If Chef Regi Mathew is at the helm of a restaurant, you know you’ve got to check it out, pronto, and on an empty stomach. This gentleman is a maestro in the kitchen, and we were thrilled to head to Kappa Chakka Kandhari (KCK) in Koramangala. At our Eat Hatke shoot (check out the video above) and at our LBB Go event at KCK, we started off with Absolute Kandhari, a refreshing drink that packs a punch courtesy of the bird's eye chilli in the concoction. If spice isn't your thing, there's the fun, fizzy Goli Soda or Nannari Sharbhath to pair with your touchings.
'Touchings' is KCK's play on Kerala's toddy shop cuisine, that is small plates as heavy snacks before you belt some heavy-duty Kerala food. We finished Mutton Coconut Fry (think slow-cooked, tender meat in Kerala spices) and crunchy Kappa Vada in no time. The Prawn Kizhi and Neimeen Nellika Masala Fry are our other picks. We also loved the Pidi Kozhi Curry that Chef Mathew himself taught us how to eat. For a real authentic flavour with coconut milk and pathiri, order the mutton chaps and enjoy! Don’t miss the Ramassery Idly with Chatti Meen Curry -- just perfect! Finish off your meal with the Cloud Pudding, which is a refreshing, light and wobbly pudding made with tender coconut
The menu has set combos with various dishes mentioned above being a part of this. .
