The iconic Karavalli from Vivanta Bengaluru Residency Road comes to Masala Kraft
Christened after the stretch of land that extends from the scenic Kerala coastline to the sun-kissed beaches of western India, the signature dishes at the coastal dining destination are inspired by the flavors loved by local families in the region. The master chefs at Karavalli learnt the culinary art of traditional coastal cooking from the homes of the Mangalorean Bunts, the Portugese of Goa and the locals of Coorg. Proud to host a legendary restaurant at the flagship hotel, Amit Chowdhury – Executive Chef, The Taj Mahal Palace, Mumbai said, “The Taj Mahal Palace, Mumbai has been at the forefront of pioneering gourmet traditions, and our signature restaurants have been instrumental in shaping the culinary space in the country. It is our privilege to bring to Mumbai, the award winning Karavalli and to recreate its 30 years of outstanding epicurean experiences for our guests to relish.”
The aroma of spicy pepper masala, an array of traditional coconut beedas, chunks of fresh crab and heaps of rice are mainstays in the kitchens of Karavalli. The culinary trail will bring delicacies such as Attirachy Ularthu – lamb cooked local spices from Travancore, Kerala, and Mutton Eshtew, a South Canara specialty
to guests in Mumbai. One can feast on Ada Pradhaman a rice flakes pudding cooked gently in coconut milk or Ragi Manni, a Finger Millet Pudding.
Speaking about the unique endeavor, Chef Naren Thimmiah, Executive Chef, Vivanta, Bengaluru Residency Road said, “For decades, Karavalli has delighted food enthusiasts with a taste of traditional coastal flavors. Through the Taj Culinary Trails, we are excited to bring Bengaluru’s beloved Karavalli to our patrons in Mumbai, for an unparalleled dining experience.”