Roasted herbed potatoes & chickpea salad
Coral is based on the concept of a Salon ( “sal-lawn”). A salon is a gathering of people under the roof of an inspiring host, held partly to amuse one another and partly to refine taste and increase their knowledge of the participants through conversation.
Coral is set in a bungalow sponsored by Prahlad Kakkar creating an ambiance; by cutting off from traffic and noise of busy Mumbai with flowing conversations over good food and drink. Coral dinners are facilitated by my husband, Pawan and me. I love to cook and Pawan came up with the idea of bringing in food and conversations together and thus Coral was born.
Muhallebi rice flour based dessert
It’s been a year since we started Coral and I’ve enjoyed setting up various menus. The idea is to focus on different cuisine, serving a 4 course meal. We want to provide a home cooked meal, native to a region that we may have never visited but possesses a culture that is brought out through its cuisine. It can be a dish from Pandi curry from Coorg or Muhallebi from Turkey.
Pandi curry with kadambuttu (rice balls)
Coming up with the menu can be a tough task and especially when I have not tasted the cuisine recently. I try to include dishes that you don’t get easily in Mumbai and some that are inspired. Sometimes non availability of ingredients, requires substitution to bring it as close to it’s authentic taste. Recently we had Indonesian as the theme and it was challenging. I’ve never tasted an authentic Indonesian meal and the closest would have been a nasi goreng. Indonesian is close to Malay food. Flavours are very simple – lemon grass, galangal/ginger, coconut, plam or coconut sugar. Blogs have always been my major source of information and inspirations. I’ve always been asked about the menu and how did I manage to get the recipes – the credit goes mostly to blogs. Getting the right information and creating a satisfying palate to go with our guests is a task that I’m trying to perfect.
Chilled avocado milkshake shots (made with palm sugar & coconut cream), Indonesian Corn Fritters (Perkedel Jagung), Indonesian fried chicken with crunchy flakes served with sambal terasi (red chili paste) &Yellow rice combo – Coconut milk & lemon grass flavoured rice served with chicken rendang & shredded fried egg
Rujak Serut – chilled mixed fruit salad (jackfruit, mango & Malay apple) served with Indonesian dressing – palm sugar, tamarind paste, lime and coconut