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DINERS at the Kalpaka Restaurant can look forward to an array of delicious dishes as the popular eating-out house unveils its new menu.
Proudly displayed will be Prawn Masala, Tandoori Chicken, Crab Masala, Hariyali Tikka, Malai Tikka, Kadala (chick peas) Roast and Fish Chilly amongst others.
The Hoora restaurant's specialty is the Kerala meal - traditionally served fresh and hot over a banana leaf ... as is a custom in the Indian state.
Popular starters include fried banana chips and main courses - consisting of an array of curries are laid out on one portion of the leaf and the rice accompaniment on the other. It is best consumed with a variety of gravies containing lentils, yoghurt and spices.
As well as the above favourite, the customer can also choose from a list of North Indian, South Indian and Chinese dishes.
A unique concept of the restaurant close to Exhibition Avenue - which many others have since followed - is the attire of the staff. Waitresses wear South Indian sarees and traditional accessories.
The ambience is further enhanced by the traditional custom of placing lit essence sticks at the entrance. There is also a bar offering diners a choice of Indian beverages.
The restaurant's executive chef is Jagdish Mondal and chef Abbas Thinan specialises in the Keralite menu. While Chef Jagdish has been a part of the Grand Hotel team for nine years, Chef Abbas helped launch the restaurant six years ago as one of the first culinary destinations on the island to offer authentic cuisine from Kerala.
The Grand Hotel is part of the Ramee Group of Hotels.
Chef Jagdish shares a recipe of one of the restaurant's special dishes with GulfWeekly readers.
