Walking into your favorite restaurant after almost 1+ years and seeing all those familiar faces again with the same vibes is a special feeling. Think about that drool-worthy Karimeen fry, Vazhappoo Cultlet, Lacy appam with mutton stew, Prawns Kizhi, Ramassery idli, Netholi fry, Kandhari (Bird's eye chilli) ice cream, Cloud pudding (Tender coconut pudding) etc; which restaurant comes to your mind? Without any second thoughts, it'll be Kappa Chappa Kandhari in Koramangala. Yes people... Your favorite Kerala restaurant has reopened a few weeks ago and the best part is they are having set menus (Chef's special tasting menu) this time.
Kappa Chakka Kandhari literally translates to the three main and inevitable ingredients from the Kerala Cuisine - Kappa - Tapioca, Chakka - Jackfruit, and Kandhari - Bird's eye Chilli. What caught my attention this time was the nostalgic names which goes like Naadan memories (Veg), Monsoon Magic (Veg), Snehatheeram (Veg), Vayanasala specials (Non-veg), Ammachi specials (Non-veg), Toddy Shop Memories, Naaduvazhi, Rajayogi, etc. They even have 'one-pot meals' and also a curated menu for kids.
|Orange Goli Soda <3|
When I visit KCK foods, I won't miss their Goli Soda and Absolute Kandhari drink. These drinks go well with the exotic Kerala food you try there.
|A must try Poornachandran njandu (Soft-shell crab)|
From the curated set menus, we tried the 'Naaduvazhi' and 'Rajayogi' from the non-vegetarian selection, and OMG.. both the combos were mind-blowing. The Naaduvaazhi set menu had 'one beverage and dessert of our choice', Grilled Jumbo Prawn, Toddy shop style Irachi Fry, Koondal (Squid) roast, Chicken cutlet, Pineapple Nendran Masala (which reminded me how badly I miss Kerala wedding Sadhya), Vattayappam with Duck Mappas, Idiappam with Prawns Thengapal curry (this combo is to die for <3 ), Thattum muttum (Kappa/Tapioca biriyani), and Suleimani tea.
|Appam with Mutton stew|
|Pidi with Chicken curry|
The Rajayogi menu was comparatively elaborate one with interesting dishes like Prawn kizhi (Prawns cooked with coconut masala and kudampuli), Chicken Peralan, Mutton Coconut fry, Kozhuva fry, Karimeen fry, Poornachandran Njnandu (Softshell crab) fry, Pineapple Nendran Masala, Pidi (rice dumplings in coconut milk) with Chicken curry, Appam with Mutton stew, Prawns Puttu Biriyani along with Suleimani, and one beverage and dessert of our choice'.
For desserts, I tried my all-time favorite Kandhari ice cream, Cloud pudding, and palada payasam and ended our meal with a piping hot Suleimani tea.
|Man who creates magic in the kitchen - Chef Regi Mathew|
Culinary Director & Co-Owner Chef Regi Mathew and his team always succeeded in bringing the traditional and home flavors to people who enjoy the beautiful Kerala cuisine. The flavor profiles just take you back to either a toddy shop, backwaters, or that simple ammachi (Mother's) kitchen you have visited on your Kerala trip. The food is way beyond amazing and it's a treat for both vegetarians and non-vegetarians.
Overall the set menu is a feast for any food lover and its pricing starts from INR 575++. They are following all safety precautions and for a better experience book your table well in advance.
As always, I had an exceptional dining experience here and can't wait to visit again to savor all my favorite dishes.
Kappa Chakka Kandhari
#438, 18th Main Road
Koramangala 6th Block
Next to Devi Eye Hospital
Bengaluru - 560095
For table reservations, contact - +91 6364671010
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