VANILLA NO MORE!

“I love simple cakes. Whichever cake I make, I want people to want to immediately cut a big slice and eat it!” says LAKSHMI RATISH, Owner and Baker at VANILLA BEAN CAKES, Tripunithura.

My introduction to Lakshmi’s baked delights was truly serendipitous in nature. Many months ago, my boss walked in with a box full of cute little chocolate cupcakes. As corny as it may sound, it was love at first bite! I had yet to taste a cake as moist as the one I was chomping on! And that buttercream! It was something special indeed! Unfortunately, the box didn’t have a label and I was left floundering for a little while. A few hours later, after a ton of enquiries I finally zoned in on Lakshmi and Vanilla Bean Cakes.

In my quest for good food and terrific food entrepreneurs, I always like to shine the spotlight on those who want the edibles they make to create a difference. Lakshmi is one such person! “More than anything else, my research is on how to make my cakes as moist as possible. I don’t use any artificial ingredients to do the work for me. Naturally enhanced moistness is the key factor I focus on when I bake my cakes.”

And moist it is! Lakshmi’s cakes have this fantastic combination of textures which I love! Her cakes are dense but with a moistness that is beyond compare! That is the kind of cake I love indulging in! Before settling in Cochin, Lakshmi was an HR manager working in a leading oil and gas company. She came into baking purely by chance, again serendipitous! A horrible mishap with her daughter’s first birthday cake led her to vow that only she would bake her daughter’s birthday cakes in the future. One thing led to another and for over 3 years, Lakshmi has been baking for her family and friends. Finally in 2015, Vanilla Bean Cakes took root and there has been no turning back.

“I’m someone who cannot sit idle. I constantly want to keep myself engaged in something or the other” she says as she sat on the couple rapidly shaking her foot “The orders for my cakes and cupcakes come from mostly word of mouth. I’ve been blessed to have many repeat clients.”

The home baking scene is quite competitive in Cochin and Lakshmi agrees as well. “There are so many enterprising home bakers in Cochin! The competition is intense. What I feel that if what you give your customer is tasty, then they will keep coming back to you. I love that customers are slowly straying from the usual chocolate and vanilla and trying to experiment with various flavours and types of cakes. I personally love naked cakes!”

Lakshmi has one basic cake flavour: Vanilla, which is a special recipe which she tweaks to produce a myriad of different flavours and textures. Her forte is heavy, dense moist cake and I for one am not complaining. She recalled some of her top favourite cake orders. “One of my most favourite orders was an orange clutch bag I made for a customer’s fiancée. He was just getting to know her and asked me to make a cake in the form of her favourite clutch purse in her favourite colour, orange. It came out well. This has infact turned out to be one of my signature cakes.”

Lakshmi focuses on simple cakes that look homemade and taste delicious. Vanilla Bean Cakes has baked goodies for every budget.  “I love doing tall cakes! They are so pretty! Customers are slowly getting attuned to varieties and that’s a relief because there are so many things I want to try” gushes Lakshmi. But it’s not been a pleasure trip all along. There have been several challenges that have been overcome, especially as mum to a rather energetic pre schooler. Word of mouth is considered to be the most effective medium but Lakshmi agrees that she needs to up her online promotions. As a staunch believer doing things yourself, Lakshmi has come a long way as a home baker. “Learning on your own gives your cakes a signature touch. There is a lot of research that goes into perfecting a recipe and I enjoy it!”

Lakshmi had a hoard of goodies waiting for me to sample. A box of RED VELVET AND CREAM CHEESE BROWNIES, they were super moist and chewy with the knobs of cream cheese adding a lovely tanginess that cuts through the rich red velvet. 

Another flavour profile with the red velvet was a box of RED VELVET CUPCAKES WITH CREAM CHEESE. It may sound like just another cupcake but oh wow! The moist factor is out of this world! 

