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Vembanad is named after a lake in Cochin Kerala and is a classy space that does complete justice to its food. Start your meal the Chemmeen Thenga Ularthu or the tiger prawns that are tossed in red chillies, coriander and curry leaves. The shreds of coconut add some great flavour. Go against the usual and try the Kappa, with the onion chutney accompaniment that it comes with and a beef fry. You will not regret it. Of course, the Chatti Style Fish Curry is a great option. Round up your meal with Red Boiled Rice served some Kallu Shaapu style fish curry. The Toddy Shop Styled Curry is spicy and tangy thanks to the kokum that is used. The Pallada Payasam is done with love and the perfect recipe for a long afternoon nap!
We had a dinner with family here on Sunday night. Excellent Kerala food and service. Very good ambience. The service by Godwin, Vipin and chef manikantan made food and service perfect!
The Vembanad restaurant in The Paul offers excellent Kerala cuisine, elegant ambiance and wonderful service from well trained staff. The appams, pork and beef dishes are amazing. The chef meets you after your meal and enquires if the guests have enjoyed the food. Great place for quite dinner.
Serves very good Kerala cuisine. The starters of banana flower cutlet and pepper mushroom were great. We had both veg and non veg main course. King fish and a chicken dish along with Parathas and idiappam were amazing. The home brewed beer was also pretty good. Worth trying out. Reasonable priced too
Great experience. Friendly staff. Yummy food. Large variety. We enjoyed the evening. Highly recommended.
Vembanad is one of the three restaurants of the Paul Bangalore Hotel which is on the Intermediate Ring Road a little off the main road just before the flyover. Once you reach the place, it is a cosy little building tastefully decorated. The Vembanad is on the 4th floor and we were escorted to the lift by helpful staff on the ground floor. The restaurant is a good example of Kerala wood carving. Murphy the pub was next door on the same floor and served some excellent draught beer. We had karimmen pollichathu ( pearlspot fish cooked wrapped in banana leaves), a central Kerala speciality, and Chemmeen Kizhi ( fresh water prawns sauteed in Kerala masala) for starters. The main dish consisted of freshwater crab meat in Kerala masala, Tharavu mappas ( duck curry made in traditional syrian christian style with coconut milk) accompanied by kerala porattas and ceylon hoppers ( vellayappam). Fresh and delicious food, cooked with loving care by chef Bino and served with efficiency by the friendly waiters. Overall, a pleasant lunch! Will come again!!