A house that breathes the tantalising flavours of shrimps, prawns, squid, karimeen, chicken, beef and veggies would be a dream house of any foodie who is out on a delicious food stroll. Hardly a week old ‘Konchu House’ would be that perfect makeshift home catering to the myriad tastes of food buffs with shrimp delights as its central theme. Ask the restaurant directors Saji Rajappan and Bitta Kuruvilla about coining the interesting name, they say, “The present restaurant was actually a home with a traditional touch to its interiors. Though it was located in the middle of the city, it treasured an old world charm with a ‘nadumuttam’ (inner courtyard) and other such features. So while on the hunt for a name for the restaurant we wanted it to be associated with the house. And as our specialty is shrimps, Konchu House just hit the right chord.”
Some of the lip-smacking shrimp dishes on offer are the ‘Konchu pollichathu’, ‘Alleppy konchu curry’, ‘Ponani konchu biryani’ and ‘Konchu house preparation’ to name a few. All of us have tasted ‘Karimeen pollichathu’ but from Konchu House try the ‘Konchu Pollichathu’ for a change. The soft and juicy shrimp preparation cooked in shallot and other Kerala masalas with a medium spicy and tangy flavour is a sure shot that can’t be resisted by food aficionados. Another must try dish is the ‘Konchu house preparation’. “The shrimps will be larger. The dish will be palin or masala grilled fresh prawn served with right accompaniments. They are priced at `280 per piece,” says Saji, who is also a chef who worked in ‘Taste of India’, a chain of restaurants in the US.
Unlike ‘Thalassery biryani’ or ‘Hyderabadi biryani’, the ‘Ponani konchu biryani’ is a green chilly-flavoured biryani topped with the extensive splash of mint and coriander leaves.
Another tantalising dish on the palate is ‘Cornflake crusted prawns’ where tender, crispy-fried prawns in a crispy cornflake crust is served with potato wedges and saffron rice. If this was the main course spread from the appetizers section one can go for the ‘Shrimp poppy rolls’ or the inhouse innovation ‘Chilly rellenos’ , ‘Shrimp cocktail’ and ‘Masala fried fish’ or the regular chicken and beef starters. “Unlike chilly bajji, in ‘Chilly rellenos’ no batter is used. The chillies are stuffed with mozarella cheese and crumb fried in oil,” explains Bitta who has been working as executive chef for more than a decade on cruise ships.
If the vast lunch menu offers some delectable fish curry meals and spicy fish preparation, the dinner opens with a vast takeaway counter with live tandoori station and live dosa counter serving North Indian tandoor rotis, stuffed kulchas, nan and parottas. For the dosa lovers, the counter offers from normal dosa to chicken tikka dosa, spinach dosa and the like.
One can also hop in to the restaurant during noon hours to have a blast of some hot, spicy, and tangy pani puris, samosa chaat, aloo chat, papdi chat and bhel puri.
The multi-cuisine restaurant on K P Vallon Road, Kadavanthra, remains open from 11 am to 11 pm on all days.