One of the most beautiful locations for overwater fine dining in the Maldives, Taj Exotica Resort & Spa’s Deep End Restaurant, will feature a Karavalli pop-up from December 9 through December 15 of 2022. The 32-year-old Bengaluru Karavalli restaurant is regarded as a global landmark in the South Indian fine dining industry.

The flavors, smells, and culinary history of home-food recipes from the states of Kerala, Karnataka, Goa, and Maharashtra will be brought to Taj Exotica by Chef Ganesha Sheregar of Karavalli. The pop-up promises an authentic voyage into India’s fascinatingly diverse South West coast, with both well-known foods and lesser-known secrets of the region, such as traditional Kundapur, Mangalorean Bunt, and Havyaka Brahmin cuisine. Chef Sheregar is prepared to take diners on a remarkable culinary and cultural experience with his arsenal of fresh, regional ingredients, sophisticated spice blends, and recollections of his upbringing in his grandmother’s traditional kitchen.

The four taster menus’ opening courses will feature starters and “tiffin munchies” that have been served in typical seaside houses for many generations. Enjoy Attirachy Ularthu, a delectable dish made of lamb cubes cooked in the Travancore way with onion, tomato, and a variety of spices, Koli Barthad, Coorg Fried Chicken, Chattambade, Goan Calamari Fry, as well as Patrade, the supreme dish of Konkani cuisine (roasted, ground lentils applied on colocasia leaves, rolled, steamed and pan fried).

There will be a hearty eruption of rich, varied flavors in the main dish. Some of the highlights of this section include Chevod Balchao (lobster cooked in a Goan pickle masala with local chillies and vinegar), Allpuzha Meen Curry (seer fish cubes simmered in a fresh coconut, ginger, and raw mango gravy), Kori Gassi (chicken cooked with fresh coconut, bydagi chillies, coriander, and tamarind), and Mutton Eshtew (tender mutton cubes simmered).

The vegetarian menus will feature traditional family recipes like Alambo Arepu (fresh mushroom curry from the Mangalore coast) served with appam, idiappam (string hoppers), unpolished red rice, and Malabar Parotta, as well as dishes from the Havyaka community like Maavinakai Mensukkai (chunks of brine-preserved mango cooked in a blend of chillies and coconut).

The dessert platter will include Ragi Manni, Kashi Halwa, and Ada Pradhaman, a cream rice pudding with coconut and ash gourd from Kerala. All of the dishes will be complimented by Karavalli’s distinctive cocktails and mocktails.