No matter where we are, it is hard for most of us Malayalis to resist a proper Kerala meal – or ‘meals’ as it is called. Which is why, from hole-in-the-wall thattukadas to sprawling restaurants, a ‘meals’ place is always a hit.  

An upgrade

Kochi Marriott Hotel’s Kerala speciality restaurant Cassava has just given the humble Kerala meals an upgrade. Presented in a degustation format, the meal has been reimagined as an elevated dining experience, spotlighting familiar ingredients and traditional dishes in refreshingly new ways.

Cassava served a fusion menu for a while, before trying a sadya format and the new revamp goes back to the core of Kerala kitchen, picking the most familiar, yet beloved dishes, says Syamjith Venugopal, F&B director. For instance, the kappa pappadam pidi, is a clever take on Kerala’s staple kappa, served with pappadam.

The decor still retains an “old-world” charm — with warm wooden accents and understated elegance, setting the mood for relaxed dining. 

The tasting menu

A traditional vegetarian banana leaf sadya is available every day at Cassava (a non-vegetarian version is available too). But the degustation menu is the fun part. Available in non-vegetarain, vegetarian and seafood versions, the food comes in a 10-course flow, letting you savour the flavours. But pack an appetite with you, or take your family or friends along, for the food keeps coming. 

If you are picking an all-meat set menu, like we did, it is going to be a journey of sorts through the slow-cooking techniques employed in traditional cooking. Beef cutlets are served first, crisp and full of flavour. Those who don’t eat beef, can choose fish or chicken, or anything else from the exhaustive menu.

Course two is a Malabar kozhi chukka, a small bite of peppery roasted chicken, followed by golden-coloured mini porottas and delicious chicken pepper gravy. Then comes one of Kochi Marriott’s signature preparations, vaariyellum thengapaal kappayum, a winning combination of warm, gooey tapioca cooked in coconut milk served with braised beef. The Kuttanadan duck roast, served with soft mini kallappams are . 

You are only half way through the menu, so pause and have some spiced buttermilk, to prepare for Mattancherry Aadu Chaaps (lamb made with coconut, shallots and curry leaves) with mini appams. The masala-laden dishes can be a tad monotonous, but a well-made Malabar chicken biryani offers a welcome break.

The menu also includes small and large plates, which add an element of curiosity – from snacky pazhampori to kanthari beef idichathu, pothu kaya perattu, and vegetable, fish and meat dishes, fried, roasted and curried. Many of the dishes have been made using local produce. Sous chef Vishnu Prasad features locally available vegetables and fruits, especially banana stem and flower, kaachil (purple yam) and mud crabs.

Dessert includes jackfruit and tender coconut ice cream, aval thenga nanachathu, a traditional evening snack made of rice flakes, grated coconut and jaggery shavings; and the classic pazham-pappadam-payasam.   

Pair the meals with Cassava’s signature cocktails, especially, pazham delight, a refreshing dessert cocktail.

Open for lunch and dinner. For reservations, call 8589989044