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Indulge in Exotic Seafood Delicacies at Bay View, Taj Fisherman’s Cove Resort & Spa

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For all the seafood connoisseurs, a whole new world of coastal flavours awaits you at Bay View, the seafood specialty restaurant at Taj Fisherman’s Cove Resort & Spa. Dining alfresco at Bay View is an experience in itself. The stylish open-to-air setting lends a unique touch to the casual-yet-traditional thatch-roofed décor, allowing you to cool your heels and give in to the unique handcrafted menu on offer.

The culinary team led by Bay View’s Head Chef, Gopi and the Executive Chef of the hotel, Atish Ramachandran has curated a menu that showcases the finest treasures of the sea, celebrating the rich coastal cuisine through an array of seafood dishes, traditional homemade recipes and rich culinary tales.

Don’t miss the Meen Thengapaal (Grilled fresh fillet with coconut milk), Crab Cakes served with a secret family sauce and the fresh catch-of-the-day prepared in various regional styles.  Savour the Sunda Vacha Kuzhambu, a recipe from a fisherman’s home that comes with a special aroma of secret spices with prawns, fish or lobster in rich, red gravy and served with steaming rice. Another celebrated dish is the Manchatti Kadamba Soru – mixed seafood, yet another masterpiece from a fisherman’s home that combines fresh prawns, fish and crab with aromatic spices and coconut milk in a manchatti for that truly authentic flavour.

Infusing local ingredients and authenticity into the recipes, the menu boasts dishes like  Masala Fried Kilanga Meen (spice specked local lady fish, spice homemade onion chutney); Grilled Mackerel Fish with local spice (spice specked local, Kanegeluthi spice); Giant Crabs Two Ways; Fresh catch fish with choice of preparation (Bay View signature spice with coconut milk/ Banana leaf wrapped fresh catch fish, chef’s exclusive/ Bay View signature spice with shallots and curry leaf); 5 Variety of Seafood Platter (combination of Lobster, Tiger prawn and fresh catch fish fillet, Calamari, Crab); Lobster Thermidor (French classical formulation); and Nandu Melagu Masala (Mud crab slow cooked in aromatic grounded spices).      

The desserts cannot get better – Black Jamun Rabdi Bites with Berry Crumble (Jamun topped with rabdi and a crumble made with cookie and nuts); the glutenfree and eggless White Chocolate Thandai Mousse; sugar-free and eggless Rose and Pistachio Millet Coconut Pudding (Baked grated coconut fused with rose syrup); and the Gâteau Opera (Coffee-flavoured chocolate ganache).

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