Shrabasti Mallik checked out the Coastal Food Festival at Monkey Bar and learnt a thing or two about South Indian food and spices
There’s but one thing that only a person from the coast can crave for — the taste of curry leaves and plenty of masala in their meal. And few of the dishes that were part of the ongoing Coastal Food Festival at Monkey Bar in Vasant Kunj did not disappoint us. We harboured a common misconception that the menu would largely comprise of sea food of all kind, but we realised otherwise. From vadas to the kosambari salad (made from pulses and seasoned mustard seeds) to tantalising Kundapur ghee roast chicken wings — we were spoilt for choice.
If you drop in on a hot day, go for the Kuttari salad and let the mixture of baby spinach, red rice, sliced raw mangoes, grated coconut and upmensinkai (curd chilli) all tossed in copious amount of ghee, cool you down. If drinks are more your liking we suggest you try the soulful kadhee. No, its not some antidote but a rather punchful combination of gin, kokum syrup, tender coconut, curry leaves and lime cordial.
We went for the KP tacos — a blissful oil-dripping Indian version of the Mexican snack. It was Chettinad style pulled chicken with black lichen, baby onion salan, garlic pickle in Kerala parantha and radish slaw. The oil was a bit messy but it was quite delicious, to be fair.
As we washed this downh with the vanakam panakam, whipped up with whiskey, panakam and lemon juice, we were served the Kundapur wings — chicken wings smeared with Kundapur spices and fried in ghee. We don’t think we need to say much about delectably lip-smacking that went.
Monkee eggs were next. It was a rather simple preparation of coriander and black pepper-crusted poached eggs placed carefully over a puff pastry. The best part of this dish was the coconut cream hollandaise that was dripped from the top.
There was little hindrance to our gorging into fried meat as we bit into the prawn ghee roast. Any lover of prawns would not find any flaw but we felt that the masala and the prawns did not integrate well. But we liked the southern fry instead — batter fired calamari, coconut crusted prawns tossed in coconut and dried shrimp crumbs. The drink worked quite well as an interlude as we awaited the main course, sipping our drinks.
We tried the ode to molly, pardon our love for fish. Every bite of the spice marinated sea bass that we took with the fragrant lemon rice urged us to have some more. The fish was tender and the spice added to the flavour. The avial-inspired vegetables (south Indian preparation of mixed veggies) that came along with it were delectable, too.
But vegetarians can also try the coast to coast for the main course — a platter, or thali if you may, of Mangalore-inspired raw mango, potato and tomato gassi with ghee rice and Kerela paratha, avial, gongura (an edible leaf found in South India) chutney, curd, pickle and papad.
The menu does not boast of desserts but you will get a jaggery pudding, topped with diced mangoes and watermelon, if you order the coast to coast.
There is not much we can say to convince you otherwise, but if you crave anything from, fish, chicken, lamb, prawns and even clams — the festival wraps up on June 30.