Kari Apla
Restaurant · Bandra F ·
Deccan & Coastal India flavors, omelet moilee, mutton cutlets, pork roast
Deccan & Coastal India flavors, omelet moilee, mutton cutlets, pork roast
"On Khar Pali Road, Kari Apla’s twenty seats deliver coastal generosity: kadala curry as coconut hummus with chili crisp, Madurai-style mutton cutlet with Kerala pachadi, omelette moilee with pav, banana-leaf roasted kingfish with Nilgiri masala and sweet-potato vadais dusted with podi—simple space, deeply personal family-rooted plates that feel like being looked after." - Karina Acharya
"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. Kari Apla blends ingredients from the region and beyond, with pairings that feel perfectly balanced, as if they were meant to be together. We go 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, which is rare for Mumbai: the chefs-owners play multiple roles, 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 dusty and noisy, so we prefer to sit on a high stool at the kitchen counter in the air-conditioned back room." - 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. Kari Apla blends ingredients from the region and beyond, with pairings that feel perfectly balanced, as if they were meant to be together. We go 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, which is rare for Mumbai: the chefs-owners play multiple roles, 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
Mark
rajesh J.
Zhāo Lewis L.
Rudri R.
Shriya G.
Nithin K.
Richa T.
Buck W.