All-new Kalpaka reopens

Kalpaka rejoins the bandwagon of Malabar cuisine providers with plans to attract food lovers to its newly-furbished outlet at the Windsor Tower Hotel in Hoora.

The outlet, which opens to the public tomorrow offering a 'home-away-from-home' experience, will be inaugurated today.

Earlier based at the Grand Hotel, Kalpaka comes under the Ramee Group of Hotels. The new venue offers a total seating capacity of 60 people with two family sections.

Alongside the Malabar cuisine, the venue will also offer Chinese and North Indian food.

Chef T Abbas manages the Malabar kitchen. He comes to the island with 22 years of experience, seven of which have been with the Ramee International Group.

Chiraguddin Qureshi handles the North Indian and Chinese cuisines. He hails from New Delhi where he worked for six years before taking up a job in Saudi Arabia for two years.

He has been with the Ramee Group for the past eight years.

Set in a very traditional Keralite style, the outlet welcomes diners for daily lunch and dinner from noon to 3pm and from 7pm to 2am.

For reservations, contact Ravi on 39124950, email fbwindsor@batelco.com.bh or windsor@batelco.com.bh

Chef Abbas shares three of his favourite recipes, above, with GulfWeekly readers.

Naadan beef fry

Ingredients

Boiled beef 300gm

Onion 1

Tomato 1

Green chilly 3

Ginger 20gm

Garlic 20gm

Thin dices of coconut 20gm

Coriander powder 1 tbsp

Chili powder 1/2 tbsp

Turmeric powder 1/2 tbsp

Black crushed pepper 1 tbsp

Fennel seeds 1 tbsp

Preparation

SautŽ the coconut dices in coconut oil. Add onion, tomato, green chili, ginger and garlic and sautŽ. Add fennel seeds, coriander powder, chili powder, turmeric powder and crushed black pepper. Add the boiled beef and cook for 20-25 minutes.

Garnish with curry leaves, green chilies and onion rings.

Varutharacha curry

Ingredients

Chicken without skin 300gm

Onion 1

Garlic 20gm

Ginger 20gm

Tomato 1

Curry leaves 10 pcs

Coriander powder 1 tbsp

Chili powder 1/2 tbsp

Turmeric powder 1/2 tbsp

Fresh coconut paste 20gm

Preparation

SautŽ the chopped onion, ginger, garlic and tomato.

Add all the spices (coriander leaves, chili powder and turmeric powder) and once again stir till it gets brown. Add the chicken and 400 ml water to cook for 20 minutes. Finally add the coconut paste and season the dish.

Garnish with curry leaves and coriander leaves.

Fish moly

Ingredients

Whole pomfret 1

Onion and Tomato 1 each

Sliced green chilies 4

Garlic 20gm

Ginger 20gm

Curry leaves 10 pcs

Turmeric powder 2 tbsp

Coriander powder 1 pinch

Crushed black pepper 1/2 tbsp

Fresh lemon juice 1 tbsp

Coconut milk 200 ml

Coconut oil 200 ml

Preparation

SautŽ the chopped onion, garlic, tomato, ginger, green chilies. Add the turmeric, coriander and black pepper powder. Add the whole pomfret fish and let it cook for 15 minutes. Add the lemon juice and mix the coconut milk over the dish. Garnish with coriander leaves and sliced tomato.