Karavalli is your ticket to taste the wonderful cuisine of Southwestern coastal region of India. Chef Naren Thimmaiah of Karavalli at Taj Gateway in Bangalore takes us through a quick culinary tour of this region that is a rich tapestry of different communities. Each community has a rich repertoire of dishes that use a wonderful and complex mix of spices ranging from pepper to cloves, cardamoms, anise seed and cinnamon. Bland is not a term that comes to mind when you taste the food from this region.

Chef Thimmaiah’s association with Karavalli goes back to the early days of Karavalli. This was first of its kind restaurant in Bangalore that showcased the homestyle cooking of Southwestern India. Many of the dishes served in the restaurant were sourced from various homemakers in this region that stretches from Kerala to Goa and includes Mangalore and Coorg regions of Karnataka.

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