Taste of Kerala at Vembanadu:The Paul

When I am eating outside I dont usually prefer keralite cuisine. For one reason that paying 350 INR for an  'Avial', which I consider as a 'throw-out-without-touching' part in the daily meal, doesnt make any sense. 

But when I stepped out of Vembanad lounge at The Paul, my perception got a big make over! 

Vembanad is the in-house keralite restaurant of The Paul. You will be taken to your table by the well-mannered and soft spoken staff. The ambience is comforting with dimmed mood lighting and retro malayalam instrumentals. 

They had an amazing range in their slightly over-priced menu. As I was browsing through the familiar yet forgotten names, my table was equipped with a set of assorted regional starters. Every single element tasted awesome, especially the Powdered Prawns and Fish Pickle.

I ordered a Central-Kerala delicacy for my Non-Vegetarian start up for the day. Meen Nirachathu (Filled Fish). Well cooked fish filled with a paste of green mango and coconut inside. Hmmm, that was heaven inside the mouth for 47 seconds.

For the main part, I chose Pathiri (Rice Toasts) along with Crab Ularthiyathu and Duck Curry. The Crab was shell-free which made the eating process a lot easier. The combination was awesome. 

Overall the experience was good enough that I would recommend the place to every foodie that I know. Slightly over priced but worth every single penny. An average meal for one should be somewhere around 1000 INR. 

Vembanad: The Paul is located in Domlur near Diamond District, Bangalore.

Mutton Ularthiyathu

Things Needed:

a.     Oil 3 Table Spoon

b.     Curry Leaves 15 leaves

c.     Big Onions 2

d.     Chilli Powder 2 Table Spoon

e.     Turmeric Powder 2 Tea Spoon

f.      Coriander powder 2 Table Spoon

g.     Coconut Half cup grated

h.     Salt To taste

i.      Mutton 250 grams

j.      Pepper powder 1 tea spoon

k.     Garam Masala/Meat Masala 1 Tea Spoon

 Method:

Bring oil to heat in a pan, and add dried red chilli, mustard seeds, curry leaves and sauté for 1 minute. Add green chilli, ginger and garlic finely chopped to the pan and after a minute add finely chopped onions also. Add garam masala, chilli powder, turmeric, coriander powder and pepper powder to the mixture in the pan. The mutton pieces (cooked with a pinch of turmeric powder and salt) and half cup grated coconut can be added. In low flame mix the mixture for 10 minutes. 

 Courtesy: Chitra

Kerala Prawns Roast

Things Needed:

a.     Prawns 250 gm

b.     Oil 3 Table Spoon

c.     Curry Leaves 15 leaves

d.     Small Onions 20

e.     Chilli Powder 3 Table Spoon

f.      Turmeric Powder 2 Tea Spoon

g.     Lime Juice 1 Tea Spoon

h.     Coconut 5-10 small chopped pieces

i..      Salt To taste

Method:

Bring oil in a pan to boil. Add finely chopped ginger and garlic to the pan with curry leaves. After sautéing the mixtures for a couple of minutes add chopped small onions and sauté, then add turmeric powder, chilli powder paste. Then add cleaned prawns (marinated in chilli powder, turmeric powder, lemon juice and salt). Close the lid and keep it cooking in low flame for 10 minutes. After 10 minutes add chopped coconut pieces to the pan and mix it well.


Courtesy: Chitra