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Authentic Syrian Christian Flavors and Kerala Cuisine

byTravancore TastiesLocated at Domlur, BengaluruStarts from₹1,400 Per Meal for 2 GuestsView full gallery

I bring the honest, nostalgic flavors of my childhood in Kerala straight to my kitchen at Coracle. From slow-roasted beef to lacy appams, discover the food that shaped my journey.

This is what nostalgia on a plate looks like for me. Perfectly soft, lacey appams served with a creamy vegetable or meat stew, a combination that takes me right back to my childhood kitchen. It’s a classic Syrian Christian pairing that I am so proud to share with you at Coracle.

For me, food is all about family and memories. In this video, I talk a little about my Amma, how I learned to make appams, and how my menu is a mix of the traditional Mallu food I grew up with and the continental dishes we enjoyed during festivals. Every dish has a story.

My Beef Ullarthu is an emotion. I serve these succulent, slow-roasted beef chunks, tossed with coconut chips and aromatic spices, on mini parottas. It’s the perfect bite-sized starter to kick off a memorable meal.

Welcome to my restaurant, Coracle, located at the Bangalore International Centre. I wanted to create a space that feels modern but not stiff, perfect for a cozy family dinner or a quiet meal. We also have a full bar to help you unwind.

This is my Alleppey Fish Curry, made the traditional way in an earthen pot or 'chatti' to get that authentic, tangy flavor. It's a thick, spicy curry with generous chunks of fresh Seer fish, perfect for soaking up with appams or idiyappams.

Here I am, doing what I love most: plating up my family's recipes for you. Whether it's for a special event or a quiet dinner at my restaurant, I put my heart into every single dish.

In Kerala, we can make a cutlet out of anything, but my heart belongs to beef cutlets. Crispy on the outside with a tender, flavorful filling, these are a must-try appetizer. I serve them with my special homemade ketchup.

Making appams is a labor of love I learned from my mother. It's a process I'm very proud of, and even with a great team, I still love being the one to make them. It’s this hands-on approach that I believe makes them special.

About Featured

When I make appams, I do not just follow a recipe; I babysit the batter just as my Amma taught me. It takes time for that perfect fermentation, and that patience is why the edges turn out lacey and thin while the center stays soft. When you order, you are not getting generic food. You are getting a dish that has been tended to with the same focus I used when I first started catering from my home kitchen years ago.

Authentic family recipes from Kerala — Approved by the tribe
T

Travancore Tasties

Located at Domlur, BengaluruStarts from ₹1,400 Per Meal for 2 Guests

I started Travancore Tasties years ago to share the food I grew up loving, and now I get to cook for you at Coracle in Domlur. Every recipe I serve is a part of my family history, tweaked just enough to make them my own.

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More from Dine-in Restaurant by Travancore Tasties

Welcome to Coracle: Our RestaurantSyrian Christian Classics: The Heart of My MenuStarters & Small PlatesA Touch of Nostalgia: Desserts & Comfort FoodFrom My Amma's Kitchen: The ProcessCatering for Your Special OccasionsMore From My Kitchen

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