Large pieces of freshly-marinated fish and choicest assortment of curries with prawns and squid are served before you with hot steaming rice. Irresistible, is it not? Thanks to its proximity to the sea, such exquisite combinations of seafood have become an irreplaceable part of Kerala’s cuisine. ‘Taste of Ten’, a food festival organised by Vivanta By Taj, Kovalam at its Bait Restaurant is such a veritable celebration of the best seafood.
“We are conducting ‘Taste of Ten’ to celebrate the 10th anniversary of the hotel,” says Rishikesh Rai, executive chef at Vivanta. “We have selected a total of 10 signature seafood dishes for the festival, including starters, main course and dessert. The meal will be a combination of all these 10 dishes, which will be served along with sparkling wine,” he says.
And it isn’t an entirely non-vegetarian fare. “In fact, we have a separate set of 10 unique dishes lined up for vegetarians. So you can choose between an entirely vegetarian or non-vegetarian line-up,” the chef explains.
As I walk into the Bait, which is located inside the premises of Vivanta, I am bowled over by the view. The fantastic setting of the restaurant, which is sandwiched between the Arabian Sea on the west and backwaters on the east, is just perfect for dinner. I make myself comfortable in a seat with a view of the backwaters.
Chemmeen Cheriyulli Fry (Spiced prawn with shallots, griddle cooked), Meen Kariveppila Chuttathu (Grilled fish with curry leaf and coconut), Koonthal Tawa Peralan (Pan-seared squid with hard pounded spices) and Spicy Roast Chicken (A Mangalorean dish with chicken nuggets marinated with spices) are the appetisers. For the main course, steamed rice and Kerala-style paratha is served along with Baked Baby Fish (Red snapper baked on mango wood, with spicy or non spicy marination), Poovar Njandu Curry (a local crab delicacy), Dhabhawali Gosht (lamb, slow cooked with aromatic spices), and the famous Malabar Kozhi Curry. The dessert was modest in comparison, and included a Malai and Mango Kulfi along with cut fruit.
There is a neat assortment of vegetarian dishes too. Kariveppila Thenga Paneer (Griddle cooked paneer with curry leaf, coconut and mild spiced iron griddle) and Kappa Chops (Crushed shallots and chilli fried tapioca patties served with dates chutney) are the notable dishes among appetisers. The side dishes for the main course include baked and spicy paneer, drumstick and mango curry along with a Vazhuthananga Kizhi (spiced eggplant cooked in encased banana leaf) and Singhada Mushroom (Water chestnut and mushroom curry).
True seafood aficionado that I am, I decide to go for an entirely non-vegetarian spread. I sip a unique welcome drink of Rasam, as I wait for the starters to arrive. I start off with the spicy roast chicken. The chicken pieces are delicious and the balance of the spices is just right. Meen Kariveppila Chuttathu is easily one of the best fish dishes that I have had. The fish pieces are delicate and even juicy, with a unique taste, thanks to the presence of the ginger, garlic, curry leaves and the coconut in the marinade. Chemmeen Cheriyulli Fry also proves to be delectable and Koonthal Tawa Perelan does not disappoint either. After having a glass of Guava Granita, I move on to the main course.
The parathas and the rice taste well with the Malabar Kozhi Curry, which has an authentic taste and juicy chicken pieces. I taste less of the Poovar Njandu Curry since I am not too fond of crab, but the Dhabawali Gosht was quite palatable. The Baked Baby Fish is memorable for its crunchy feel and a moderately-spicy marination. The cool Malai kulfi is a sweet and fitting conclusion to an exquisite dining experience.
The food fete is on till December 15. It is open for lunch (12.30 p.m. to 3 p.m.) and dinner (7.30 p.m. to 11 p.m.). The non-vegetarian platter costs Rs. 1,650 per person (plus taxes) and the vegetarian is priced Rs. 1,350 per person (plus taxes). Contact: 6613000.
