Strictly regional cooking from India’s south-west
Karavalli presents a carefully curated journey into south-west India’s diverse coastal regions. Head chef Naren Thimmaiah and team have spent some 22 years researching dishes from numerous, highly distinct communities. The food majors on Mangalorean and the Malabar Coast and Portuguese-influenced Goa. Calicut Muslims and Syrian Christians are also represented. The kitchen’s integrity holds the experience together, with hearty portions and dishes served in rustic brass pots and thalis. The signature restaurant of the Taj Group’s Gateway Hotel in Bangalore, Karavalli is among the Indian sub-continent’s most respected restaurants.
66 Residency Road, Bangalore, Karnataka 560025
+91 80 6660 4545
Style of food:
Pothi Choru: ghee rice and chicken curry cooked Moplah-style, steamed in banana leaf
Bangladesh, Burma/Myanmar, Brunei, Cambodia, China, Hong Kong, India, Indonesia, Japan, Korea, Laos, Macao, Malaysia, Maldives, Micronesia, Nauru, Nepal, Pakistan, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Timor-Leste, Vietnam