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I
knew that Shillong is called theScotland of the East, but Coorg isapparently called the Scotland of India. However, what amazed memore is that in terms of my culi-nary mapping, I associate both of these places with pork, and that issomething that Scottish Highlandershave an aversion to! Thankfully,Cheers Coorg’s menu doesn’t haveScots in mind as the target audience.But long before the menu, the am-biance does a good job of conveyingthe restaurant’s character. From thefunky tablemat that gives you an in-troduction to Coorg, its heritage, cul-ture and cuisine to the various décorelements that line the wall – includingphotographs, sketches and even acouple of guns, Coorg is all over theplace. The menu, presented in theform of a compact clipboard, also triesto give a sense of character.For instance, there is a “Real menask for their drinks” line in place of abar menu, but unfortunately the spiritis limited to words as the licence is stillacouple of weeks away. This proved tobe a recurring theme.
 Appetisers:
We began well with bothversions of the Nalla Malu Kannisoups – chicken and mutton, and aMutton Bones soup. The Mush-room Coconut soup wewanted to try was notavailable. The MuttonBones soup was spicy,with the pepper mak-ing its presence clearlyfelt, but though it wasafine soup, the NallaMalu Kanni soup, withits mix of a mild sweetnessand a peppery kick deliveredslightly later stole the show. The menuis skewed majorly towards appetisers,so it was a difficult task to choose therepresentatives from each kind of meat. The Chilkana Pandi triumphedover its peers and turned out to be anexcellent choice.The pork was well cooked and theonion and green chillies based masalaalso had a touch of sourness, courtesythe vinegar. The Chicken Fry in GreenMasala had tender chicken in a spicymasala made of green chillies, corian-der and a hint of mint. Mutton wasrepresented by Khaima Unde,minced mutton balls. Themeat was bordering ontough, but not a completedisaster. Aquatic life madeit to the table in the formof the Kachampuli Fishfry, though the tamarindwas a name-only presence,and the only discernible fla-vour was that of the pepper.
Entree:
The alfresco area on the firstfloor was nearly full by the time wewere ready for the rest of the meal, andthat meant the main course took awhile to get to the table. The PandiCurry was a mandatory choice butfailed to deliver, with a poorly dilutedgravy that was rather insipid. The onlyconsolation was that the pork was wellcooked. The Chicken Curry also didnot impress with its coconut-basedgravy. Most of the vegetarian gravieswere unavailable, and from the op-tions we asked for a Kumbala (pump-kin) Curry. Mildly sweet, it was justabout average. We tried out most of the ‘accompaniments’ – Kadambuttu,Noolputtu , Paaputtu, Akki Otti, San-nas and Neyi Koolu (Ghee Rice). TheKadambuttu and the ghee rice werethe pick of the lot. The former had anexcellent consistency and the gheerice was different from the standardfare with a mild sweetness to it. ThePaaputtu was a tad crumbly, and theAkki Otti was an XS version!
 Afters:
When we asked for the Dessertof the Day, the only option other thanice-cream, was Caramel Custard, notreally the Coorgi dish we had expect-ed. So we decided to end the meal withjuices and coffee. The passion fruitjuice and filter coffee were not bad, butthe Kaipuli (bitter orange) juice wasthe clear winner.
In all:
Cheers Coorg began operationsend of August, and though it hasnailed the ambiance, and features aunique cuisine, they do have someway to go in terms of the quality of food, before we can truly say cheers!
Bangalore Mirror reviews anonymously and pays for meals
BangaloreMirror
 I
FRIDAY, OCTOBER 19, 2012
 YOU
www.bangaloremirror.com/you
19
TANDOOR
28, Centenary Building, MG Road,
``
75
I
like north Indian food, especially the rotisand naans. Chilli cheese naan seems to beatwist to the original naan and when I or-dered it I wasn’t so sure. But it was a greatblend of flavours, the cheese and chilieswere a perfect combination. This bread goeswell with any gravy or can be eaten by itself.
Divya Shah,
architect
ZAFFRAN
8, Excellency, Papanna Street,off St Mark's Road,
``
110
T
he naans are very soft and nice and themasala stuffing has the correct amountof spice.Every bite of the naan is a delight byitself. I normally order this whenever I comehere and since I work nearby, it is quite of-ten. A good place to taste some great naans!
Ganesh K,
marketing professional
HIGH POINT
Palace Road, near Chalukya Hotel,
``
65
T
he first time we came here, we had or-dered a basket of mixed naans. The chillicheese naan was a hit with all us friends try-ing to get an extra piece of it. The naan is softand the chilli cheese combo is simply heav-enly. For someone who likes cheese andspicy food, this bread is the right answer.
Tejasvi Vijaykar,
student
THE HIGHER TASTE
ISKON Temple and Cultural Complex, Hare Krishna Hill, Chord Road,
``
65
T
he chilli cheese naan that’s served hereis nice, what with a topping of finely cutchillies. I love the taste of green chillies andwith a spicy curry, this naan is a surefire hit.Try eating it plain as well for the taste is per-fect and well balanced.
Nimish Tiwari,
software engineer
SHIV SAGAR
15, Narayana Pillai Road, Commercial Street,
``
32
T
he naans here are very nice and I have or-dered the chilli cheese naan which has anoriginal taste. The texture of the naan is softand the cheese makes it flavourful. The chill-ies are a good combination for a spicy northIndian meal. I like the way they make it here.
 Abhijit Das,
graphic designer
The humble naan gets a dramatic and spicy makeover with cheese and chillies. Here’s where you can taste five of the best in the city
FIVE OF A KIND - CHILLI CHEESE NAAN
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Pandi, pepper & letdowns aplenty
BM VERDICT
Cuisine
Coorgi
Owner(s)
B K Appaiah
Chef 
The owner is also theexecutive chef 
 Alcohol
No, but soon
Price range
For about
`
1,200, youcould share a soup, anon-veg starter, anon-veg main coursedish and a couple of staples, and adessert. (Inclusive of  taxes and servicecharge)
Parking
Valet parking 
Wheelchair
No
accessSound level
Switched on after wewere there a while,kept itself well in thebackground.
Service
Helpful, but a bit tardy
 Ambience
Pleasant and inviting 
Hours
12 noon–3.30pm, 7–11.30pm
Home delivery
 Yes
Reservations
Early days, so not really required
Nalla Malu Kanni soup; Chilkana Pandi;Chicken Fry in Green Masala; Kachampuli FishManu Prasad
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MUTHU P

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