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    The mix of Konkani, Goan and Moplah cuisine at the coastal restaurant of The Gateway Hotel, Bengaluru, comes to Chennai

    Karavalli, the coastal food restaurant at The Gateway Hotel, Bengaluru, is in its 25th year. A restaurant that has held on to tradition, reinvented popular dishes, and revived lesser-known recipes from the families in southern coast of India, Karavalli has over time given the city unforgettable meals. “And it was time to share that experience with other cities,” says chef Ganesh Sheregar, who is at the helm of the promotion starting today at the Taj Club House, adding, “We wanted to bring some of the classic dishes that have been on the Karavalli menu over the years.” A look at the exotic menu gave us a taste of the plethora of flavours that are being presented at the promotion.

    Elaneer PayasamWhat to expect
    From the delicate flavour of the oggaraneda aritha pundi (steamed rice dumplings, flavoured with coconut and cumin), the potent effect of the meen eleittad (black Pomfret fillet, marinated in Malabar masala, wrapped in a banana leaf
 and pan-fried), to the chemeen mulakittathu where prawns are cooked in chilli paste, tomatoes, and tamarind (a Moplah specialty), to the mildness of the Kerala stew and appam, each dish has been designed to keep all the contributing states in mind. The menu features cuisines mostly from of Goa, Mangalore and Kerala, including food prepared by the Goan Portuguese, Konkanis, Bunts, Havyaka Brahmins, Namboodaris, Moplah Muslims, including the dishes credited to the Syrian Christians and Coorgs.

    Oggaraneda aritha pundiStriking balance
    “Karavalli has often been labeled as a seafood restaurant. And while we are a lot about the seafood, we felt the need to bring in a good number of vegetarian specialties as well, which is when we began exploring the recipes by the Havyaka Brahmins,” says Sheregar. For instance, apart from the famous Kori Kempu Bezule where boneless pieces of chicken are marinated in a traditional Mangalorean spice mix, and then cooked in yoghurt, green chillies and curry leaves, you will also find the maavinakai mensukkai — a tangy mango curry, where chunks of brine-preserved mangoes are cooked in a blend of chillies and coconut — a specialty of the Havyakas of Mangalore.

    And as you end your meal with either ada pradhaman (rice flakes cooked in coconut milk and jaggery), or the elaneer payasam (the traditional tender coconut kheer), you’ll be reminded of the power of legacy — especially one that begins in the kitchen.

    A la carte lunch at approximately Rs 1,100, dinner buffet at Rs 1,700. Today, till September 27. Details: 30925995

     Priyadarshini Nandy

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