Would you like some crushed green pepper gravy?
Kadavanthra-based Kothi is a perfect spot for those who like their food on the zesty side.
From Kochi Marriott to the recently launched properties like Arippa, eateries in the city are trying hard to put the focus back on our culinary heritage. While they are motivated by the same, this Kadavanthara-based restaurant prides itself on serving traditional dishes with a twist. “Our menu is comprised of signature recipes with a local connect,” shares Kothi’s founder Abhishek Shaji, as he welcomes me into the 30-cover space with a kanthari sarbath. Be warned though, the bird’s eye chilli infused drink may taste like basic lemonade at first but it has a piquant aftertaste.
Meat of the matter
Having launched properties like Abhi’s Lunchbox previously, this marketing professional/foodpreneur’s space appears to be a treasure trove of seafood and meaty dishes as I peruse their menu. When I finally zeroed in on their Wayanadan kozhi curry, chef Prashanth P S is quick to recommend an erachi puttu to go with it. The curry—made of juicy pieces of chicken cooked in a green pepper gravy satiated with herbs—is on the spicy side, but pairs well with the crumbly puttu freckled with keema and generous amounts of coconut scrapes.“Dishes like these aren’t exactly new to Kochiites. But, the innovative use of ingredients like grounded green pepper lends a unique flavour to our recipes,” shares Prashanth, who claims over a decade of experience in the hospitality industry. Apart from the lack of a dessert section, which I supplemented by devouring their fragrant mud pot biryani, this one is a perfect spot for those who like their food on the zesty side.
Meal for two from `400