|
|
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. |
