Chef Naren Thimmaiah is the iconic face, the exemplary tower of success behind the celebrated Karavalli.
Name Of The Hotel:
South West Coastal(Goan,Mangalorean& Kerala)Cuisine
Average Meal For 2 (Without Alcohol):
Centrally located amidst the hubbub of the Bangalore city’s busy roads on Residency road is a serene dining place – Karavalli, inside the Taj Gateway. You step in for a South West Coastal culinary delight. This iconic restaurant marks an epoch in the recent culinary times celebrating this regional cuisine like no other.
This beautiful restaurant property parallels the grandeur and beauty of a Mangaloeran household. The front of the house has indoor and al fresco dining options spread across lush greenery and a beautiful cascading white waterfall in a small water body. Walking to the back of the house, you discern the old age techniques that the families in the coastline use are very much levered to offer similar experiences – the mortar & pestle, stone grinders to iron kadais; they have everything that they need to dish up scrumptious culinary delights.
The menu carries comfort food from the regions of the Indian South West Coastlines covering Goa, Karnataka & Kerala. The food that is inspired by the grandmothers & home cooks of these regions are beautifully served up at Karvalli. Some of their signature dishes include KoliBharthad , Prawn Roast, Kane Bezule, Crab Milagu fry, OggaranedaArithaPundi, KoriGassiPacchakeri Stew & Appam.
To create real richer dining experiences, the restaurant has taken utmost care in the selection of the serve ware – the metals out of which the plates, serve spoons, tumblers and other accompaniments are made of are brass and copper. Clay and wooden utensils are also extensively used. These are again widely influenced by the seacoast regions. The cane mats and food served on the banana leaves add to the experience.
The food, and the ambiance mirrors the traditional households of this region and characterizes Karavalli& Chef Naren alike.