Friday, July 31, 2020

A rich Sheer Khurma for Eid- Al-Adha!

For a foodie like me Eid is about indulging in Biryani and wishing all my friends from all over the world. Sheer Khurma is a special dessert made on the occasion of Eid, a popular dessert originated from Persia. This is Vermicelli pudding but what makes it different from the regular Semiya Payasam/Vermicelli Pudding is that the rich ingredients used for the dessert, most importantly the thin nylon Vermicelli and lots and lots of nuts and dry fruits. Sheer Khurma means dates (Khurma) cooked in milk (Sheer). Whenever I attend any Lucknowi food festival at restaurants, the first thing I look for will be Sheer Khurma. Here is the recipe for a delicious Sheer Khurma/Khorma.

Sheer Khurma Recipe


Nylon Vermicelli                      - 1 cup (break it into equal pieces)
Milk                                          - 1 litre (use milk with high fat content)
Cardamom powder                   - 1/2 tsp
Condensed milk                        - 200 gm (I used small tin Amul Mithai Mate)
Sugar                                         - 4 tsps (Add according to your taste)
Ghee                                          - 2.5 - 3 tbsp
Dry fruits (chopped dates, 
cashew nuts, raisins)                 - 1 handful each/ or according your preference
Pistachios (chopped)                - for garnishing
Rose water                               - 1/4 tsp


  1. In a heavy bottomed vessel, heat the milk. Stir occasionally.
  2. Once the milk starts boiling, add condensed milk, sugar and combine well.
  3. In another pan, heat clarified butter/ghee and fry the nuts and dry fruits.
  4. In the same pan, add nylon vermicelli and fry till golden brown in color. Do not over fry it.
  5. To the boiling milk, add cardamon powder and fried nuts and dry fruits (Preserve some dry fruits for garnishing). Stir well for 2 mins.
  6. Add the fried Vermicelli. Stir and cook for 5 mins.
  7. Once the Vermicelli is cooked well, add rose water and turn of the flame and close it with a lid. Leave it aside for 10 mins.
  8. You can serve the Sheer Khurma hot or chilled. Before serving garnish the dessert bowl with dry fruits, nuts, pistachios and saffron strands (optional).
Note: You can increase the amount of sugar according to your preference. As I used a tin of condensed milk, 4 tsps of sugar was good enough for the quantity I made.

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Monday, July 27, 2020

Konju Pappas/ Prawns cooked in Coconut milk!

Hello all,

Today I made something simple and delicious dish using Prawns. It's Konju Pappas (Prawns cooked in Coconut milk). The recipe video will be on my IGTV soon. In most of the Kerala style fish recipes, we add a bit of Fenugreek/Methi/Uluva which enhances the curry taste. In this recipe, you can add sliced tomatoes before adding coconut milk. I used Kudam puli instead of tomato for the sour factor. The Kudampuli taste in fish curry is so amazing. This same Pappas recipe can be used for making Pomfret, Pearl spot, or Seer fish. This curry will go well with rice, chapati, appam, or idiyappam.


Prawns                              - 250 gms
Onion                                - 1 (halved and thinly sliced)
Green Chilli                      - 3-4 nos
Garlic                                - 8 pods
Ginger                               - 1" inch, thinly sliced
Turmeric powder              - 1/2 tsp
Kashmiri Chilli powder    - 2 tbsp
Chilli powder                   - 1 tsp
Fenugreek powder           - 1/4 tsp
Coriander powder            - 1 tbsp
Pepper powder                 - 3/4 tsp
Mustard seeds                  - 3/4 tsp
Curry leaves                     - 3 strands
Kudam puli/ Malabar Tamarind- 2 nos (soak it in water for 15 mins)
Coconut milk                   - 1 cup/200 ml (thick)
Coconut oil


  1. Heat oil in a pan and add mustard seeds. Let it splutter.
  2. Add curry leaves and sliced onions and saute for 1-2 mins on a low-med flame. Add 1/2 tsp of salt.
  3. Add green chillies, ginger, and garlic and saute till onions become soft.
  4. Add Turmeric powder and stir well.
  5. In a small bowl combine coriander powder, fenugreek powder, pepper powder, and red chilli powder with 1-2 spoons of water. Make a paste form. Add this paste to the pan and stir well.
  6. Add Kashmiri Chilli powder and combine everything together. Stir for few seconds and add Kudampuli pieces.
  7. Add 3/4 -1 cup water and bring it to a boil.
  8. Once the gravy starts boiling, adjust salt, and add prawns. Cover and cook for 3-4 mins.
  9. Remove the lid and cook for a minute and add thick coconut milk.
  10. Once bubbles start forming, add some curry leaves and switch of the flame.

