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From the shores of the Konkan



Kubay's: check out the seafood here — Photo: Sampath Kumar G. P.

IN ITS sixth month of running, this restaurant in Koramangala is a `tin of sardines', Thursday night through Sunday night. Kubay, named after the Konkani for cockle, the shellfish; enter and you feel at home. The clay-tiled floor instantly sends you home to Mangalore, while a terracotta rooster, perched on a lintel would have held pride of place on the roof of a Goan home.

A graphic designer Sunil, who succumbed to his passion for food, is a partner at Kubay says: "Seafood is the main thing, but we also have pork, chicken, and vegetables cooked both in Goan and Mangalore style on our menu."

Butter Pepper prawns and Spicy prawns, Crab Sukka and Kane (Ladyfish) fry are the favourites among seafood aficionados. For the adventurous that wish to delve deeper, Goa comes alive in Xacuti, (sometime spelled Shakuti to simplify pronunciation) Squid Recheado, Butter Garlic squid (Rs. 75-85), and Goan Sausages. When cooked, sausages are in thick gravy with onions and lose their `sausage' appearance.

"We do not advertise, word of mouth is the medium for us. The food speaks for itself," believes Sunil who intends a wider spread of fare shortly. Office goers drop by almost everyday to tuck in a meal. Rice, sanna, kori rotti, or panpoli can be eaten with curry made with chicken, prawns or fish. Rice comes with a choice — red boiled rice or white, panpoli come by the four. Fish curry served as part of the meal package is made with Sardine. When ordered as a separate dish (Rs.60-65), pomfret, sear or mackerel is used. "Cutlery is minimal, let the customer enjoy his meal as he would at home," avers Sunil who has kept away from elaborate décor just to enhance the `home' feeling.

Pork Sorpotel or pork vindaloo (Rs. 60-65) or bafath is best eaten with sannas. Roast pork or pepper fry are excellent side dishes. Mussels (Rs.60-75) and crabs (Rs.65-85) come in specialty preparations. Chicken onion curry or fish onion curry, with the marked absence of coconut, is the dish for cholesterol watchers.

Vegetarian delights include gassi, a bean curry (Rs. 30), mogge, curry with cucumber (Rs.25), mixed vegetable sambar (Rs.35) and kosumbari. Jackfruit papad (Rs.25) is a seasonal sensation. Spiced buttermilk and fresh cocum juice or birinda top the drinks list. Milkshakes and ice creams do not find a place here, as caramel custard and cheesecake are dessert options. Mousse comes in weekends only. The average meal for two costs around Rs.250, all inclusive.

Duck or turkey pot roast, tiger prawns, king crab, and lobster are available on order during festive seasons. Small parties can be catered to as well. Kubay is located on Koramangala Club road, 6th Block, Koramangala, and offers free delivery within a 2 km. radius. The restaurant that can accommodate 35 guests at a time is open from 12.30 p.m. to 3.30 p.m. and 7.30 p.m. to 11 p.m. Sunil adds: "No frozen seafood enters the kitchen, so we close every Monday, with the fish market."

Call 5521530 to make a date for that taste of home in a cockleshell.

DOMINIC D'CRUZ

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