Karavalli

The hotel is in the business district near MG Road and Brigade Road. MG Road metro station is close, and taxis drop at the hotel entrance.

The restaurant building copies a traditional Mangalorean house. It has a thatched roof, dark wooden rafters, brass pieces and colourful tiles, and outdoor tables sit beneath old tamarind trees. A garden table is the one to ask for at lunch.

The menu combines researched regional recipes with dishes handed down in the families of the cooks, and offers both vegetarian and non-vegetarian food. World's 50 Best has picked out the prawns with coriander and saffron and the crab milagu in a pepper masala. Diners often recommend the Goan baby lobster, Alleppey fish curry and Mangalorean black pomfret. Some regional dishes come to the table in tiffin carriers, and appam with a seafood curry makes a good dish to share.

Sriram Aylur helped build Karavalli's reputation as executive chef before moving to London, where he opened Quilon. The 50 Best listing gives an average spend of about US$49 per person.

Karavalli serves lunch and dinner every day of the week. Lunch is consistently listed as 12:30 to 15:00. Dinner times vary between guides, from a 18:30 or 19:00 start to a close between 22:30 and 23:30, and the hotel does not publish a timetable. Call +91 80 6660 4545 to check times and reserve a table.

World's 50 Best describes the menu as covering all four southern states with the weight on the coast, and notes that the curries are cooked over wood fire and served with rice. Its listing gives the restaurant line as +91 80 6660 4519.

Sources: World's 50 Best Discovery, Karavalli. Facts checked November 2026.