Deena Pinto

"Eaten on its own or with any gravy. Mostly it is mixed with Toddy to give it a bit of fluffy texture. Great taste!"

Sourish Bhattacharyya

"If Mangalore's kozhi gassi (chicken curry) tastes best with neer dosa, the attirachy ularthu from Travancore pairs best with Malabar parotta. We need more restaurants such as Karavalli to discover and romance this diversity."

Michael Swamy

"Curries deserve the apt description of finger-licking good. The fieriness of the fish curry, sweetish tang of the mango curry and sweet-bitter-spicy flavours of the Kabbu Saar."

Michael Swamy

"Patrade (colocasia leaf rolls brushed over liberally with pan-roasted spiced lentil paste and cooked) prove that there is much more to south-western coastal food than coconut."

Priyadarshini Nandy

"The one dish which I think everyone must try is the Patrade. Here, lentils, which are first roasted and then turned into a paste, are applied generously onto Colocasia leaves and then cooked for a while and served. A very interesting starter."

Ruth Dsouza

"Never say no to the lovely 'Rasam' that is served up at the beginning of the meal."

Ruth Dsouza

"When you move to the mains, it is the eternally brilliant wood-fired 'Mutton Curry with Appams' (and even the 'Egg Appam') that work so well."

Ruth Dsouza

"For desserts, try the 'Dodol'."

Priya Bala

"One of the best parts of the new Karavalli menu is a flyleaf simply titled ‘Seasonal’. Dishes made from indigenous, seasonal ingredients from the region. Think patrade served with a minuscule bowl of ghee to thwart any irritation from the colocasia leaves."

Indian Food Freak

"Curry creates a lovely blend of the sweet and sour, again eaten best with rice."