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In the quaint coastal town of Kundapura, where the salty sea breeze tickles the senses and culinary delights abound, there bloomed a little eatery known as Shetty Lunch Home. In the year 1957, a spirited young couple, Tejappa Shetty and his vivacious wife Prabhavathi, decided to embark on a gastronomic adventure to showcase the flavors of their beloved Kundapura Bunt community.
With hearts full of enthusiasm and a menu brimming with delectable seafood, they set forth on a culinary journey that would leave an indelible mark on the town's palate. Their humble establishment, initially a small hut seating a mere fifteen souls, soon became the talk of the town, attracting hungry patrons like bees to honey.
Under the culinary guidance of the ingenious Prabhavathi, the recipes underwent delightful transformations, tweaked with family preferences and adorned with local spices and flourishes. Among the favorites, their chicken sukka held a place of honor, drawing praises from the diners. But one fateful day, inspiration struck the culinary genius, and a pinch of desi ghee, a dash of Byadgi chillies, and an upswing in spice levels worked their magic on the chicken dish. Voila! The chicken ghee roast was born, an instant culinary icon that delighted taste buds far and wide.
From that pivotal moment, Shetty Lunch Home's kitchen became a crucible of culinary creativity. Prabhavathi, like an alchemist, concocted new recipes and techniques, each one met with resounding appreciation from her devoted clientele. The chicken ghee roast took its rightful place among legendary dishes, standing tall alongside chicken Kundapur and kane masala fry, further enthralling the eager foodies.
Established in Kundapura town, Shetty's Lunch Home thrived under the adept hands of the late Thejappa Shetty, and its reputation expanded beyond boundaries when the family set up shop in Mangalore during the early seventies. With a commitment to quality, they sourced the freshest catch from Mangalore every single day, ensuring that every dish was a celebration of taste and texture.
Recipe - KBK Kitchen
In Shetty Lunch Home's hallowed kitchen, family secrets were closely guarded, and fresh spices were ground daily by seasoned master-chefs, each a culinary sage with a legacy of experience. The women of the family took charge, managing and running the kitchens with a deftness that ensured the continuity of culinary excellence.
Venturing into their Mangalore establishment, one is transported into a charming world of local culture, where famed Mangalore tiles grace the ambiance. The menu, steeped in traditional Bunt recipes celebrating the succulence of chicken and seafood, offered a dash of North Indian and Chinese fare for the more adventurous souls.
Yet, it was the chicken ghee roast that reigned supreme, capturing hearts and palates with its tantalizing flavors. Tender chicken, lovingly cooked with a lip-smacking masala boasting the brilliance of Byadgi chillies, coriander seeds, and an abundance of ghee, created a divine taste that lingered long in the memory.
The secret to its perfection lay in the slow cooking, as the masala and chicken simmered together in the homemade ghee, lovingly sourced from the family in Kundapur. The result was a dish that transcended the ordinary, a gastronomic symphony that no traveler to Mangalore should ever miss.
So, dear gastronomes, if you find yourself in the coastal embrace of Kundapura or Mangalore, seek out the hallowed Shetty Lunch Home. There, amid the aroma of spices and ghee, you shall discover the essence of coastal cuisine, crafted with love and culinary finesse. And the chicken ghee roast, an unparalleled delight, shall grace your taste buds, leaving an indelible imprint of culinary brilliance upon your soul.
