20 May,2016 08:38 AM IST | | Dipanjan Sinha
When we think of coastal food joints, it usually conjures images of a low profile, busy space, where fresh fare is served to customers at a frenzied pace. Hotel Shashi Coastal Treat, near Siddhivinayak temple in Prabhadevi, is a bit different
Hotel Shashi Coastal Treat
Food: Good
Service: Quick
Ambiance: Basic
When we think of coastal food joints, it usually conjures images of a low profile, busy space, where fresh fare is served to customers at a frenzied pace. Hotel Shashi Coastal Treat, near Siddhivinayak temple in Prabhadevi, is a bit different. The space that previously housed an Udipi restaurant, is now a tiny air-conditioned eatery that is cosy, and going by what we saw, fast becoming the go-to lunch den for office-goers in the area.
Neer Dosa with Chicken Curry and Chicken Sukha
At 1 pm, when we dropped by, Shashi, which has only a few sets of chairs as a seating arrangement, was nearly full. The restaurant has a mezzanine level and is smartly designed to make most of the available space. The service is prompt and can get a tad overwhelming with two or at times, three people serving you; we'll put that down to newbie enthusiasm.
Though the eatery has an elaborate menu, covering North Indian and Chinese dishes, we plumbed for its USP - Mangalorean cuisine. As the Ghee Roast Chicken from the menu was unavailable, we moved to the Bangda Tawa Fry ('140). Fried just right, with the masala hitting perfect notes, the delicious fish melted in our mouth.
Bangda Tawa Fry
Add a sprinkle of lemon juice, and you are ready to devour the entire serving. The lone deterrent of the Bangda (mackerel) for patrons who aren't particularly enthusiastic about fish would be the fish bones that hamper your savouring session.
The next dish that arrived was free of that issue. The Surmai Tawa Fry ('300) came without bones and was a full plate of delicious fish. Not deep-fried and overloaded with spices, the preparation allowed us to taste the fish.
Surmai Tawa Fry
It was lightly coated with masala, unlike the fiery red versions available in the market. Next up was the Chicken Neer Dosa ('275). This dish is served with three soft dosas accompanied with Mangalorean chicken curry. And to go with that, we also ordered a spicy Chicken Sukha ('190). The dosa complimented both the dishes. The Mangalorean Chicken Curry got our vote. The finely ground fresh coconut blended with spices and succulent chicken pieces goes best with the dosa or a Kori Roti.
Chicken Sukha with a generous sprinkling of curry leaves and coarsely ground Malabari masalas was a clear winner. For the price, the quantity was generous and sufficient for two people to share from each dish. Overall, it was smooth sailing all the way on this coastal rendezvous.
