“We are introducing a new section featuring all possible varieties of regional cuisine. Even our buffet has a couple of ethnic items like fish mappas and tapioca. We make sure that all our dishes are prepared in the traditional style and use the best of ingredients,” says chef Micheal.
Another signature dish of the chef, kallumekaya urula ularthiyathu, is served in mussel shells. “Fried mussel balls are sauteed in a paste of garlic, ginger, shallots, tomatoes and green chillies. “We specialise on seafood as there are very few places in the city where you can have authentic Kerala dishes.
The items on ala carte are are prepared with the fresh catch from the sea,” says the chef. The place promises a real treat for seafood lovers as a range of authentic preparations including the famed karimeen pollichathu are on offer. “We also serve a range of prawn dishes. We have an exclusive seafood platter that includes fish pollichathu, squid ulathruth, masala grilled fish and prawns.”
Micheal adds that the revamped menu has preparations from all parts of Kerala. “There are typical Malabar items like kozhi varutharachathu and Malabar fish curry. You can also go for chemmeen ularthu, kanava pepper fry, meen vattichathu and seafood biriyani,” he says. The items on ala carte available from 12 in the afternoon onwards.