Tasting A Delicious, Traditional Kerala Meal | KAPPA CHAKKA KANDHARI | Ramassery Idli, Appam & Stew

#traditional #keralacuisine #bangalore

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The folks behind Kappa Chakka Kandhari restaurant take their food rather seriously, after all their menu is a showcase of Malayali fare based on their collective memories of growing up in Kerala. And spearheading this unique ‘nostalgic’ culinary initiative is Chef Regi Mathew, who has spent more than a decade extensively touring his home state, exploring recipes and connecting with cooks across homes, community kitchens, and even toddy shops. The resulting food is a labour of love, with ingredients sourced from micro-regions in Kerala to match the provenance of the dish, for instance the rice for the fabled Ramassery Idli comes from Palakkad, the home of the idli, the karimeen (pearl spot fish) from Vaikom, Kottayam, and so on… This fastidious approach to sourcing also seems to extend to the kitchen hands at KCK too, who hail from traditional kitchens and homes in ‘God’s own country’. In this episode, I partake of a lavish lunch that spans across a dozen preparations, made possible by their innovative menu approach that allows for diners to savour a string of delicacies in the course of a meal. Hope you enjoy this one, take care, stay safe and happy eating!

Note:
The set menus at Kappa Chakka Kandhari are priced upwards of Rs. 475 (usd 6.5) and in addition to a tasting of seven preparations, include a beverage and dessert too. Additional add-ons (limited servings), kappa vada, koorka fry, ramassery idli with chicken curry, are priced at Rs. 100 (usd 1.4) per dish.

Rajayogi Meal
A set menu that’s fit for a king, this smorgasbord of a dozen dishes is sheer indulgence! Begin with juicy prawns in a coconut-kokum masala that is steamed in a petite banana leaf pouch, spicy ‘touchings’ of needle fish, the plumpest soft shell crabs, and a delicately flavoured pearl spot fish draped in a robust, toddy shop masala, amongst other delicacies that include a peppery chicken peralan and a slow-cooked mutton coconut fry. After an interlude of a sweet, sour and spicy, pineapple-nendram relish, the main courses troop out - pidi, tiny rice dumplings steeped in coconut milk and served with a flavourful simple chicken curry, a velvety mutton stew and appam combo, and a prawn puttu biryani that hits the spot. For dessert, there’s much to choose from, we tried the chilli-pricking kandhari ice cream and the luscious tender-coconut cloud pudding.
Rs. 1475 (usd 20.3)
9/10 (overall) The pearl spot fry, mutton fry, soft shell crab, pineapple nendram relish, mutton fry, appam and stew - 10/10

Kappa Vada
Rs. 100 (usd 1.4) add-on serving
8/10

Koorka Fry
Rs. 100 (usd 1.4) add-on serving
8/10

Ramassery Idli With Varutharacha Chicken Curry & Sambar
The idli is aromatic and soft, slightly pasty, and has a bit of a weight that lends to combining with the sambar or spicy chicken curry.
Rs. 100 (usd 1.4) add-on serving
9/10

Ayakora Nellikai Masala Fry
A fish fry inspired by frugal tribal traditions, the fish is spiced with a paste of sun-dried gooseberries, green peppercorn and kandhari, bird’s eye chilli. Rs. 375 (usd 5.2)
8.5/10

Cloud Pudding
10/10

Kandhari Ice Cream
9/10

Kripal Amanna,
Gourmet On The Road,
Food Lovers TV

TIMINGS: Lunch - 12pm to 330pm, Dinner - 7pm to 11pm
Note: If in a group, order more than one set menu, it’s a great way to gourmet graze through the diverse flavours of Kerala.
ADDRESS - Kappa Chakka Kandhari, 438, 18th Main Rd, 6th Block, Koramangala, Bengaluru, Karnataka 560095; tel: +91 63646 71010/ +91 80 2552 1010
LOCATION TAG - https://g.page/kappa-chakka-kandhari?...

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