The final box contained some BLUEBERRY CUPCAKES WITH LEMON BUTTERCREAM. The cake was as always dense yet moist with hidden jewels of blueberries, topped with a seriously delicious lemon buttercream frosting!

Lakshmi had only encouragement for all home bakers and home makers who are would be food entrepreneurs in the making “Do not sit idle. Every person is born with a unique talent, all you have to do is use it! So take that first step, you will thank yourself that you did!”

For orders please call: 9995147119

Visit Vanilla Bean Cakes at: www.instagram.com/vanillabeancakescochin

A SQUEEZE of goodness!

“Almost 1kg of fruits and vegetables go into making 300 ml of Rawsqueezed juice” says Tess James of RAWSQUEEZED.

With refreshing cold pressed juices delivered to your doorstep, RAWSQUEEZED and its army of five have been making waves in Cochin. The moment I saw the ad for their website on Facebook, I knew I had to try the product. Enter into a cheery website that offered a cornucopia of juices from the simple (Pure Carrot and Pure Orange) to complex concoctions (Liver Lover- Baby Spinach, Carrot and Celery and ABC- Apple Beetroot and Carrot). The wide varieties have one thing in common; they are absolutely delicious and hearty!

“We were a bunch of friends who love great food and always wanted to start a food related business. After several discussions and research, we came to conclude that quality fresh juice delivered home was a niche that was waiting to be filled. We started digging into recipes and consulting nutritionists about a year back. Six months ago SARUN MURALI, Founder imported the required cold press machinery to Cochin and we had a soft launch on April 6^th”, shares Tess  who is the brand consultant, content writer, and advisor to RawSqueezed. She works with alternative movements and ideologies close to earth, community and self-care.   

Cochin has been a slightly tough nut to crack when it comes to innovative products, especially the ones lean toward a heavier price range. Rawsqueezed first hit Infopark with a selection of their juices, talking to customers about the health benefits each mix offered and by two in the afternoon, they were completely sold out! With awareness spreading amongst Kochiities, the number of bottles sold slowly started to rise, and with many loyalists ordering juice daily, Rawsqueezed will be starting subscriptions from next month on.

Pure Pomegranate

“I think the biggest challenge we have faced is the feedback about the pricing range of our products” says Tess as she divulges into the amount of effort taken to produce each bottle of juice. First off, the difference between a regular juicer and a cold press machine needs to be understood. In the former, fruits and vegetables need to be mercilessly chopped up and ground bringing about a large amount of wastage. In the latter however fruits and veges can be added whole (skinned) and the machine ensures that every drop of juice is extracted. The remaining waste can be used as bio compost. To get a better idea about how a cold press machine works, visit this link:COLD PRESS MACHINE

More than the amount of wastage, the way the juice tastes in both methods is extremely different. Juices from cold press machines taste vastly fresher, thicker and almost alive! It leaves one invigorated and refreshed!

The quality and safety aspect of fruits and vegetables used for juices is another concern raised by customers. The company is hoping to build their own organic farm source in the near future but for the time being, only the choicest fruits and vegetables (seasonally available) are sterilized and detoxified before it hits the machine. “70% of the so called ‘organic’ produce available in the markets are a sham. In the current scenario, having juice would be considered safer than having a fruit or vegetable whole!” says Tess.

We are joined by Chef James Antony who has over 10 years of experience working with major hotel brands from the likes of Sheraton, Dubai to Taj, India. Pursuance of his food dream lead to him joining the Rawsqueezed team and has been juicing up a storm ever since!  “Rawsqueezed is not just about throwing some raw ingredients together. There is a lot of tasting and balancing of flavours to be made before the product reaches the customer. We use no sugar or preservatives and produce juices aimed not just at quenching thirst but to provide specific health benefits” says Chef James. “For example, COLD BREEZE: Cucumber, Pineapple and Mint is great to ease joint pain, KIWI LOVE- Kiwi, Green Apple, Cucumber and Mint is chockfull of Vitamin C and MIRACLE GREEN- Spinach, Parsley, Cucumber, Lemon, Green Apple and Celery is a Vitamin and Antioxidant factory!”

