Restaurant Review – The Coastal Macha

Is it possible to taste coastal food here in Kolkata?
Yes, we are going to experience that.
We, the Rooftop Rannaghar team will visit The Coastal Macha in Southern Avenue today.
They offer coastal cuisine from different coastal regions of India.
Let's have a visit there.
It's wonderful to be here in your restaurant The Coastal Macha.
First I would like to ask you, how did you conceive the idea of The Coastal Macha?
I was in Bangalore before this in 10 years.
I used to visit a food joint Coast to Coast pretty often there.
A large portion of Bangalore crowd is Bengali.
I used to observe that many Bengali people loved to visit Coast to Coast.
Even though a Bhojohori Manna was right beside.
That gave me an idea that may be coastal food suits their palette.
Five years back I realized that I should start something like this.
Because I always loved cooking for friends and family.
Then I started training myself, travelling places to learn new things.
So traveled around village areas of Mangalore, Udupi, Tulu regions, Chettinad, coastal regions of Kerala.
I also visited some renowned restaurants of Goa and also the beaches of Kerala, Tamilnadu and Andhra.
I gathered knowledge for 3 years and then 2 years back I came to Kolkata.
For the past 2 years I participated in different cooking events and found people appreciating my cuisine.
So I decided to start this new venture.
Basically we feature a lot of Kerala, Goan and Mangalorean dishes.
Therefore we concentrate on seafood.
We make sure that we offer the best of seafood that the city can experience.
Can you name a few dishes that go well wit the taste buds of Kolkata people?
From the previous menu, I can say the most famous is the Ghee Roast here.
We make ghee-roast of chicken, mutton, prawn, squids and crabs.
It's a simple dish with a robust flavor.
Another dish is Sukka from Mangalore.
It's made with roasted spices and grated coconut.
I have been told that Bengali people won't like coconut oil in the food.
But I used coconut oil and people loved it.
This is Tandoori Devil's Crab.
We have designed it ourselves.
It's not like the common famous one.
We have modified this continental dish by using crab meat and Indian spices.
This is Chicken Koli Masala.
This dish is originated from the Punjabi fishermen community of Maharashtra.
They are called 'Koli-Samaj'.
This dish is made of the spices from their daily needs.
So we have incorporated many unique spices in that way.
It has a very distinctive flavor.
This one is Fish Molee.
We have used Beckti in this.
It's a fish stew from Kerala.
We have made it with semi-light coconut milk, turmeric and roasted cumin.
That is again from Koli Samaj- Koliwada.
It's their form of prawn pakora.
That is Prawn Xec xec.
It's from Goa.
Xec xec is derived from a Goan Christian-Portuguese dance form.
It has a very nice rich coconut flavor.
The last one is a dessert- Paruppu Payasam.
It's also from Kerala.
We have roasted moong dal in ghee for this.
No sugar added, only some jaggery.
We make it in the base of thick and thin coconut milk extract and some nice spices.
Can't wait anymore.
This aroma is irresistible.
We have started eating.
We have Pritha Dasgupta with us.
You can remember she was our guest cook for two episodes at Rooftop Rannaghar.
She made two delicious dishes like Pancake topped with honey and chocolate sauce and Hijibiji Pakora.
We are tasting coastal food like Maharashtrian food, Goan food, Kerala cuisine here in The Costal Macha.
They focus on the cuisine of South-west coastal region.
That's what the chef and owner of the place told us.
So let's start with Devil's crab.

Restaurant Review – The Coastal Macha

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