It had been a while since I had last visited the Fort Kochi Restaurant. It used to be in Koramangala back then. That division is closed now, and there are outlets in 1MG Mall and a few more around the city. The place with its earthy interiors has a very welcoming feel to it. Some friends and I visited during the Easter Special menu preview. We were incidentally leaving for Kerala later that night, but common sense prevailed. No one misses an Easter meal. So the fine Wednesday, off we went to 1 MG Mall. What I love about meals from this region, is the amazing variety of non-vegetarian food on the table. This meal was going to be no exception! The menu – Achayan’s Day Out – featured some lip-smacking and yumm-azing dishes, a fare to impress.

The Koorka (Chinese potato) with pork was the first dish on the table. It was delicious, the meat cooked just right, and the mix of potato is always welcome with meat! The chemmeen kappa kizhi was a pretty looking dish – shrimps with tapioca with the signature masala wrapped in banana leaves, and grilled. The taste wasn’t too distinct, was similar to something I would mix with rice and eat. Pothu Uruli Fry is buffalo meat cubes fried brown. A perfect starter, meaty and easy to munch on. Similar to the shrimps, we also had quail wrapped in banana leaves – not too fond of this bony little bird, but a novelty dish on any count. The star of the appetizers wasn’t the last to come, just mentioning it last here, for emphasis. The Kappa Cutlet was just beautiful. We had several helpings of this tapioca cutlet – Kerala Toddy shop style. Crisp and delicious, I am craving this dish as I write!

We took a long break before the mains, we needed it! I anticipated the mains were going to be extensive, but I didn’t know the expanse of it till the many dishes were on the table! King Fish Curry, Buffalo Meat in Tender Coconut Slides, Karimeen (Pearl Spot) spicy curry, a coriander Duck semi gravy, and Syrian Chicken Curry! And for the sides we had hot, hot appams, kallappam, palappam, rice dumplings and prawn biryani! Wow, that took several lines to list! The buffalo meat with tender coconut slices – Pothu Thengaa Chaar – was delicious and different, not a mix I have had before. The meat was soft and well cooked. The Syrian Chicken Curry was another coconut milk based white curry – nice and creamy. In contrast the fish curries were nicely spiced. The duck meat was a little too rough for me, but the curry tasted nice in that. I loved everything on the table!

For dessert, there wasn’t much space left. But the jackfruit pudding was nice and not too sweet. There was a banana payasam as well. It was a wonderful evening of some amazing Kerala food, just before we embarked on our short vacation to the land itself. I’ll definitely go back to try Fort Kochi’s regular menu, a great experience.

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