Experience the authentic coastal flavours of India
The cuisine in the coastal regions of India is distinct because of
the sharp spices, intense aroma and the rich curries. Navratna presents
an authentic menu that captures the flavours of these regions from
Kerala to Mangalore to Goa.
Coastal cuisine |
Coastal cuisine uses coconut liberally in various forms such as
grated, dry grated, fried, coconut paste and coconut milk. Many masalas
have dried red chilies and other spices like coriander seeds,
peppercorns, cumin, cardamom, ginger, garlic and more. Some dishes also
use kokum, dried kokam, tamarind, and raw mango.
The idea of ‘coastal cuisine’ brings to mind images of seared fish,
prawn curries and lobsters on a platter. But the strong vegetarian
tradition in India has ensured that vegetables and even fruits are
incorporated into the cuisines that develop along India’s coast. But of
course, fish dishes dominate coastal cuisine.
The fiery seafood curries may be a bit too spicy for some people, but
are absolutely delicious.
Enjoy the walloping flavours of their Mangalorean prawn curry (from
the western coast of India, the delicate flavours of coconut are a
perfect complement to the taste of the prawns), succulent lamb vindaloo
(spicy hot dish from Goa, made with coconut vinegar and lots of hot red
chili peppers), ulli kathrikai theeyal (eggplant and shallots in creamy
coconut gravy) and many more delicious coastal curries when dining at
the Navratna until September 30. |