mutton Pepper Fry was too hot for my palate but was flavourful! Nevertheless, expect lots of coconut, curry leaves, pepper, cloves, cardamom and Kodampuly (similar to kokum) in various combinations. The main courses are excellent both in fish and mutton. The Malabar Prawns Curry (Rs 160) was incredible for the curry was made from roasted coconut paste and finished off with thick coconut milk. Also the Fish Moilee (Rs 150) was too good for its preparation made in coconut oil and having an optimum use of spices. The flaky Malabar Paratha (Rs 10) and perfectly fermented rice appam (Rs 10) goes well with the main course. The place is a small sit down restaurant, but promises original Kerala cuisine. Not the entire region is covered (noting the limitations of getting regional raw material). So savour true Indian regional cuisine as the trip down south is exciting and given the prices, absolutely worthy