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DiscoverBangalore
is pleased to to bring our second unbiased
review on our series of Reviews on Bangalore
Restaurants. Our freelance writer U B Githa
recently visited the KUBAY Restaurant on Koramangala
Club Road, a Konkan Restaurant.
KUBAY-FRESH
SEAFOOD & konkan CUISINE
Koramangala
Club Road, Bangalore
The
day starts very early for Sunil Baindur
of KUBAY, as he has to reach the historic
Russell Market(1927) for the graded sea
catch that comes from the West or East
Coast as sea food is seasonal. Sunil,
a foodie who seems to be having a love
affair with the nubile sea beauties
along with N.P.Prakash started this home
style Konkan Coastal restaurant 4 years
ago after a two year stint at Goa, learning
the subtle nuances of the sea food cooking.
This cozy small joint can accommodate
45 people. The North Indians, Koreans
and Japanese frequent the restaurant.
The
soups are all clear, where the non veg is
all chicken stock, and the veg, the stock
of boiled vegetables. There is no mix up
of these stocks. The Kubay special sea
food soup is light and a mix of prawn,
crab, fish and squid meat. Seasoned with
pepper, the cooked meat is at the last minute
dunked into the soup, as such all the 4
meat flavours spur the appetite. This is
recommended as an appetizer. One can also
try the Mangalorean Cocum (sort of lime)
juice (red coloured). This is an excellent
coolant. The butter milk laced with light
spices had a dose of garlic that took away
its simple taste.
The
vegetarian fare is limited to Bhendi fry,
(45/-) that is not oily as the okra is
tossed in hi flame and removed immediately
and seasoned, Mushroom sukka (55/-), dhal
(40/-) Veg stew, Veg shacuti (50/-) Mirchi
aloo (spicy potato-40/=), sannas (M'lore
idly) idiappams (rice noodles) Panpole
are ranged at Rs 25/- each. The veg starters
do not exceed Rs 55/-. Interestingly Sunil
says that separate utensils are used for
the Veg and non veg cooking, so that the
vegetarians can enjoy their food without
any apprehension. There is not much of
a choice of curries. Rice combos (80/-)
for the non veg and veg pulav (45/-) is
filling. The regulars go in for the meals
tray with curry, rice, a non gravy item
and salad (75-80/-). The seer fish meal,
the Crumb fried fish for the kiddies,
fried in egg and bread crumbs are all
a big hit. Chilly fry uses the base of
capsicum, onion and little chilly.
Three
egg dishes are priced between Rs 30-45/-.
Prawn curry and idiyaapam (115/-) fish
curry and rice (100/-), chicken curry
and sannas (100/-), kori rotti meal (75/-)
or Spicy crab curry with rice or idiyappam
are a good try. Kane fry (75/-), Prawn
Dhania fry (sautéed in fresh coriander
and masala.) or pepper fry (90/-), Non
spicy Prawn butter garlic (90-150/-) which
does not contain chillies is ideal for
those who are allergic to spices of any
kind) are on the menu. The prawn sukka
(90-150/-) is an all time favourite with
coconut base and lots of haldi.This goes
well as starter or as a side dish. The
rich flavour of the prawn/shrimp with
the hint of garlic is refreshing. The
cooking method here is different which
only a foodie redefines it to a fine dining
art.
Blue
crab, which is colourful, is always chosen
by the customers from the display who
on being served exclaim that it has turned
red not realizing that any shell fish
when cooked turns red. Crab Sukka masala,
a dry preparation is the house specialty
marinated in mangalore masala and fried.
Crab cheese n pepper is another dish to
enjoy, priced at Rs 90 to 150/=. Weekend
is the Crab Jumbo specials. Pork items
are all starters. Goan sausage with the
toddy vinegar base is an acquired pickly
taste. Pork sorpotel (85/-) is traditional
Mangalorean Catholic cuisine, that has
pork liver and meat only and goes well
with sannas. They also have steamed and
grilled fish of one's choice (90-180/-).
Their dessert of the day was mom made
Mango cheese cake with mango jelly on
top resting on a thick cheese base. It
is suggested to eat the food with fingers.
USP
-
· There is display of the catch for
the customers brought to their table to
have their pick. The catch that is shown
is what one gets.
· Less oily and balanced food and
the fish is either tawa (pan) or shallow
fried.
· No short cut cooking methods. The
helpings are large that can be shared by
2 medium eaters. The gravies are different
for the various seafood
· The desserts are fresh from Sunil's
mom's kitchens that are a big hit during
X'mas season. Surprise treats await the
customers then
· The king prawns and X'mas turkey
(seasonal) are reserved for the regulars
· Help is forthcoming for a first
timer in making the right choices.
Ms.Hema
Malini, Corporate manager-Vivus group
(Jain Mahaveer hospital) opines-
The Fish items are excellent as they are
not deep fried. The small prawns melt
in the mouth. Press at the tail end for
a out of the world taste.
Mr.
Sunny Rao rates this restaurant as "Excellent"
and further says "One of the few
\'home style\' restaurants that I have
come across in a long time and ,hats off
to Sunil Baindur and his team for being
so consistant for all these years.Most
of all...Fresh Seafood!
Must visit!!"
The
restaurant is at 110,6th block, 6th Cross,
Koramangala Club Road Bangalore 560034 Ph:
080-51105221. If you would like to rate
this restaurant with your experience, please
rate HERE.
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