Beef Ularthiyathu is a meat stir fried in whole spices and chillies. It has loads of saunf (fennel) and Dhaniya (Coriander) and those flavors had a real good after taste. Prawns Dry Fry are roasted prawns tossed in ample amount of Kadi Patta (curry leaves) and Malabar spices. This was even better than the beef, the masalas just lit up our palate (in a very good way).
We also ordered Kerala Parottas along with the starters which was a good combination. The main course we ordered included Chef Special Chicken Mappas Curry, a mild yet flavorful dish that goes very well with Appams. It's a thick coconut milk based curry, with subtle yet impressive flavors. The chicken pieces though were slightly overcooked. The desserts ordered were Jaggery Payasam and Jaggery Coconut Custard. The Jaggery Payasam was warm sweet and good but the Jaggery Coconut Custard was the clear winner. A fantastic blend of jaggery and coconut which was simply lip-smacking.
The service was super quick even all tables at the restaurant were occupied and the pricing is quite reasonable.
Kerala Cafe, Baner, Pune | Food Prowl - The Hunger Stories