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A long, thin restaurant with neat tables and white tablecloths, Kovalam looks like a typical curry house. However, the menu has several traditional South Indian delights to savour, especially from Kerala. A succulent king prawn malabar was offset by a smooth, spicy coconut sauce, which begged to be scooped up with handfuls of rice, Kerala-style. An unusual vegetarian option was a light filo parcel mildly spiced and stuffed with spinach and soft pumpkin. Hot and deliciously greasy Kerala porata (flatbread) was the perfect accompaniment to a chunky saag paneer, our one culinary sally into northern India. It was a pity that the seafood department was let down by an overcooked squid masala.
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Very, very good. The Kerala lamb fry was amazing. HIghly recommend if you are in the Kilburn area.
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