complicated name, is it? Not really, it simply signifies a ceremonial and
religious lamp usually made of brass which is lit on special occasions. A similar,
beautifully presented and laid out lamp welcomes guests at the entrance on the
ground level of this restaurant. They have also installed a nice glass elevator
which is hydraulic in nature a bit slow but does the work very well. One can
actually see the whole restaurant while going upwards in the elevator. The
ambience is really classy and gives out a royal feel. Use of colours like
beige, brown and golden altogether brings out a classy feel.
to sit on the top floor which also houses the bar and has the maximum indoor
seating amongst all floors. We started with the Amuse Bouche which was a small
potato dumpling covered with a green chutney in a lovely golden spoon.The
sabudana (sago) and rice chips are offered in a beautiful cart shaped basket
also known as Sandige in tulu language.
The best is the number of dips, pickles
and condiments which are brought to the table. Out of the six of them I loved
the coconut chutney and the sweet and sour tamarind chutney the most.
the Maanji (Pomfret tawa fry) infused with ground Mangalorean spices which came
out to be a huge hit ; perfectly made, lightly pan-fried, not too soft or crisp
and without any excess oil. We also ordered the Mamsa pepper fry which was nice
and tender mutton cubes cooked with black pepper, curry leaves and other mix of
Ghee Roast were succulent pieces of chicken coated with thick masala cooked in
pure ghee. This dish was really awesome and to die for actually. Pure ghee can
do wonders to any silly dish too whereas this was chicken that too in chosen Mangalorean
To wash it
all down and get prepared for the mains we savoured the Drumsticks Soup which
was nice thin broth infused with pepper and other masalas just like the Rasam,
i liked it. They also serve some real good mocktails and cocktails made using
fresh fruit purees instead of canned ones which have too much of added sugar to
them.I really liked the Orange based as well as a berry based concoction, both
were too refreshing and flavorful. The orange sorbet was also very refreshing
and a great palate cleanser.
course consisted of whole Crab masala fry, Mutton stew, Meen Moili with neer
dosas-lace thin rice pancakes steamed as well as crispy Malabari appams. The
Mutton stew was nice and subtle but the coconut gravy was too thick like
custard and was not pliable. The
Crab was loved and relished by all and was the highlight of our whole meal,
though due to allergies i cannot eat shell fish which i regret the most.The
mutton was perfectly cooked and tasted well. The coconut rice and the brown
rice were nice accompliment to the whole fare.
some good variety of desserts but the one which cant be missed at all is the
Elaneer Payasam which a heavenly mix of coconut cream and the tender coconut
pulp. Thoroughly unique and subtle but perfect to the core. Served chilled in
the hollow of a faux tender coconut shell this sweet mix was sinfully
addictive. The Ragi and jaggery dessert was also very traditional and nice but
a little heavy on the palate as well as stomach. The Payasam is highly
an excellent choice if you are looking for nice coastal food, i will not say
its authentic to the core but yes its very very good. A little pricey as it may
seem to be, service is great and the servers have real good knowledge about the
product they are serving.
I am for
sure heading back for some more soon.
Cost for Two (Average) - Rs.2000/-
Commercial Centre, Malcha Marg
Coverage By : Vickrham (vicky)
Email : email@example.com
Labels: blog, bloggers, COASTAL, coconut, crab, dinner, dosa, food, goldfinch, mangalore, new delhi., payasam, prawns, sanadige, seafood, SWAGATH, tulu