Enjoy this Konju Pappas with Rice/Chapathi/Appam/Idiyappam :)

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Wednesday, July 22, 2020

Firecracker Chicken with Veg Fried Rice!

Who doesn't like a quick and easy meal? So here is my favorite comfort meal which can be prepared in less than half an hour and you can enjoy this meal while binge-watching your favorite Netflix show. Its Veg fried rice with Firecracker Chicken. You will get addicted to this sweet and spicy firecracker chicken. Usually, it's made with Buffalo sauce (hot sauce) and I didn't have it this time, so replaced it with Red Chilli Sauce and this was another hit dish.

Firecracker Chicken Recipe


Boneless Chicken - 2 breast pieces, cut it to 1-inch cubes
Cornflour - 2 tbsp
Egg - 1
Pepper powder - 3/4 tsp
Buffalo Sauce (Hot sauce)/Red Chilli Sauce - 150 ml
Brown Sugar - 2.5 tbsp
Apple Cider Vinegar - 1 tbsp
Red Chilli flakes - 1 tsp
Spring onion - 1 handful (chopped, for garnishing)


  1. In a bowl add chicken pieces, salt, and pepper powder. Crack in one egg, add cornflour, and mix everything well. Keep it aside for 15 mins.
  2. In a small bowl, add the hot sauce, brown sugar, apple cider vinegar, and red chilli flakes and whisk it well.
  3. Heat oil in a pan and once the oil is hot add chicken pieces one by one. Once the lower part turns brown in color, turn the chicken pieces. Fry till golden brown on both sides. 
  4. If you are frying in two batches, after frying the second batch, take out the chicken pieces combine it with the first batch fried chicken and put it in hot oil again for a few seconds. This way the chicken pieces will remain crunchy.
  5. Heat a wok/pan, add the prepared sauce, and toss the chicken pieces in it.  Make sure all the pieces are coated well with the sauce. Garnish with Spring onion and serve it hot with fried rice or Hakka noodles.

Veg Fried Rice


Cooked Rice - 4 cups (use leftover rice/ prepare fresh rice before 2-3 hours of cooking and leave it in the fridge)
Assorted Vegetables (Carrot, Beans, Zucchini, Baby corn) - 1 cup
Pepper powder - 1 tsp
Light Soya sauce  - 1 tbsp
Vinegar - 1 tsp
Spring onion and celery - chopped, for garnishing
Sesame oil / vegetable oil - 2-3 tbsp


  1. Heat oil in a wok and add the vegetables and sprinkle some salt.
  2. Saute till the vegetables become soft. Keep the flame high.
  3. For making this process fast, cover it for 2 mins (on medium flame).
  4. Once the veggies are done, add cooked rice and add salt. Do not put too much salt as Soya sauce contains salt.
  5. Saute for a min and add pepper powder, soya sauce, and vinegar. Combine well and turn off the heat. Garnish it with chopped spring onion and celery.
  6. Serve it hot.
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Monday, July 20, 2020

A must try Andhra Chilli Chicken recipe!

Hello all,

I love spicy food and this recipe is very close to my heart. The first time I had Andhra Chilli Chicken is from a restaurant in Bengaluru and guess what, this is one popular dish among namma ooru's foodies. A very easy to make Chicken recipe with handful of ingredients. The key ingredients are green chillies and green masala. The green masala is nothing but green chutney I make. For recipe video, check out my IGTV (@soumyagopi).


Chicken                         - 1 kg
Turmeric powder           - 1/2 tsp
Kashmiri Chilli powder - 3/4 tsp
Green Chillies                - 15- 25 nos
Green Chutney (green paste) - 1/2 cup
Onion                             - 1 large, finely chopped
Lemon juice                   - juice of 1/2 lemon
Curry leaves                   - 4-5 strands
Corn flour                       - 1 tsp + 3 tbsps of lukewarm water (optional)

For garam masala

Cardamom  - 8 nos
Cloves         - 8 nos
Cassia          - 2 pieces
Coriander seeds  - 1.5 tsp
Cumin seeds       - 1.5 tsp

Dry roast all the spices and coarse grind it.

