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Delights from the deep
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At The Fisherman's Fare, the accent is on seafood
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Marine magic: At Fisherman's Fare. — Pic. by S. Thanthoni
"A crab provides little food, so he is not easy to eat. But the little he does offer is but the best food under the sky. To eat the crab you must work, which makes you appreciate him more. He is the blessing, the remembrance. And no man or woman ate enough."
THAT WAS James. A. Michener rhapsodising the humble crustacean in his celebrated novel "Chesapeake." Who am I to argue with that? So I worked diligently to crack the shell, pull out the sweet tasting meat, shamelessly clean out the shell with my tongue lest some crumb or juice was lost in the crevices and then, blessed the crab. The setting for this delightful pursuit was The Fisherman's Fare (phone: 52068776) on Casa Major Road. Yes, it's very much like the one on Spur Tank Road. Patrons streaming in even at 10 on a Wednesday night are convincing enough for me to expect the double act to become a triple one in the near future.
Scope for improvement
The new place is a definite step up from the functional style of the earlier one. Still it is yet to evolve into a proper restaurant. As you open the door the smell hits you. We need to smell the food only when it comes to the table, not before that. Next area for improvement is service. That night the boys were so overworked that one felt sorry to even remind them about the pending order, let alone crib about it.
As I popped my first prawn fry (Rs.80) into mouth, more TFF secrets became plain to me.
Add a `fresh catch' to the list. The words succulent and juicy flashed like neon signs in my mind as I went through the prawns at a rapid pace. Squid kali mirch (Rs.60) was no match to the prawns. It was too peppery and slightly overdone.
The day's special, pomfret fry (Rs.80), was quite different from the squid, though. It was simply delicious. But there is a doubt, why the fire engine red? Both the fries had such a violent colour that it had to come from a bottle. Mutton rizala (Rs.80), dal tadka (Rs.50) and the naans, kabuli and cheese varieties (Rs.15 each) were proof that fish is not the only TFF speciality.
How I missed the desserts! But there is hope. I have been told that a dessert counter will start by the month end.
MARIEN MATHEW
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