Bangalore’s most-loved bastion of coastal cuisine, Karavalli from Taj Gateway Hotel, headed by Chef Naren Thimmaiah is at Taj Krishna for a 4-day pop up. Dine at Firdaus this weekend and you’d know why its such an all-time favourite. Every dish on the menu is as authentic and flavoursome as it can get.
If you’re overwhelmed by the variety of dishes on the a la carte menu, opt for the Chef’s Sampler Menu in a vegetarian (prices at 1800 + tax) and 2 non-vegetarian versions (2200 and 2800 with seafood respectively)
Here’s a sneak peak of just some of these gems Salt to Taste savoured from a combination of all 3 menus (gotta love the perks of being a food blogger ;). Among the starters were fresh pan-roasted mud crabs in fiery pepper masala, tiger prawn roast and Coorgi Koli Barthad. The baby octopus and steamed rice dumplings are an absolute must-try.
Main course was an assortment of curries – chicken curry, Karavalli Mutton Curry, Alleppey Meen Curry (fish with raw mangoes), Sungatache Kodi (prawns) and vegetable stew served with piping hot Malabar parathas, appam, sanas and idiappam.
And then there was Ada Pradaman (rice flakes cooked in coconut milk and jaggery), bebinca and dodal, with each competing in perfection with the other.
This special menu is available for lunch and dinner only till Sunday 29th October.
Address: Taj Krishna, Rd Number 1, Mada Manzil, Hyderabad, Telangana 500034
Phone: 040 6666 2323