A Festival of Two Coasts - West 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.

 

West Coast23 May – 26 June
STARTERS
Jhinga ka shorba with chargrilled tiger prawn  H   7.50Breath of the sea in a soup bowl, with peas and crispy rice flakesBombay style whitebait with mint and coriander sauce    5.95Crisply fried in gram flour batterChargrilled Malwani bekti tikka, radish kachumber    7.95Marinated in mustard seed and curry leaf yoghurtKonkani style clam curry with pao HH    6.25Rich, sweet and spicy with browned onion, coconut milk and black pepper
MAINSPomfret in Goan curry sauce with plain rice   HH  14.50Simmered in a sharp, hot and tart with vinegar, red chilli and tomato sauceSpice-crusted tandoori grouper, broccoli khichdi   15.75Served with a coconut, tomato and onion sauceAlleppy red mullet, curry leaf rice   14.50Pan-fried, with a ripe and green mango coconut sauceSouth Indian sea food biryani, okra pachdi  15.95Curry leaf and coriander infused rice with green lip mussels, monkfish and black tiger prawns

H Hot   HH Roaring hot    

Prices include VAT        Service not included