-By Rashmi Uday Singh
Local food is my passion and here not only do they serve up local ingredients made to many a local recipe by locals. starting with the crazily addictive Nachni papad and fanas papad. Let me make it clear upfront, that I'm not recommending a special weekday trip to Alibag's superb Coastal cuisine restaurant. Reason? Its open only for dinner, except for Saturday and Sunday lunch. So should you happen to be in Alibag then make a beeline for this eatery which serves up dishes from Malwan, Goa, Mangalore and Kerala.
The over batter fried Bombil bhaji disappoints but then the rich with coconut my favorite Tisri sukhe delights. Robustly spiced Mutton sukhe and Valachi bhirde, flavorsome and authentic Goan prawn curry make for a satisfying meal. While the Kerala ishtew is lackluster ditto for the accompanying appam, the local Alibag chicken dish simply made with jeera and black pepper Chicken jeeri miri delights with it's homestyle flavors. Bharla bangra in green masala, crabs, thalipeeth and kothambir wadi served here too. Avoid the oversweet Amrakhand and opt for the delicious Malwan ukidi che modak to end the meal. All this in the comfy, airconditioned restaurant of the Raddison Blu with its suffused red lighting and many a diyas Here, chef Sudhir Jadhav helms the kitchen where locals Samira Thakur and Mangal Patil not only handpound masalas but cook to authentic recipes too. And the difference shows.
Review posted more than 6 month ago
Though this place does not serve too many of rare or exotic dishes. but they do it every desi style, they make their own spices and serve some really yummy food including the famous bhaji. get a seat booked if going on weeekends.
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