Taj Exotica Channels The Flavours of the South West Coast with ‘Karavalli’ Pop-Up
Tuesday 6th of December 2022
The bespoke island resort, Taj Exotica is gearing up to host a dedicated ‘Karavalli’ pop-up at its Deep End Restaurant, introducing guests to the faithful flavours of the South West Coast of India. From 9th December to 15th December 2022, the iconic global sensation, Karavalli Restaurant in Bengaluru will charm guests with comprehensive South Indian delicacies in the scenic overwater dining destination of Deep End.
Taking residence at Taj Exotica is Karavalli’s Chef Ganesha Sheregar, who brings with him the tangible aromas, flavours and heritage of Kerala, Karnataka, Goa and Maharastra, tucked away in home-food recipes. He would be indulging guests in renowned specialities and well-kept secrets of the gastronomy of the South West Coast found in traditional Kundapur, Mangalorean Bunt and Havyaka Brahmin dishes.
The pop-up guarantees an authentic culinary journey for gourmands with plenty of opportunity to diversify their palates. During his time, Chef Sheregar will be curating four sampler menus each characterized by its own regional ingredients, complex combinations of spices and cherished memories through which Chef Sheregar pays homage to his grandmother’s traditional kitchen. The centric theme of the menus would be meat and poultry with seafood and two vegetarian choices featured in the meals as well.
The first course will begin with classic starters and ‘tiffin snacks’ that have been loved for generations along the coastal homes. Epicureans can delight in Attirachy Ularthu (Travancore-style lamb cubes cooked down with onion, tomato and a medley of spices), Koli Barthad (Coorg Fried Chicken), Chattambade (deep-fried Bengal Gram patties) and Goan Calamari Fry. Deemed the king of Konkani cuisine, Patrade (roasted, ground lentils applied on colocasia leaves, rolled, steamed and pan-fried) will be the highlight of the starters.
The main course will deliver its own exploration of rich flavours. Connoisseurs of food can look forward to Chevod Balchao (lobster prepared in Goan pickle masala with local chillies and vinegar), Allpuzha Meen Curry (cubes of seer fish simmered in a fresh coconut, ginger and raw mango gravy) to savour their taste buds while Kori Gassi (chicken cooked with fresh coconut, bydagi chillies, coriander and tamarind) and Mutton Eshtew (tender mutton cubes simmered in coconut milk and spices) will leave unforgettable imprints of the palates.
For Vegetarians, family heritage favourites await from Maavinakai Mensukkai (chunks of brine–preserved mango cooked in a blend of chillies and coconut) and Alambo Arepu (fresh mushroom curry from the Mangalore coast served with appam) to Idiappam and Malabar Parotta. The dessert platter entices guests with a myriad of mouthwatering delectable such as Kashi Halwa, Ada Pradhaman (cream rice pudding with jaggery and coconut) and Ragi Manni (finger millet, jaggery and coconut cake).
The dishes will be accompanied by Karavalli’s signature cocktails and mocktails that bring a coastal twist to classic drinks. Guests can expect to be dazzled and tipsy by Karavalli specials like Rasam Martini, Sip of Karivepilla, Karavalli Tender and Kodampuli juice. Teetotallers are also in for a treat with Karavalli Ice Tea, Karavalli Fancy Ale and Karavalli Buttermilk Shake ready to appease their thirst.
