Karavalli

Frommer's Review

For more than a decade, this indoor-outdoor restaurant has been wowing guests and winning awards. Sit in the open-air courtyard under the huge canopy of a raintree on wrought-iron garden chairs, or inside, in what resembles a Mangalorean home, with high ceilings, antique furniture, and walls adorned with old seafarer maps and a grandfather clock. For seafood lovers, Karavalli is a godsend, with Goan baby lobster, Mangalorean black pomfret, and pearlspot caught off the shores of Cochin in Kerala. The west coast also provides fresh bekti, shrimp, tiger prawns, scampi, squid, sear, sole, and ladyfish, while the varying cuisines of India's southern coastal regions provide inspiration for dishes originally found in home kitchens. Chef Thimmaiah, who has been here since 1990, drums up sensational starters like the Coorg fried chicken, which you can follow with dry Malabar-style tiger prawns or Kane fry (ladyfish). If you've any room left for the main course, try the Alleppey fish curry or the Karavalli mutton curry with appams (savory rice-batter pancakes).

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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