CHEF SHIBIN OFFICIAL

𝗩𝗘𝗟𝗟𝗨𝗩𝗔𝗡𝗔𝗗𝗔𝗡 𝗙𝗜𝗦𝗛 𝗔𝗡𝗗 𝗖𝗛𝗜𝗣𝗦   ​Experience the best of both worlds with our signature Velluvanadan Fish and Chips, a unique Kerala-style fusion dish crafted from a secret family recipe ​Our fresh fish is marinated in a blend of local spices before being coated in a special crunchy mixture of toasted Rava (Semolina), fiery Chili Powder, and freshly Grated Coconut. This coating is fried to a perfect golden crisp, delivering a beautiful texture and a burst of authentic Kerala flavor in every bite. ​The "Chips": Golden Plantain Fry ​Forget the potato! Our chips are traditional, savory Kerala Plantain Fry (Ethakka Upperi)—thinly sliced raw plantains tossed in turmeric and light spices, then fried until perfectly caramelized and soft-crisp. ​The Dips: Chutney Perfection ​Served with two essential, house-made dipping sauces: ​A cooling Mint-Coconut Chutney for a refreshing contrast. ​A rich and tangy Tamarind Chutney to complete the flavor journey....

CHICKEN POTTITHERICHATHU    ​This dish is typically a dry, spicy fry or roast, often involving twice-cooked chicken to achieve a great texture and flavor. ​ ​ CHICKEN PREPARATION.. >Small, minced, or finely chopped boneless chicken pieces are usually marinated first (with ingredients like chili powder, turmeric, ginger-garlic paste, and a bit of cornflour/rice flour for crispiness). They are then fried or deep-fried until golden and cooked. ​>The Sauté/Roast (Masala Base): This is where the dish gets its intense, reddish color and flavor. ​>Onion: Finely chopped onions (sometimes shallots) are sautéed in oil until they are well-caramelized and brown/reddish. ​>Spices: A mix of chili powder (often Kashmiri chili for color), turmeric, pepper powder, and sometimes garam masala is added to the oil and onion mix. >​Heat: Green chilies (as mentioned in your description) and curry leaves are typically sautéed with the onions for a fresh, spicy aroma. ​>F...

​🌶️ CHICKEN GHEE VARATTU This is a traditional Kerala-style chicken preparation, known for its deep, rich, and spicy flavor profile. It's a "dry roast" (Varattiyathu or Ularthiyathu type), meaning the gravy is slow-cooked until it reduces completely, clinging to the chicken pieces. ​ > The standout feature is the use of Ghee, which imparts a distinct aroma and richness to the final dish. It typically includes small pieces of chicken (often on the bone), generous amounts of sliced shallots (small onions) or pearl onions, ginger, garlic, curry leaves, and a robust blend of dry-roasted spices (like Kashmiri chili powder for color and heat, coriander powder, turmeric, and garam masala).

🌶️ KANTHAARI KAPPA WITH BEEF VARATTU. This p delicious and authentic drama combination where the fiery heat of Kanthari Chillies meets the comforting texture of tapioca (Kappa), paired with deeply flavored Kerala-style Varattiyathu Beef.  * Kanthari Vazhattiya Kappa (Sautéed Tapioca with Tobacco Chillies): Boiled and mashed tapioca is sautéed with crushed green bird's eye chillies (Kanthari), mustard seeds, and coconut oil. The Kanthari chillies impart a distinctive, sharp heat, while the coconut oil enhances the overall flavor, giving the dish a vibrant green hue and a mouthwatering aroma.  * Kerala Style Varattiyathu Beef (Dry-Roasted Beef Curry): Richly spiced beef is slow-cooked until the gravy reduces significantly, leaving the pieces dark, tender, and coated with a dry, intensely flavored masala. This provides a spicy, savory, and textural contrast to the soft Kappa.  * Ulli Chammanthi (Shallot Chutney): Complementing the main dishes is a simple shallot...

CHENDAAR CHICKEN FRY  ​The Chenthar Chicken Fry is an intensely flavored fusion masterpiece that skillfully marries the aromatic richness of North Indian spices with the fiery pungency of South Indian cuisine. The dish is defined by its deep, dark color and the signature crusty masala coating.. Method  * The Masala Fusion: This special preparation achieves its complex flavor through a dual-region spice blend:    * South Indian Influence: Provides the heat and base flavor using robust ingredients like curry leaves, ginger-garlic paste, dried red chilies, and a hint of mustard/coconut oil notes, giving it a characteristic depth.    * North Indian Influence: Adds complexity and richness using dry-roasted spices like cumin, coriander powder, Garam Masala, and often a touch of Kasuri Methi (dried fenugreek leaves) for an inviting aroma.  * Presentation: The darkly-fried chicken pieces are elegantly presented atop a bed of fresh, finely shredded...

CHITILA KOZHI  Chitila Kozhi is a modern fusion appetizer that elevates the classic Kerala-style spiced chicken fry into a chic, skewer-based dish. It combines the rustic flavor of a Tawa Fry with an innovative, contemporary glass presentation, perfect for parties and gatherings. METOD ​ The Chicken: Bite-sized chicken pieces are marinated in a rich, traditional Kerala masala blend and then quickly pan-fried on a Tawa . This technique ensures the chicken is crisp on the outside while remaining tender and juicy inside. ​ The Presentation: The cooked chicken pieces are creatively stacked onto skewers, alternating with fresh vegetables like carrots and cucumber , and crowned with a decorative chili. These skewers are then placed upright inside shot glasses. ​ The Salad Base: The shot glasses are filled at the bottom with a bed of finely shredded onions and perhaps cabbage , which acts as a refreshing, crunchy base salad. This salad provides a necessary coolness ...

PATHEERA MUTTON   .This plate is a feast for the senses, offering diners a delightful contrast of textures and temperatures. The tender mutton ribs, featuring the deep, smoky heat of the Malabar Red Chili on one side and the sharp, clean spice of the Kanthari on the other, are perfectly grounded by the comforting simplicity of the sautéed tapioca. The Pathira Mutton is a true representation of modern Kerala culinary innovation. 🌟 Components of the Dish This platter showcases a harmonious blend of spice, texture, and tradition:  * Dual Mutton Ribs:    * Malabar Red Chili Masala Ribs: These ribs are marinated and coated in a bold, dark Malabar-style red chili masala. This preparation delivers an intense, rich flavor and a deep red/brown color, characteristic of the fiery spices used in North Kerala cuisine.    * Kanthari Masala Ribs (Bird's Eye Chili): The second set of ribs is prepared with the legendary Kanthari Mulaku (Bird's Eye Chili). This ...