Bangalore, August 23, 2012: Having embarked on a journey in 1990 to offer guests traditional cuisine of the South Western Coastal region, Karavalli has reinvented itself to give connoisseurs and gourmands a rejuvenated epicurean experience.
At the iconic Karavalli, authenticity is the hallmark, where well-researched home-food recipes come together to ensure an experience that reiterates the greatness of Karavalli with a refreshed blend of novel additions to the menu, innovative desserts and unique dining experiences. The restored Karavalli captures the essence of 22 years of extensive research by the restaurant's expert Chefs, reflecting the culinary legacy of the coastal regions of south west India. The Chefs have put together a distinctive compilation of vegetarian and non-vegetarian delicacies with extensive culinary journeys ranging from the best of the Mangalorean Bunts and Konkanis, Kodavas from Coorg, Malayalees, Calicut Muslims and Syrian Christians of Travancore, Havyaka Brahmins of Vitla and the Portuguese of Goa. The highlight of the dining experience is the West Coast Seafood Grills section in the alfresco area of the restaurant which gives guests the opportunity for an interactive session with the chef and co-creation in the cooking experience.
Chef Natarajan Kulandai, Corporate ChefThe Gateway Hotels & Resorts, says, "Critics, gourmets and celebrities across the world celebrate Karavalli. The chefs at this culinary destination continue to delight diners with exceptional meals, using the wealth of local spices, red chillies, coconut, pepper, fresh fish, meats and vegetables unique to these coastal regions. Karavalli, or land by the sea, stretches from the rugged coastline of Kerala to the sun-drenched beaches of Goa on India's West coast. A sought-after source of exotic spices since ancient times, this region has evolved a myriad culinary traditions. And Karavalli has helped preserve this distinctive cuisine for more than two decades now."
Chef Naren Thimmaiah, Executive Chef,The Gateway Hotel Residency Road Bangalore adds"We have been exploring the mystique of the region and have been fascinated by the bouquet of flavours of the south western coast. Reinventing the institution that is Karavalli with novel additions to the existing menu, the freshness of natural and select organic ingredients, subtle flavours and colours of the region, has been an exciting experience. It gives us immense joy to share these epicurean pleasures with you at Karavalli."
The Cuisine Affaire Showcasing the very best of the culinary landscape with distinct lunch and dinner menus and experiences, the menu is a culinary journey through a selection of signature dishes including Camaro Con Cilantro (prawns flavored with fresh coriander and cooked in a delicate saffron sauce), Aulmin Mirsang Fry (fresh button mushrooms, capsicum and onions, sautéed with tomatoes and goan xacuti masala - a complex blend of eighteen spices), Nagli Ambat (a traditional mangalorean lady fish curry with hog plums - a specialty of the Konkani community) and Chef's delicious special Tamarind ice-cream. Refreshed additions include the Havyaka Brahmin cuisine from the Vitla region of Karnataka with Maavinkai Mensukkai (preserved mango curry) and Syrian Christian cuisine, unique to the region.
There is a strong accent on fresh seafood in the new menu, including lobster, prawns, squid, mussels, oysters and crabs, cooked in traditional recipes. The highlight of the menu is the West Coast Seafood
Grills section in the alfresco area of the restaurant, which gives guests the opportunity to interact with the chef and get involved in the cooking process, while enjoying the nip in the air.
Favourites like Gobhi Kempu Bezule (cauliflower florets, fried crisp and tossed in yoghurt, green chilies and curry leaves), Kane Fry (whole lady fish from estuaries of Mangalore, seasoned generously with finely ground Mangalorean masala and pan cooked), Tiger Prawns Malabar Style (Fresh Tiger prawns tossed in peppery Malabar masala), Alleppy Fish Curry (Cubes of seer fish, simmered in moderately spiced gravy of freshly ground coconut, ginger and raw mango) and Ulli Theeyal (Button onion, stewed in a roasted tangy gravy with freshly ground spices) have been retained from the original menu for Karavalli loyalists. The dessert menu features all-time favourites such as Bebinca (a coconut based multi-layered Goan specialty served warm with vanilla ice cream) and Dodol (Rice cake, cooked gently in coconut milk and jaggery served warm with Vanilla ice cream).