The team however makes it clear that no amount of fresh juice would substitute a good, healthy food filled with fibre. Raw Squeezed promotes a ‘HEAL YOUR GUT’ option on their website which has an array of detox juices that help your body get the adequate rest it requires.

ABC

The team is planning to add Kottayam, Calicut and Trivandrum into their range of delivery but for the time being they plan to create more awareness and attain more customers in Cochin. With the concept of holistic living and natural hygiene in mind, Rawsqueezed has in mind to include smoothies, a variety of nut milks, chia seeds and cococnut milk based drinks in the near future. They are currently researching good options for drinks during the monsoon.

Pure Carrot

“The community needs to be educated. People need to understand the wealth of goodness our products offer. Cold pressed juice is raw and hence is teeming with live enzymes, carbohydrates, amino acids, vitamins, minerals and antioxidants. With Rawsqueezed, you get your daily target of required nourishment from fruits and vegetables for your body in its most easily absorbable form.”

Cold Breeze

Chef James had brought me three juices to try: ABC- Apple, Beetroot and Carrot, PURE CARROT and COLD BREEZE. I was a little skeptical about the mix of fruits and vegetables but oh wow! It was so good! Rich and thick with the sweetness of Apple and Carrot and an earthy tang of beet,  ABC was a hearty drink. PURE CARROT has become a favorite drink period! It tastes smooth, sweet and nourishing. COLD BREEZE was like a invigorating whisper of cucumber with the sweetness of Pineapple highlighted with fresh mint.

Miracle Green

I am a fan and constant customer. End of story!

For more details/ to place an order, visit: RAWSQUEEZED

Other team member details:

-          SARUN MURALI (Founder)- A vegetarian by choice and an avid cold presser at home, Sarun started the project in early 2016. Passionate about food and owner of Shradha Speciality Products, he has been dreaming about into the business of food for many years.

-          JAYADEV SUKUMARAN (Marketing Manager)- With over 14 years of experience in sales and marketing, Jayadev joined rawsqueezed with the understanding that his wealth of experience and capacity to learn quickly in new environments would help his close friend’s dream venture.

-          JOJI BABU (Delivery Manager)- Handles deliveries across Cochin. With more than 8 years of experience in sales and marketing, his patience and jovial attitude comes highly valued at Rawsqueezed.

-          AJITH (Technical Consultant)- also known as the “Machine Doctor” at Rawsqueezed, he takes care of the cold press and is an ingenious technician.

My LOVE for PALAARAM

“When people come to know that our freshly baked bread has a shelf life of only two days, they actually think it’s not of the best quality!” chuckles Shameel, one of the OWNERS of PALAARAM.

Palaaram, a cozy eatery located on Airport Seaport Road has a warm air of welcome right from when you enter. The décor will have you wonder what minimalist modernism has in common with vivacious Malabar cuisine. The answer hits you when you sit and observe for just a little while. Your eyes rove over the bakery like set up at the end of the room with a delectable array of pastries, homemade goodies, rows and rows of jars filled with much loved malayali evening snacks. It just brings to mind how accommodating Malabari cuisine is when it comes to a grand mix of tradition with a modern twist.

I had the pleasure of catching up with the three owners of Palaaram; SHAMEEL, SHAHEEN and HIMA. We chat enthusiastically about how food and related trends have evolved drastically over time. “Nowadays people are very conscious. They know what they want to eat. There are many choices available to them and many consumers are aware of what they like and dislike” shares Hima. A lot of time and effort was thus spent on market research to understand what it is that the consumer is looking for. “We have ensured that the food we provide is clean, hygienic and of top quality. Home cooked food with good quality ingredients always wins hearts (and tummies) over” says Shameel.

