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Ten-second takeaway

Kappa Chakka Kandhari (also called The Evergreen Kerala Food Festival) is setting up shop in our city for three days. You are invited to feast on the lesser known, yet delicious, flavours from Kerala at this extravaganza.

Grandmother’s recipes

John Paul, Augustine KV and Chef Regi Mathew (of Ente Keralam and Benjarong fame) realised that they were always shortchanged when they set out on a quest for authentic Kerala flavours in India’s metros. Of course, there was the Appam and Stew but they are quick to point out the famed dish is actually influenced by Dutch and Sri Lankan cuisines and that restaurants that claimed to serve traditional flavours, in fact, weren’t. This led them to start Kappa Chakka Kandhari (Tapioca, Jackfruit, Bird Eye Chilli – three ingredients that regularly feature in Malayali cuisine), a food festival that showcases the very essence of everyday Keralan food.

On the menu

While they are planning to hit up other Indian cities and, even, Dubai, the food festival is coming to Bengaluru at the end of January. Through the day, food stalls will feature over a hundred different varieties of chips, pickles (cherry, bitter gourd, date and lemon), chutneys, Veppilakatti (spicy, dry lemon leaves chutney), pineapple jam rolls, and paani (toddy syrup). At night, there’s a ticketed buffet that includes dishes like Kadachakka Cutlet (made from breadfruit), Kalyana Pork (pork fry), Vattu Kappayum Thottu Meen Curry (freshwater fish cooked in tapioca and spices), Chakkakuru Manga (Jackfruit seeds tossed about with raw mango) and a whole lot more.

Where: St. John’s Auditorium, 1, Hospital Campus, John Nagar, Koramangala

When: 29 – 31 January, 11am-8pm

Contact: +91 9176002002

Find the event on Facebook here.

Book your place at the buffet here.

Check out the website here.

Featured image via: Kappa Chakka Kandhari

Discover Forgotten Recipes and Traditional Flavours at the Evergreen Kerala Food Festival

Ten-second takeaway

Kappa Chakka Kandhari (also called The Evergreen Kerala Food Festival) is setting up shop in our city for three days. You are invited to feast on the lesser known, yet delicious, flavours from Kerala at this extravaganza.

Grandmother’s recipes

John Paul, Augustine KV and Chef Regi Mathew (of Ente Keralam and Benjarong fame) realised that they were always shortchanged when they set out on a quest for authentic Kerala flavours in India’s metros. Of course, there was the Appam and Stew but they are quick to point out the famed dish is actually influenced by Dutch and Sri Lankan cuisines and that restaurants that claimed to serve traditional flavours, in fact, weren’t. This led them to start Kappa Chakka Kandhari (Tapioca, Jackfruit, Bird Eye Chilli – three ingredients that regularly feature in Malayali cuisine), a food festival that showcases the very essence of everyday Keralan food.

On the menu

While they are planning to hit up other Indian cities and, even, Dubai, the food festival is coming to Bengaluru at the end of January. Through the day, food stalls will feature over a hundred different varieties of chips, pickles (cherry, bitter gourd, date and lemon), chutneys, Veppilakatti (spicy, dry lemon leaves chutney), pineapple jam rolls, and paani (toddy syrup). At night, there’s a ticketed buffet that includes dishes like Kadachakka Cutlet (made from breadfruit), Kalyana Pork (pork fry), Vattu Kappayum Thottu Meen Curry (freshwater fish cooked in tapioca and spices), Chakkakuru Manga (Jackfruit seeds tossed about with raw mango) and a whole lot more.

Where: St. John’s Auditorium, 1, Hospital Campus, John Nagar, Koramangala

When: 29 – 31 January, 11am-8pm

Contact: +91 9176002002

Find the event on Facebook here.

Book your place at the buffet here.

Check out the website here.

Featured image via: Kappa Chakka Kandhari

Navya considers herself to be the Cassandra of the 21st century – no one ever listens to the wisdom that she so willingly imparts. This is the only Greek tragedy element in her otherwise happy life. She’s got her Husband Charming, has perfected the art of sarcasm, is always fed copious amounts of good food, and is well on her way to self-actualization.

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