Life of so many took a turning point due to the stressful yet to end COVID disaster, many industries got stand still shattering life and dreams of many. The great Socrates had said, “The secret of change is to focus all of your energy not on fighting the old, but on building the new”. Arnold and Rohit have done the same, despite all these struggling pandemic days, they have come up with Turning point- the newest food joint in town.

People of Kochi, especially the once active party goers may recognize Arnold Heiden as that young DJ who have made people groove to his music in almost every popular dance floor in Kochi, but being the clubs and pubs shut, Arnold took a break from the turntable to the billing table at Turning Point, were you can see him with that warm smile welcoming his customers. Arnold left his decent 9 to 5 desk job for this and joining him was his friend Rohit who was an engineer in Saudi Arabia. Both of them left their jobs and ventured into the food business.

Arnold and Rohit had been planning for a food truck concept but due to the strict laws the authorities were not giving the license for a live kitchen on a vehicle and then they settled with a concept of dine in food joint.

Turning point has already become the fav among the youngsters in Kochi with the beautiful ambiance and the mouthwatering food which they offer. Due to the Covid regulations currently dining is not allowed and only take home is available, but once the restrictions are withdrawn turning point will surely become one of those buzzing hangout food joints in the City. They are even planning to add Pizza’s, pancakes, live desserts etc. into the menu once the dine in restrictions are withdrawn

You can have a wide range of menus from Croquettes, fries, Wings, Wraps, Rolls, Burgers and even veg and nonveg bowls for those who are looking for a heavy dining. The price is on a lighter side with respect to the premium quality food which they serve. For the hot tea lovers, Chembil Chaya within the premises is a live tea counter which will serve you a variety of tea they have. Turning point will be soon available over the online delivery portals and you can have their food served at your doors, but we highly recommend to have a visit to Turning Point once the covid scenario is over.

Turning Point/Chembil Chaya is in PT Jacob Road, opposite to Our Lady’s Church, Thoppumpady

Words by: Vivek Kadavath

FWD Life had the pleasure of savouring the delightful additions to the restaurant’s popular menu last week

Text credit: Charishma Thankappan

Raising the standards of fine dining in Kochi, Trilogi Restauarant at Crowne Plaza Kochi launched their revamped menu this past weekend. Adding to their existing menu which features tastes par excellence, the latest dishes promise to elevate the gastronomic experience.

The entire hotel wore a festive look, being ornately decorated and the staff dressed in traditional Kerala attire of cream and gold saree and mundu and kurta. Lilting aromas of fresh jasmine flowers adorning the entrance way to the restaurant set up the warm welcome for the guests on this night of the new menu launch.

Trilogi wore a romantic look, with each of the tables being decked up with a candle placed creatively on a stub of banana stem. There was no surprise that the place was packed for the night.

The night began with a welcome drink called Ilaneer Paaniyam, a most imaginative concoction of ilaneer, ilaneer malai, and coconut milk blended with a dash of mint, ginger, and sugar. Served in a tall glass with a rose petal, this was a most refreshing and unique taste that won the heart right away.

In streamed the platter of starters next, comprising Chemmeen Urulakizhangu Dosa, Kanthari Chicken, Aatirachi Nei Pathal in the non-vegetarian options and Chuvannulli Inji Vada, Vazhapoo Kadala Parippu Cutlet for the vegetarians. Bursting with flavours, each of them were mouthwatering, but the highlight was the Chemmeen Urulakizhangu Dosa – an artistic genius of the chefs. This was washed down with Seafood Thengapaal Soup, a best-seller in the existing menu. Pineapple Rasam was the delightful alternative for vegetarians.

The main course looked overwhelming with a plethora of appealing names. And sure enough, the arrival of the delicacies, preceded by their heavenly aroma was intoxicating. Opting for the non-vegetarian menu, we received Syrian Beef Koorka Roast, Mutton Kurumulagu Chaaps, Kuttanadan Tharaavu Varutharacha Curry, to be devoured with fresh, fluffy appams and Fish Biriyani.  Its vegetarian substitutes composed of Vellary Uppumanga Curry, Vazhapoo Vanpayar Kachiyathu, Koon Koorkka Peera Pattichathu, with Idiyappam, Appam, or Chef’s Special Paratha.

Dessert time was another brilliant showcasing of Executive Chef Kalesh and his team’s imaginative prowess. Vazhapoovu Ela Paayasam, Bebinca, and Ilaneer Pudding brought the night to a flourishing end. Yet again, the Ilaneer Pudding proved to be an ingenious creation and left the biggest impact upon us.

The biggest highlight of the revamped menu at Trilogi is the sheer innovativeness and artistry of the dishes. Got to give it to Chef Kalesh and his team for the efforts that they put in for creating a truly one-of-a-kind spread that has not been seen before. The mastery of the team lies in the deft use of the indigenous Kerala ingredients to make stunningly exotic tastes that would be novel for even Malayalis. As Chef Kalesh says, “We put in months of research into each dish. There is a story behind every dish, and we have derived them from authentic Kerala recipes used by natives from different parts of the state.”

