Drink and Dine
Laying the table.
Kodava cooking, at lunch
Nellaki
Restaurant
The Bendoota Thali is Nellaki's centrepiece, a single metal plate carrying a full Kodava meal — breads, rice, curries and a sweet — in one sitting rather than a sequence of small plates.
It comes in 3 versions, vegetarian, seafood and meat, and needs ordering ahead.
Several dishes here are cooked to the same recipes served at a Kodava wedding feast, rather than a restaurant's idea of them. Bread is the other constant — griddled, steamed or charcoal-finished, closer to what a Kodagu grandmother would make than anything from a hotel bakery.
Dessert runs to payasa, a warm, light sweet built on jaggery, coconut and cardamom — the Kodava answer to a dessert course.
Kismet Recommends
- Pandi Kari
- Baimbale Kari
- Kadale Kari
- Kadambuttu
- Maddu Soppu Payasa
Bread is the other constant — griddled, steamed or charcoal-finished, closer to what a Kodagu grandmother would make than anything from a hotel bakery.
