Kokum is a fruit that's used like tamarind in southern Indian cooking to add sour, fruity, salty depth to curries and to lend punch to coconutty veggie dishes.
Kokum the restaurant offers uthappam rice pancakes, fish koliwada and beef short rib stewed nihari-style, and aims to explore different culinary corners of this vast country while also being aware of the need to list at least one chicken dish in a tomatoey sauce on the mains so as not to scare the horses.
[
add
]
[
|
|
...
]