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BangaloreMirror

I FRIDAY, OCTOBER 19, 2012

19

Pandi, pepper & letdowns aplenty

MUTHU P

Manu Prasad bmfeedback@indiatimes.com

knew that Shillong is called the Scotland of the East, but Coorg is apparently called the Scotland of India. However, what amazed me more is that in terms of my culinary mapping, I associate both of these places with pork, and that is something that Scottish Highlanders have an aversion to! Thankfully, Cheers Coorgs menu doesnt have Scots in mind as the target audience. But long before the menu, the ambiance does a good job of conveying the restaurants character. From the funky tablemat that gives you an introduction to Coorg, its heritage, culture and cuisine to the various dcor elements that line the wall including photographs, sketches and even a couple of guns, Coorg is all over the place. The menu, presented in the form of a compact clipboard, also tries to give a sense of character. For instance, there is a Real men ask for their drinks line in place of a bar menu, but unfortunately the spirit is limited to words as the licence is still a couple of weeks away. This proved to be a recurring theme.

Cuisine Owner(s) Chef Alcohol Price range

Parking Wheelchair access Sound level

Coorgi B K Appaiah The owner is also the executive chef No, but soon For about `1,200, you could share a soup, a non-veg starter, a non-veg main course dish and a couple of staples, and a dessert. (Inclusive of taxes and service charge) Valet parking No

Appetisers: We began well with both

versions of the Nalla Malu Kanni soups chicken and mutton, and a Mutton Bones soup. The Mushroom Coconut soup we wanted to try was not available. The Mutton Bones soup was spicy, with the pepper making its presence clearly felt, but though it was a fine soup, the Nalla Malu Kanni soup, with its mix of a mild sweetness and a peppery kick delivered slightly later stole the show. The menu is skewed majorly towards appetisers, so it was a difficult task to choose the representatives from each kind of meat. The Chilkana Pandi triumphed over its peers and turned out to be an excellent choice.

The pork was well cooked and the onion and green chillies based masala also had a touch of sourness, courtesy the vinegar. The Chicken Fry in Green Masala had tender chicken in a spicy masala made of green chillies, coriander and a hint of mint. Mutton was represented by Khaima Unde, minced mutton balls. The meat was bordering on tough, but not a complete disaster. Aquatic life made it to the table in the form of the Kachampuli Fish fry, though the tamarind was a name-only presence, and the only discernible flavour was that of the pepper.

gravy that was rather insipid. The only consolation was that the pork was well cooked. The Chicken Curry also did not impress with its coconut-based gravy. Most of the vegetarian gravies were unavailable, and from the options we asked for a Kumbala (pumpkin) Curry. Mildly sweet, it was just about average. We tried out most of the accompaniments Kadambuttu, Noolputtu , Paaputtu, Akki Otti, Sannas and Neyi Koolu (Ghee Rice). The Kadambuttu and the ghee rice were the pick of the lot. The former had an excellent consistency and the ghee rice was different from the standard fare with a mild sweetness to it. The Paaputtu was a tad crumbly, and the Akki Otti was an XS version!

Switched on after we were there a while, kept itself well in the background. Service Helpful, but a bit tardy Ambience Pleasant and inviting Hours 12 noon3.30pm, 711.30pm Home delivery Yes Reservations Early days, so not really required

BM VERDICT
juice and filter coffee were not bad, but the Kaipuli (bitter orange) juice was the clear winner.

In all: Cheers Coorg began operations

end of August, and though it has nailed the ambiance, and features a unique cuisine, they do have some way to go in terms of the quality of food, before we can truly say cheers!

Entree:

Nalla Malu Kanni soup; Chilkana Pandi; Chicken Fry in Green Masala; Kachampuli Fish

The alfresco area on the first floor was nearly full by the time we were ready for the rest of the meal, and that meant the main course took a while to get to the table. The Pandi Curry was a mandatory choice but failed to deliver, with a poorly diluted

Afters: When we asked for the Dessert

of the Day, the only option other than ice-cream, was Caramel Custard, not really the Coorgi dish we had expected. So we decided to end the meal with juices and coffee. The passion fruit

Bangalore Mirror reviews anonymously and pays for meals

FIVE OF A KIND - CHILLI CHEESE NAAN

The humble naan gets a dramatic and spicy makeover with cheese and chillies. Heres where you can taste five of the best in the city
COMPILED BY JAYANTHI MADHUKAR; PICS: MUTHU P

TANDOOR
28, Centenary Building, MG Road, `75 like north Indian food, especially the rotis and naans. Chilli cheese naan seems to be a twist to the original naan and when I ordered it I wasnt so sure. But it was a great blend of flavours, the cheese and chilies were a perfect combination. This bread goes well with any gravy or can be eaten by itself. Divya Shah, architect

SHIV SAGAR

THE HIGHER TASTE

ISKON Temple and Cultural Complex, Hare Krishna Hill, Chord Road, `65 he chilli cheese naan thats served here is nice, what with a topping of finely cut chillies. I love the taste of green chillies and with a spicy curry, this naan is a surefire hit. Try eating it plain as well for the taste is perfect and well balanced. Nimish Tiwari, software engineer

HIGH POINT

ZAFFRAN
8, Excellency, Papanna Street, off St Mark's Road, `110 he naans are very soft and nice and the masala stuffing has the correct amount of spice.Every bite of the naan is a delight by itself. I normally order this whenever I come here and since I work nearby, it is quite often. A good place to taste some great naans! Ganesh K, marketing professional

15, Narayana Pillai Road, Commercial Street, `32 he naans here are very nice and I have ordered the chilli cheese naan which has an original taste. The texture of the naan is soft and the cheese makes it flavourful. The chillies are a good combination for a spicy north Indian meal. I like the way they make it here. Abhijit Das, graphic designer

Palace Road, near Chalukya Hotel, `65 he first time we came here, we had ordered a basket of mixed naans. The chilli cheese naan was a hit with all us friends trying to get an extra piece of it. The naan is soft and the chilli cheese combo is simply heavenly. For someone who likes cheese and spicy food, this bread is the right answer. Tejasvi Vijaykar, student

Next week: Prawns in Garlic Sauce

Do you believe you have tasted the best Prawns in Garlic Sauce in Bangalore? Then write to us about it. In 50-100 words. Mention the name of the eatery, the place, cost and why you think they are the best tasting in the city. We will test your choices and give our verdict next week. Send your choices to bmfeatures@indiatimes.com