The story of Kari Apla, a new eatery in Mumbai's vibrant food scene, is filled with personal bonds and cultural inspirations. Chefs Ebaani Tewari and Mathew Varghese bring diverse backgrounds to the table, crafting a menu rich in various flavours from their childhood and culinary experiences.
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The Place: Kari Apla is a cosy twenty-seater space on Mumbai’s bustling Khar Pali Road. It's decorated with photographs capturing scenes from the Deccan Coast.
The Concept: The eatery is a mixture of childhood memories and European kitchen techniques. It features flavours from coastal Deccan family recipes loved by the chef-owners.
The Menu Highlights: Reflecting their diverse backgrounds, the menu offers innovative dishes like the Kadala Curry transformed into a hummus-style dish which showcases Varghese's Kerala roots intertwined with Middle Eastern influences. Tewari's Mumbai upbringing flavours the Madurai mutton cutlet, slow-cooked and served with a Kerala-style Pachadi.
The Flavors: An Egg Moliee dish connects Chennai's masala omelette with Kerala's coconut milk curry and this dish is complemented by slices of tomato. The moilee's distinct taste, achieved using Varghese's family recipe with tomatoes, leaves a lasting impression.
Unique Twists: Kari Apla's sweet potato vadais are like Mumbai's batata Vadas, but with a twist.
They're coated in rice batter and served with a unique house-made gunpowder, inspired by Tamil Nadu's Vadais and coconut chutney.
Each dish at Kari Apla tells a story, combining regional flavours and personal touches. The chefs' focus on detail and creative innovations result in a delicious fusion of culinary traditions.
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