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."

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."

Smitha Kalluraya

"A spicy paste made of rice and spices is applied generously onto colocasia leaves and then steam cooked to perfection. Later they are cut into pieces and lightly shallow-fried to enhance the taste. This was really tasty and tasted just like it was made in my home."