The restaurant’s name Trilogi, as chef explains, is deduced from the three regions of Kerala – Malabar, Cochin, and Travancore. The restaurant features exclusive dishes from each of the regions, sticking to the authentic recipes. “Our chefs are sent to the houses of natives to learn the indigenous recipes and they come back and recreate in our kitchens. We mostly stick to the original recipes as it is, but sometimes add our own twist to it.” This twist is perhaps what elevates the dishes at Trilogi to heavenly heights, bringing diners back again and again to savour the unforgettable tastes.

Ember restaurant in Le Meridien, Kochi introduces diners to North West Frontier cuisine with a perfect blend of food, art, and music

Words by Charishma Thankappan    Photographs from: Anand A N

It has been an overhaul that has hit all the right notes. The Ember restaurant at Le Meridien, Kochi has made a comeback in a revitalised avatar. Known earlier as the museum restaurant in its erstwhile form, Ember has newly opened up with a revamped style and menu. FWD Media was invited for a meal at Ember to experience the sights, sounds, and tastes of the restaurant that is off to a promising start.

Executive chef Pawan Pal Singh Maini has done his homework well in heading the team and bringing out the revived menu, which is authentic North West Frontier cuisine. “With changing times and changing trends, right now the focus is on going back to the basics. We have done fusion and modern Indian meals before, and now we are coming back to the lost recipes of India. It is the present trend in the culinary world, so we decided to recreate the same in Ember,” says chef Pawan.

Armed with research

North West Frontier cuisine is relatively unheard of in the South, particularly in Kerala. So what is it all about? The executive chef explains, “The recipes vary from Pakistan, Balochistan, Kashmir, Delhi, Punjab, and Lucknow. We did a market study regarding that, for which we had held a Punjabi food festival, a Persian festival, and a Kashmiri festival – and all the three were very successful. We also went out and checked out standalone restaurants like Sardarji Ka Dhaba, Sethi Da Dhaba. We found that the cuisine is popular in Kochi. It’s not unknown here. So we realised that our thought process is on the right track.” Most of the ingredients are locally sourced, except some that are intrinsic to the North, such as some of the spices, which are brought in from Punjab.

Promoting local art

Stepping into Ember, one cannot help but notice the first sights that catch the eye – which are the ornate decorations upon the wall, comprising rich artworks and paintings. It’s all about art and culture, says chef Pawan. The artworks are from local artists and there are a few paintings which are for sale. The music perfectly complemented the artistic ambiance as the restaurant played classical and Hindustani music.

A luscious feast

It has been just about a month since Ember has had its kitchen wafting with the mouthwatering aromas. “We have tried to be as authentic as possible,” says the chef. Among the popular dishes is the Dhaniya Murgh and chef Paswan says that it is favoured over Butter Chicken as it is “something different”. Balti Gosht – mutton that is cooked with pepper, Palak Paneer Kofta, Turra Chicken Kebabs are some of their signature dishes.

As we sat at our tables and admired the art all around us, it was finally time to dig into the divine delicacies. The starters consisted of Turra Kebab, which was sumptuous pieces of supple chicken marinated in garlic, black salt, pounded coriander, and infused yoghurt. It was accompanied with Jheenga Kali Mirch – Malabar coastal prawns marinated in lemon, ground black pepper, and garlic scented cream. The flavours of Avadh were brought into Kochi with the mouthwatering and extremely tender and delicate lamb Galouti Kebab, along with its vegetarian version in mushroom, Malai Khumb in Galavat. Dahi ke Kebab was a novelty that is sure to take the Malayali palates by surprise, with its deliciously sour flavour and cottony texture.

Known for their heavy starters, our stomachs were already brimming with the goodness of the heavenly delicacies, when the main course streamed in. The chef’s special Balti Gosht, which is a robust lamb delicacy from the region of Gilgit-Baltistan arrived in a charming copper bucket-shaped vessel. Huge chunks of Palak Paneer ke Koftey ensured that our bellies would be bursting at the seams as we dunked into the silken spinach gravy with the delightfully fresh, flaky, and crispy Butter Naan and Bharme Paneer Kulche. The delectable meal was washed down with some exquisitely luxurious and satiny smooth Rasmalai.

No dining experience is complete without a satisfying service and the extremely warm and friendly courtesy extended by the staff at Ember is definitely one of the highlights. Well versed and knowledgeable about the dishes, the service staff was a pleasure to interact with, who helped in picking out the appropriate choices for us.

United by the love of food

It has been seven months already in Kochi, so how much has the Punjabi in chef Pawan tuned into the land of Malayalis? The executive chef says that he is no stranger to Malayalis and Kerala cuisine. “In the beginning of my career, I trained under a Malayali chef, who was from Calicut. Earlier, my awareness about South Indian cuisine was just limited to Idly and Sambar; so I gained a lot of insight about South Indian food from him.” Having studied in Mumbai, he recalls the time when he used was first introduced to beef fry on the streets outside his college, and without doubt, beef roast still remains his favourite dish in Kerala food.

Chef Pawan points out the similarities between Punjabi and Kerala gastronomy. “Both cultures are very specific when it comes to food – they are very particular about fresh food and fresh ingredients. Punjab being an agricultural state, everything is freshly obtained. In Kerala, there is prominence given to meat and people ensure that they use fresh meat. And of course, both cultures are big drinkers!” signed off the chef with a laugh.