Mischa is of Keralan descent, and both he and Laura have spent time in India learning about ingredients and flavour combinations, which was evident in our meal. Our dining experience commenced with a trio of starters. We were served a passionfruit half with chilli salt, a steamed South Indian rice cake known as idli paired with chickpea and a parcel of goat’s curd, pickled pumpkin and curry leaf. There were also non vegetarian variants of these dishes, which included chicken liver instead of the chickpea gravy and boarfish to replace the pickled pumpkin. These dishes gave us a taste of what was to come and left us eager for the meal to continue.
The next course was a little more substantial and consisted of two small plates. The first was smoked tomatoes served with coconut, Kashmiri chilli and ruby grapefruit, with the non vegetarians served raw kingfish instead of the smoked tomato. This was a fresh dish, with punchy flavours. The second plate was grilled eggplant served with a spicy sauce made with a spice blend called recheado. There was a slight amount of heat in the recheado, but it warmed the palate up for the next course.
Main course was an array of dishes served on the table, almost like a mini banquet. We received a traditional cabbage curry, known as thoran, an okra pachadi, which is okra in a creamy yogurt based sauce, chickpea curry (or beef fry for the non vegetarians), and ghee rice. We were also served some epic sized pappadums which were amazing. The highlight of this course for me was the okra pachadi. Okra has long been one of my favourite vegetables, and when served in the creamy gravy with the strong flavours of spices, it really was a perfect match. I later found out that the recipe was from Mischa’s mother, so it was no wonder that it tasted so good, everyone knows that mums are the best cooks!
By this time we were getting close to ridiculously full, but we activated our dessert stomachs to enjoy the last course. Served on a ginger sable, was a ball of carrot sorbet (or halwa for the Indians!) coated in goat’s yogurt, and topped with cumin praline. The yogurt cut through the sweetness of the sorbet, and it provided a refreshing end to the meal.
Host provided the perfect surrounds to enjoy this meal and the curated drinks were also carefully thought out. We tried the iced soy chai mocktail, but there were alcoholic options on offer too. We Are Kerala are doing beautiful, creative food and I look forward to seeing what the menu holds at their next collaboration dinner in April! This dinner is already sold out, but keep an eye on the We Are Kerala website and Instagram to see what other delicious adventures they will be involved in.
Note: I was invited to dine at Kerala x Host , however all opinions are entirely my own.
*A version of this article was first published on The Plus Ones website.