For a whiff of Goa in Kozhikode drive along the Farook-Kadaluni road. As you reach the Kallambara bridge, you spot that little Goan nook, the river-side Canali Restaurant and Hotel.
The place itself is a diner’s paradise with rows of huts, long walkways, a riverine ambience and houseboats bobbing on the waters ready for a cruise down the river if you are in the mood for it.
The Canali Restaurant and Hotel by the side of the Vadakkumbad river has packed a whole lot of deals under its eco-friendly umbrella. Nine huts and a tree house complete the picture. Each hut can seat 12 people and the tree house, 15. An open courtyard is also available for customers.
Apart from the huts, A/C and non A/C rooms are available at the hotel close by, which supports a rooftop garden. On top of the main block lies the well-equipped, hi-tech 80-seat A/C conference hall.
The 50- meter-long walkway stretch from the hotel to the huts and the tree house is a pleasurable distraction for guests who would love to amble around before or after a meal. A play area for kids, an open gym, reclining chairs and a small garden are some of the other “come hither” pulls.
Come nightfall and the Canali springs to life with lights all over brightening up the place and the Beypore model Uru (big boat) installed here adding to the local chic.
A lot of attention and care has gone into the making of the huts, with focus on aesthetics and eco trends. Apart from the conventionally built main block, the huts, the walkways and all other set ups are steel structures. The thatched roofs over the huts give them an earthy charm and were deliberately designed so.
The Canali is spread out on 25 cents of land by the riverside. The open concept provides ample free space from where the restaurant functions.
Of special interest is the fact that of the 40 coconut palms spread out on the land, not one was uprooted for construction. All of them stand sentinel-like enhancing the rustic charm of Canali.
The Canali Restaurant and Hotel owes its genesis to the collective ideas and concepts its owner culled from his various jaunts abroad. A pharmaceutical man, Jyothish Thumbayil, was fascinated by many of the sea-side and river-side hotels and restaurants he had been to while travelling. That’s how he finally zeroed in on the hut concept as a restaurant attraction.
Very much taken up by healthy living and healthy food, Thumbayil has incorporated the good food concept into Canali’s menu. In addition to all the traditional and trendy dishes, there’s something special for diabetics – a health drink, a concoction of vegetables and leaves.
His attention to minutiae extends to the details involved in water purification and garbage disposal. The Canali has quite a modern waste disposal system in place.
Cook with Chef
Canali’s main attraction is its preserve of fresh river fish. Food freaks can chip in, join the chef and turn out dishes with freshwater varieties like karimeen (pearlspot), hamour (reef cod), chempalli (red snapper), eri (emperor fish) or crab. The kitchen is open to all and hence, folks can pop in with suggestions, requests and comments and view how your dishes are done.
Also read: Goan fish curry – a coconut-flavoured culinary marvel
There’s a wide spread apart from the fresh fish and different crab dishes. It’s a big leap from traditional Kozhikodan to South Indian, North Indian, Arabian, Chinese and Continental.
There are over 200 different drinks and juices to choose from. Ice creams in flavors aplenty, fresh juices, shakes and Kozhikode’s own suleimani are huge Canali hits.
The restaurant is open from 12 noon to 11 pm with home delivery within an 8-km radius.
The place is a much sought-after destination for wedding receptions, parties and conferences, it’s “far from the madding crowd” fame being the main reason.
For details: Contact 9207770370, 9207770371 or see website www.thecanalirestaurant.com
From the menu
Chef's Special
Chicken Arabikadal
Ingredients:
250 gm chicken
3 spoons butter
2 teaspoon oil
1 small piece ginger
4 shallots sliced
1 piece tomato
50 gm cashewnuts
4 spoons milk
2 green chillies
Coriander leaves (as required)
Elanji powder (as required)
Sugar (a pinch)
Salt (as required)
Garam masala (a bit)
Kashmiri chillie (a bit)
Method:
Make a paste of cashew, milk, green chillies and coriander leaves.
Heat a pan, pour in the oil and add the chicken. Saute it with garlic, ginger, shallots and tomato. Add the ground paste and mix well. Once again saute the mix with elanji powder, sugar, salt, garam masala and Kashmiri chillie powder. Add the butter. Beat the egg white to a frothy mass and pour it over the mix.
Crisp chicken in hot garlic sauce
This is a sweet and hot dish. Boneless chicken breast pieces are cut lengthwise and fried. This is then mixed with special masalas.
Fish tawa fry
A paste of garlic, salt and lime juice is rubbed into red snappers and marinated for about 10 minutes. The fish is then fried in fresh coconut oil, wrapped up with plantain leaves and served.
Chicken Canali Maharaja
Tomato, shallots, green chillies, garlic and curry leaves are sauted. Chicken is added to this and cooked along with a mix of cashewnuts and milk, sugar, salt and garam masala. This is a sweet Arabian dish.
Curry leaves chicken
Curry leaves are deep fried. Tomatoes, green chillies, garlic and ginger are mixed into the chicken and cooked. It’s a wee bit too spicy.
Down the river in a houseboat
The highlight of dining at Canali is the four-hour houseboat cruise the hotel arranges. The 30-seat boat comes with attractive package including breakfast, lunch and evening snacks with tea.
There’s a spread of seafood to choose from with mackerals, sardines, squid, pearlspot and crab to the accompaniment of kappa making up the menu. A minimum-15 passenger strength is a must for bookings.
For details: 9895869648
