This Panampilly Nagar cafe serves the world’s most expensive coffee

Kopi Luwak has finally made it to Kerala.
Kafe Kopi Luwak
Kafe Kopi Luwak

When a café named after the most expensive coffee in the world opens in the city, the first question you have is: do they serve the world-famous civet coffee? Surprisingly, co-owners Nirmal Jaic and Sheeba Manishankar answer in affirmative. At the first possible opportunity, we’re seated on the swing on the lawn outside Kafe Kopi Luwak in Panampilly Nagar which also sports an Italian/Mexican menu.

Whenever we travel, we try to have new experiences. We’ve had a boutique here since 2015 and when the idea of a café came around, we thought Kerala should get a taste of the famous kopi luwak,” informs Sheeba, who’s a costume designer in the movie industry. Without delay our cuppa of the coffee (`1,600 per serving)—notorious for being extracted from Indonesian origin bean digested by civet cats—brewed in a French Press arrives. A sip and a slurp of the rather mild brew (a wonder considering the amount of power used) triggers the frontal palate, leaving a sweet aftertaste and a creamy texture.

Resting phase
The 45-cover indoor area is probably one of the fanciest cafés we’ve seen in the city. “We wanted to

maintain a vibrancy in the decor, so every element has character and is not similar to another. Everything has been made or assembled from various sources, like our coracle boat sofa designed by tribals in Wayanad for which we get exclusive reservations,” says Nirmal, an upcoming actor hailing from the hill station, as we’re served a platter of pleasantly-piquant crisp shrimp balls with cocktail sauce. Sitting in one of their two rooms, I can’t help but notice that the place still doesn’t appear cluttered despite a truckload of (mostly-upcycled) artefacts. The second serving is an Italian pesto crostini, topped with bell peppers and thin chicken slices—overloaded with the flavours of basil.  

Myriad pleasures

Kopi Luwak’s version of Shepherd’s pie uses minced beef instead of lamb. The rather heavy portion (which also has mushrooms, herbs, and a layer of mashed potato) eludes a pungent tanginess of the tomatoes which leaves my palate tingling. “We’re constantly taking reviews from our patrons to improve our menu.  A plan to start English breakfasts is on the line,” informs Nirmal. Picking one more dish off the menu, we’re served a chicken fajita. Instead of tortillas, hollow chicken breasts are stuffed with a cheese-filling (consisting of soya sauce and garlic powder) to be served alongside sauteed veggies. As we finish the meal with a mint-heavy mango fizz drink, I wish the care in crafting the beautiful place had also been laid on perfecting the dishes.

 josejoy@newindianexpress.com
@killjoyjose

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