To make Green Chutney (Masala)

Coriander leaves - 1 bunch (without stem)
Mint leaves         - 1 bunch (without stem)
Green Chillies    - 6-8 nos
Garlic                 - 8 cloves
Ginger                - 1.5" inch
Coconut              - 2 tbsp (optional)
Lemon                - juice of 1/2 lemon

In a blender, add all the ingredients (except lemon juice) and make a fine paste without adding water. Add lemon juice and mix well. Transfer this to an air tight container and store in refrigerator upto two weeks. Add this green chutney to your raita, chaat and also you can use it as sandwich filling.

Andhra Chilli Chicken Preparation

  1. In a large bowl, add washed and cleaned chicken pieces.
  2. To this add Turmeric powder, Kashmiri Chilli powder, Green paste and salt. Keep it for marination for min 1 hour.
  3. Heat oil in a pan and add chopped onions. Add salt. Stir it till the onions become translucent or turn light brown in color. Add some curry leaves.
  4. Reduce the flame to low -medium and add the marinated Chicken pieces. Mix well and stir for 2 mins. Add the green chillies, combine well and cover and cook for few mins.
  5. Once all the juices (water) starts coming out from the Chicken, remove the lid and stir occasionally till oil starts appearing.
  6. Once the chicken is cooked, add the garam masala powder.
  7. Check the salt and spice level at this point. Add green chillies if you need it 'super spicy'.
  8. Mix 1 tsp corn flour with 3 tbsps of lukewarm water and add this to the Chicken masala.
  9. Add lemon juice and turn of the heat.
  10. Serve it hot with Rice, Chapathi or paratha.
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Thursday, July 16, 2020

Pazhampori/Banana Fritters on a rainy evening

Pazhampori... This golden beauty is my favourite tea time snack. This popular Banana fritters made of Nenthran variety banana is an absolute favourite snack for most of the Keralites. Today the weather demanded something hot to enjoy with tea. Here is the recipe which many of you guys (including Non-Malayalees) been asking me since long time -  


Banana (Nenthran) - 1 (cut 1/2 and divide into thin slices)
Maida - 1/4 cup
Rice powder - 1 tbsp
Turmeric powder - 1/4 tsp
Cardamom pow - 1 pinch
Cumin - 1 pinch (crush using hands)
Sugar - 1 tbsp
Black sesame (optional) - 1/2 tsp
Salt (optional) - 1 pinch
Oil for frying


  • In a bowl, mix everything. 
  • Make sure there are no lumps. Batter should be like Dosa batter consistency. 
  • Dip banana slices one at a time and gently  drop in the hot oil. 
  • Cook it on low flame till both sides become golden brown. 
  • Remove fritters from the oil and keep it on a kitchen towel to avoid any excess oil.
  • Serve hot with tea/coffee.

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Saturday, June 27, 2020

Kerala style Prawns fry/ Chemmeen fry

Prawwwwwnsssss is my favourite Seafood. Kerala style Prawns fry is something which I grew up eating, something which I cook very often. Whenever I visit my hometown Kochi, my Mom will prepare this dish for me and I don't need any other accompaniments or curries with rice if Prawns is there. This recipe will be amazingly delicious if you make it with fresh tiny Prawns from Coastal side. Sadly I had to settle with medium sized Prawns which is easily available in Bengaluru. This Prawns fry is very simple and easy to make which goes well with rice and Dal/Sambhar/Moru curry. 


Prawns - 250 gms
Shallots - 3/4 cup/ 1 handful
Dry Red Chillies - 4 -5 no's
Garlic - 5 cloves (finely chopped)
Turmeric Powder - 1 tsp
Kashmiri Chilli powder - 2 tsp
Garam Masala - 1/2 tsp
Tamarind extract - 1/4 tsp
Mustard Seeds  - 1/2 tsp
Coconut Oil - 3 tbsp
Curry leaves - 3 sprigs


  • Clean, devein and wash the Prawns. Before the last rinse, add a spoon full of vinegar to it and rinse well. This will help to reduce any strong seafood smell.
  • In a pan add Prawns, 1/2 tsp Turmeric, 1 tsp Kashmiri/ regular Chilli Powder and Salt. Combine well and add 1/4 cup water to it. Cook the Prawns on medium flame till it's boiled (approximately 3-4 mins). Remove the excess water and keep it aside.
  • In a blender, crush red chillies, shallots by adding little bit salt. Do not add water.
  • Heat coconut oil in a pan and add mustard seeds and curry leaves. To this add the shallots- red chilli mix and chopped garlic. Fry till the shallots turn light brown in colour.
  • Add the remaining turmeric powder, Kashmiri Chilli powder and fry for few seconds.
  • Adjust salt and add Tamarind extract. Stir well.
  • Add the cooked Prawns and fry for few mins. Add few spoons of oil to make the process faster and to avoid Prawns from over cooking. Fry till you get a crispy texture.
  • Add Garam masala and combine well. Turn of the heat and serve the Prawns hot with rice and curry.

