Kappa-Tapioca, Chakka-Jackfruit, Khandari-Bird Eye Chilli, Malabar cuisine's prominent ingredients are Kappa Chakka Kandhari. Chef Regi Mathew had researched for more than three years and had tasted authentic Malayali dishes in Kerala at more than 265+ households and 75+ Toddy shops, he has hired 10 home chefs and toddy shop cooks to prepare dishes in KCK. They import every ingredient from a different part in Kerala, where they get the purest and the best. KCK does not serve the usual Malayali fare of Kerala Parotta and Thalassery Biryani, their menu consists of what a Malayali household serves at their homes. The menu is segregated into two, one part is the Ammachi special and another one is toddy shop special dishes. To start with the Beverages, Absolute Khandari has become my absolute favourite. It's a strong concoction of Bird eye chill and many other secret ingredients, this is for adults who love spice. Moore vellam is buttermilk which is seasoned. The sherbet with cus cus is lovely. Do not miss the Tender coconut if you like it. When you start with food, do start with Prawn Kizhi, where fresh prawns sourced from Kerala is tossed with a masala of coconut and turmeric, steamed and wrapped in banana leaves, it has a tinge of sourness which is because of the addition of Kokum. The Vegetarian version has mushrooms instead of Prawns and that is known as Mushroom kizhi. Vazhapoo cutlet is something interesting. Vazhapoo is a banana flower, the cutlet made with them is subtle in spice and you get good notes of banana flower. They serve a beetroot sauce with the cutlet which is made in house. Kozhuva is a small fish which is obtained in the backwaters of Alleppey or Kochi only. They are dry fish which is marinated in spices like red chilli powder and fried with lots of curry leaves, this is basically a Toddy shop speciality called as Kozhuva Fry. Kanan Kozhi is where a whole country chicken is splash fired and roasted with spices. Which Kerala household is a stranger from Puttu and Kadala? Here the Puttu and Kadala have a very homely touch and worth a try, dry grated coconut on top makes it even more amazing. Pazhan Kanji is a nutritious dish which is made with Palakkad Matta or Kerala red rice, it's served early morning for those who skip breakfast. Rice is fermented in the previous night with onions etc, next day it is had with different kinds of chutneys. Konju pollichattu is a grilled King Prawn in Kerala style. Idiyappam and Muringakka which is a subtle drumstick curry made with delicate spices and coconut milk. Pineapple Nendram Masala is a mash of pineapple, Nendram Banana with a dash of spices, cooked in Gojju style, which I personally devoured every bit of it and hence the Chef's Signature Dish. For Desserts, there was Kol Ice which is basically popsicles of Grape Vanilla, Alphanso Mango, Lemon mint and Watermelon. Palada is a payasam with cooked rice flakes. The highlight was the Cloud Pudding which is wobbly in nature. This is the best dish of Tender coconut ever tasted.
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