Mangalorean specialties at karavalli are worth a sample with a few highly recommended dishes like the Kori Sukka
Mangalorean specialties at Karavalli are worth a sample with a few highly recommended dishes like the Kori Sukka
It was time for a mid-day lunch break and we were bored on going to our regular eating joint from office everyday. We decided to try something different for a change. And being a Mangalorean myself, I thought of checking out theu00a0 Mangalorean fare at the food festival, which is on at Karavali.u00a0 
As we seated ourselves on the tables, our hunger pangs grew doublefold, with the perfect ambiance of the ambiance and the soothing music of southern classical notes. The a-la carte specials for the day were Konkana specialties and Chef Prabhakar, who is specially roped in for the food festival did not disappoint us.
The starters were quite authentic Mangalorean style. The Basale Pakoda (Mangalore Spinach Pakoda) was crisp, not too oily and just like what's cooked at home by your mom. We tried the Sunkat Jeera Meera, which was Tiger Prawns cooked in masala. The prawns were a bit tough to chew, but the flavours were well enhanced with freshly pounded peppers, chilli and cumin. Kane masala fry, whole ladyfish, seasoned with finely ground,
Mangalorean masala and pan cooked tasted a tad bland, but quite sublime. You could try squeezing a little lemon on the kane, to bring out the right flavours. Kori Sukka (Chicken in tangy coconut masala) was our favourite a bit spicy, with heavenly tasting coconut masala that went well with the just the appalam. 
The main course was a wholesome treat in itself. The Kundapur Chicken and Tendel Bibba Upkari could have done with a little less salt. The Vegetable Stew, a little sweet, went well with the appams. Batata Umman (Potato preparation in an asafetida flavoured chilly gravy) was quite appetizing. One word of advice, stay away from the Vali ambat, a spinach curry, which is slightly bitter, though a healthy option. These curries are best tasted with the Moode and Rice Pundi.
For my sweet tooth, there was Raagi Manni and Mangalore kashi halwa.
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Try the manni made from white pumpkin with dry fruits, but when you scoop the halwa, you will forget all about your dieting and dig in. It is not too sweet and tastes heavenly. Surprising these chefs can do wonders with an unassuming pumpkin.
At: The Gateway Hotel, Residency Road.
On till: The Mangalorean Food festival is on till September 30 at Karavalli, The Gateway. The a la carte food promo is on for both lunch and dinner and costs Rs 980 with liquor.
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