Kerala is known for its scenic Beauty, its spices and its tantalising food. When you think of authentic Kerala cuisine you can't miss the aromatic smell of the coconuts and spices. It's the key ingredient that differentiates a Kerala cuisine from the rest. Be it a juicy prawn, bowl of fresh vegetables or for that matter staples likes red rice, everything has a tinge of spice and a base of coconut.
Mouth watering isn't it but where can you get a taste of what Kerala food is in Coimbatore. Think no more, Ente Keralam brings to you the true taste of Kerala. Right from the way food is prepared and served to the taste and ingredients everything is from the land of God’s own country- Kerala.
Set on the Race Course road, Ente Keralam is a complete fine-dining experience. The sophisticated interior with a few rustic traces of an age old cooking equipments and a lingering smell of pungent spices takes you on a total gastronomy of pure authentic food.
“Living within proximity of just 40 kms from Kerala, we don’t have a fine dine place to serve authentic Kerala food in Coimbatore, and that is why I decided to bring in Ente Keralam, for the Malayalis and other food connoisseurs who don’t have to travel to Kerala to get a taste of the real Kerala food”. As quoted by the owner Mr.Vijay.
What makes this place even more special is the authentic taste, freshly pounded spices and age old grandma recipes. “In Kerala every region has its own taste and flavour, there is Travancore style, Malabar style and there is Moplah style. What we do at Ente Keralam is blend all the flavours and recipes and present to our clients something outstandingly new and different.” Said Mr.Vijay.
What you must try is the Thengapal Chemeen Curry (prawn in coconut milk curry) and the Koon Peera (mushrooms) for the vegetarians. The prawn curry is poached in coconut milk along with a complimented taste of raw mango; it’s a unique sweet and tangy combination with freshly availed seafood from Allepey.
“Every curry that you make you must ensure that the 1st pulp of coconut is never boiled or added first to the gravy, for the gravy to cook you must add the 2nd pulp of coconut strained with water.
The pure coconut milk needs to be added in the last and should never be boiled, bring it off the flame before it reaches the boiling point , only then gravy stays creamy and not fragmented.” As quoted by the head chef Gopal.
For reservations: 0422-6505545 / 98414 82457