The success that Palaaram enjoys can be credited to Umma, mother of Shameel and Shaheen, the woman behind the recipes that have food connoisseurs across Kerala buzzing nonstop about the eartery. Umma is a food icon when it comes to traditional fare and has been in the catering business for over 25 years.  Flanking her are Shamla Salama, her sister Arifa Synudheen and Hiba, Shameel's wife.

With their roots in Parvoor, Palaaram started the first of their restaurant outlets in the same compound as their residence, dishing out platters of freshly made Kozhi Pidi, Kunji Pathiri and several other delectable delights. I love the fact that their central kitchen is accessible to the diners with tours on request. The food gets prepared fresh every day at Parvoor and is then transported to their two outlets. 

“The kozhi pidi and kunji pathiri that are in high demand were initially part of the special menu that we have every day. With the increase in demand, we made it part of our permanent menu. They are our biggest sellers!”

When asked about the décor, the idea of a mix between the English and Naadan emerged. Hiba and Shameel were initially in London running a catering business there as well. Coming back to India the family delved headlong into the food business along with Umma (who did her catering locally) and thus Palaaram was born. Palaaram enjoys a throng of customers around lunch time consisting of families and IT professionals, besides the 35 seater area located below the main restaurant catering to small parties and get togethers. Palaaram also does home deliveries.

The owners did face some issues in terms of imparting an understanding of the cuisine they serve. Most of the customers who came in, ordered only dishes they were familiar with. One on one interaction with the customers helped customer start experimenting with the variety of dishes and drinks Palaaram had on offer. Word of mouth played a major role in bringing in customers and very soon, Palaaram was one of the most talked about eatery in Cochin.

Apart from the selection of sweet and savory dishes, Palaaram also has packaged spices, home made pickles, chutney powders, tea time sweets and salty snacks giving the impression of a charming little bakery from yore. Almost all customers who dine in have remarked on the freshness of the food. “Customers are extremely happy when they are served delicious food that tastes fresh. A unique food preference we have noticed is that youngsters and children try traditional dishes such as Ney Chor or Shaap Curry whilst our older set of customers prefer cold coffee and burgers. We really respect the fact that the youth are embracing tradition when it comes to food.” Says Hima.

Palaaram boasts of a variety of Pidis, frozen snacks such as samosas, cutlets, spring rolls, Unakya and others. Christmas and special festivals host several types of Mappas, Tharavu Varuthu Arachathu and many more! “We also make to order for functions and snacks. So many customers are interested in seeing how these special snacks are made and we are happy to let them visit our kitchen any time. We do make other cuisines too but it will definitely have a palaaram touch” says Shaheen

Without further ado, I was brought an amazing spread of goodies for me to sample; starting with the MUNTHIRI VEVICHATHU: a pure, pulpy concoction of boiled down grape boats of a rich earthy flavor and a beautiful deep maroon that is absolutely seductive! 

This was followed by a drink of NARUNENDI  with COUS COUS. This drink was sweet and delicious and had a lovely cooling effect. The Narunendi root is in fact boiled for over 6 hours and the syrup is then used to make the drink.

My absolute favorite drink however was the PAAL SARBATH! Oh my good lord! I could drink this by the gallon! 

The cold milk mixed in with a base of narunendi syrup just hit all the check marks in my book! To go to Palaaram and not order the Paal Sarbath would be sin my dear foodies! 

What followed the glass of cool paal sarbath was a plate of KUNJI PATHIRI- BEEF, cute little soft handmade morsels, the creaminess of which paired beautifully with the spicy pieces of beef.

I was also served the DRAGON CHICKEN, which was super fresh, sans ajinomoto with perfectly cooked chicken strips sautéed with ginger-garlic, pepper and a variety of sauces.

I tasted the KOZHI PIDI, which was rich and mild with a creamy coconut milk base.

The tasting session was rounded off with THAVA FRIED PRAWNS which were fantastic! The prawns tasted as fresh as ever, fried to perfection and the masala, simply stunning.

