Karavalli, which means ‘land by the sea’ in Tulu as well as in Kannada, was the answer to the Taj Group’s philosophy of popularising and giving the rightful due to the regional cuisines of India. Karavalli showcases the cuisines of south west coast across Goa, Mangalore and Kerala covering the communities of Goan, Portuguese, Konkanis, Bunts, Havyaka Brahmins, Namboodaris, Moplah Muslims and the hinterland cuisines of Syrian Christians and Coorgs. The traditional recipes of olden days are replicated ensuring an authentic meal experience.
Almost all the ingredients are sourced from their respective regions: black pepper, cardamom, coffee, cinnamon, kodumpuli and kachampuli from Coorg; kokum, palm jaggery and palm vinegar from Goa; Kundapur coconuts, seasonal vegetables, cashew, papad, murukkus and areca from Mangalore; ada, karimeen, Kuttanad red rice and coconut oil from Kerala and Byadgi chilli from Dharwad region to ensure the food is as authentic as it can get.
Designed like an old Mangalorean home, Karavalli has three dining areas, complete with the inner part of the house, a courtyard and garden. The restaurant uses traditional cooking techniques in the kitchen. All home-style kitchen equipment are used – from stone grinders, mortar and pestle to urlis, copper steamers, cheena chattis (cast iron kadais for Moplah cooking), iron kadais, appam chattis and clay pots (for curries and Ramasseri idlies). The chefs also use a complete wood fired Ole (traditional fireplace or choola) for an important section of the dishes.
There are two distinct menus for lunch and dinner. During lunch Karavalli promotes the traditional Balele Oota (banana leaf meal), the Tiffin Carrier option which changes daily and a very short a la carte menu with few dishes. Tiffin is an old colonial British term for packed lunch or a light meal. It’s derived from the obsolete English slang tiffing, for taking a little drink or sip. Today the word mostly refers to a packed lunch, in particular to light lunches prepared for working Indian men by their wives.
Interestingly, most of the traditional fare is served on banana leaves, the natural green making it a visually appealing backdrop on which to serve epicurean masterpieces.
