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Traditional fare

Akasha Ganga serves authentic Kerala cuisine, along with continental fare.


AS YOU enter Akash Ganga, a rooftop restaurant on the General Hospital Road, the first thing that strikes you is its greenery. Flanked by jasmine bushes, palms and patches of lawn on small mounts, the interiors have been tastefully done. The upper deck of the restaurant opens to the sky, an ideal place to have a quiet dinner with your family. Its kitchen is open and you can have a look at what's cooking.

The Akash Ganga, a subsidiary of the Kerala House restaurant on the same road, was started three years ago, and specialises in Kerala, Chinese and Tandoori cuisines. Though the city has quite a few Chinese and Tandoori joints, this is the only restaurant that can boast of authentic Kerala cusine.

Kunchappan, the owner of the restaurant, helps you to choose the starters -- finger fish (Rs. 75) and chicken tikka (Rs. 80). Regular stuff, but this one does tickle your taste buds. Other dishes on offer are aloo chaat (Rs. 25), and kebabs. The cream of chicken soup (Rs. 30) proves to be a good appetizer. The menu also has sweet corn chicken soup, hot and sour chicken soup and yakhini shorba all priced at Rs. 30, while a bowl of rasam costs Rs. 25.

The meen pollichathu is yummy. Fish moilee and tandoori fish also maintains the standard. Naadan kozhi curry (Rs. 65) and butter chicken (Rs. 65), with its creaminess and subtle sweetness, were good. It's a perfect accompaniment for roti, appam and paratha.

Kappa and meen curry prove to be a fantastic combination.

The other dishes include mutton dopyaza (Rs. 60), mutton coconut fry (Rs. 60), tandoori chicken (full plate- Rs. 240), for the non-vegetarians and palak paneer (Rs. 45), paneer mushroom masala (Rs. 45), veg-jalfrazi (Rs. 40), and dum aloo (Rs. 40) for the veggies.

AMBIKA VARMA

Photo: S. Gopakumar

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