Bonsouth in Koramangala is celebrating seafood at their Seafood Mela. Chef Manu Nair, the corporate executive chef at Bonsouth knows the ins and outs of coastal cuisine. “Bonsouth specialises in ethnic cuisines of South Indian states like Kerala, Karnataka, Tamil Nadu and Andhra all served under one roof. We also specialise in Sri Lankan food. We have carefully planned menus which takes a guest through a culinary journey of south India.” Chef told Explocity in an interview.
The starters have a great lineup, which includes a lot of dishes for even vegetarians. We recommend the Steamed Corn Sundal, the Saboodana Cheese Wada and the Podi Tossed Idlis. The Sevaige Paneer Varuval has paneer wrapped in crispy noodles, and the sweet Jackfruit Puri. But coming to the seafood, the Chemeen Porichathu was exceptional. Also try the Karimeen Pollichathu, Fish Cutlet, Anchovy Rava Fry and Pepper Grill Wings.
The mains have Prawn Matka Biryani, Muttai Kari Kozhambu, Nandu Masala, Alleppey Fish Curry (Bangada fish) and the Grilled whole fish (Baby King Fish). All served with Appam or Kerala Parotta. For veg there is Mambazha Kofta Curry, Bonsouth Special Pancha Dhamya Koora Kai Stew, Chettinadu Vendakkai Fry served with Madurai Naikar Veg Pulao.
Don't miss out on the desserts. We recommend the Parrippu Pradamam and the classic Elaneer Payasam. The moreish Degree Payasam.
Seafood Mela at Bonsouth, Bonsouth, #131,1st Cross, Koramangla 5th Block, Jyoti Nivas College Road, Bangalore