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It is “Chaakara” time at the fancy eatery Ente Keralam, which has branches in the capital urban areas of Tamil Nadu and Karnataka. Ocean bottom sweethearts can expect a banquet until Aug 11.’Chaakara’ alludes to the marine peculiarity during the rainstorm, when an area of quiet waters happens due to the arrangement of a mud bank, attracting fish enormous numbers. In India, this peculiarity happens just along the Kerala coast.At Ente Keralam, however, there are no mud banks – – what is on offer is a plenty of fish assortments to keep the taste buds shivering and the mouth busy.Jaya Prasad, brand culinary expert at Ente Keralam eatery, in a paper notice, held up a hotshot, inviting individuals to taste his work.One is as of now salivating when one terrains at Ente Keralam in the up-market Poes Garden, home likewise to Tamil Nadu Chief Minister J. Jayalalithaa, entertainer Rajinikanth and a few industrialists.Once one winds up easily situated, one can expect a lungi-clad staff part with a panama cap to bring two assortments of Nendran banana chips – one covered with jaggery and ginger, and the other plain and salted. Both are brand name Kerala food items.As the chips get drunk, Prasad serves thengapal (coconut milk) prawn soup, which is prawns cooked alongside flavors and got done with coconut milk.The onion julienne that drifted in the soup helps one to remember the French onion soup, with a coconut flavour.And from that point forward, the consistently grinning Prasad served njandu rasam – crab meat cooked in lentil stock and flavors.

 

“We source our fish from Kerala. The fish get in the Arabian Sea is far more delectable than the catch in the Bay of Bengal. Almost 95% of the ocean bottom served here is from the Arabian Sea,” Prasad said.And at this point, tester’s segments of hot and hot scampi cook, nethili/anchovies fry, pepper prawn fry and fish cutlet show up on the table.Even as the scampi broil and the rest swim down the neck, the subject of discussion goes to the cost of fish.”The costs of diviner fish have gone up as of late – – from Rs.600/kg, the decision cost presently is around Rs.1,000/kg,” Prasad said.A representative of Oriental Cuisines, the organization that possesses Ente Keralam outlets, said: “Our culinary specialists research the food, venture to the far corners of the planet to be important for food displays, keep awake to-date with worldwide food patterns and continually develop and yet again imagine. They carry validness and aptitude to the food we deal, and assume a critical part in the celebrations that we host.””By highlighting them in our promotions, we carry a human touch to these. Individuals get to see a ‘group side’ to the brand, and anticipate meeting and connecting with the chefs.”Meanwhile, a pleasant smelling banana leaf bundle with a little piece of lemon is served, which ends up being the avoli/dark pomfret pollichathu.Unwrapping the banana leaf, one observes a full fish covered with hot sweet-smelling masala drifting through the air. Three or four slashes on the two sides of the fish empowers the masala to leak through, yet in addition make it simple to eat up the hot, steaming fish.For the primary dish, Prasad recommended iddiappam/appam with thenga varutharacha modha (fish cooked in simmered ground coconut masala) and vatta manga curry (trevally fish cooked with ground coconut glue and crude mango).The idiappam was magnificent with the two dishes.There is a Tamil expression ‘idiappa sikkal’ (idiappa hitch), showing a problem. One finds it difficult to say which dish tasted better.The fish assortments incorporate mollusks, prawn, scampi, squid and crab, aside from curries like karimeen moilee pearl spot-cooked in coconut milk and ginger, njandu broil crab, shell-cooked in a thick cut onion masala, chemballi mappas – chemballi fish cooked with coriander powder and coconut milk and more.The normal feast for two would cost around Rs.1,000, and the dishes are accessible for lunch and supper.