Kari Apla

The entire restaurant is built around an open, see-through kitchen. It’s the heart of the small, 20-seat space on Pali Road, and the six-person counter running right in front of it puts you directly in view of the chefs’ work. Another 14 covers are tucked into a small outer section, and the walls are lined with personal photographs taken along the Deccan Coast, giving the room a warm, homely feel. This setup comes directly from the husband-and-wife chef duo, Mathew Varghese and Ebaani Tewari, who built the menu from their own family recipes. The restaurant’s name is a blend of their backgrounds – “Kari Apla” means “our curry” in Marathi, a play on “Karivepila,” the Malayalam word for curry leaves. The food follows suit, mixing the Maharashtrian, Keralite, and Goan flavors they grew up with. The menu is a collection of thoughtful small plates that encourage sampling. You’ll find inventive dishes like Kadala Curry Hummus served with lavash alongside deeply traditional preparations like Angamalai Pork Roast, a Syrian Christian specialty from Kerala, or a classic Fish Moilee with appam. The kitchen focuses on richer cuts like pork belly and chicken leg to get the most flavor into its dishes. For dessert, the Tender Coconut Pudding and a Filter Coffee Ice Cream served with banana bread are mainstays. Because the space is so intimate, the counter seats are the most sought-after spots. It’s worth knowing that half-portions are often available if you ask, making it easier to try a few different things, especially if you’re dining alone.