“We started discussions two and a half years back and on April 18^th, 2015, our Parvoor outlet was set up followed by the seaport-airport road on March 23^rd 2016 and the Aluva outlet on Nov 23^rd, 2016. We are very happy that we have done what we set out to do. Expansion will be slow but steady and we hope to spread the love for Malabar Cuisine across Kerala!”

In DEEP SOUP...and LOVING it!

I’ve always loved soup! So much so that I wouldn’t mind having soup for all three meals (and even in between)! There is so much of edible cuddling that happens with that one bowl of joy! I’ve always been disheartened with the fact there was no food joint in Cochin that was dedicated to this liquid ambrosia! One fine day, however, luck finally became a lady and I came across the name THE SOUP SHOP in big bold letters on Facebook; I cried for joy people! Obviously I had to visit the place ASAP!

One fine evening found me climbing a slightly precarious, yet deeply romantic staircase covered with creeping vines and bedecked with fairy lights. The Soup Shop is a cozy little alcove with attractive furnishings done up in urban chic. I settle myself down and immerse myself in the décor. I loved the music that was playing, EDM with a few of the latest hits thrown in. All in all, it felt nice and homey.

I was joined by one of the owners of The Soup Shop, RAVI SANKAR. I was perplexed by his decision to enter the food industry when he had already made his presence felt in the world of cinema. Ravi tells me a rather enchanting story about his travel to the Northern Regions of the Himalayas during the Rani Padmini shoot. Pahadi goats were aplently there and most of the dishes they had were made from goat. Often during long drives, they would stop at small Tibetian style street shops were they were warmed in and out by a delicious mutton soup. Ravi and his group of three close friends had always wanted to try their hand at something creative, unique and definitely related to food. The mouth-watering soup that they enjoyed shifted their attention to a large gap in the Kerala market for such a concept. Thus began the thought process behind The Soup Shop.

Kerala has been experiencing a major start up boom and Ravi and his friends jumped headlong into it. “There is a growing category of people who want to try new and innovative things and we know for sure that there is a community that enjoys soup. We wanted to open a small, cozy place that caters to them” says Ravi.

The Soup Shop opened shop with a variety of soups, salads, open sandwiches and drinks. The menu was limited with the main intent of people exploring the varieties of soups available and of course the concept behind such an offering. There was a lot of research that went into designing the menu. Right from understanding the finicky Keralite palette to getting the right permutation and combination from a variety of soups across different cuisines. Both International and Indian flavours were introduced. Some of their soups that hit the right notes with a vast majority were the BROCCOLI SOUP, CHICKEN SHORBA, CRAB AND PEPPER SOUP and the BROWN ONION AND MUTTON SOUP.

“We went for online promotions. We went through Zomato, Eat Kochi Eat and other online platforms. In this day and age, word of mouth works wonders and that really helped build our customer base” shares Ravi. The push behind this concept is introducing a balanced area of healthy and delicious food. Comfort food that you can always turn to. Without a doubt, malayali tummies everywhere demanded to be filled to the brim and thus the menu was extended further to pastas, burgers and steaks. Quite amazingly, The Soup Shop does home deliveries. I can imagine myself curled up on the couch with a mug of warm soup in one hand and a book in the other! How lovely!

“A good mix of crowds come in. We have a lot of middle aged customers, 70% of which are ladies, who have soups and salads as part of their diets. But a lot of people also opt for our selection of cream based soups as well” Customer interaction is top priority with Ravi and the other owners. Not only does this act as an excellent feedback mechanism, it also helps build a loyal set of customers. Conceptually, The Soup Shop has been a right success. The idea behind the ambience was to create an aura of comfort and get the customer feeling relaxed and at home. “We wanted a simple, yet attractive place” adds Ravi.

“The love for soup needs to spread to more and more people. Our hashtag #soupculture aims to promote the same. Anytime you put up a picture featuring us, please do add this hashtag.”

