A Chef Charts the City's Changing Foodscape

Published: 27th October 2014 06:01 AM  |   Last Updated: 27th October 2014 06:01 AM   |  A+A-


BANGALORE : Chef Naren Thimmaiah, executive chef at the Gateway Hotel Residency Road,  has been associated with the iconic Karavalli Restaurant in Bangalore since its inception 24 years ago. This multiple award-winning restaurant with its very unique ethos and focus on authentic regional cuisine has won the chef many accolades.

Hailing from a traditional Coorgi family, this chef believes in the lasting power of  recipes handed down through mothers and grandmothers and replicating them perfectly even in a restaurant set up. It has been his aim to offer the guests a taste of home and comfort food even while they are travelling. It is in keeping with this idea which combines fresh ingredients, seasonal produce and traditional recipes that he creates dishes which are both healthy as well as delicious like the Maddur Vade (deep-fried patties of rice flour, semolina, maida, sliced onion, curry leaves, grated coconut and asafoetida)

Chef Thimmaiah has been well aware of Bangalore's changing foodscape over the last two and half decades and in a special menu celebrating 25 years of the hotel (which will be available till Nov 10), he has crafted a menu which will pay tribute to iconic dishes from the city, recreated in his own kitchens.

This spread will include everything from a simple yet special Lassi from a popular roadside eatery to the succulent Midnight Chicken Kebabs from a well-loved joint, from the familiar Commercial street-style Gulab Jamuns and sinful Death by Chocolate to the unforgettable lamb burgers with sweet mayo.

Bangaloreans will immediately be able to identify these age-old city favourites from well-known eating joints around the city. This apart, the chef will also reintroduce hit dishes from his own menu over the ages and recall dishes that are representative of different cuisines and true to their indigenous roots in different parts of the country depending on availability of produce. These include the typically Amritsari Pindi Chole, the Awadhi Kakori kababs and the Coorgi Akki Roti Soppina Saaru (rice flour roti with a broth made of lentils and edible greens). 

Stay up to date on all the latest Bengaluru news with The New Indian Express App. Download now
(Get the news that matters from New Indian Express on WhatsApp. Click this link and hit 'Click to Subscribe'. Follow the instructions after that.)


Disclaimer : We respect your thoughts and views! But we need to be judicious while moderating your comments. All the comments will be moderated by the newindianexpress.com editorial. Abstain from posting comments that are obscene, defamatory or inflammatory, and do not indulge in personal attacks. Try to avoid outside hyperlinks inside the comment. Help us delete comments that do not follow these guidelines.

The views expressed in comments published on newindianexpress.com are those of the comment writers alone. They do not represent the views or opinions of newindianexpress.com or its staff, nor do they represent the views or opinions of The New Indian Express Group, or any entity of, or affiliated with, The New Indian Express Group. newindianexpress.com reserves the right to take any or all comments down at any time.

flipboard facebook twitter whatsapp