The “cloud pudding" is a must order at Mathew’s restaurant Kappa Chakka Kandhari, which opened in Bengaluru recently after a blockbuster debut in Chennai in 2018. Most of the 90-odd items on the restaurant’s menu are not exactly staples of Kerala restaurants, which largely focus on appam-stew, Kerala parottas and biryani. Before opening in Chennai, the team behind the restaurant—Mathew and his friends John Paul and Augustine Kurian—undertook a rather special journey. To wash down all the complex flavours of the food at Kappa Chakka Kandhari, sips of the restaurant’s signature (non-alcoholic) drink, Absolute Kandhari, are a must. “It is the distilled essence of Kappa Chakka Kandhari," he says, grinning.

Source: Mint January 26, 2020 04:07 UTC