Owners of Dadar's Chaitanya open Coast and Bloom with global coastal dishes

We are quite at home seated inside Dadarrsquos latest eatery Coast and Bloom with half of the Walke family of the famed seafood haunt Chaitanya The interiors mdash with conch shells handmade coconut fibre netting and a concrete accent wall mimicking a wave mdash pronounce the coastal theme so despite being plush the ambience is familiar and cosy for this seasideraised MumbaikarRoasted plantains with cilantro chiffonadeExtending the legacyWe are seated in one of the two private dining areas Therersquos also a welllit familystyled highseating space with a moody bar ambience This dual setup for a familial dinner and young patrons is where the legacy of Chaitanya extends through the vision of Coast and Bloom that opens its doors tomorrow In 2023 three decades after the launch of Chaitanya Mitra Walke the secondgeneration owner of the familyrun business carries forward the aim that his mother set out with mdash to make better known the wholesomeness of Malvani fare mdash but this time with a new generation one that seeks finedining experiences and an experimental global cuisine backed by a foundation that only tradition and homestyle food can offer And this legacy is anchored by the woman seated with us Surekha Walke Mitrarsquos motherKokum shrimps with blanched sea shrimps on haas avocados rocket leaves fresh fennel peanut granola and kokum kala khatta dressingRewind trackldquoIn 1993 when we opened the restaurant in Malvan I followed my motherrsquos advice to serve guests fresh food mdash the dayrsquos catch is served on that day itselfrdquo Surekha tells us Pointing out the window to a nearby building Mitra shares ldquoWe first set up there as a takeaway and delivery kitchen I remember that when we moved Chaitanya to Mumbai in 2010 the building wersquore in currently was coming up Our first customers were a few Koreans who were doing glass work here They ordered chapatisrdquo Surekha adds ldquoAnd our first newspaper article in 2010 was with midday toordquoWoodroasted chicken liverAn authentic offeringChef de cuisine Prasad Parab also hailing from Malvan brings recipes and flavours from the coastal township along with dishes from the oriental and continental coasts Along with taking Malvani offerings to Gen Z patrons the family was keen to also cater to their expanding taste preferences Armed with Mitrarsquos coasthopping experience across various global cuisines they dipped into chef Parabrsquos knowledge of international cuisines from a 23yearlong career to curate the nearly 70dish menu Mixologist Shobith Salian has added eight cocktails inspired by coastal flavours from Goa Lakshadweep Mangaluru and an inhouse Malvani tirphal liquorOysters Rockefeller with baked oysters sambuca and butter creamThis includes working with home chefs and the gatekeepers of recipes mdash Malvani moms two of whom we meet in the kitchen The thoughtfullycurated menu highlights traditional cooking techniques such as cooking chicken liver directly on cashew wood with salt and Malvani masala motla which includes a bananawrapped fish cooked over burning cashew leaves and using triphal a mouthnumbing spice in mackerel Even the classic chicken broth banga Rs 425 and a nononsense kolambi khichdi Rs 655 are availableMore than seafoodThe bar and highchair seating extend into the family section PicsShadab KhanA mark Mitra aims to make is for coastal cuisine to shed the lsquosolely seafoodrsquo tag ldquoVegetarian dishes are an important part of the coastal diet Malvan food has many vegetarian options such as neer phanas and kaccha kele that every day our plate will have a patte ki sabzi We have seen this balance of fish and vegetables across international coastsrdquo the Walkes tell us This wide offering is reflected in the menu The cilantro plantains R455 include crushed roasted plantains to help absorb and release more flavour This Hong Kongstyled dish with a cilantro chiffonade sings of burnt garlic and ginger but the highlight is the plantainrsquos firm yet crumbly texture The spanakopitas Rs 525 is a nod to the Athenian coast with red spinach and goatrsquos milk feta wrapped in phyllo with an earthy red pepper tomato sauceA taste of the coastSurekha and Mitra WalkeOther highlights are the oysters Rockefeller Rs 955 a New Orleans touch with creamy sambucabaked oysters From the trio of prawns R1295 the Mangalorean Kundapur coconut crisp is a crumbed and deepfried sphere of minced and whole prawns that is elevated with lemony accents from Kerala green pepper Donrsquot miss the luxurious flavour profiles with minimal ingredients in dishes like panseared Alaskan king scallops trifolati R2455 and teriyakiglazed Norwegian salmon R1455 Chef Parab concludes ldquoWe are not a butter and cheeseheavy restaurant You will find authentic homestyle food from the coasts that follows the seasonal availability of ingredients We plan on introducing regional fish from the Malvan Goa Mangaluru and Kerala coasts like false trevally and ladyfish in seasonal menusrdquoCoast and BloomAt Second floor Kohinoor Square Shivaji Park Dadar WestTime 12 pm to 12 amCall 9137019345Log on to coastandbloommumbaiCost Rs 2500 for two without alcohol Rs 4000 for two with alcohol