Panampilly Nagar’s newest eatery has an intriguing name. This thought—which probably piqued the curiosity of 87,000 people who watched their promo video on social media—plagues me until I meet co-owners Ettisheri Niyas and Mohammed Ashique.
“Kaasa and Basi are traditional names for two utensils used in our hometown Thaliparamba in Kannur,” says Niyas, continuing, “We were contemplating opening a restaurant in Kochi when we happened on Pandari Moosan (a traditional chef at wedding banquets) and were reassured about our decision.” Their menu—which follows the trend among traditional Kerala restaurants of setting funny headlines—mostly features naadan dishes like kottu itta beef curry(with bone), which are not usually found in restaurants.
Folk flair
.jpg?w=640&auto=format%2Ccompress)
Taking a sip of their mixed fruit juice—chosen from their yet-to-be-finalised drinks menu—I wait for their fried king prawn starter. Served on a skewer, the dish is daubed in deep-fried naadan marinade. “We grind all our masalas on stones in the traditional way so as to preserve the authenticity,” says Mohammed, as he brings a platter of a rather unusual chembu (eddoe). Perfect for an evening unwinding session, the mashed dish is paired with coconut chutney. Kothambari (coriander) aracha mutton curry has me drooling for more, as I get lost in the balanced flavours of powdered pepper and tomatoes. Although my expectation rises when I see the tharavu thalapakettu neatly wrapped in a banana leaf, the duck platter isn’t worth writing home about. Though Niyas says he’d vouch for the health aspect of the oil-less Yemen biryani—topped with a humongous chicken piece—than its taste, the dish certainly has its own distinct flavours to claim.
Meal for two `350 onwards
Details: 9656441133