Dining Out: Flavours of Kerala is a South Indian gem in a Kanata North mall - main dish on restaurant impossible

Unit B, 1104 Klondike Road. , Kanata, 613-435-
8435: 11: 30 from Tuesday to Sundaym. to 2 p. m. and 5 to 9 p. m.
Closed Monday: appetizer $5 to $10 main course $14 to $20 no steps at front door and lounge wheelchair
AccessibleSarath Mohan, 27, has been a technician, food blogger and kitchen team member at an Indian restaurant in downtown Ottawa.
But he has become a chef at Kerala, 30.
The seating restaurant opened at Kanata North Mall at the end of August.
Mohan is not from a province in Kerala, southern India, and Kerala is known for its unique and delicious food.
He is from Hyderabad, 1,000 km north. But his sous-
Chef Benny Vadakan and restaurant owner Anil Nair are locals in Kerala and between the three of them they have become very good
Well-crafted dishes should make the taste buds thrumming for expats and enthusiasts in South India like bold, sophisticated flavors.
Kerenzfood has a discerning following in Ottawa, thanks to the pioneering efforts and success of chef Joe thotungal, who opened the coconut lagoon in the Holy City 13 years ago
Laurent Avenue
His achievements, including the victory of last year's gold medal tally competition in Ottawa, and the second place in this year's Canadian cooking championship, put him in the position of Ottawa's top chef.
Was the Nair of United Airlines.
The owner of Kochin's kitchen, no. quite-three-year-
ByWard Market's old Kersman restaurant says he opened Kerala-style restaurants in the west end of Ottawa, partly because he didn't want to be too close to the coconut lagoon.
(He also wants to attract Kanata's skilled workers at lunch --time.
) After visiting Kerala flavors several times this month, my opinion is that Ottawa is definitely big enough to accommodate a few high-
Caliber Yingyun corner Rock restaurant.
In fact, the quality of Mohan's food is so high.
It is reasonable for Enders to go through the town and try it.
Kerala is small in taste and simple in decoration, with memorable paintings and antiques on the gray walls.
Nair is a leading restaurant offering friendly and knowledgeable services.
He and Mohan, who like to visit the restaurant and ask for feedback, can talk about the food, preparation, ingredients and so on in the restaurant with enthusiasm.
Our first meal at Kerala flavor restaurant started very well with onion Pakistani (fritters made of hummus flour) crispy but not greasy and loosely clustered,Chili chicken —moist white-
Stir with crumbs, fried meat pieces and samballike sauce —
Is irresistible.
Squid is spices, salt and pepper.
It was very clean and delicious.
"Southern scallop" is a successful fusion, with a good mix of Kermit spices and coconuts with grilled seafoodmilk sauce.
We chose larger, shareable foods, all of which were served with rice or fried parotta bread, which increased the spicy irritation.
We can order some of the more gentle, familiar options like lamb korma or butter chicken, but we chose the full Kermit experience.
In fact, Mohan told me that although he could make the dishes more spicy, he could not reduce the heat of the dishes.
We found no extra heat needed for pepper lamb and beef vidaro.
There is tender meat in complex and different mouths --Hot sauce.
More used to the taste of this burning food can be better judged, but we found that mutton is bigger than roast beef, roast beef is slower, and chili and vinegar dominate the charge.
In contrast, "kI was told that Vadakkan was responsible for the dish as well as the kerwal beef seedlings to ensure the authenticity of the name of the restaurant was supported.
The meat was not stewed in that intoxicating beef dish, but was full of spicy flavors, with a pile of brown onions and large pieces of coconut.
Vadakkan has also been cooking at Dosa Inc. in Ottawa in recent years.
Food truck serving the famous sour dough pancake from South India.
Doza is also featured on the Kerala menu, especially on Sunday whenyou-can-
The choice of Dosas replaces the regular menu.
Last Sunday, pre-
Dosa starters include fluffy idli (rice-and-
Indian breakfast featuring lentils cake) and light and clean-
Taste vada (fried lentils donuts) with coconut chutney and sambar, a spicy, vegetablestudded broth.
Then, a lot of files appeared on our desk.
The most popular is masala dosas.
The crispy pancakes are stuffed with soft and delicious potatoes. based filling.
More snacks are fun and enjoyable
It's like a layer of egg batter supporting doras, which is filled with paneer (grated white cheese) or sharp, bitter chili sauce.
Our dosa neophytes table watched the experts at other tables eat their crepes with their hands and dip the pieces in the chili sauce and samba.
I don't know if the nuts are a thing in Kerala, but they are in Karnataka and are a good Sunday dessert here.
There are several houses on other nights.
Make dessert, usually at the top of the store-
South Asian desserts were bought at other Indian restaurants.
I 've only tried madhurakatti at Mohan. it sounds very simple.
Fry the bread with butter (clarified butter), add syrup and boiled, sugar, and flavored milk saucebut is eye-
Very delicious.
This restaurant is licensed with imported beer and even Scotch whisky, and as far as I can tell, revelers at kerjee love to fry with their beef.
In addition, there are yogurt, especially to relieve oral pain.
Lacey's drinks are sweet and salty.
Mohan told me that he would like to attend the cooking training. xa0Blue Belt Hotel Ottawaxa0The Academy of Culinary Arts has gained some new skills.
I was wondering if he also had something to teach his peers.
Nell said he hopes Mohan will represent the flavor of Kerala in local cooking competitions.
I advise his opponent not to underestimate him.