A lot of people are on a constant lookout for a spacious hangout not far from the city. Set on Cheranallur Road, barely a kilometre from Edapally junction, two-month-old Atlanta Café & Restaurant offers a perfect location for such folks.
I spot a few youngsters ‘chilling’ at the richly furnished café as I walk past it, into the 168-cover restaurant located on the first floor. With floor-to-ceiling glass facades and extra-large tables, this eatery is a viable option for large groups who enjoy dining out together. Despite being served four unique welcome drinks, it’s their fruity ‘carbongle’ juice with pomegranate and orange that turns out to be my favourite.
“Having owned restaurants in Kottakal and Tirur, we’ve been planning to expand to Kochi. Our plan is to provide authentic naadan cuisine alongside Arabic and Continental dishes,” remarks co-owner Faizal Kallan. The menu reflects his words, citing Malayali comfort fare including chicken ularthiyath alongside dishes like pepper steak.
Mix and match
With over 10 years of experience in hospitality industry, sous chef Solomon Sebastian knows that a platter of assorted kebabs can entice anyone. The juicy texture of their ‘junglee’ kebab catches my attention from among the six equally appetising grill variants. “We’re lending a twist to some of Malappuram’s signature dishes here,” says the chef, serving me a portion of the piquant prawns kizhi. “Known as kumbham kuthiyathu, this banana leaf wrap is generally used for beef or chicken. But, we are well aware of the fact that Kochiites love their seafood,” hints Solomon, as I savour the peppery seafood gravy, best paired with long-grain rice.
Enticing flavours
Next, the chef introduces a dish inspired from North-India to the spread, with a chicken and spinach recipe. Served along with tandoori rotis, the soft texture of the meat is well infused with the slightly sweet gravy. I’m bursting at the seams, but I can’t resist the platter of Atlanta special chicken that is set down on the table. The large portion doused in a heavy milk and cream concoction completely eliminates the monotony of fried chicken, making it the perfect side dish for naan/parathas.
“We’re on the lookout for perfectly-shaped coconut shells to introduce chiratta biryani. It’ll be added to the menu in two months,” Solomon trails off, as I avoid the temptations of their dessert menu which sports a Mumbai-special sizzling brownie.
Meal for two `350 onwards.
Details: 9656202020