Mark these words; Mangalore has never tasted fusion food this authoritatively or elegantly cooked. From the cosmopolitan kitchens of Bombay have come chefs who under the right patronage, will flip around the Mangalorean High Dining milieu for the better.
Wanna be A patron ? Stick around.
- Bharwan Tandoori Potato - Rs 230 (3.16 $)
It’s not too often that veg dishes get served with flair as this. The ‘bharwan’ or stuffed tandoori potato flute has mashed cottage cheese, mushroom & spinach on the inside. Apart from the chunkiness & mouthfeel of the little parcel, The army of aromatic spices mixed in caught me off guard. one of the top offerings from The Curry Wok, & ideal finger food.
- Chicken Smoked Pot Tikka - Rs 295 (4.05 $)
Smoke pot, eat chicken. No, I don’t mean it in that order, especially in the lockdown. This pot smoked chicken holds the aroma in during the cooking process like nobody’s business, intensifying the flavour on the meat, not just from the beads of condensation collected on its contours. The chilli marination is amped up too, & the meat delectable without complaint.
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- Burrata Cheese Caponata - Rs 300 (4.12 $)
The burrata caponata salad is a fine ensemble; with both crunchy romaine & iceberg lettuce, pine nuts, mellow & stretchy burrata (mozarella with cream cheese filling), zesty cherry tomatoes, & a light drizzle of extra virgin olive oil to team up with that intense balsamic dressing(sour punk ain’t got nothing on this). This star studded salad & the chicken caesar are their prime hors d’oeuvres.
- Shallow Fried Corn Kernel Basket - Rs 230 (3.16 $)
The shallow fried corn kernel basket is ‘jolly’ food if you catch my drift. With a great presentation & solid crunch, this is ideal accompaniment to good drink.
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- Prawns XO Sauce - Rs 415 (5.70 $)
Batter fried prawns in the mysterious xo sauce are the epitome of “over-the-top” yet absolutely scrumptious. That spicy seafood infused coarse sauce couldn’t get better, as the intense dip for the batter fried crustaceans. screams happily in kitsch.
- Kingfish Fillet With Singaporean Egg Sauce - Rs 470 (6.46 $)
Kingfish or anjal fillet with a singaporean egg sauce is a curious fusion that piqued my interest as soon as it was brought to the table, but the flavours enraptured me just as fast. The mild kingfish soaks up the creamy egg sauce and the mellow sesame seeds sprinkled atop deliver that final punch in taste.
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- Goat Cheese Gnocchi - Rs 250 (3.44 $)
The gnocchi was a little dumpling of joy. Lightly steamed & highly soft, to the point of mushiness, the content was a smear of lightly salty goat cheese. The well seasoned coarse sauce the gnocchi were cooked in was a perfect foil to the texture of the li’l packets.
- Tandoor Jheenga Peeli Mirch - Rs 350 (4.81 $)
Tandoori jhinga (prawns) were delightfully fresh, juicy & seasoned mildly enough to enjoy the flavour of the crustacean on its own. Fresh prawn makes a strong claim to the “king of seafood” throne.
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- Teriyaki Chicken Pizza - Rs 350 (4.81 $)
The teriyaki chicken pizza is thin crust, but bursting from that cheese & toppings in proportion to how delicate the base feels. The glazed teriyaki chicken chunks (fusion food here, with the candied japanese style chicken) & the minimal veggies are perfectly added, to complete a pizza that makes you go “mamma mia” & “subarashi” at the same time!
- Dudhi Halwa For Dessert- Rs 150 (2.06 $)
Dudhi or calabash (bottle gourd) halwa may not land in the top desserts i’ve tried, & if so, it would solely be given that this vegetable isn’t close to my palate. not even close. But the milky caramelisation of the mash with the cardamom seeds render it a perfect end to this meal.
In drinks we have a nice cool Chilli & Pineapple fusion Mocktail and an Apple & Lychee Mocktail both of them came for Rs 180 (2.47 $)
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