I was invited for an experiential meal on the occasion of 25th Anniversary of The Gateway Hotels signature restaurant – Karavalli. This iconic restaurant known for its authentic South Western Indian Coastal delicacies. Karavalli has, over the years, delighted gourmets, critics and celebrities alike with the aromas and flavors of home-food recipes from the states of Kerala, Karnataka, Goa and Maharashtra.
|Tiger Prawns Roast|
Next came Koli Barthad from Coorg. It was made up of chunks of chicken, pan-fried in a blend of roasted spices and the tart flavours of Coorg Vinegar. This dish is made up of black pepper from Coorg which has become the “Gold Standard” for pepper throughout the world.
There were some cocktails which suited the Karavalli theme.
|Karavalli Special Cocktail|
The virgin martini was customised made specially for me.
Next came a dish from Mangalore – Kane Kaidina that is whole lady fish pan cooked after being seasoned generously with finely ground Mangalorean spices.
|Oggaraneda Aritha Pundi|
The main course consisted of different curry pots which were served with different accompaniments like Appam, Malabar Paratha, Idiappam and plain steamed rice.
|Allapuzha Meen Curry|
Kozhi Malliperlan was made up of boneless chicken pieces and vegetables in a tender gravy of coconut milk and fresh spices.
|Deep Fried Cauliflower|
Delicious Pathrade were also served which was made up of steamed rice in spicy masala in Colocossia leaf.
Urullakkizhangu Roast is a dish from the Malabar region consisting of Baby potatoes which are roasted with fennel, chilli, Malabar masala in a blend of several spices and lime juice.
|My Plate With Food|
For desserts we had some signature dishes from Goa like Bebinca and Dodol.
|Desserts – Kheer, Bebinca, Dodol With Ice-Cream|
Bebinca is a delightful coconut based multi-layered, Goan speciality served warm with Vanilla ice-cream. This is a difficult dish to prepare but the chef’s here have mastered the art of making Bebinca and they make it at their own kitchen at Karavalli. The most impressing things was that the layers were very thin adding extra taste to the dish.
|Chef Naren Thimmaih|
|Banana Caramel Ice-cream|
Cost for 2:Rs. 3,500 (approx)
My Rating: 5/5
Gateway Hotel, 66,Residency Road, Bangalore