Ebaani and Matthew come from different cultures — Maharashtrian and Keralite. But their passion for food and their professions brought them together. Friendship culminated into marriage and the bond strengthened.
They always wanted to start something on their own. Covid-19 pandemic gave them time to plan and do their trials. They tried varied cuisines at home.
Toyed with many ideas...
and this continued post pandemic as well; till they finally hit the bull’s eye. Kari Apla — a take on the Malayalam word ‘kariveppila’, which means ‘curry leaf’; also, a blend of that word with the Maharashtrian word ‘apla’, which means ‘ours’! They decided to serve the food that they love and gives them comfort, but with a little twist. Restaurant serves food from other coastal areas of South India as well.
Madurai Mutton Cutlets and a Kokum Soda start my meal. Perfectly textured and spiced cutlets leave hint of black pepper in the mouth, as they easily dissipate. Then comes the Kadala Curry Hummus with Coriander Seed Lavash.
Kadala means black gram in Malayalam. This hummus is made from black grams and tempered with the kadala curry tadka of dry coconut slices, curry leaves, red chillies. The lavash with coriander seeds is an ideal companion for this mildly spiced hummus that has a crunch thanks to the tadka.
The Kerala twist is so tasty that you keep wanting more. Next starter is the Avo Thecha — avocado mashed with Maharashtrian green chilly thecha — served with fri.