Coastal Karnataka · Since 2014
Cooked over open coal, served on banana leaf.
Karavali brings the harbour-to-table cooking of Mangaluru inland — Bunder Road spice, toddy-shop ghee roast, and a catch board that changes with the tide.
Today's Catch
Low Tide · 6:42 AM
Anjal (Kingfish)
Tawa fried, rava crust
₹520
Bangude (Mackerel)
Pan-seared, coconut masala
₹360
Sankara (Red Snapper)
Whole, banana-leaf grilled
₹640
Kane (Lady Fish)
Ghee roast
₹480
Sourced each dawn from Bunder Harbour. Board changes daily — ask what came in this morning.
Live Coal Kitchen
Every tawa and grill is fired by hand-fed coal — no gas, the way Bunder Road has cooked for sixty years.
Dawn Harbour Sourcing
Our boats land at 5 AM. What you eat tonight was swimming in the Arabian Sea this morning.
Banana Leaf Service
No plates for the full thali. It's served the way coastal families have always eaten — leaf, rice, and hands.
A Day at Karavali
Our kitchen runs on the tide, not the clock.
5:10 AM · Low Tide
Boats land at Bunder Harbour
Our cook walks the dock himself and buys only what looks right that morning.
10:00 AM · Rising
Spice grinding begins
Byadgi chili, tamarind, and coconut are ground fresh on stone for the day's masala — never stored overnight.
12:00 PM · High Tide
Coal fires are lit
Three tawas, one grill. Everything from here is cooked to order, over coal, until close.
7:30 PM · Falling
Evening thali service
Banana leaves go down, rice goes on, and the full coastal spread arrives in courses.
From the Coal
What the table is asking for tonight.
Kane Ghee Roast
Lady fish, Byadgi chili, melted ghee, curry leaf
Neer Dosa & Chicken Sukka
Lace-thin rice crepes with dry-roast coastal chicken
Mangalore Bonda & Chutney
Fried dumplings, coconut-coriander chutney
“The ghee roast tastes like my grandmother's kitchen in Udupi. I haven't found that anywhere else, in any city.”
Anjali Kamath, Regular Since 2016
The tide turns at 5 AM. Your table, whenever you like.
Walk-ins welcome, but the banana-leaf thali sells out by 9 PM most nights.