Fort Kochi cannot claim a monopoly over fancy cafés anymore. While many eateries frequently mushroom in Ernakulam and its surrounding areas, Kaloor-based Kettle takes it one step forward to serve a unique menu in an exuberant ambience. Vibrant paintings adorn the walls of the portico-hall of the 50-cover space (that opens to Azad Road) lined with quirky counters where coloured tires form table legs. Once I raise my head from the short yet uncommon menu—which features sliders and nearly 40 flavours of tea including tomato-thyme—the details of their upcycled decor (think speakers within bath fittings) confound me.
“Since the idea of a cafe has been running in my head for over half a dozen years I’ve looked for inspiration from around the world including Bali and Dubai. I believe that ambience is of great importance so we’ve laid emphasis on plating, decor and even music,” says owner Shibu Rahiman, who’s primarily into the garment industry. The samosa platter—which has five pieces with each having a different stuffing like chocolate, chicken and beef, paired with dips including mango pulp and aïoli sauce—that follows the fizzy Blue Nail Nojito assure us that we’re in for something exciting.
Crafting perfection
The hands behind the menu are that of Chef Rahim Mon, who brings a Texas chicken slider to the spread. The platter has three small buns stuffed with cheddar cheese, caramelised mushrooms and a crispy patty, with added fries and a sweet coleslaw. “We’re planning to raise our own herbs within the 1,400 sqft cafe compound. It’ll make for cleaner eating and the plants will also add to the mood of the place,” says the chef, who’s previously worked in places like the world’s highest restaurant, Dubai’s At.Mosphere (Burj Khalifa). His international exposure shows in the Lebanese shawarma we taste, which sports small beef chunks (unlike the usual versions on vertical grills) blended with finely chopped parsley and WestAsian spices like za’atar and sumac.
Involving influences
Though the lunch special Hassan biryani leaves a strong taste of masala on the palate, it’s not very hot. “We cook chicken’s neck piece with the rice to impart a meaty flavour and also serve chicken 65 alongside the dish,” says Rahim, as I dig in. Their yoghurt panna cotta—which the chef informs is served with a flavour of the customer’s choice—has a lighter and pleasant texture than most ice cream desserts.
Meal for two from `450 onwards
Details: 9061144445