IF THERE is one thing that Bangalore cannot boast of, it's the presence of the blue sea and the sunny beaches. So, one would normally think that namma Bengaluru cannot offer a connoisseur of seafood much to write home about.
But look around carefully and there is the recently opened Tiger Bay that certainly gives your taste buds a field day.
With classy and simple interiors in black and brown, Tiger Bay on the third floor of the EGK Prestige building, provides a pleasant ambience and a beautiful view of the famed M.G. Road.
Owned by The Water Base Ltd., Thapar Group Company that exports sea food, Tiger Bay has fashioned itself on the Red Lobster, a chain of seafood restaurants in the US. Its menu is also styled to offer seafood patrons an eclectic mix of cuisines.
Here you will not only have Thai, Continental, and English flavours, but also our very own Goan, Bengali, Parsi, Kerala, and Manglorean delicacies to choose from.
The quality of seafood is unquestionable and one can relish the delicious prawns, shrimps, squids, clams, red snappers, oysters, and so on.
One may get to eat the shrimp cocktail, fish 'n' chips, or sea food in garlic butter sauce elsewhere too, but the taste of rock prawns (tiger prawns crisp fried in chilli mayo sauce), soft shell crabs pepper salt (blue crabs cooked with an edible soft shell), and grilled scampi (scampi with lemon butter sauce) is simply unbeatable.
Oysters with a half shell are a delicacy that this restaurant serves.
Those who prefer spicy Indian flavours might like to try the prawn malai curry or the seer fish in mustard sauce both from Bengal along with the Amritsari macchli.
The seafood platter with an assortment of prawns, squid, and three varieties of fish is again a good bet.
For a seafood restaurant, Tiger Bay does a fair amount of justice to veggie-lovers too.
At Tiger Bay there is not just Thai, continental, and English flavours, but also our very own Goan, Bengali, Parsi, Kerala, and Manglorean delicacies
With a sprinkling of Italian, Thai (the red and green curries with veggies), Kerala (appams and stew), the vegetarians are well appeased to, while their non-vegetarian counterparts have a feast. The restaurant also offers some seasonal dishes that vary each month.
The restaurant also serves liquor and the Lounge Bar, designed like the interior of a ship, makes quite an experience.
With portholes and tiny blue lights to give the sea effect, one can sip a range of drinks, be it cocktails/mocktails.
Tiger Bay will soon be hosting a seafood festival with a new menu. All those who can't wait to get there don't expect Goan/Mangalorean beach shack prices here. You need to carry with you a filled wallet.
For reservations contact Tiger Bay on 5550888.
Wallet factor: Keep enough dough.
Specials: A wide range of seafood that simply bowls you over.
Send this article to Friends by