3/5 Rahul P. 4 years ago on Google • 89 reviews
In
this
blog
post,
I
cover
a
new
authentic
coastal
cuisine
restaurant
in
Connaught
Place
Delhi
called
the
Searock
Coastal
Cookhouse
and
Bar.
When
William
Cowper
wrote
“Variety
is
the
very
spice
of
life
that
gives
it
all
its
flavor”,
I
am
pretty
sure
he
was
talking
of
food
…
or
so
it
seems!
Last
week
I
took
my
taste
buds
on
a
gastronomical
ride
to
experience
the
most
authentic
cuisines
from
four
states
of
coastal
India.
The
restaurant
in
question
–
Searock
Cookhouse
–
is
already
an
established
name
down
South,
having
completely
changed
the
way
we
look
at
the
coastal
cuisine
…
And
now,
the
same
brand,
which
mesmerized
Namma
Bengaluru,
has
reached
Delhi
to
tantalize
your
taste
buds.
By
serving
traditional
coastal
cuisine,
with
recipes
that
have
been
passed
down
from
generations,
Searock
managed
to
become
a
household
name
in
Bengaluru
in
the
'80s;
in
fact,
it
would
be
safe
to
say
that
they
were
the
firsts,
absolute
pioneers,
to
introduce
authentic
Mangalorean
cuisine
to
the
people
of
Bengaluru.
Searock
has
three
successful
restaurants
in
Bengaluru
alone!
Blended
with
the
goodness
of
culture
and
spices,
Searock
continues
to
celebrate
coastal
cuisine
like
no
other,
taking
you
through
delicacies
specially
curated
from
Karnataka’s
Mangalorean
cuisine,
Tamil
Nadu’s
Pandyanadu
and
Kongunadu
cuisines,
Andhra
Pradesh’s
Rayalaseema
cuisine,
Kerala’s
Sadya,
Mar
Thoma
Christians,
and
Mappila
cuisines.
Not
only
are
the
prominent
flavors
and
spices
from
coastal
India
coming
to
Delhi,
with
the
Searock
Cookhouse
opening
in
the
capital,
your
wait
for
the
most
authentic
coastal
cuisine
might
also
be
over.
The
brainchild
of
entrepreneur
Chef
Ganesh
Rao,
Searock
Cookhouse
in
Delhi
focuses
on
bringing
the
best
authentic
cuisines
from
four
coastal
states
of
India
–
Kerala,
Andhra
Pradesh,
Karnataka,
and
Tamil
Nadu.
Particularly
impressive
is
how
Searock
Coastal
Cookhouse
and
Bar
explores
authentic
coastal
cuisine
from
all
four
southern
states,
giving
patrons
the
real
taste
of
deep-rooted
culture
and
traditions
of
each
state.
Chef
Ganesh
has
prepared
a
specially
curated
menu
for
the
Delhi
restaurant
…
I
couldn’t
help
but
wonder
whether
his
strength
lies
in
Dakshina
Kannada
or
South
Canara
preparations.
That
said,
the
new
menu
is
divided
into
four
sections.
Manglorean
Mangalorean
cuisine
is
unique
and
flavorful.
The
coast
of
Mangalore,
Kudla,
in
particular,
is
hailed
for
its
fresh
fish,
sourced
along
its
vast
coastline
from
Udupi
to
Karwar.
No
wonder
then,
you
can
expect
an
array
of
sumptuous
Mangalorean
seafood
at
Searock,
served
with
Sanna,
the
much-loved
bread
which
is
essentially
spongy,
steamed,
and
savory
rice
cake
originating
from
the
west
coast
of
the
Indian
subcontinent.
Tamil
Nadu
Searock
introduces
two
of
the
most
influential
regional
cuisines
of
Tamil
Nadu
i.e.
Pandyanadu
and
Kongunadu.
The
highlight
for
me
was
the
Idiappam,
served
with
the
best
Chettinad
curry
I
had
ever
tasted
in
my
life
(no
kiddin’).
If
you’re
in
the
mood
of
trying
age-old
recipes
made
to
perfection,
I
would
recommend
the
Kongu
Kalan
Varuval,
Pallipalayam
Mutton
Fry,
Siruvani
Fish
Fry,
Kongu
Chicken
Curry,
among
others.
Andhra
Pradesh
Coastal
Andhra,
Rayalaseema,
and
Telangana
have
very
distinctive
cuisines.
Owing
to
its
vast
seashore,
Coastal
Andhra
has
garnered
popularity
for
offering
excellent
seafood,
served
along
with
chilies.
Rayalaseema
cuisine
is
known
for
being
spicy
due
to
the
liberal
use
of
chili
powder
in
almost
every
dish.
I
would
highly
recommend
the
Rayalaseema
Mamsam
(Mutton),
which
is
a
testimony
to
the
detailed
account
of
the
preparation
and
cooking
with
hot
and
spicy
recipes.
Kerala
Kerala
cuisine
has
three
predominant
food
cultures:
Hindu,
Christian,
and
Muslim.
The
Hindu
food
at
Searock
consists
of
seafood
and
chicken
recipes,
along
with
vegetarian
fare.
For
the
Syrian
Christians
or
Mar
Thoma
Christians
of
Kerala,
Searock
serves
specialties
such
as
Appam,
Mappas,
and
other
stews.
Searock
Cookhouse
is
the
perfect
amalgamation
between
tradition
and
style.