The restaurant or call it the “shack” reminds you of Aleppey Boat House witnessing the lush green beauty through artificial wall grass that perfectly suits the environment. Warm ambience enveloped with elementary interiors gives a simplistic view retaining the essence of Kerala. Nilkamal plastic furniture’s make ways for comfortable accommodation with natural air and no air condition. At times, the afternoon can get crazier.
Nambiar’s Kerala Kitchen menu is a one-sided affair and looks flavoursome. They even have Weekend Special Meals served on a green banana leaf. From chicken to fishes, they have it all. The only quibble is they don’t have any vegetarian starters but many options for the main course
We started with Nadan Chicken Dry Fry – the star player in any gatherings, perfectly marinated boned chicken crisp on the outside and juicy inside. Our next starter was Prawns Pollichathu wrapped in banana leaf with fresh prawns basking in Kerala spices and as tasty as it can get.
For mains, there is Kozhi Varutharacha Curry– a Malabari cuisine flavoured curry with roasted coconut pairs well with Porotta or Ghee rice. There is Prawns Thalassery Biryani prepared from a premium quality short grain rice called Jeerakasala with roasted spices and tomatoes. We also tried the traditional Sambar and Kerala styled Mushroom Masala.
Not to miss the Sambharam or Spiced Buttermilk – a refreshing, cooling, traditional, yoghurt based drink with curry leaves to get rid of the hot weather.
To end, we had Rice Payasam delectably flavoured with dry fruits and full of taste and left some to come back again.
When South migrates to West, there is double bonanza and our pockets are safe too. So take your squad here and eat with hands, lick your fingers and remember no fork and spoon, please.