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Sample the sea fare

The ongoing seafood festival at Curry n' Rice offers a spread of exotic fish preparations.



SHOWCASING SEAFOOD: There is a wide choice for gourmets.

LACK OF choice and variety might put off any gourmet despite being offered the best of food at his/ her favourite eatery. The chefs at Curry n' Rice (Tel: 55669999) restaurant in Taj Banjara believe that variety spices up the experience called eating as one always finds new names in the carte du jour on arrival at this place.

This time, the variant is a 10-day long seafood festival, which is currently on. Predominantly, it is fish that is dished out, with over a dozen different varieties to decide on. One can chose the kind of preparation of his/her choice and the chef de partie has it ready, to suit only your plate and palate.

Among fish, there is the king fish, lady fish, white salmon, karimeen, white bait, mathi, pomfrets and bommidayalu, besides tiger prawns, needless to mention the profusion in sizes and types of squids, crabs and lobsters. Preparations — dry and wet — are as much abundant: from Cafreal and Recheado (typical Goan preparations) to Aleppey curry (Kerala), Kozhambu (Tamil Nadu) and Iguru (coastal Andhra).

Restaurant kitchen-in-charge, Chef Murali was touring coastal areas until recently, particularly for the festival, to bring in that indisputable authenticity. "Each preparation is inimitably distinct and in sharp contrast to the other," he says. For instance, the condiments, methodology and even the slant of flavour in Nellore fish curry and Malai Kari is like chalk-and-cheese.

While few fish have been procured locally, most of the exotic one's, including, squids, lobsters and jumbo prawns have been flown in from Kerala and Bangalore. That explains why the prices start from Rs. 250 onwards.

The quantity, taste and hospitality, however, justify the charges. The ambience at Curry n' Rice has also been specially decked up for the occasion of the food festival.

A casual glance at the menu will reveal chef Murali's recommendations of the kind of fish that goes best with the different preparations. For example, Pollichadu (a Kerala speciality, where the fish is coated with spices and wrapped in banana leaf to be grilled on slow fire) tastes best when had either with pomfret or karimeen.

Other dishes like, Peri Peri (a Goan dish, which is essentially a grilled sea food preparation, marinated with Goan chilli, pepper and toddy vinegar) goes well with prawns and lobsters. Kozhambu (curry preparation from central Tamil Nadu, flavoured with garlic, curry leaves, fenugreek and fennel seeds and other freshly pounded condiments) is basically suited for river murrels.

Nonconformists can nevertheless select their own combos for their reassurance. But rest assured, an indulgence in the fishy affair would leave a fishy smell behind on your hands.

"Well, that's our signature so that you can come in again," beams the chef de partie.

S.C.

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