Editor
Bengaluru: Some meals are just meals. Others are experiences—stories on a plate, woven with culture, legacy, and, sometimes, a cricket legend casually thrown in for good measure.
So, when The Leela Raviz Ashtamudi decided to bring their celebrated ‘Ashtamudi Raviz Nirvana’ to The Leela Palace Bengaluru, I knew this wasn’t just another food festival. This was a whole vibe. And I was ready to soak it in.
The Backstory—And Why Chris Gayle Matters Here
This isn’t just about good food. It’s about the story behind it. Picture this: Chris Gayle, the Universe Boss, is on a serene boat ride in Kerala’s Ashtamudi Lake, soaking in the backwaters, when he spots a local fisherman named Sebastian. In a completely unscripted, ‘this only happens in movies’ moment, he asks Sebastian to catch him a Pearl Spot fish (Karimeen)—Kerala’s crown jewel of seafood. Sebastian obliges, a photo is clicked, and the chefs at The Leela Raviz Ashtamudi turn the catch into something extraordinary. That dish, now known as Raviz Nirvana, was so good that it became a signature on their menu.
And now, this legendary dish has traveled all the way to The Leela Palace Bengaluru, for a three-day pop-up (Feb 28 – Mar 2, 2025) at Jamavar, where I was lucky enough to get a front-row seat to the magic.
First Impressions—Where Kerala Meets Royalty
Walking into Jamavar, you instantly know you’re in for something special. The setting is regal, yet warm—like the place where a Travancore king might sit down for a feast, but also where your Malayali best friend’s mom would make sure you’ve eaten till you can’t move.
The menu is an ode to Kerala’s diverse food cultures—Travancore, Syrian Christian, and Moplah cuisines—each with its own history, spice blends, and iconic dishes. If you thought Kerala food was just appam and stew, get ready to have your mind (and taste buds) blown.
The Feast Begins—And It’s a Party on My Plate
Ashtamudi Raviz Nirvana
First up, the star of the show—the dish that has Chris Gayle’s stamp of approval. The Karimeen (Pearl Spot) arrives looking like a work of art, its golden-crisp skin glistening with traditional Kerala spices. One bite, and it’s clear why this dish has a legacy. The fish is buttery-soft yet crispy, infused with the right hit of black pepper, turmeric, and coconut oil. It’s the kind of dish that makes you pause, close your eyes, and just…respect the chef.
Kanthari Prawns – The Fiery Rockstar
Warning: This dish does not come to play. Cooked with Kanthari chillies (bird’s eye chillies), these prawns are an explosion of heat and flavor. They start off with a smoky char, lull you into comfort, and then—bam!—the spice kicks in like a plot twist in a thriller. You’ve been warned. But also, you’ll want seconds.
Ashtamudi Fish Mango Curry – Where Sweet Meets Heat
Mango and fish? Yes. And it’s genius. This dish balances the sweetness of ripe mangoes with the tang of tamarind and the depth of Kerala spices. It’s comforting, slightly indulgent, and best mopped up with flaky Malabar parottas.
Mambazha Pulissery – Dessert in Disguise
Pulissery is Kerala’s way of saying, “Let’s throw mangoes into everything, and you will love it.” This dish is tangy, creamy, and unexpectedly sweet, yet it pairs beautifully with rice. Think of it as a sunshine-filled hug on a plate.
Malabari Biryani – The Silent Scene-Stealer
No Kerala feast is complete without a proper Malabar biryani, and this one delivers. The rice is light yet aromatic, the meat tender, and there’s just the right amount of ghee to make it luxurious without knocking you out in a food coma.
The Verdict—Should You Go?
1000% yes. This isn’t just a meal; it’s a journey through Kerala, told through flavors, spices, and centuries of culinary heritage. Whether you’re here for the legendary Ashtamudi Raviz Nirvana, the fiery Kanthari prawns, or just to soak in the magic of Kerala’s rich food culture, this pop-up is a must-visit.
And hey, if it’s good enough for Chris Gayle, you know it’s a winner.
Quick Deets:
Venue: Jamavar, The Leela Palace Bengaluru
Date: 28th Feb – 2nd Mar 2025
Timings: Lunch (12:30 pm – 3:00 pm) | Dinner (7:00 pm – 11:30 pm)
Bookings: Call 8951974424
Pricing: À la carte
Go hungry. Leave happy. And if you see Chris Gayle there, tell him I said hi.
Editor
Meghana Harikumar