To capture the essence of the cuisine, the Chefs have trained in the kitchens of traditional homes and still continue to procure ingredients from their origin like smoked Kodumpuli (a kind of souring agent) from Kerala, toddy vinegar from Goa, first traditional extract of fresh coconut oil, home-made cow ghee, organic jaggery and Kundapur coconuts.
For those who want a sampling of the cuisine on offer, a special 5-course degustation menu has been designed by the Chef. The restaurant also offers elaborate table d'hôte menus for guest who would like to opt for a pre-decided menu.
Differentiated Dining Karavalli re-introduces old traditions from the Kerala region like Pothi Choru - a meal often carried on long journeys. Home-cooked recipes like ghee rice and chicken curry are wrapped in a banana leaf and served in a ritualistic manner at the restaurant.
Tiffin is a traditional quick meal option. Borrowing from the Thali concept, the food is served in custom-designed brass tiffin carriers, which makes for a great lunch with friends or business associates.
There is a great attention to detail as the Wood Fired Curries are cooked to perfection in clay chatties, which lend an earthy flavour when cooked on wood fire. The smoky flavour of the Meen Vevichathu is sure to transport guests to their grandmother's kitchen.
No meal is complete without a piping hot cup of Dabra Coffee, served in a brass dabra set. The beeda platter and digestives such as shunti mithai, kalsakkare and jaggery and pepper mithai are just some of the other interesting offerings from this iconic restaurant.
The ambience Situated under two giant tamarind trees, the 95-seater restaurant resembles a traditionally-tiled Mangalorean house, with a mix of indoor and beautifully-landscaped alfresco seating with cascading waterfalls, water bodies and lush greenery. Staying true to the architecture of the west coast, the highlight of this outdoor setting is the interactive terracotta-fronted Indian South West Grill. Dinner under the starlit sky is an experience in itself, as the restaurant is lit up with authentic kerosene lamps, leading up to a stunning intricate work, depicting the Tree of Life.
The unique service ware includes brass and copper utensils, which are extensively used in the region for its hygienic and medicinal value. Adding the touch of authenticity, the food is served in traditional crockery like brass chembus for the sambhar, black stone ware for the Calicut Meen Biryani, a specially-crafted brass five-tier tiffin carrier for the home-style meal experience and more. Napkins made from Panipanche, a unique fabric like muslin famously used in south Indian homes especially Mangalore and Kerala, lends the special feeling of dining at home.
With authentic and inspired cuisine, splendid ambience and warm service, Karavalli returns to Bangalore as a world-renowned dining destination, known for its most-genuine culinary experiences.
About The Gateway Hotels and Resorts
The Gateway Hotels & Resorts is a full service upscale hospitality brand in the South Asia region and a part of the Taj Group of Hotels. Designed for the modern nomad, Gateway provides consistent, courteous and crisp service for business and leisure travellers seeking contemporary and refreshing experiences. Keeping in mind those looking for comfort, familiarity and flexibility, the hotels & resorts are divided into 8 zones - Enter, Stay, Hangout, Meet, Work, Workout, Unwind and Explore. 24/7 services such as 24/7 breakfast, 24/7 'active studio' and 24/7 laundry are all designed to cater to guests round-the-clock. Gateway provides welcome perfection through an unrivalled network and innovative cuisine offerings like 'active food' - superfoods and low glycemic index foods for the health conscious; regional home-style cuisine; 'eat-in' - refreshed in-room dining menus and 'wake up' - buffet breakfasts with a range of healthy and indulgent options. Flexible, dynamic and warm service, 'in-room yoga' amenities and 'explore' packages all make The Gateway Hotels & Resorts sanctuaries that refresh, refuel and renew.
About Taj Hotels Resorts & Palaces
Established in 1901, Taj Hotels Resorts and Palaces is one of Asia's largest and finest group of hotels, comprising 99 hotels in 56 locations across India with an additional 16 international hotels in the Maldives, Malaysia, Australia, UK, USA, Bhutan, Sri Lanka, Africa and the Middle East. From world-renowned landmarks to modern business hotels, idyllic beach resorts to authentic Grand Palaces, each Taj hotel offers an unrivalled fusion of warm Indian hospitality, world-class service and modern luxury. For over a century, The Taj Mahal Palace, Mumbai, the iconic flagship has set a benchmark for fine living with exquisite refinement, inventiveness and warmth. Taj Hotels Resorts and Palaces is part of the Tata Group, India's premier business house.