The next time you find yourself in Chennai or Bengaluru, definitely book a table at his restaurant. Stay tuned for more from Gourmet On The Road, Chennai. Take care; stay safe and strong. Happy eating! If you'd like to support our work, please join our TH-cam membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below. Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/
Yesterday watched u in Delhi today watching u in chennai u r omnipresent 😅 also u r omnipresent in our hearts 🙏😊 so happy to see u doing Chennai series 👌👍
Kripal Sir the way you can explain and express food no one in this world can do... Kerala Cuisine at it's best... Eating with your best Chef friend after 25 years was priceless ❤.. i really appreciate you for bringing out the best in everything you do .. the fish curry prepared by Chef was mouth watering 😄❤... God bless ❤
Thats not a joke to be one of the top 20 chefs in India, pretty amazing, great you are bringing this restaurant to our attention, there are so many restaurants in Chennai and this is one amongst many. Great video Sir
Yummy yummy 😋 lip smacking food.u r amazing kirpal sir , each and every dish that u try and the way you explain about the masala that goes into making the dish is amazing.keep up the good work, happy eating. Regards from Mel Australia.
Great presentation and the food oh how I yearn for it! Only one criticism or perhaps motherly advice- you should always remove your hat when eating it’s considered good manners and respect for the food you are about to consume. Love your videos and have followed the great work you do for years. Stay safe watching from Australia ❤️❤️
Good morning dear Kripal - Oh today your vlog is out an hour early 👍 Was looking forward to this vlog . Time to explore Chennai’s Kappa Chakka Kandhari . Hello to your friend & Chef Regi Mathew 👋 . I need to revisit the old vlog as well . The concept & philosophy mentioned by Chef is excellent 👌. Heartiest congratulations to Chef Regi to be recognised as one of the Top 30 chefs across India . I agree it’s indeed an ode to the erstwhile ancestral dishes and infusing life to the same in the current period 💯💯💯 Wow the kitchen is so clean & well organised . Chef Regi is truly humble and very sweet 👍 Kitchen tour always fascinates me 👌👌 The Master himself is at work 👌👌 The Ayakura fish curry with Murungaka looks to be super appetising 😋😋 The Karimeen dish also looks delicious 😋. Wow he is so technical and the usage of organoleptic technique ( I am a Chemistry & Biochemistry major ) and love his scientific explanation whilst preparation of the dish 👌👌 No wonder he is in the Top 30 💯💯💯 Small nuances like use of wooden cutleries to increase the longevity of the dish . Whoa he has 850 recipes 🙏🙏🙏 Nannari Sharbat is one of my favourite drinks in Chennai . I don’t miss an opportunity to have it whenever I travel to Chennai 👍 The first new dish is out Coconut Prawns 🍤. He has elevated certain dishes based on toddy shop sea food dishes 👌👌 Your plate is filled with delectable dishes 👌The mussels fry looks different & fabulous 👍 Have never tried the Kurka ( Chinese potato) . Two legends on one table and using chaste culinary lingo to explain and review the dishes & its ingredients 💯💯💯 Looks like the new addition ; the coconut Prawns has hit the right spot 😋 Oh the mussels texture is Al dente in its texture 👍 Wow great statement by Chef Regi ; he mentioned that the quantity of ingredients is not quintessential as compared to the quality and the method of preparation 💯💯💯 Kripal has been blown away by the succulent lamb meat 👌 The Malabari based stuffed Pomfret is making me drool 🤤. The presentation of the lobster 🦞 dish is impressive . I am gonna have a sea food cuisine next week with my buddies 😀 Can see the steam of the Pomfret dish emanating from my TV with the waft of the aroma ( I am actually totally inside my TV 😀) The palate cleanser dish in the ripe pineapple coconut , nentrampayam is awesome 🤩. The Malabar dishes ; Nai Patri etc was inspired by the doyen Umi Abdullah 👍 Oh there is no refined flour or Paratha as they focus on the traditional rice based dishes. The rice patri with the bread fruit curry & mutton curry looks to be a fab combo 👌 Is the Rice Patri similar to Neer Dosa ?? Yet another succulent piece of lamb meat 😋 Ha ha ha I observed that you did use , delicious , liberally cause you truly relished every dish . Wow after 25 years two buddies and legends are sitting on the table and discussing in depth of each dishes that was offered 💯💯💯 Finally the Matta rice with the Karimeen dish with gravy 👌 The butter milk has truly amped up the flavour profile of the dish 👌 Simple process yet a delicious dish 👍 May your friendship keep growing & stay blessed 😇. I usually don’t go through the description as I want to enjoy the vlog frame by frame and try to understand each & every dish that you review . The steamed Aapam with the gravy seems to be a fitting finale to this wonderful food vlog . More power to Chef Regi 💯💯💯 This was a super special & fabulous vlog . Thoroughly enjoyed the vlog 👍👍 Thanks a bunch for this vlog . You also take care , stay safe & healthy . Loads of love & respect 🤗🤗🤗❤️❤️❤️💯💯💯
Hi Rajesh, happy to see you have relished every frame of this episode too. This was a very special meal, and at a personal level, was super to share the table with Chef Regi Mathew over a leisurely lunch after years. Each of the preparations, as you have rightly observed, were delicious. It is amazing how Regi has adapted these heirloom recipes at Kappa Chakka Kandhari to deliver the nuances of great home cooked fare. The rice pathiri, more than a neer dosae, is similar in texture to a fluffy Malenady style rice roti, but grainy in its texture. Have a great Sunday. Cheers!
