A TRYST WITH KUDLA…
Kudla is supposedly a mediocre joint stationed enroute to the international airport. It is not a fancy joint, fairly simple and the decor is definitely not one that I could rave about. So, passing on the bits that don’t really matter and getting on to those that do…
However, if you are a true blue Mangalorean Bunty ;-) (as they call it) and if you swear by your fish, red chillies and coconut then this is the place to be. Kudla is a place that will truly bring back all those memories of fantastic food that your grandma use to cook for you if and when you went to visit her at Mangalore. Atleast mine did and I still do love and miss those aromas and wallops of flavors. Those are my most favorite memories of my gran. Food can really do wonders to one’s memories — I think it is probably the best way to bond with anyone.
My childhood was filled with feasts that streamed out of her very simple and antique kitchen where in; they cooked in earthen and stone pots on wood and use long pipes to coax the flames so they burnt vigorously to help cook the feast that she intended to lay out for the load of people that would be descending upon our ancestral home for lunch and dinners. The chicken was from our own fields and all of the ingredients that she used to cook were all grown organically in and around our home. It was an organic feast which we seldom find these days.
Now, going to Kudla the first time ignited those memories for me and I was happy to finally find a place where I could quench my desires of fab fish and yummy Kori Rottis. It’s infact even better than some places I have tried in Mangalore to be honest. So, if you are looking for perfectly cooked Mangalorean Bunt Style cuisine this is the place for you.
I have eaten many times from this place and it has become my favorite delivery joint for a reason. And so I plan to do justice to this place. I shall be writing about many dishes that we have tried from time to time and hope to give you a clear insight about the food served here. This place, in my books deserves a 5 on 5 as they never go wrong, always the same taste, the same aromas and the same simply-cooked awesome Mangi food. So, here we go.
Appetizers Tried -
1) Fish Masala Fry and Tawa Fry — I have tried both these preparations with Kane, Prawns, Crabs and Pompret and these two are perfectly made. These are my choices and it does not mean that the others are not good but just that I am always inclined to order these. The coconutty aromas and the steaming hot fish which just disintegrates in your mouth whilst giving you a kick from the red chillies gets a big applause each time I am consuming it. The only difference between the two is that the Masala fry is more wet and the Tawa Fry a more drier version which also is slightly more spicier than the masala one. Either ways, they are my favorites. Always a good idea to ask them what fresh fish is avaialble for the day and order that one.
2) The Tiger Prawns Upumunchi — This is a great dish, the flavors while very southern are quiet interesting. It is not too spicy neither too bland — just perfect and the blend of spices is unusual as I could not really figure what was really in it — all in all a must try — also the tiger prawns are better with this dish.
3) Prawns Chilly Fry — Another dish that is very nice and must be eaten with care as it is deep fried from what it seems, is the Chilly fry Prawns. I love the lip smacking chillies, the garlicky bits and the crunch on the prawns — thankfully they are perfectly cooked as deep fried prawns if left for longer can soak up too much oil and get a terrible texture which makes it unbearable.
Mains Tried:
1) Kane Curry — One of the very nearly best Kane curries I have ever had, so close to my gran’s that I was completely gobsmacked. I thought no one could ever cook a great Kane curry like hers but the chef has seriously done a fabulous job. It is soft and delicate kane which I must say keeps it’s shape and texture; unlike in many places where I see totally massacred Kane in the curries and give them a pass. The fish is kept firm and cooked to precision while the curry is a blend of Mangalorean flavors that defines the synthesis of chillies and tanginess perfectly balanced with a sweet coconutty dash that will simply blow you away. Even my husband who is generally happy to avoid all fish curries was left licking his fingers and I must say that is something. He is not an easy man to please esp with food. I would know ;-)
2) Ceyloni Prawns Curry — One of my husband’s fav curries in the whole wide world. We have eaten this so many times that I think I could even remember this one in my sleep. It is an interesting prawn curry with a fairly thick consistency and the flavors are southern and more Sri-lankan than Mangi. A distinct flavor that I am unable to put my finger on lingers in this curry. It is best with tiger prawns again.
3) Meen Kulambu — A spicy tamarind based Chennai curry. I have tried it once but I am not a fan of the overbearing spices in a fish curry. My Bunt heart needs a balance and that does not happen in this curry. The spices are simply too over-powering. We love the fishy taste and hence the love for the Kane Curry but this one showcases the spices over the fish. Hence, not my favorite but still worth a try I guess for those whose taste buds do not possess a heavily biased one like mine.
4) Patra Ni Macchi — Always wondered why this dish was in the mains as I do think it needs to be in the appetizer section. Again a very delicate dish with Pompret marinated in coconut, chillies, coriander and mint and steamed in a banana leaf. It tastes very fresh and light. Cooked to perfection and served very simply as it should be — again the challenge in this is to get the spices balanced effectively for the fish — the hero here is the fish and the spices are meant to celebrate that and the chef definitely nails it.
5) Kori Gassi and Rotti — Now this is the ROCKER!!! You must try the Kori Rotti or even the Kori Gassi if you would prefer to have it with rice or other accompaniments. This is the legendary Chicken curry from Mangalore, that is a staple at every wedding and each and every household holds a secret ingredient that they hope and pray can make their’s better the the others. I have heard tales of how people would swear by my gran’s curry. I only feel bad that I did not learn first hand from her and so I still struggle trying to make it like hers. But this chicken curry and also the Nati version are astoundingly similar to what my gran use to make. I was surprised at finding the exact flavors at the restaurant as I have tried many and when I say many — I mean many and I have never gotten any this good! This was the day me and my husband went to see the chef and thanked him for the fab gastronomical/ignite memory lane experience.
6) Kochi Tarkari Stew — A mixed fresh vegetables stew which is simmered with fresh coconut milk — very delicate and thankfully not tasting of coconut that is overcooked with heavy oils floating and a must know is that the spice blend is also thought of carefully so that the spices do not conflict the base grain of the dish which is meant to be silky, slightly sweetish and mainly flavorsome due to a blend of spices and coconut which must leave you feeling refreshed which is what is perfectly delivered buy this dish. A fav of my mom and husband’s and a must try for veggies.
Accompaniments:
1) Neer Dosa, Appams and Sannas — A must must try — all three. They are all just like the originals and you will not be stuck with any oddly distorted neer doses, or odd Appams or sannas that feel glutinous and bulky. Infact, I always skip the rice and go with these and I hardly ever make them at home and hence, miss them a great deal.
Desserts
1) Ela Neer Payasam — A dish that I tried even though I am not much of a sweet tooth and I must say it is a stunner. The dominating flavor is coconut water and I am a big fan anyways so this dessert went down like a storm. It was not too sweet which I am grateful for and I could happily enjoy my dessert without being worried about feeling puckish as that’s what most highly concentrated sweetish indian desserts do to my palette.
Here ends my review and I would again personally like to thank the chef for helping me remember my roots. Most importantly they do not cost a fortune for the simply amazing food that they serve. And that I must add is a definitive WINNER!!!