Secret of Seas at Ente Keralam

All my memories of Vishu and Onam in Chennai go back to Ente Keralam. The Poes Garden branch, which is the first and like the main restaurant of the chain was near to my earlier office. Since we had no option but to eat out daily, this seemed costly but once in a while made it good as the food was heavenly. 

The main spices, dry snacks, rice and other dry ingredients are all brought from Kerala. 

When I received the invite for their ongoing festival, I was happy to go visit the place again as it is quite nostalgic.

Ente Keralam, the fine-dine Kerala restaurant in the city is hosting ‘Seafood Festival’ until the 10th of July at its outlet in Anna Nagar, Poes Garden and MRC Nagar. Seafood lovers can indulge in the authentic Kerala Coastal cuisine with an array of delicacies prepared by Chef-Jayaprasad. He was kind enough to be there almost the entire while and explained all the dishes very well. 

RESTAURANT: Ente Keralam

LOCATION: Poes Garden

SPECIAL: 'Secrets of the Seas' Seafood Festival

DATES: Till July 10, 2016. Both Lunch and Dinner,

The menu is available only for A La Carte option. 

AMBIANCE: The festival is on at all the three locations, while we had the bloggers meet at their Poes Garden restaurant. 

It is very well known place and locality with celebrities all around the place. 

A beautiful house converted into a restaurant, hence various rooms have various seating arrangements. Decor is simple with the deepam and flower Kolam welcoming you . The boat prop completes the Kerala feel. 

Without much ado, let's get straight on to the fest:

BEVERAGES: 

Keraleeyam: A tender coconut pinch. Good one.

FOOD: This festival features a variety of dishes made of fresh fish, squid, crab and prawn. The menu includes Soup like Njandu (Crab) Rasam, Mixed Seafood Soup (Fish, Crab, Prawn), Starters like Tiger Prawn Tawa Fry, Nethili (achovy) Varuthathu, Pollichathu & Ularthiyathu like Neimeen(Seer Fish) Pollichathu, Sheelav (Barracuda) Thenga Kothi Peralan and gravies Njandu Chikkiyathu (shell less crab scrambled with egg and spices), Aleppey Style Mango Curry ((Prawn cooked in a rich coconut milk and raw mango) and many more dishes. These curries can be accompanied with puttu, rice or a Malabar or wheat parotta.

AMUSE BOUCHE:

Sarkara Varatti and Banana Chips: How can a Kerala meal be complete when you don't begin with these. Can keep munching on these during the entire meal. Especially loved the Sarkara Varatti, which was not the regular jackfruit one, but was made with the big bananas. These are brought from Kerala. 

SOUP:

Prawn Pepper Soup: I chose this amongst the three available soups. When Chef asked me if spicy soup is fine, I was absolutely okay with it. But found this not highly spicy. Loved the creamy soup, made with coconut milk. 

APPETISERS: 

Tiger Prawn Tawa Fry: This was so good. perfectly fried, keeping the flavours intact, Juice Prawns with awesome punch of spices. 

Nethili (Anchovy) Varuthathu: Super crispy and right amount of spiciness. The best accompaniment to go with drinks actually. This was quite nice, better than what I could have expected. 

Puli Ila Ittu Pollichathu Neimeen: Chef Jayaprasad recommended this and explained that this is quite different from the regular one. I agree completely. I am a sucker for Karimeen Pollichathu and this one was new to me. The masala is made with tamarind leaves and though that sounded like it could be bitter but not a bit. It was super yummy. I loved this a lot. 

Chemeen Peralan: Tiny prawns cooked with onion shallots and masala. Quite good. 

Kallummakkaya (Mussels) Ularthiyathu: Mussels sautéed in thick masala of onions and tomato with coconut bits. For those who love mackerel. I am not a fan. 

MAINCOURSE:

While the menu is vast, I requested for a limited number of gravies as it is difficult to try too many. 

Vatta (Malabar Trevally Fish) Varutharacha Curry: Malabar Trevally Fish cooked in a roasted ground coconut gravy.

Kora (Indian Salmon) Meen Kookka Ittuvacha Curry: Chinese potato

cooked with Indian salmon and coconut milk.

Neymeen (Seer) Cheera Thandu Curry: Country style red amaranth leaves and seer fish cooked together to create a combination.

All fish gravies were served and though they looked so similar, tasted different. Each one was tasty and went very well with the Aappam, Parottha and Puttu. Especially liked the Puttu, as I was having it after long. It was fresh and yummy. 

DESSERTS: 

My first love Ada Pradhamam was over for the day :( Hence we got onto the next bests. 

Paal Ada Payasam: Sweetened Rice Flake Porridge. Moong Dal ki kheer. Served warm

Ila Neer Payasam: Tender coconut payasam. Served super chilled. 

Sulaimani Tea: Do not miss to have the Sulaimani tea at the end of the meal. Made with 13 spices, this is so good. Nethili (Anchovy) Varuthathu: Super crispy and right amount of spiciness. The best accompaniment to drinks actually. This was quite nice, better than what I could have expected.

Chef Jayaprasad with the team

SERVICE AND COST: No comments on the service and cost as it was an invited dinner. 

For you information, as said earlier, it is only A La carte menu for the festival. Other thalis and dishes are available too. The prices of the dishes start from Rs 125 and an average meal for two is costs around Rs 1000 to 1200. 

To make reservations please contact Poes Garden 32216591, MRC Nagar 32216590 and Anna Nagar 32216589.