@@FoodLoversTV Thanks dear Kripal for your reply & clarification on the Nei Patri . It would have been such a wonderful feeling and joy to meet your buddy Chef Regi after 25 years & more importantly dine together at his restaurant. Goosebumps moments 👍👍 Have a blessed Sunday 😇
Sir you used to explain in English and while talking in kannada and you used to put English captions... Why not kannada captions when conversations are in English... Please it can reach up to common man....
Another great video from Kripal. But this restaurant is overhyped. Average taste and overpriced. They spoil authentic dishes in the name of innovation. We’ve been there a couple of times, once for Onam Sadhya. We had to buy aviyal, sambar separately.
Is it nice patri or rice patri? If it is nice, then why is it called nice patri? Is is because it is nice or is it because there was no other name to it so they simply called it nice? Nevertheless, seems very nice!!
Its a slang to call something that is very thin to be nice. For eg. Nice cloth. So as there are pathiris that are made in certain parts of kerala that are thicker, this being really thin is called a nice pathiri.
Great presentation and the food oh how I yearn for it! Only one criticism or perhaps motherly advice- you should always remove your hat when eating it’s considered good manners and respect for the food you are about to consume. Love your videos and have followed the great work you do for years. Stay safe watching from Australia ❤️❤️
The next time you find yourself in Chennai or Bengaluru, definitely book a table at his restaurant. Stay tuned for more from Gourmet On The Road, Chennai. Take care; stay safe and strong. Happy eating!
If you'd like to support our work, please join our TH-cam membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below.
Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/
India is a country with ultimate variety of dishes...
Yesterday watched u in Delhi today watching u in chennai u r omnipresent 😅 also u r omnipresent in our hearts 🙏😊 so happy to see u doing Chennai series 👌👍
That's very sweet of you. 🙏
Kripal Sir the way you can explain and express food no one in this world can do... Kerala Cuisine at it's best... Eating with your best Chef friend after 25 years was priceless ❤.. i really appreciate you for bringing out the best in everything you do .. the fish curry prepared by Chef was mouth watering 😄❤... God bless ❤
Thank you for your kind words, Sunita, it was nice to share a meal with Regi after a long time. And that karimeen chatti curry was too good as well.
Proud of Kerala dishes explained video 👍❤️🥰😋💯
Thats not a joke to be one of the top 20 chefs in India, pretty amazing, great you are bringing this restaurant to our attention, there are so many restaurants in Chennai and this is one amongst many. Great video Sir
Very nice "Traditional Kerala food" episode, Kripal!
Thanks, James.
Wow, a friend for 25 years! ❤
That’s humble words, Chef saying that I’m still learning ❤
Too good... fulfilling meals...
I have been to their restaurant in Bangalore. Great food and service. Their service was great with good staff. Great value ❤
Amazing. Love you Kripal sir
Very interesting and mouthwatering vlog. I truly enjoyed watching this vlog. The Chef is very humble and very knowledgeable
Yes, Chef Regi is an encyclopaedia on the culinary traditions of Kerala for sure.
