OysterBay

27/09/2018

On popular demand, Fort Kochi seafood restaurant in 1 MG Mall, Opp the Vivanta by Taj on MG Road, Bangalore has introduced Thali meals for lunch. Monday to Friday @ Rs 280 +GST.

It comprises a typical combination of mouth watering kerala delicacies such as appam, rice, veg stew, avial, thoran, kootu curry, pachadi, sambar, rasam, inji puli, papad, curd, pickle and kondattam, with a tempting payasam at the end.

Optional top ups such as Netholi Fry, Fish Fry, Kanava Fry, Chicken Kebab etc are available @ Rs 290/-.

Fort Kochi restaurant in 1MG Mall, Bangalore hopes this will satisfy the requirement of a quick lunch from busy executives on the go !

08/09/2018

Fort Kochi restaurant in 1 MG Mall, opposite Vivanta by Taj on MG Road, Bangalore serves authentic karimeen dishes which are well known to seafood lovers of Bangalore.
The taste of the Karimeen varies with its habitat and the Fort Kochi restaurant 1 MG takes special care to source the very best.
For the health conscious, it is a low-fat, high-protein food, rich in omega 3 fatty acids, which lower blood pressure and keep our heart and brain healthy. It is also rich in Vitamin D and riboflavin, as well as in minerals such as calcium and phosphorus.
Wherever he is, if a Keralite has a choice between karimeen and any other exotic fish of the world, his finger will point at the karimeen.
Fort Kochi 1 MG Bangalore also serves Karimeen pollichathu, Karimeen Tawa fry, Karimeen Shappu curry, Karimeen Moilee, etc.

04/09/2018

Puttu & Kadala Curry

18/02/2017

A TRIP THROUGH KERALA'S HISTORY THROUGH FOOD

Foreign influence on the cuisine of Kerala is marked, with each religion from Muslims to Syrian Christians developing their own cuisine and style of preparation. The Mappila cuisine of the Malabar region (North Kerala) has a distinct flavour, borrowed from the traders who regularly visited the region.

Kerala cuisine has an abundance of coconut, rice, tapioca, cocum and spices like black pepper, cloves, cinnamon and ginger. The Portuguese introduced cassava, now widely eaten in Kerala.

This restaurant is our ode to the many cultures that have influenced food from British, Jewish, Portuguese, Dutch and South India

09/02/2017

Clay pots are great for slow cooking as its porous nature allows both moisture and heat to circulate easily through them. This helps in an even, slow and delicate cooking of the squid.
Chatty Koonthal - Squid cooked in earthenware with cocum & chilly.

03/08/2013

Read the Article about JAK in Deccan Herald ..

27/07/2013

24/07/2013

JAK- Just aroud Kerala - Kerala Seafood Reastaurant

23/07/2013

Get entertained with the exclusive contest between “Blender Vasu” (The Unusual Blender) & “Mathan Chef ”(The Kerala Master Chef)

22/07/2013

Koonthal Mezhukkupuratty