A Festival of Two Coasts - East Coast
With over 4000 miles of coastline, there’s too much Indian seafood cooking for one menu, so we’re celebrating India’s coastal cuisines in two menus.
From 21 April to 22 May, we're featuring seafood dishes from India's East Coast, sometimes called the Malabar Coast.
From 23 May to 26 June, we're featuring seafood dishes from India's West Coast, sometimes called the Konkan Coast.
In trying to choose the best of traditional, regional and contemporary dishes we were helped by Carol Kroger, Charlene Sayej and Lloyd Libin from the Babur Tasting Group.
East Coast21 April - 22 May
STARTERS
Deep-fried soft shell crab, crab and potato quenelle 7.50In a light, coriander-flavoured batter, orange chutney, red chilli reductionTamil Nadu style salmon fishcake, satkora pickle H 6.25Flavoured with mustard seed, cumin, coriander and a tingle of chilliGreenlip mussels, rice flour pancake 6.95Steamed in a coconut milk, mustard seed and curry leaf brothBengali pickle-spiced monkfish tikka, coriander and mango sauces 7.95Marinated in our own chilli, mango and carrot pickle with yoghurt
MAINSKolkata bekti machhor jhol, plain rice H 15.25Bekti fish simmered in a mildly spiced, light tomato and mustard seed brothBaked barramundi, red onion and chilli-crushed baby new potatoes 14.50Topped with a reduced sauce of tomato, onion, curry leaf, gingerHyderabadi dum cooked king fish curry, steamed rice H 14.25 Cooked in a hot, rich yoghurt sauce well–seasoned with black pepper,
clove, cardamomChennai pollack, green pea and potato tikki HH 15.25In black pepper, coriander, tomato and mustard seed sauce
H Hot HH Roaring hot
Prices include VAT Service not included