I am ready to delve into some SOUP CULTURE myself as I am served an enormous bowl of their famous BROWN ONION AND MUTTON SOUP. It smelt like home. The soup was spectacular! Loads of minced mutton, beautifully caramelized and a spicy broth all harmoniously elevated with generous amounts of cracked pepper. If you have a cold and need a warm cuddle, please curl up with a big bowl of this deliciousness! I enjoyed every mouthful! Next up was the CHICKEN SHORBA. The medley of spices made my mouth water like a reflex! Chockfull with chunks of chicken, veges and coriander, it was a rather flavourful soup with an excellent base. I was also served their GRILLED CHICKEN SALAD. First off, I was happy to see that the dressing was served separately and secondly, the portions were great with huge hunks of chicken and fresh lettuce, peppers and olives. My palette felt refreshed!

“This idea sprouted from a craving that we had for soup. We similarly want you to crave our food as well. We give a 100% assurance of good taste as we put our heart and soul into all our soups” Well Ravi, you sure have me craving your yummy soups! Can’t wait to come back for more! Soup’s up!

Walk inn hungry...Walk out happy!

“Tummy full and value for money! That’s our motto” says BABU DINESH, OWNER, WALK INN DINER at Panampilly Nagar. When Letsstalkfood was invited to review Walk Inn Diner, I had misjudged Babu’s effervescence over the phone. He bubbled over with sheer energy and proclaimed to be a proper Mumbaikar with his Heart set in Kerala. He further surprised me by speaking impeccable Malayalam whilst introducing himself and his food venture.

With an MBA in Marketing and Finance, Babu was always involved in his family business of garments and textiles manufacturing and export in Tirupur. He first tested waters with a popular establishment in the year 2000. Fan Fang was a well-received Chinese restaurant that had presence both in Mumbai and Cochin.

With over 10 years of experience in the restaurant business, the idea of starting a food venture with a unique offering, led to a re launch with Walk Inn Diner . “Our basic concept is to invite everyone to simply drop in, relax and have some delicious food” states Babu. The diner was first located on the Ground floor with about 4 tables serving sandwiches, burgers and a variety of drinks and desserts; it was a small set up with people thronging at their doors for their signature club sandwich. Post renovations, Walk inn Café has shifted one floor up with more seating area and a promise of a wider variety of cuisines: combo lunches and dinners, burgers, shakes, sandwiches, hot dogs, wraps and rolls

The café looks at providing its customers good value for their money. Quality, hygiene and taste are factors of equal importance. Babu feels that residents of Cochin are careful about where they spend their money. Even if it is to buy a glass of juice, one needs to feel completely satisfied and only then will that glass of juice get a repeat order. The same principle is followed here as well. Walk Inn Café delivers tasty food that is worth every penny! Tried, tasted and approved.

Pepper Chicken Burger

When asked about the USP of the café, Babu summed it up in one word “MINT”. “All of our dishes have incorporated mint in some form. That is what sets us apart.” I’d have to agree. I love mint! It tastes so fresh and vibrant and truly gives a different dimension to the dish it is used in! In fact, their their MINT-MAYO condiment is so popular, it has to be re made every 10-15 minutes! “We don’t keep sauces for a long time. We ensure that the house made sauces that we serve are made to order and are extremely fresh!” 

Mint Mayo Dip

The obvious next question would be why mint? We foodies have an arsenal of digestion abetting pills and liquids to aid us on our gastronomic journey and I’ve always felt most relief while consuming Pudin Hara. So yes, aiding healthful digestion was one of the aims of introducing mint into the menu. “I have noticed how people feel totally stuffed and bloated after consuming fast food and snacks and I want to eradicate this trend. I want the food I serve to be flavourful and light on the tummy.” I was assured that I would not feel the least bit stuffy or heavy after the tasting. “Let’s see” I thought to myself!

