Rahath is part-cafe and part-fine dine restaurant, especially when it comes to the ambience. As I flip through the volumes of academic/history books lining the shelves of the 40-cover ground floor space, co-owner Shameer Sharif comes to greet us into the 120-cover fine dining area on the first floor. With widely spaced tables and heavy chairs made of ornate Palmyra palms, the upper level also holds three Arabian style majilis chambers.
As soon as we settle down, we’re treated to a blue lagoon drink and a prawn-based starter. The latter—a unique dish prepared with prawns cooked in tender coconut water to form a consistency slightly thicker than stew—captivates my attention. “I’ve encountered a lot of dishes on my travels across India. Bringing those unique recipes to Kochi is the intent behind this restaurant,” says Shameer, who has traversed the country as a government approved artisan.
Malabari platter
As we engage with the Arabic salad sprinkled with olive oil and apple cider vinegar, the table is being covered with dishes. The first combo is appam alongside a surprisingly soft beef idiyirachi and Malabari mutton curry with a thick gravy which has a distinct flavour imparted by coconut milk and coriander. Shameer—who had left us for a few minutes for briefing the employees—join us at the table with a fish in oyster sauce platter. “Other than daily meetings with all the staff, we plan to get reviews from every customer through cards kept on each table,” the 40-something informs, as I try the fish pieces cooked in sunflower oil infused with garlic.
Fishing for more
Though named chicken idimulaku (crushed red chilli), the next dish we taste is rather sweet because of its caramelised onions. Chef Raigon Jose—who is a seafood specialist—joins us with a fish hariyali kali mirchi, a fine blend of seer fish marinated with mint leaves served in a spinach gravy. “Our speciality meals is a must try with 12 different items of seafood including mussels and shrimp,” says the kitchen head, who has previously worked with restaurants like city-based Nawras.Despite being full, I cannot deny myself the pleasure of indulging in an appetising mandi made with basmati rice with chunks of well-grilled chicken. Although the chef tells us about their fast moving dessert named jackfruit bar, we curse our luck as they ran out of ingredients the day before.
Meal for two from `500 onwards.
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