Kerala calling @ NilaChef Rahul Sharma’s newly-launched tasting restaurant has returned with its second chapter that focusses on the South, the backwaters of Kerala to be precise. The 12-course menu is said to move through the ecology of the region: rice paddies, toddy vinegar, toddy-tapped-at-dawn acidity, Kuttiattoor mango shifting between pickle and dessert, and coconut in near-constant presence. Aimed at offering a new way to experience regional Indian ingredients, the menu features ‘small compositions, shared elements, and more substantial mains’.
Alleppy pepper pork sausage
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Special Arrangement
The meal opens with snack-led introductions, such as the textures of coconut with curry leaf and fresh herbs. Navara, Gandhakasala, and Kalipad rice anchor the middle courses, each bringing its own terroir to the table. In the latter half, karimeen, pork, and duck are layered with pepper and fermented elements, finished with coconut husk smoke and Travancore jaggery. The meal also shifts into a shared format, where breads, broths, and condiments come together at the table alongside chutneys, pickles, podis, and preserves. ₹4,820++ per person , 7 pm onwards at 9-1/2, Cambridge Road, Halasuru
