Bengaluru’s famous kebab roll brand Fanoos opens Kochi outlet

Hardcore non-vegetarians will love walking into Fanoos’ first restaurant in Kerala. A simple, wall-mounted menu at the 680 sqft hole in the wall located near Fridge House on Kaloor-Kadavanthra road features their seekh kebabs and rolls in an unsophisticated manner.

Instead of finding a table inside the 16-cover outlet, I grab a refreshing mojito from the counter and decide to seat myself in the attached porch facing the road. Owner of the space, Dominic Tharakan, soon joins me. “I was in Bengaluru in the mid-90s and Richmont Town-based Fanoos was a popular hangout for the Malayalis. I figured that they’d have quite a following in Kochi too, so decided to bring the flavours to town,” says Dominic. 

Secret recipes
The first platter I try is something Kerala’s connoisseurs have embraced—the restaurant’s chilli chicken roll. Wrapped in a rumali roti, the deep-fried white meat has an enticing ketchup-induced sweetness followed by a spicy aftertaste.

“The brand has a secret masala which they send in a sealed packet. Even though all our other ingredients are sourced locally, they were insistent to send someone over for a few days to choose a meat provider who can deliver the right cuts,” informs the planter-turned-foodpreneur.

The beef seekh with a strong salt and masala rub might be a favourite among people, but what my palate finds attractive is the Iranian version. Falling lower on the heat index, this one has more of smoked onions imparting a subtle sweetness balanced by a spicy finish. The chicken seekh kebab with earthy notes and well-minced meat is also worth a try. “Other than the common menu, we’ve local additions that include homemade desserts like dry fruit cakes,” Dominic winds up.
 

Open from noon to midnight.