Savour Seer fish, anchovy, crab, mackerel, shrimp, squid, sardine, oyster, tuna, mussel…at their delectable best

Karimeen may be the most tried and tested dish, but it still holds the key to a seafood lover’s heart. At Gokulam Park, Executive Chef Radheesh Nair serves it in traditional style—thick with masala and wrapped in a banana leaf packet.

The karimeen pollichathu is a dish on its own that deserves to be savoured and mulled over. But there is not much time for that. The crab garlic has arrived, a delicious Chinese preparation.

Popular fare

The seafood festival that is on at the hotel has tried to accommodate most of the popular seafood fare except lobster. Also, the menu has a bit of everything—from Indian to continental and “naadan”.

If the soup is Kuttanadan konju chaaru, the main dish could be a sophisticated grilled snapper with butter leaks or Indonesian spicy tuna. If not, it could be a hariyali fish masala.

If it is simplicity that appeals to you, go for the kozhuva ularthiyathu, a good old dish of fried fish with lots of crispy green curry leaves for garnish. The Bengali fried squid is another mouth-watering preparation with juicy slivers of coconut.

In addition to the 14 to 15 seafood dishes, there are two kinds of rice, two kinds of soups—one spicy and one bland—and six kinds of seafood salads.

Live counter

The live counter will serve a variety of specialities such as the fish appam, which is essentially the Kerala aapam with the batter mixed with prawn masala and the meen puttu. Clam biryani, konju vada, fish cutlet, kappa dishes, meen ada, chemmeen dosa and fish Mexican roll are some other delicacies on offer. The live counter is a hit among the guests, says Radheesh.

Seafood is of late a much preferred choice, owing to its health benefits. The menu covers oil-free options such as Cilantro Rubiyaan, a Spanish coriander and shrimp dish; karipatha jinga, prawns and curry leaves, and the like.

Radheesh has put his experience to good use designing the menu. He has travelled to over 62 countries as chef on a cruise liner. He specialises in Mexican and continental food, Radheesh says.

Seer fish, anchovy, crab, mackerel, shrimp, squid, sardine, oyster, tuna and mussel are just some of the many varieties of fish available. Vegetarian options include the much-loved recipes involving paneer, dal, mutter, potato and tomato.

The festival is open for dinner from 7.30 p.m. to 11 p.m. till January 26.

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