Yummy yummy 😋 lip smacking food.u r amazing kirpal sir , each and every dish that u try and the way you explain about the masala that goes into making the dish is amazing.keep up the good work, happy eating. Regards from Mel Australia.
Thank you, Mel, good to hear from you after a long time. Yes, this was a lip-smacking meal indeed.
All the dishes are so different. I have never tasted any of these dishes some day I will try out all these dishes
Awesome vlog sir. Love from Canada
Loved this episode...warm and delicious...sums up this episode
Glad you enjoyed it
Great presentation and the food oh how I yearn for it! Only one criticism or perhaps motherly advice- you should always remove your hat when eating it’s considered good manners and respect for the food you are about to consume. Love your videos and have followed the great work you do for years. Stay safe watching from Australia ❤️❤️
Why u r bringing side bag to everywhere, i think to take parcel ❤️
Awesome vlog sir 😊😊😊😊
Thank you.
Good morning dear Kripal - Oh today your vlog is out an hour early 👍 Was looking forward to this vlog . Time to explore Chennai’s Kappa Chakka Kandhari . Hello to your friend & Chef Regi Mathew 👋 . I need to revisit the old vlog as well . The concept & philosophy mentioned by Chef is excellent 👌. Heartiest congratulations to Chef Regi to be recognised as one of the Top 30 chefs across India . I agree it’s indeed an ode to the erstwhile ancestral dishes and infusing life to the same in the current period 💯💯💯 Wow the kitchen is so clean & well organised . Chef Regi is truly humble and very sweet 👍 Kitchen tour always fascinates me 👌👌 The Master himself is at work 👌👌 The Ayakura fish curry with Murungaka looks to be super appetising 😋😋 The Karimeen dish also looks delicious 😋. Wow he is so technical and the usage of organoleptic technique ( I am a Chemistry & Biochemistry major ) and love his scientific explanation whilst preparation of the dish 👌👌 No wonder he is in the Top 30 💯💯💯 Small nuances like use of wooden cutleries to increase the longevity of the dish . Whoa he has 850 recipes 🙏🙏🙏 Nannari Sharbat is one of my favourite drinks in Chennai . I don’t miss an opportunity to have it whenever I travel to Chennai 👍 The first new dish is out Coconut Prawns 🍤. He has elevated certain dishes based on toddy shop sea food dishes 👌👌 Your plate is filled with delectable dishes 👌The mussels fry looks different & fabulous 👍 Have never tried the Kurka ( Chinese potato) . Two legends on one table and using chaste culinary lingo to explain and review the dishes & its ingredients 💯💯💯 Looks like the new addition ; the coconut Prawns has hit the right spot 😋 Oh the mussels texture is Al dente in its texture 👍 Wow great statement by Chef Regi ; he mentioned that the quantity of ingredients is not quintessential as compared to the quality and the method of preparation 💯💯💯 Kripal has been blown away by the succulent lamb meat 👌 The Malabari based stuffed Pomfret is making me drool 🤤. The presentation of the lobster 🦞 dish is impressive . I am gonna have a sea food cuisine next week with my buddies 😀 Can see the steam of the Pomfret dish emanating from my TV with the waft of the aroma ( I am actually totally inside my TV 😀) The palate cleanser dish in the ripe pineapple coconut , nentrampayam is awesome 🤩. The Malabar dishes ; Nai Patri etc was inspired by the doyen Umi Abdullah 👍 Oh there is no refined flour or Paratha as they focus on the traditional rice based dishes. The rice patri with the bread fruit curry & mutton curry looks to be a fab combo 👌 Is the Rice Patri similar to Neer Dosa ?? Yet another succulent piece of lamb meat 😋 Ha ha ha I observed that you did use , delicious , liberally cause you truly relished every dish . Wow after 25 years two buddies and legends are sitting on the table and discussing in depth of each dishes that was offered 💯💯💯 Finally the Matta rice with the Karimeen dish with gravy 👌 The butter milk has truly amped up the flavour profile of the dish 👌 Simple process yet a delicious dish 👍 May your friendship keep growing & stay blessed 😇. I usually don’t go through the description as I want to enjoy the vlog frame by frame and try to understand each & every dish that you review . The steamed Aapam with the gravy seems to be a fitting finale to this wonderful food vlog . More power to Chef Regi 💯💯💯 This was a super special & fabulous vlog . Thoroughly enjoyed the vlog 👍👍 Thanks a bunch for this vlog . You also take care , stay safe & healthy . Loads of love & respect 🤗🤗🤗❤️❤️❤️💯💯💯
Hi Rajesh, happy to see you have relished every frame of this episode too. This was a very special meal, and at a personal level, was super to share the table with Chef Regi Mathew over a leisurely lunch after years. Each of the preparations, as you have rightly observed, were delicious. It is amazing how Regi has adapted these heirloom recipes at Kappa Chakka Kandhari to deliver the nuances of great home cooked fare. The rice pathiri, more than a neer dosae, is similar in texture to a fluffy Malenady style rice roti, but grainy in its texture. Have a great Sunday. Cheers!
