Tag Archives: classic

Cosy Interiors and comforting flavours

It is not often that one hears of a new standalone restaurant in Thane except the ones that open in Shopping Malls. Naturally then, this one in Wagle Estate intrigued me. Add to that the name. Covert Cafe. Whew! my excitement got the better of me and I landed there one afternoon.

In a quiet lane, in an industrial building, the striking blue facade with Covert Cafe in bold white letters greeted me. This place gave me the feel of a pub located in the countryside in the US.

Once inside, I was impressed with the way the space had been utilised to the optimum. There was ample seating on the ground floor with space in between tables and some more upstairs on a mezzanine floor. The decor typically industrial, was avant garde but not too funky. The seating was extremely comfortable.

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This place definitely catered to all age groups but yes, the hipster crowd would love it given the DJ console on the top, which meant, good music in the evenings.

The menu spelt comfort from word go. The dishes were familiar yet, boated of unique twists. I was impressed to see that there were two separate menus for the day and the night.

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My tomato omelette arrived. Very besan cheela-eque but home-style and just the way I love it. The Melanzane parmigiana took me by surprise. It was well-made and absolutely classic all the way.

But what got my vote instantly was the mutton sizzler. A delectable home-made mutton curry with noodles and french fries, was any gourmand’s answer to a good meal. Well-spiced, offering an array of textures and a myriad flavours. This one was truly lip-smacking.

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The chicken biryani, aromatic and flavourful arrived in a small and cute pressure cooker. I liked the fact that none of the dishes here were gimmicky. The ingredients were the sole heroes.

The menu offers salads, pastas, soups. quick meals and even fun sides that one may want to indulge in. For those seeking a quick hassle-free lunch there is moong dal khichadi and chicken curry with chapatti too. The breakfast section on the menu caught my attention as the egg dishes, pancakes and hash brown seemed inviting.

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The evening menu has been designed with drinks in mind so the offerings are apt, yet filling.

The food here struck me as simple, with clean flavours, cooked home-style and the variety tremendous. It is the kind of place where one can sit and sip a latte and work during the day, dine with the family or party with friends.

I rounded off a great meal with an even greater dessert- grilled pineapple with ice cream. The pineapple was well-marinated with spices and grilled to perfection. It teased my taste buds endlessly and left me craving for more. No, for once I did not miss the customary chocolate dessert.

I was glad I had discovered this ‘covert’ cafe.

 

 

 

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Coconut Cravings

Coconut and its versatility never ceases to amaze me.  Savoury and sweet dishes, it lends itself beautifully to both. Kerala and of course Goa abundantly use it in their cooking, as it is grows locally, but even West Bengal makes use of coconut in several dishes.  Cholar(chana) dal with coconut pieces or in Patishapta (the pancake sweet) or even narkel naru (coconut and jaggery balls)

Of course, we Goans must have coconuts in our fridge all the time as it comes handy in most of our dishes. In Goa, coconut is used to give the local flavour to our cuisine.  And I love the flavour, it imparts.

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Goan sweets cannot be made without coconut. Coconut milk and grated coconut, in fact coconut, in some form or the other, is used in sweets like Bebinca, Bolinhas, Pinac, Dodol, Baath, Alle Belle, etc.

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I love the neutral, slightly sweet taste of coconut. Perhaps that is why it integrates so well in desserts.

Recently had a delicious Alle Belle at The Leela Mumbai. The coconut and jaggery filling was perfect. Neither ingredient was overpowering the other. I also love coconut in sweets like ladoos and barfi too.

Of course in Goan sweets coconut milk is made use of often, but somehow, I prefer the desiccated version. The texture of the coconut milk or cream does not appeal to my palate, except in savoury dishes like the Goa orange curry or even a Thai red or green curry.

Interestingly, the use of coconut for desserts is not limited to Indian cuisine only. Thai cuisine uses a lot of coconut milk in their desserts too. One of my favourites is ruam mitr. I first tasted it in Bangkok. It contains jackfruit, green noodles, palm kernels, corn, and water chestnuts in a red covering, in a very light coconut milk with crushed ice. It is refreshing and perfect for summer. And it is not very sweet.

Another popular one is Khao niew bing. This too is not overpoweringly sweet, but the undertones of coconut and fruit along with smoky hints from the grilled banana leaf make it irresistible.

Coconut in any dessert is fine  as it is fairly common in global desserts too, but I cannot handle coconut ice cream at all. Not the tender coconut one at Natural’s too, although people rave about it. But I can never resist coconut macroons. Some Goa bakeries make great ones. Even Pune for that matter. Crème brulee with coconut is quite innovative as well.

And now I am off to grate coconut for my Goan dessert! Maybe some godshem?