<p>The Gateway Hotel Residency Road Bangalore is celebrating 26 years of its existence in its iconic restaurant ‘Karavalli’ this weekend. To mark the event, executive chef Naren Thimmaiah and his team are organising a Syro Malabar Christian breakfast spread. <br /><br /></p>.<p>The restaurant provides a perfect ambience for one to enjoy these breakfast delicacies. One can savour the flavours of the traditional cuisine from the interiors of Kerala, signifying the essence of its rich culture, history and heritage. <br /><br />The Syro Malabar Christian cuisine menu includes an amalgamation of traditional recipes from the grand kitchens of Travancore, Kollam, Alappuzha and Changanassery. The exquisite buffet takes one back to the good old days when one’s mother would feed delicious breakfast dishes till one was full.<br /><br />To start the experience, the ‘Vazhapoo cutlets’ are served with ginger chutney. The banana flower patties go perfectly well with the chutney as it has the perfect hint of spice to lift the flavours. As a classic start, the mutton stew is accompanied with ‘Vellappam’ that’s served hot and fresh, one guest at a time. Though it takes a while for each guest to get the ‘appam’, it’s well worth the wait. The mutton stew has the perfect balance of taste and textures.<br /><br /> The ‘kallappam’ and ‘meen moilee’ take one on a culinary trip along with the soft ‘appam’. The fish is soft and succulent that one can easily scoop out and devour with the ‘appam’. Another classic dish is the ‘idiappam’ and chicken stew. The rice noodles act as a play element on the plate while the stew brings the dish together with its flavour. For those who love ‘porotta’, the ‘mutta roast’ makes the perfect combination with it. It’s hot, crispy and flaky — just the way its supposed to be. But a regular Syro Malabar Christian meal is not complete without the traditional ‘puttu and kadala curry’. You can also savour them with sugar and ripe bananas. To end the meal, a ‘pazham porichathu’ and ‘chayaa’ is a must. <br /><br />The breakfast menu is on during the weekend from 8:30 am onwards. <br /><br /></p>
<p>The Gateway Hotel Residency Road Bangalore is celebrating 26 years of its existence in its iconic restaurant ‘Karavalli’ this weekend. To mark the event, executive chef Naren Thimmaiah and his team are organising a Syro Malabar Christian breakfast spread. <br /><br /></p>.<p>The restaurant provides a perfect ambience for one to enjoy these breakfast delicacies. One can savour the flavours of the traditional cuisine from the interiors of Kerala, signifying the essence of its rich culture, history and heritage. <br /><br />The Syro Malabar Christian cuisine menu includes an amalgamation of traditional recipes from the grand kitchens of Travancore, Kollam, Alappuzha and Changanassery. The exquisite buffet takes one back to the good old days when one’s mother would feed delicious breakfast dishes till one was full.<br /><br />To start the experience, the ‘Vazhapoo cutlets’ are served with ginger chutney. The banana flower patties go perfectly well with the chutney as it has the perfect hint of spice to lift the flavours. As a classic start, the mutton stew is accompanied with ‘Vellappam’ that’s served hot and fresh, one guest at a time. Though it takes a while for each guest to get the ‘appam’, it’s well worth the wait. The mutton stew has the perfect balance of taste and textures.<br /><br /> The ‘kallappam’ and ‘meen moilee’ take one on a culinary trip along with the soft ‘appam’. The fish is soft and succulent that one can easily scoop out and devour with the ‘appam’. Another classic dish is the ‘idiappam’ and chicken stew. The rice noodles act as a play element on the plate while the stew brings the dish together with its flavour. For those who love ‘porotta’, the ‘mutta roast’ makes the perfect combination with it. It’s hot, crispy and flaky — just the way its supposed to be. But a regular Syro Malabar Christian meal is not complete without the traditional ‘puttu and kadala curry’. You can also savour them with sugar and ripe bananas. To end the meal, a ‘pazham porichathu’ and ‘chayaa’ is a must. <br /><br />The breakfast menu is on during the weekend from 8:30 am onwards. <br /><br /></p>