@@FoodLoversTV Thanks dear Kripal for your reply & clarification on the Nei Patri . It would have been such a wonderful feeling and joy to meet your buddy Chef Regi after 25 years & more importantly dine together at his restaurant. Goosebumps moments 👍👍 Have a blessed Sunday 😇
What's your videos camera name
nice video very creative
Really very good🏨 sir👌👍
Hi Food Lovers TV. You should do a Indoan Railways Vande Bharat Express Train Food Blog.
What's special about the food there?
Superb
Super Food Sir🍗🍗🍗🥩🥩🥩
The Restaurant name means : Tapioca, Jackfruit, Birds eye chilli
Yes. Kappa - Tapioca, Chakka - Jackfruit, Kandhari - Bird Eye Chilli!
Wow... Chennai cuisines... Adipoli....
Kerala dishes
@@drdhr sammadichi ... Nanri undu :)
Delicious food and most deliciously explaining.
This eatery cuts customers neck. I had been to their banglore restaurant
Sir you used to explain in English and while talking in kannada and you used to put English captions... Why not kannada captions when conversations are in English... Please it can reach up to common man....
Wonderful Anna..2nd video
Yes, Pradeep, 2nd Chennai video, stay tuned for the rest.
Kripal AmannaN . Nalle irakrangla . Chennai ile meen chhar Nalle irikka .
Nalla irruku.
Thettam,makes,it,more,famous,world,famous.,
Was,there,tamilian,theyyam,mkes,do,great
Another great video from Kripal. But this restaurant is overhyped. Average taste and overpriced. They spoil authentic dishes in the name of innovation. We’ve been there a couple of times, once for Onam Sadhya. We had to buy aviyal, sambar separately.
❤
Is it nice patri or rice patri? If it is nice, then why is it called nice patri? Is is because it is nice or is it because there was no other name to it so they simply called it nice? Nevertheless, seems very nice!!
Its a slang to call something that is very thin to be nice. For eg. Nice cloth.
So as there are pathiris that are made in certain parts of kerala that are thicker, this being really thin is called a nice pathiri.
south india has most variety in non veg food, north is just chicken this chicken that n sometimes mutton
In chennai but for Kerala food. So OG😐
Food is decent but Overpriced not worth it
Every dish is Malabari, nothing from Central Travancore
😂😂😂 yeah karimeen curry was malabari 😂😂
Didn't knew vembanadu kayal was in Malabar side😅
I can see colour on your fingers
No colour used in any of the dishes there, what you may have seen is the masala.
Hello please don't shut down in Goa there is dog meat
In,malyalam,more,thetam,more,tasy
Yesterday we had lunch with our family..very costly..but not at all worth spending money..taste also not good..real looting money😂😂😂
Welcome வணக்கம் sir....
மிக்க நன்றி 🙏
First view
Only speaking too lengthy
Dai
I disagree with the chef... Those potatoes are also grown in Assam...
Karanataka veg and nonveg no 1 taste king of India other state Andra tamilnadu karala not good
Okay . Which cuisine in Karnataka ? Coorgi food ? Tulunadu food ? Uttar karnataka food? South Karnataka food ?
Can't go to this restaurant as it serves beef...
Awful place..pls avoid
Great presentation and the food oh how I yearn for it! Only one criticism or perhaps motherly advice- you should always remove your hat when eating it’s considered good manners and respect for the food you are about to consume. Love your videos and have followed the great work you do for years. Stay safe watching from Australia ❤️❤️
❤