Kari Apla

"Flavors from six Deccan coastal regions bump into each other at this casual, earth-toned Bandra West restaurant, and the resulting mashups demand repeat visits. This city loves to combine ingredients from the region and beyond, and at Kari Apla, those pairings feel balanced, and work like they were meant to be together. We keep going back for the lush omelet moilee, the slow-cooked, warmly spiced Madurai mutton cutlets, Angamaly pork pepper roast, and bone-in kingfish wrapped in a banana leaf. Another thing we love about Kari Apla that’s rare for Mumbai: the chefs-owners play multiple roles, smoothly gliding in and out of the open kitchen to bus tables, and chat with diners about their day or the inspiration behind each dish. The partially open outside seating faces a busy Bandra road, and can be muggy, dusty, and noisy, so we prefer to prop ourselves on a high stool at the kitchen counter in the narrow air-conditioned back room and enjoy the action. " - roshni bajaj sanghvi

"Flavors from six Deccan coastal regions bump into each other at this casual, earth-toned Bandra West restaurant, and the resulting mashups demand repeat visits. This city loves to combine ingredients from the region and beyond, and at Kari Apla, those pairings feel balanced, and work like they were meant to be together. We keep going back for the lush omelet moilee, the slow-cooked, warmly spiced Madurai mutton cutlets, Angamaly pork pepper roast, and bone-in kingfish wrapped in a banana leaf. Another thing we love about Kari Apla that’s rare for Mumbai: the chefs-owners play multiple roles, smoothly gliding in and out of the open kitchen to bus tables, and chat with diners about their day or the inspiration behind each dish. The partially open outside seating faces a busy Bandra road, and can be muggy, dusty, and noisy, so we prefer to prop ourselves on a high stool at the kitchen counter in the narrow air-conditioned back room and enjoy the action. photo credit: Vikas Munipalle" - Roshni Bajaj Sanghvi