Shore to make you nostalgic

When you hear the sea calling, just drive down to this getaway Konkani eat out that whips up traditional coastal cuisine with great gusto

If the idea of driving around the city for grub doesn't seem too challenging to you, then your next stop for a coastal, Konkani meal served with great gusto must be at Kanua.



Located on the third floor of a white palatial bungalow-styled building, is this quaint restaurant that will bowl you over with its warm, traditional and earthy setting overlooking a canopy of green. The word Kanua comes from a lost variety of rice integral to Konkani cuisine.

Walk into a partial al fresco spacious setting with wood and wicker around. Afternoons get a tad sunny, sans fan or air conditioning; when you surely need good company for solace. Besides, of course, some finger licking food.

Evenings might be a better option to dine at this eatery, done up in d ufffdcor that is period with coconuts piled up in one corner and tiled roofs lending it an old world charm.

The interiors extend onto the modest menu made from recycled paper with customized postage stamps with names of dishes, accompanied by a stamp-size picture and price on top.

Sip on some refreshing Kokum Juice (Rs75) or Tender Coconut Water (Rs 65) if you're not too adventurous with your taste buds. Kokum, called Bhirnda or Bhinda in Konkani and Murugala Hannu in Kannada is a common ingredient in Konkani kitchens and makes for a perfect summer drink.

The taste is a tad sweet, tad tart and akin to that of cranberry juice. Bite into button mushrooms alongside, that come fried with stuffed spicy masala, called the Alambe Bajo (Rs 125).
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Non-vegetarians must try the Saasuve Chicken (Rs 245), a look alike of Chicken Satay, that is chicken marinated in mustard masala and served on sticks.

For the mains, a must have is the Naarla Chicken Curry (R 245), a traditional coconut-milk based moderately spiced chicken curry that will leave you gushing when you mop it up with Paanpolo.

The Paanpolo or the Neer Dosa (Rs 75) is made from a dosa batter with has a watery consistency, taking the form of a leaf and hence the name. If you want something robust, then try the Gomantak Chicken Curry (Rs 245), a Goan chicken curry, tangy on the palate.

The Vegetable Ishtew (Rs 185), classic coconut milk gravy with onion, potato and tomato is seasoned with mustard and curry leaves and again pairs well with the Neer Dosa. Though we would have preferred some helping of carrots and beans too in this stew.
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All the curries are distinct in flavour owing to slow cooking in terracotta vessels, with a generous usage of coconut, coconut oil, asafoetida, onions and garlic. Water is also served in a terracotta jug here.

If you're not feeling ravenous anymore, you could skip the desserts. Other than the souffl ufffd, the only sweet that picked our curiosity was the Cheebda Aashalen (Rs 125), which was a very basic, average tasting musk melon chunks dipped in mildly sweetened coconut milk.
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A Naturals ice cream joint in the vicinity it had to be for us after a hearty meal. Those who belong to the coast are sure to get some nostalgic pangs by the end of this meal.

At Kanua, above Quetzel, 6/2, Kaikondrahalli, Carmelaram Post, Sarjapur Road.
Call 65374471
Meal for two R 1,400
Kanua didn't know we were there. The Guide reviews anonymously and pays for meals.