Kori Gassi To Koli Barthad: Chef Naren Thimmaiah Picks His Favourites To Delhi

Ayandrali Dutta

Updated:Mar 30, 2023

Chef Naren Thimmaiah mae sure that each ingredients was carefully procurred from the local regions to keep the authenticity of the dish intact.

Kori Gassi To Patrade Chef Naren Picks His Favourite For Delhi

Chef Naren Thimmaiah, who has been the face of the iconic Karavalli for over two decades, his name really doesn’t need any introduction when we talk about of the culinary stalwarts from the country.

Recently in Delhi, he brought the legacy restaurant Karavalli to Varq at TajMahal Hotel, giving Delhiites a taste of a special meal honouring traditional flavours and cherished traditions for which he is known. As he took the center stage, he explained how each ingredient has been carefully picked from Chef Naren Thimmaiah adding “We heavily rely on organic grains, legumes, vegetables, and spices. To ensure that the food is as authentic as possible, we source almost all of the ingredients from the local areas: Kodumpuli and Kachampuli from the Dharwad region; Kundapur coconuts, seasonal vegetables, cashew, papads, and areca from Mangalore; ada, karimeen, kuttanad red rice, coconut oil, and cheena chatty from Kerala”.

For those who are yet to get their share of taste at iconic the Karavalli, the restaurant focusses on the flavours from Goa, Mangalore and Kerala covering the communities of Goan Portuguese, Konkanis, Bunts, Havyaka Brahmins, Moplah Muslims and not to miss the Syrian Christians and Coorg. The menu there depicts a story and yes it has been very well divided for lunch and dinner. Each meal sees a much distinct menu.

The uniquely curated table included dishes like Tomato Rasam that was served with lemon pickle, Malabar Prawn Roast that was tossed in a Kerala spice mix of tomato, ginger, green chillies and coconut and lemon juice, this is also Karavalli’s best-loved dish, Meen Porichathu (Shallow Fried Black Pomfret), Chattambade (Fried Lentil Patties), Oggaraneda Artitha Pundi Patrade (Colocasia Leaf Roll), while the mains saw , Alappuzha Meen Curry (Alleppy Fish Curry), Kori Gassi (chicken in coconut and byadgi chilli from Dharwad region), Pachakkari Stew (Vegetable Stew), but the highlight in the vegetarian section was Maaviakai Menakshi (a mango curry cooked with byadgi chilli).