ew that most people may not havethought about. Like the vazhappoocutlet made from banana fl��owersand served with beetroot sauce orthe avoli nellika masala fry — friedfi��sh marinated with sundriedgooseberries.

Then, there are unusual combi-nations here like the pazham pori,which is batter-coated, deep-friedsweet banana fritters and meat cur-ry (yes, served together!) un-earthed from a tea shop on the sub-

urbs of Kochi.Idlis are a sta-

ple in most south In-dian homes, but it would

still be nice to try the Ramas-sery idly with chutney powderand sambar. Ramassery is asmall village near Palakkadand while the idli here lookslike a cross between a set do-sa and an idli that has been

fl��attened out, it still is unbe-lievably soft and goes well with

any non-vegetarian curry. Tubers like Chinese potatoes

and colocasia that are given a wideberth at home, courtesy the cum-bersome process involved in mak-ing them edible, can be relishedhere without a second thought.

Try the prawn kizhi (prawn andshredded coconut steamed in bana-na leaves), the mutton coconut fryor the chatti meen curry (fi��sh currycooked in an earthern pot) or themuringakka (drumstick) curry, richin in subtle spices and coconutmilk-based which would go wellwith rice, appam or pathiri. Allthese dishes are redolent of Keralaand all its culinary goodness.

Dishes like the chakka vevi-chathu ( jackfruit cooked in coco-nut masala) or the pineapple nen-dram masala will appeal to thosewho appreciate a hint of sweetnessalong with their meals.

No matter how full you may be atthe end of your meal, make sureyou try the cloud pudding madefrom tender coconut or the kand-hari icecream, even if it meanssharing it with someone. You won’tregret it!

:: Ruth Dhanaraj

Eye-opening The menu has many dishes one may not havethought about * SPECIAL ARRANGEMENT

If your exposure to Malayali cuisinehas been limited to banana chips,parotta and mutton stew and theyearly Onasadya, then a visit toKappa Chakka Kandhari should beon your bucket list.

Kappa (tapioca), chakka ( jack-fruit) and kandhari (bird’s eye chil-li) are an integral part of Kerala cui-sine and the 11-page menu inclusiveof drinks and dessert, gives one am-ple chance to savour all three ingre-dients.

While trying to decide on thechoices for your meal, sip on inno-vative variations or buttermilk, le-mon juice or tender coconut water.They will serve as a sampler of whatis to follow.

Perhaps one of the best thingsabout Kappa Chakka is the range ofdishes curated by Chef Regi Math-

Memories of Malayalifood come alive

KAPPA CHAKKA KANDHARI,438, 18th Main Rd, 6th Block,Koramangala

HITS: Prawn kizhi, vazhapoocutlet, kandhari ice cream,cloud pudding

MISSES: Pineapple nendrammasala

MEAL FOR TWO: ₹��1,500

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Kappa Chakka Kandhari’s menu gives one ample chance tosavour the three ingredients integral to the cuisine

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