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Bengaluru
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Karavalli is set up in a traditional Mangalorean home – complete with the dark wooden rafters, the brass door and window knobs and the beautiful Mangalore tiles. And, across space are the traditional south Indian steamers and cooking paraphernalia that add to the ambience. Food at Karavalli pays tribute to the four southern states and what makes it so good is the fact that the kitchen has chefs from these regions to lend authenticity to what they make. Start your meal with the traditional 'Pathrade', which has a nice tangy touch to it and is so reminiscent of monsoons at home. The 'Chicken Ghee Roast' is also a great way to start the meal. Also, popular is the 'Urullakkizhanghu Roast' or the 'Baby Potato Roast'. The 'Koli Barthad' from Coorg, with its touch of Kachumpuli, is a good choice. When you move to the mains, it is the eternally brilliant 'Kori Rotti' that hits the right spot, as well as the wood-fired 'Mutton Curry with Appams' (and even the 'Egg Appam') that work so well. The 'Neitha Kori' which is from Kundapur and paired with soft 'Neer Dosa' is a definite must-try. For desserts, try the 'Elaneer Payasam', or even the 'Goan Bebinca' and 'Dodol'. And never say no to the lovely 'Rasam' that is served up at the beginning of the meal.
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