Babu has all his cheeses imported and vegetables and fruits brought in daily. Every part of the diner is inspected personally by him. I have done quite a few interviews and this was the first time a restaurant owner asked me to check out his kitchen and work area. My assessment? A place for everything and everything in its place. “Concern for quality is my biggest vice. I am stringent when it comes to the place being neat and the food we serve being of the best quality. I run a tight ship” he states simply.

Mix Double Cheesy Wrap with chicken and egg

I loved the personal rapport that Babu has with all his customers. Customers who walk in chat with him for a few minutes, place their order and leave all smiles. This personal interaction really helps cement the diner in the minds of its recurrent customers. Apart from the walk ins, there are quite a few delivery orders; especially for their sandwiches. “We have the office going crowd in during lunch time and after 5 in the evening, delivery orders start coming in. We also undertake party orders. Our best sellers would be our Walk inn CLUB SANDWICH and the Walk Inn SPECIAL BURGER which we have in both chicken and beef variants. We also have wraps and milkshakes, a popular one would be the KIT KAT SHAKE. However, we don’t serve aerated drinks.” Says Babu

Walk Inn Club Sandwich

At this point his mother Jaya walks in. The masterchef behind the recipes; especially that of the mayo mint dip, Jaya aunty was a bubby personality, full of life and enthusiasm. Chatting up with her, gave me a glimpse into how she discovered her cooking talents. Year after year of making goodies for her children’s birthday parties and the wonderful reception they received helped her understand where her potential lay. She’s been a rock hard support in the development of every aspect at Walk Inn Diner.

Chicken Chatpata Sandwich

With the Diner shifted to the first floor, branding exercises have begun in full swing, mainly over digital media. With the aim to create individuality and appeal in the minds of discerning customers, Walk Inn Diner has a vast menu that journeys across the orient apart from its offerings of sandies, burgers and other treats.

Honey Chilli Fries

Babu presented a selection of sandwiches and some Asian dishes to review. The CHICKEN CHATPATA SANDWICH was just as the name signified. Apart from the fresh tasting, homemade chicken patty, there was a layer of delicious potato filling that was absolutely lip-smacking! The second sandwich I tried was their famous WALK INN CHICKEN CLUB SANDWICH. A word of caution…do NOT be fooled by the size of this sandwich…it packs a sizeable punch! With layers of chicken, veges and egg, this sandwich left me with my happy face. What I liked best was that every bite was loaded with freshness! And yes, as Babu had said, it left my tummy happy, not heavy. I also tried the HONEY CHILLI POTATO FRIES. The fries were sufficiently crisp, thoroughly mixed with a honey and chilli based sauce. I would have liked a little more crispiness and a lot more of that sweet honey but it was a good dish none the less. The LEMONGRASS CHICKEN was something I was dreading because I am not a fan of lemongrass. Fortunately for me, the dish was more about the succulent, well-cooked pieces of chicken and the spicy sauce with just a hint of lemongrass at the end. Lemongrass fanatics need to dig into the gravy as it contained a good amount of chopped up lemon grass. 

Lemon Grass Chicken

But the one item that I have to say stood out the most was their MINT MAYO DIP. Oh my god! It was pure heaven! I could not get enough of it! In fact, I wanted to smother it on everything! I mean, what was there not to love? The creaminess of mayo marries perfectly with the freshness of mint and that final sprinkling of chilli flakes to add a little fire make a perfect little dip!

“Branding is our future agenda” says Babu “We want our food to speak for itself. Yes, we will be pushing our brand through various arenas but at the end of the day, our food should have the final say. We have re vamped our menu but we have stuck to being a simple café that delivers good taste”. All the very best Babu! Letsstalkfood can’t wait to “WALK INN” again (especially for that mint mayo dip!)

Walk Inn Diner is located at: Main Avenue, Panampilly Nagar, 1^st floor, Opposite to Bank of Baroda