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The Icon Turns 25!

Karavalli celebrates its silver jubilee by re-visiting 25 classics of the restaurant

Ever since it welcomed its first guest in 1990, The Gateway Hotel Residency Road Bangalore has consistently offered the highest standards of quality, service and style, catering to the emerging set of contemporary travelers. Having been a vaunted address for bonafide south western coastal cuisine over the past 25 years, the venerable Karavalli celebrates 25 years and gives food connoisseurs an authentic taste of India’s South Western Coastal cuisine.  A cultural icon, this restaurant has beguiled many a stolid palate and has been a must on the culinary schedule of travellers into Bengaluru, not to mention an address of comfort for the residents of the city.

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. The distinctive compilation of vegetarian and non-vegetarian delicacies feature culinary jewels 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 dining experience boasts of a West Coast Seafood Grills section in the alfresco area of the restaurant giving patrons the opportunity for an interactive session with the chef and co-creation in the cooking experience.

As a tribute to its culinary legacy, this award-winning restaurant celebrates its 25-year milestone by presenting 25 culinary legends from the coastal regions of South West India, an array of classics and innovative delicacies.

Naren Thimmaiah, Executive Chef, The Gateway Hotel Residency Road Bangalore says, “We have been exploring the mystique of the region and have been fascinated by the bouquet of flavors of the south-western coast for over two decades now. To commemorate our 25th anniversary, we are showcasing the most popular twenty-five Karavalli classics as a novel addition to the existing menu. The 25-year-journey of Karavalli has been an exhilarating experience and it gives us immense joy to share these epicurean pleasures with you.”

The Cuisine Affaire

Showcasing the very best of the culinary landscape with distinct lunch and dinner menus and experiences, the menu is a 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. The Karavalli Classics include the Crab Milagu fry (Pan roasted fresh mud crabmeat in spices), Kane Bezule (Whole lady fish seasoned with Mangalorean spices) and Oggaraneda Aritha Pundi (Steamed rice dumplings, flavored with coconut and cumin) amongst many others.

The dessert menu features all-time favorites 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 coastal cuisine, the Chefs have trained in the kitchens of traditional homes and continue to procure ingredients from their origin like smoked Kodumpuli (a kind of souring agent) from Coorg, 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 cuisines 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 practices 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. 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 flavor when cooked on wood fire. The smoky flavor 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, kalsakkare and jaggery 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. The restaurant is 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 serve 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 stoneware 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 exceptional feeling of dining at home.

With authentic cuisine, splendid ambience and warm service, Karavalli celebrates its 25th anniversary in Bengaluru 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 Group is one of Asia's largest and finest group of hotels, comprising 112 hotels in 64 locations across India with an additional 16 international hotels in the Maldives, Malaysia, 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.