Konkan Cafe in Cuffe Parade

I had heard so much about the excellent Konkan Cafe from fellow foodies but never found the time for a meal here.  This restaurant is the creation of one of India’s best known chefs, Ananda Soloman, and serves the food of India’s Konkan coast that covers the coastal regions of Goa, Maharashtra, Karnataka and the northern parts of Kerala. Located at the southern tip of Bombay’s Cuffe Parade, Konkan Cafe has built up a legion of fans who swear by its food.

Konkan Cafe delightfully recreates the ambiance of a Konkan home, with its warm wooden interiors, period furniture, pots and pans hanging on walls and traditional banana leaf covered thalis.   But what has been attracting lovers of coastal cuisine is clearly their food.



I decided to go with the Thali along with a glass of Solkadi.  Solkadi is a cooler commonly served in the coastal areas of Goa and the Konkan.  Made from the Kokum fruit and coconut milk, this drink has a  uniquely soothing flavor.  However, not everyone makes a great solkadi.  The drink here was among the best I have had, its pink hue attesting to freshness of the kokum used.



They put a variety of papads in front of me to nibble upon as I awaited my thali, which appeared fairly quickly.  There were bowls of sambhar, rasam, fish fry, fish curry in red sauce, traditional chicken curry  and masala bhaat.



They served a freshly made, fluffy appam and followed up later with a neer dosa and malabar parotha.  The fish fry was completely delectable - the crunchy suji of its coating contrasting with the succulent flaky fish inside.  Ravas is a variety of Indian salmon, very popular in this region.



The fish curry was cooked in red onion and tomato and pretty good.  The chicken curry was made with whole pods of garlic, lots of onion and curry leaves.  Both dishes benefited from the attention paid to the quality of its spices.  Konkan Cafe still claims to stone -grind their spices, the way I remember them done at my home during my childhood days.





I ended with a dessert combo of Kulfi with freshly made Jalebi.  I was very full at this point, and yet very tempted to order another helping.  Another day maybe!



If you wish to select from the a la carte menu, try the Thechyacha Zinga, prawns tossed in pounded green chillies and garlic; Kelfulache Vade, crispy fried seasoned banana flower; Meen Pollichattu, a banana leaf wrapped roasted fish dish from Kerala, or Sukka Mutton, a dry mutton dish to die for.