Thursday , 17 October 2019
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Coastal delights atop the plateau

Danuska Da Gama | NT BUZZ

After quite some prodding and delays I finally decided to visit this picturesque property atop the Kadama plateau. DoubleTree by Hilton has an unobstructed view of the river and is close to the capital city, though away from the buzz.

And when I had to choose between trying out the Sunday Brunch or the Goan-Mangalorean cuisine at Feliz, I readily opted for the latter. Girl gang in tow, I headed to the property for dinner on Thursday, in the rain, but that didn’t dampen the appetite.

Feliz is an outdoor restaurant, but due to the rains we sat in Comida. Chef Murugesan Najappan told us what we could expect on the table and took our preferences into account. As much as I wanted to avoid nibbling on the onion sandige served with tamarind sauce and mint chutney and placed in a pretty upside down umbrella looking serving platter, I couldn’t until my friends barred me.

The menu is extensive and has quite a bit of Goan food, though I tried to concentrate more on the Mangalorean offerings. While Vanesa chose a Canja de Galinha, a typical Goan Portuguese chicken and rice soup, the two of us opted for the Denjirasa soup. To begin with the bowl in which the soup was served seemed extremely interesting, and the soup was absolutely perfect for a rather chilly evening. Piping hot, the crab soup was seasoned with spices and helped relieve the cold.

Ghee roast is an authentic Mangalorean dish, and we were served the prawn and chicken variations. Well, it wasn’t as fiery as you would think it would be going by the red tinge of the dish. This one is made using Mangalorean red chillies and spices that are ground into a masala and then roasted in ghee. The richness owing to the ghee can be felt in it.

If you’re a staunch Goan foodie you might want to try the prawn rissois, chicken cafreal or other offerings from our land. So the khatkatem is a staple here, at least during Shravan and Chaturthi, but pairing it with some hot appams and neer dosa was something I had not tried before.

The Kundapuri chicken is named after the town Kundapura. And just like us Goans, this one has a lot of coconut that makes the thick and coarsely textured gravy. Orange-ish in colour, this one like several other Mangalorean dishes has a typical taste synonymous with the tadka of garlic and curry leaves.

There’s a typical fragrance of Mangalorean food, of the spices, and that’s what hooked me the first time I tried a Mangalorean curry.

There’s so much to explore in this cuisine, but if you want to eat another traditional favourite from the neighbouring coastal region the Kori Rotti is a  must try. It is a curry that is made from coconut milk and spices, and is eaten with crisp wafers made from boiled rice.

You can order poiee and Goan sannas along with the Xacuti or some Prawn Balchao, again from among the several Goan offerings. There’s a range of desserts to pick from, and being a diehard fan of sweets I was contemplating on trying out the bebinca there, but then didn’t want to compromise on the Elneer Payasam, which when translated means tender coconut kheer.

Though it seemed difficult when the bowl arrived and I was already having a guilt trip of downing two appams and two neer dosas, the restaurant manager was way too confident when he said we would finish it, and I shamefully gave in too, it was just irresistible to say the least.

It was definitely a night to remember owing to the banter shared over some flavourful favourites from Mangalore, besides the warm and pleasing staff and chef who make sure everyone is kept happy. This is a great place to fulfil Goan-Mangalorean cravings right next to the capital.

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