Note: Adjust the spice level by increasing the amount of Chilli powder. When I boil Prawns I use regular chilli powder, so that Prawns absorb the spice. While frying Kashmiri Chilli is recommended for that bright red colour. When you grind shallots, slightly crush it and make sure it won't become paste. Best way to crush the shallots is by using a Pestle and mortar. Tamarind is used to adjust the spice level, if your dish is not that spicy (depend on the chillies used), you can avoid adding the Tamarind extract.

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Amritsari Fish Fry

Hello guys...

I can't tell you all how happy I was to try this dish. I was watching some recipe videos on Youtube and happened to watch Chef Kunal Kapoor's video on Amritsari Fish Fry. Till now I have seen most of the people making this simple dish in the wrong way by batter frying it like Pakoda. I liked the way Chef Kunal made Amritsari Fish Fry; inspired by his recipe I have tried it and it turned out to be an amazing dish. Using simple techniques and ingredients, you can create a delicious Amritsari Fish Fry. On a rainy day, enjoy this hot fish fry with the drink of your choice :)


Boneless fish cubes - 400 gm
Carom seeds (ajwain) - 1/2 - 3/4 
Asafoetida (Hing) - 2 pinch 
Lemon - juice of 1/2 lemon 
Turmeric powder - 1/4 tsp
Chilli powder - 2.5 tsp
Ginger garlic paste - 1 tsp
Besan - 3 tbsp
Rice powder - 1 tbsp


  • Wash the fish cubes thoroughly.
  • In a bowl add fish cubes, ajwain, and asafoetida. Mix well. 
  • Add turmeric, ginger garlic paste, and 1 tsp chilli powder.
  • In a small bowl mix besan and rice powder. Add this flour gradually to the fish pieces. Once you get the desired consistency ( I used almost 3 tbsp of besan and rice powder mix), add lemon juice and remaining chilli powder. Add salt and mix well.
  • Leave it aside for 15-20 mins.
  • Heat oil in a kadai on low - medium flame and add fish pieces. Once it is fried well, take out from the oil and keep in on a kitchen tissue. Then after 2 mins once the oil is hot again, switch it to high flame and fry the fish pieces again. This double frying method will add the crunch factor to it. Once it is done take out from the oil.
  • Garnish with some chilli powder, chaat masala, and coriander leaves. Serve hot with green chutney or ketchup :)

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Wednesday, May 27, 2020

Super Easy Banana Walnut Chocolate Cake!

Hello guys...

It's been more than two months of lockdown in India and things are slowly becoming normal expect the number of rising Covid19 cases. Like all others, I also wish if there was a reset button for 2020. It's kind of roller-coaster ride for us, human beings. The fun part of the lockdown is that we are mastering our cooking skills. I always thought I can't bake a cake for xyz reasons. But this time, I thought will give it a try (after watching so many videos and bugging my baker friends with silly questions). The result was goey, spongy, chocolatey goodness fresh from the oven. So here is the recipe, do try it and let me know the feedback.


Banana                              - 4 nos (small size)/ 2 big over riped
All purpose flour (Maida) - 1.5 cups
Walnut                              - 1/4 - 1/2 cup (roughly chopped)
Sugar                                - 3/4 cup
Cocoa powder                  - 2 tbsp
Baking powder                - 1 tsp
Baking Soda                    - 1/2 tsp
Salt                                  - 1 pinch
Milk                                - 1/4 cup (room temp)
Vinegar/Lemon juice      - 1 tbsp
Vegetable Oil                  - 1/2 cup
Water                              - 2 tbsp (add extra tbsp only if it is required)


