In the vibrant culinary landscape of Goa, Chakos stands as a beacon of Kerala cuisine, offering a delightful blend of tradition and innovation. Founded by Chef Karan Manavalan, Chakos is more than just a restaurant; it is a heartfelt tribute to his childhood memories and his deep-rooted love for food. Karan’s culinary journey began at The Oberoi Bangalore, where he started as a Commis, and later, he honed his skills at Brunettis Dubai, WTF Mumbai and Writers Café in Chennai.
However, his passion for food goes beyond professional training. Growing up as a Mallu-Tamilian boy in Chennai, Karan spent many summers in Kochi, Kerala, where his grandmother’s elaborate feasts became the foundation of his culinary dreams. From the age of 15, he explored the world of food, interning at Rangis, a popular Chinese restaurant in Chennai, which solidified his aspiration to become a chef.
While he gained experience in renowned restaurants, the idea of opening his own place lingered in the background, waiting for the right moment to take shape. Yet, when Karan and his wife moved to Goa temporarily, fate had other plans. During the lockdown, they started experimenting with his grandmother’s beef pickle recipe, which soon became a hit at pop-up events. The overwhelming response led them to believe that Goa was the perfect place to bring their dream to life. Thus, Chakos was born—a boutique Kerala kitchen and bar offering an exquisite selection of flavors inspired by Karan’s Ammama’s (grandmother’s) cooking.
A Concept Rooted in Authenticity and Innovation
Chakos is not just another South Indian restaurant; it is a boutique Kerala kitchen and bar that redefines the dining experience. The menu features an exciting mix of traditional Kerala meals, bar bites, and unique cocktails crafted from authentic Kerala ingredients. With offerings ranging from appams and parottas to biryanis and innovative curries, the restaurant caters to every palate.
Additionally, their cocktail menu is a true celebration of Kerala’s rich flavors. Guests can sip on beverages infused with ingredients like curry leaves, tamarind, kanthari chillies, raw mango, and coconut—each drink reflecting the essence of Kerala. This fusion of culinary heritage and creative mixology makes Chakos an extraordinary dining destination.
The Story Behind the Name and Location
Naming a restaurant is never an easy task, but Karan wanted something that felt authentically Malayali without being too obvious. Chakos is derived from the name “Chacko,” which is a common Kerala version of “Jacob.” While using his own last name, Manavalan, was an option, he found it too complex and also humorously pointed out that his cousin had already used it for a fashion label.
Choosing the location, however, was more intuitive. As self-proclaimed “Panjim people,” Karan and his wife were drawn to the area’s vibrant food culture. Every time they sought good food, they found themselves in Panjim, making it the natural choice for their restaurant. They believed the city would provide the perfect audience—people who genuinely appreciate quality food and unique flavors.
A Menu That Balances Tradition and Modernity
Curating a menu that honors Kerala’s traditional flavors while appealing to contemporary tastes requires a deep understanding of food. At Chakos, every dish has a story. Many items are inspired by Karan’s childhood memories, particularly his Ammama’s cooking. Classic dishes like Fish Moilee, Raw Mango Curry, and Pazham Puri find their place on the menu alongside Kerala’s modern favorites like Beef Dry Fry (BDF) and Malabar-style Biryanis.
Furthermore, innovation plays a significant role in the beverage selection. Instead of relying on conventional cocktails, Chakos incorporates traditional Kerala ingredients into their drinks. Guests can indulge in signature creations like the Kanthari Passion and Raw Mango Sour, each drink offering a unique blend of flavors that transport patrons straight to Kerala.
Customer Favorites and Signature Specialties
Over time, certain dishes and drinks have gained cult status among regulars. The Beef Ularthiyathu and Beef Roast have become absolute favorites, with their rich, well-balanced flavors leaving a lasting impression. Appams, a staple in Kerala cuisine, are another crowd-pleaser, perfectly complementing the restaurant’s signature curries.
On the drinks menu, the Kanthari Passion and Raw Mango Sour have developed a loyal following. Their inventive combination of spicy and tangy notes creates a one-of-a-kind drinking experience, making them must-tries for first-time visitors.
Commitment to Quality and Sustainability
Ensuring the freshness and quality of ingredients is a top priority at Chakos. All vegetables, meats, and seafood are sourced daily from local markets, guaranteeing that every dish is made with the freshest produce. Due to this approach, the restaurant occasionally runs out of certain items on busy days—a small price to pay for top-tier quality.
Additionally, certain specialty ingredients that define the authenticity of Kerala cuisine are sourced directly from Kerala. To maintain high food safety standards, Chakos follows rigorous kitchen protocols, including daily inventory checks, strict food dating and labbeling, and regular water quality testing.
Customer Experience and Hospitality
At Chakos, dining is not just about food; it is about creating a welcoming atmosphere. Karan and his wife personally manage the restaurant alongside a small, dedicated team. The ambiance is designed to be casual yet intimate, making guests feel at home from the moment they walk in.
One of the most rewarding aspects of running Chakos has been the emotional connections they have built with their customers. Whether it is a Malayali guest reminiscing about home-cooked meals or a first-timer falling in love with Kerala cuisine, these moments make all the hard work worthwhile.
Challenges and Triumphs in the Restaurant Business
Like any business, running a restaurant comes with its challenges. One of the biggest hurdles has been finding the right team—people who share the same dedication to quality and hospitality. To overcome this, Chakos follows a meticulous selection process that evaluates skills, work ethic, and values. This approach has helped them discover talented individuals who align with the brand’s vision.
Competition in the restaurant industry is another unavoidable challenge. However, rather than viewing it as a threat, Chakos embraces it as motivation to keep improving. Believing there’s a market for everyone, they focus on their strength— servingKerala cuisine with love!
The Power of Social Media and Future Aspirations
In today’s digital world, social media plays a crucial role in the success of any restaurant. Chakos actively engages with customers through social platforms, offering glimpses into daily operations, special events, and behind-the-scenes moments. Their interactive approach encourages customers to share their experiences, creating a sense of community.
Looking ahead, Chakos aims to continue establishing a solid foundation in Goa’s culinary scene and hopes to continue being a favourite for Kerala food.
A Culinary Destination That Feels Like Home
Chakos is more than just a restaurant—it is an experience, a journey into the heart of Kerala’s diverse flavors. With its carefully curated menu, warm hospitality, and deep-rooted passion for food, it has already carved a niche for itself in Goa. Whether you are a Malayali missing home or a food lover eager to explore Kerala cuisine, Chakos welcomes you with open arms and a feast that will linger in your memory long after you leave.
