2 months ago

(Not written by me, but I couldn't have written it any better)

The day starts very early for Sunil Baindur of KUBAY, as he has to reach the historic Russell Market(1927) for the graded sea catch that comes from the West or East Coast as sea food is seasonal. Sunil, a foodie who seems to be having a love affair with the nubile sea beauties along with N.P.Prakash started this home style Konkan Coastal restaurant 4 years ago after a two year stint at Goa, learning the subtle nuances of the sea food cooking. This cozy small joint can accommodate 45 people. The North Indians, Koreans and Japanese frequent the restaurant.
The soups are all clear, where the non veg is all chicken stock, and the veg, the stock of boiled vegetables. There is no mix up of these stocks. The Kubay special sea food soup is light and a mix of prawn, crab, fish and squid meat. Seasoned with pepper, the cooked meat is at the last minute dunked into the soup, as such all the 4 meat flavours spur the appetite. This is recommended as an appetizer. One can also try the Mangalorean Cocum (sort of lime) juice (red coloured). This is an excellent coolant. The butter milk laced with light spices had a dose of garlic that took away its simple taste.


The vegetarian fare is limited to Bhendi fry, (45/-) that is not oily as the okra is tossed in hi flame and removed immediately and seasoned, Mushroom sukka (55/-), dhal (40/-) Veg stew, Veg shacuti (50/-) Mirchi aloo (spicy potato-40/=), sannas (M'lore idly) idiappams (rice noodles) Panpole are ranged at Rs 25/- each. The veg starters do not exceed Rs 55/-. Interestingly Sunil says that separate utensils are used for the Veg and non veg cooking, so that the vegetarians can enjoy their food without any apprehension. There is not much of a choice of curries. Rice combos (80/-) for the non veg and veg pulav (45/-) is filling. The regulars go in for the meals tray with curry, rice, a non gravy item and salad (75-80/-). The seer fish meal, the Crumb fried fish for the kiddies, fried in egg and bread crumbs are all a big hit. Chilly fry uses the base of capsicum, onion and little chilly.

Three egg dishes are priced between Rs 30-45/-. Prawn curry and idiyaapam (115/-) fish curry and rice (100/-), chicken curry and sannas (100/-), kori rotti meal (75/-) or Spicy crab curry with rice or idiyappam are a good try. Kane fry (75/-), Prawn Dhania fry (sautéed in fresh coriander and masala.) or pepper fry (90/-), Non spicy Prawn butter garlic (90-150/-) which does not contain chillies is ideal for those who are allergic to spices of any kind) are on the menu. The prawn sukka (90-150/-) is an all time favourite with coconut base and lots of haldi.This goes well as starter or as a side dish. The rich flavour of the prawn/shrimp with the hint of garlic is refreshing. The cooking method here is different which only a foodie redefines it to a fine dining art.

Blue crab, which is colourful, is always chosen by the customers from the display who on being served exclaim that it has turned red not realizing that any shell fish when cooked turns red. Crab Sukka masala, a dry preparation is the house specialty marinated in mangalore masala and fried. Crab cheese n pepper is another dish to enjoy, priced at Rs 90 to 150/=. Weekend is the Crab Jumbo specials. Pork items are all starters. Goan sausage with the toddy vinegar base is an acquired pickly taste. Pork sorpotel (85/-) is traditional Mangalorean Catholic cuisine, that has pork liver and meat only and goes well with sannas. They also have steamed and grilled fish of one's choice (90-180/-). Their dessert of the day was mom made Mango cheese cake with mango jelly on top resting on a thick cheese base. It is suggested to eat the food with fingers.


USP -
· There is display of the catch for the customers brought to their table to have their pick. The catch that is shown is what one gets.

· Less oily and balanced food and the fish is either tawa (pan) or shallow fried.
· No short cut cooking methods. The helpings are large that can be shared by 2 medium eaters. The gravies are different for the various seafood

· The desserts are fresh from Sunil's mom's kitchens that are a big hit during X'mas season. Surprise treats await the customers then

· The king prawns and X'mas turkey (seasonal) are reserved for the regulars
· Help is forthcoming for a first timer in making the right choices.