  1. Using a blender, grind Banana and sugar to a smooth paste.
  2. Grease the cake tin with oil and line the bottom with parchment paper. Keep it aside
  3. In a large bowl, sift flour, baking powder, baking soda, salt, and cocoa powder
  4. To the dry ingredients add banana+ sugar mix, vegetable oil and mix well.
  5. Add milk, vinegar (or lemon juice) and water and combine well.
  6. Add chopped walnuts and mix again and transfer to the cake tin.
  7. Garnish with some walnuts.
  8. Gently tap the cake tin twice to avoid the air bubbles.
  9. Pre-heat the oven to 180 C and bake the cake for 25-35 mins.
  10. Insert a tooth pick or knife in the center of cake, if it comes out clean, leave it to rest for 5 mins in the cake mould before transferring to a wire rack.
  11. Once the cake cool down, slice it and enjoy this super delicious cake with a hot cup of tea/coffee.
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Thursday, May 14, 2020

Summer special dessert - Aam Bhapa Doi (Steamed Mango Yogurt)

I am enjoying this lockdown time by cooking something special almost on daily basis. This is the time to enjoy mangoes to the fullest and I got three variety mangoes from a Mango vendor from Kolar. The Himampasand, Alphonso and Banganapalli mangoes were too good. Using Alphonso mangoes, I created a simple Bengali dessert called Aam Bhapa Doi (Don't forget to read the note) :)

Serves: 4+ 
Cooking time: ~45 mins


Mango                              - 1 (I used puree of 1 Alphonso mango)
Condensed Milk               - 400 gm ( 1 tin)
Yogurt                               - 400 gm
Cardamom powder           - 1/4 - 1/2 tsp
Pistachios                         - chopped, for garnishing
Mango pieces                   - for garnishing 


  • In a bowl, whisk hung/set yogurt. 
  • To the yogurt, add condensed milk, mango puree, and cardamom powder. Whisk well to ensure no lumps are there. 

  • Transfer the Aam Doi mix to a bowl/claypot in which you want to steam and cover it using aluminium foil.

  • Heat water in the steamer and once water is hot, place the bowl(s) and cover it with a lid. Steam the mango mix for 20-30 mins. 

  • Once Aam Bhapa Doi is ready, take out from the steamer and leave it to cool down. Bring it to room temperature.

  • Refrigerate Aam Bhapa Doi for 6-8 hours before consuming.

  • Before serving garnish the dessert with chopped pistachios and mango pieces.
Note: It's best to use hung yogurt for this recipe. I didn't have much patience and the yogurt I used directly from the pack was very thick. If you prefer the dessert to be less sweet, then reduce the condense milk quantity to 3/4th tin. Aam Bhapa Doi tastes better and creamier if you refrigerator it for 6-8 hours. For immediate usage refrigerate for 1-2 hours. 

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Monday, February 17, 2020

Cooking with Stars - A Masterclass by Michelin Star Chef Chris Galvin from London at CUR8, Four Seasons Hotel, Bengaluru!

Tasting a spread of Chef's special dishes is always fun and exciting especially if the Chef has already known for his Michelin starred restaurants. I was in the same spot when I recently met Michelin star Chef Chris Galvin at CUR8, Four Seasons Hotel. Chef Galvin believes in farm to table concept and demonstrated four beautiful dishes with the finest ingredients he could source. The dishes he created transported us to the coast of Meditteranean sea.

Click on the video to check out my YouTube video :)

Chef Galvin created four magical dishes - 
  • Imam Bayildi (a classic Turkish Aubergine dish)
  • Escabeche of Yellowfin Tuna with Aubergine Puree and Herbs
  • John Dory with Orange glazed Endive, Cauliflower Puree, with a dressing of Curry Oil, Pine nuts and Sultanas
  • Charred Pumpkin, Burrata, Chima de rappe, Hazelnut, Pomegranate, and Sage.

We tasted some of the finest dishes and in every nibble I had, I could feel Chef's passion for cooking. Throughout the masterclass, Chef Galvin interacted with the audience and also shared his cooking memories and other interesting kitchen stories.

This was my first visit to Four Seasons Hotel after hearing so much about this beautiful property from non-foodie friends. I really enjoyed the Masterclass. Thank you team Four Seasons Hotel, Gargi Guha, Shireen and Samprathi for having me over.

Check out Four Seasons Hotel Bengaluru's page here

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Tuesday, February 4, 2020

Kappa Chakka Kandhari marked their entry in namma ooru. Have you visited this famous Kerala restaurant in Koramangala?

