8/7/2019 Ente Keralam Oct 15

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OUwww.bangaloremirror.com/you BangaloreMirror 3FRIDAY, OCTOBER 15, 2010

FOODIES FEEDBACK

Par tner s-in-crime: My dinner compan-ions were Binoj Nair, senior project direc-tor at TNS, his wife Shikha Pillai, consult-ant at Siemens, Govind Surendran, aproject manager at IBM, and his wifeVeena Hegde, who runs Masmara, ahandicrafts and home dcor shopping site. With the exception of Veena, whowe brought along for two key perspec-tives non-Keralite and vegetarian, thegroup consisted of Gods Own Country-men (and woman) and were as carnivo-rous as humanly possible.

Place: The ambiance is probably the bestthing about the restaurant. The dcor in-cludes a few traditional vessels para,uruli, they have Malayalam books andmagazines at the reception, theres aminiature Chinese fishing net on the table(Cochin is famous for its kind) and I saw anelephants nettipattam too! What workseven better is the music hits from the80s, which took us all on a nostalgia trip.

Animals an d oth er e at ables: The menudoes not really seem a vast spread, butdoes offer a good balance of veg and nonveg in all sections soups, starters andthe main course. Within the non-veg sec-tion too, you can choose from beef,chicken and sea food. The attempt is toshowcase region specific culinary styleswithin Kerala.

Things we liked: Both the drinks we tried Keraleeyam (coconut drink) as well asthe Sambharam (butter milk) were ex-tremely good, particularly the latter,which turned out to be a major hit. TheErachi cutlet (beef) was reasonably

good. The appams were fluffy andwouldve been perfect if they had heldback a bit on the sweetness. The ChickenStew complemented it well. The AlleppeyVegetable Curry was a tangy marvel, butthe best dish was the Meen Pattichathu(fish), which did a lot to salvage its regu-lar combination with Kappa Vevichathu(tapioca).

Room f or impr ovement: We tried fourstarters and three of them were, well,non-starters. The Kozhi Kurumulakittathuwas stingy on pepper and was particular-ly insipid. The Kappa turned out to bemushy and almost spoiled its combina-tion with fish. The Beef Thengavarutharacha curry was an outright disas-ter. The Thalassery biriyani, of whichmuch was expected, chickened out andeven the unique date pickle couldnt saveit. The Paal Ada Payasam was watery and

its sugar kick overcompensated.

Service: Since the veg and non-veg cut-lets looked similar, we had some minordrama as Veena was encouraged to trybeef. If we let that pass, the service wasquite good, and very prompt.

Verdict: Drop in if you want to try someMalayali cuisine thats not commonlyfound on menus. Unless you have aMalayali in your group, practise saying Kurumulakittathu a few times before vis-iting. Trust me, it will help.

From left to right : Veena H egde, Govind Surendran, Binoj Nair and Shikha Pillai

God is in the details

After a lot of tapas, divinityhas finally been attained. Inother words, what used tobe Zara Tapas Bar on Ulsoor

s now a representative of GodsCountry Ente Keralam,translates to My Kerala. Entem tries to capture the variedes of Kerala fromananthapuram to Thalassery,pite a great setting and a com-enu that looks good on paper,od came perilously close toabelled Keralame.

SIS:Ente Keralam belongs to the

Oriental Cuisines group, founded byM Madhavan. Though the Bangaloreversion was launched in August (dur-ing Onam), the brand has been inChennai for more than three years.

SIGNATURE DISH:There are about adozen signature dishes as per the menu,spread across all categories, from theMalabar Konchu Porichathu (prawn) inthe starters to the Thalassery biriyaniand Chicken Stew to the Paal AdaPayasam, in desserts, to name a few.

COST:For Rs 1,000, you could get a(non alcoholic) drink, a starter, abiriyani, couple of appams, a MalabarParotta, two non-veg main coursedishes and a payasam for dessert. Thatwould be quite filling!

VENUE:Ente Keralam, No: 1/3, UlsoorRoad, Bangalore 560008.Ph: 080-32421002

THE PANTE KERALAM

Prasadedback@indiatimes.com

The writer is a brand consultantwho is always on the look out

for a restaurant that serves him right

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