Google says “Your destination is on the right,” and we stop confounded in front of a moss-covered longbrick wall enclosing a rubber plantation. We try to turn around, convinced that the GPS fooled us when we spot the driveway up to a building in the between the trees sporting the word ‘Viibee’.
The 29,000 sq ft courtyard offers quite a lot of space for parking and we are welcomed into the indoor dining area, painted in ample natural light, by co-owner Vimal T K. As we settle down in the roomy 30-cover arena, I notice that the hall has been constructed as an extension of a renovated traditional tharavadu.
“We have been exploring eateries around the city in past four years and wanted to create a peaceful hangout spot which serves great food,” says Vimal, who has composed music for movies like Happy Wedding. As their limited menu features familiar continental names like penne arrabbiata and chicken in brown sauce, we wait for the tasting session to make our call.
His business partner Biyon V K (familiar through his role in movies including Pretham) soon joins us to say cheers with a shot of the passion fruit-infused virgin mojito graced with mint.
Peace out
As we talk, we are told the cafe is located merely 100 metres from the Chittethukara boat jetty. The scenic ride from Vytilla to spend some time with friends at Viibee would be a proper respite from corporate drudgery, I think as I dig into their crinkle-cut masala fries.
The fiery snack dusted with pepper, chilli and an in-house chaat masala blend brings me back from my dreamy haze and I rush to take a swig of their pink coloured shake. What I assume to be strawberry turns out to be a beetroot derivative. Blended with Spanish Delight ice cream, cashew and dates, the appealing concoction leaves a mild-yet-pleasant aftertaste of the beet.
“The plan is to develop an alfresco dining area soon and also start movie screenings and host acoustic bands in the long run,” informs Vimal, pointing at a bandstand and numerous speakers.
Finding inspiration
Add juicy meat chunks to a mix of iceberg lettuce, bell peppers and olives, and you get Viibee’s beef roast salad.
“The American brand Shake Shack has been a major influence on us and so we’ve curated the burger buns even if they are sourced from a baker,” says Biyon, as their version is brought to us. I’m surprised at the uber-soft buns used in the flat chicken burger stuffed with tomatoes, lettuce and spiced with jalapenos.
Even though the chef recommends trying their best-selling steak in mushroom sauce, we give in to the temptations of a crispy fried chicken sandwich which will sure unhinge your jaw.
Open from noon to midnight.