Kappa Chakka Kandhari (KCK) roughly translates to Tapioca-Jackfruit-Bird's eye chilli; the three important and nostalgic ingredients from God's Own Country - Kerala. Most of us are familiar with this name -KCK for another reason - a popular restaurant that successfully runs in Chennai and previously done few pop-up events in Bangalore finally marked their entry to Bengaluru's food scene. Located in Koramangala 6th Block, this restaurant is hardly 2 months old and always packed with people who love Kerala cuisine. I love the way they reinvigorated the simple Kerala homestyle (mostly Syrian Christian) cooking and Toddy shop food in the restaurant menu.

One of the co-founders and Culinary Director Mr. Regi Mathew have traveled the length and breadth of Kerala in a span of 3-4 years to find the best and extraordinary dishes clubbed with his childhood favorite food. Hence the result is different from other restaurants; here you won't see the usual Porotta and its accompaniments. If you have grown up in Kerala or atleast had a Keralite neighbor then you will be familiar with the terms like Mappas, Moilee, Pollichathu, Varutharacha, Roast, etc when you see KCK's menu. Toddy style food is mostly known as 'Touchings' (a side dish served with any alcohol - it could be simple chips/pickle to even beef roast/ spicy fish fry. KCK has successfully added some of our favorite touchings like Kozhuva (Anchovy) fry, Idiyirachi (Sun-dried Tenderloin crushed and tossed with shallots and curry leaves), Vazhappoo (Banana blossom) cutlet, Mutton coconut fry, Prawns Kizhi (Prawns in coconut masala (peera), wrapped and steamed in banana leaves). Kannan Kozhi Fry served with Beetroot sauce is a must-try dish; the free-range Chicken is braised and splash fried with crumbs of crushed chillies and other spices. If you are missing a glass of toddy, then go for the Absolute Kandhari/Nannari Sherbath/Morum Vellam (Buttermilk) with the touchings.

Nannari Sherbath

Kozhuva fry

If you visit KCK, don't miss their Ramassery idli served with red rice chutney and Sambhar. This dish is originally from a place called Ramassery near Palakkad. Chef told us a brief history of this dish which was once a favorite and convenient dish for local traders who had to travel and pack their food. The idli steamed in muslin cloth on a netted upside down earthenware reminds the diners that we should focus on our old traditions and techniques for simple, tasty and best food.

Mutton Puttu Biriyani

Another favorite of mine was the Mutton Puttu Biriyani which had burst of flavors and the inhouse made rice powder makes all the difference; the Puttu just melts-in-your mouth. On my second visit to this restaurant, I tried their Prawns Puttu biriyani which had mild and unique flavors. Pidi (Rice dumplings in mild coconut milk) and Kozhi curry was also something unique from the menu and a dish you must try. I almost jumped out of joy when I tried the flavorful 'Varutharacha (roasted coconut masala) Kadachakka (breadfruit) curry and Chatti Meen Curry. This is best enjoyed with our simple white beauty - lacy appams. The guests can see their kitchen while dining, so don't forget to give a smile to the sweet ladies and gents who will be busy cooking.

Chatti meen curry

Pidiyum Kozhi Curryum (Rice dumplings in flavoured coconut milk served with Chicken curry)

Whether you have a sweet tooth or not, try their Signature desserts like 'Kandhari Ice cream' or 'Cloud pudding' (best tender coconut pudding I ever had). They even have 'Kol ice' - ice lollies (which takes you back to a different era for sure) and also popular puddings like Paalada and Parippu payasam.
My favourite 'Cloud pudding'

Kol ice

Payasams and Kandhari Ice cream <3

With the influence of Portuguese, Arabs, Chinese, Ceylon (Sri Lankan), Jews traders, and other communities within the state, Kerala cuisine has evolved a lot and it one of the most popular cuisines worldwide. Being a Malayali I could proudly say that, this cuisine can satisfy any palate with its simplicity and uniqueness.

With Chef Regi Mathew

Overall I enjoyed my experience at KCK and waiting to go there again for another belting session (food nirvana). The staffs at KCK are very polite, and helpful. If you don't book in advance, then you may end up waiting for a long time to get a table, especially on weekends. Do visit this restaurant and let me know your experience at KCK. A meal for two would be INR 1500/- (approximately)
Kappa Chakka Kandhari
#438, 18th Main Road
Near Devi Hospital
Koramangala 6th Block
Bengaluru - 560095
For reservations, contact - 063646 71010

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