About this Business
- Indian, Asian, Pakistani
- Breakfast, Lunch, Dinner
From Our Editors
It was a fateful day for Santhosh Kochuparambil when the chef at his restaurant didn't show up for work one morning. Unwilling to turn away hungry customers, Santhosh rolled up his sleeves and began cooking the dishes himself. From that day fourth, Santhosh continued to work in the kitchen, developing a knack with the saucepan and a skill with spices. After graduating from culinary school, Santhosh took on jobs in top kitchens across India, eventually leaving his native home for restaurants in Russia and New York.
Today, Santhosh brings his years of culinary experience to his own restaurant—Karavalli Regional Cuisine of India. Deep in its kitchen, the skilled chef stirs pots of spicy curries and bakes lamb, seafood, and breads in a traditional tandoori oven. He whips up his authentic Indian dishes using only fresh herbs and fiery spices, eschewing pre-made sauces or counterfeit magic beans. When discussing his dishes with reporters from The Saratogian, Santosh maintained, "after you eat, you feel something. Your taste buds are up. Once you start eating Indian food, then you like it. Plus, the spices are very good for the health".
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