The Traditional whole crushed spices spices of Kerala are known for their heady aromas that lend exquisite flavor to any dish – meat, veggies, or seafood. And when the owner of a restaurant specializing in Seafood decide to follow their family’s secret age old recipes and make sure to train the in-house chefs to recreate the same dish then you realize this place is a must visit one.
Mr. Vinoo Vijayan, (owner the famous Karthiyayni Hotel in Cherthala known for its famous mullets from the Cochin belt) is now the owner of No:10 Fort Cochin. He and his partner, Mr. Anton Vincent, have a fairly exciting trove of secrets such as these, which they bring to your dining plate. Established in 2017, No:10 Fort Cochin is a 42-seater restaurant that prides itself on crafting gastronomic delight through intelligent recipes.
Seafood lovers will be thrilled to know that they source their ingredients – pompfrets, pearl-spot, red snappers, crabs, and prawns – directly from fishing villages dotting the Arabian Sea coast along the Kerala, Gujarat and Konkan belts every alternate day. They ensure you get the freshest ingredients that are cooked to perfection and delightfully plated for your dining pleasure.
All those who are pure vegetarian get to choose from a variety of traditional South-Indian and North-Indian vegetarian dishes and Traditional Kerala Veg ‘ Sadya’ served on a bananna leaf and offered during lunch everyday. For non-vegetarians they serve Fish Curry Sadya for lunch.
I got an invite to get a first hand experience of this place before they open for public. Though I am a pure vegetarian, I did not regret coming here. The seating is typically like kerala mess where one can comfortably seats for hours relishing the dishes at this homely place. The painted walls which describes the owner’s life at Cochin, keeps one occupied while waiting for their ordered food. The place is well ventilated.
We started our food sojourn ( keeping Cochin in our mind).
For Starters we have Prawn Tawa Fry
Prawn Butter Garlic
Tawa Fry Squid
Pomfret Fish Tawa Fry
Baby corn cauliflower salt pepper ( marinated in red chilly paste and ginger Julianne and then coated with cornflour and deep fried)
Chilli Paneer ( Soft Paneer cubes char-coaled and tossed in spices along with bell pepper cubes)
For the main course we had Fish Pollichatu ( Pearl spot fish slow cooked in a red gravy prepared with coconut & mixed spices wrapped inside banana leaves)
Prawns Pollichatu ( A tangy preparation of Prawns where de-veined prawns boiled in kachampuri, then slow cooked in coconut oil with ginger, green chillies & coconut bits wrapped inside banana leaves )
Duck Varathu Arachu Curry with Puttu
Meen Curry Kerala Style
Veg Kerala Sadya ( Thoran, Avial, Pachadi, moru kachiyathu, boiled red rice/white rice, semiya payasam, papad, sambar, butter milk, pickle )
Veg Sadya with the non veg accompaniments
Dal Fry ( Toor dal simmered in finely chopped onion, garlic & ginger)
Mushroom Masala ( A cashew based curry )
All the preparations are almost like home preparation which is so rare to find in Bengaluru. Right amount of spice and the style of preparation create an winning combination.
By the time we finished with our lunch it was almost afternoon. So I decided to try their popular tea time snacks Pazham Pori ( ripe red banana dipped in a batter and deep fried) with tea. This snacks tasted best while hot as well as at room temperature.
We were surprised to know that Mrs Jajina Vinoo (wife of Mr Vinoo Vijayan) herself prepared few dishes herself specially for us. Seer love for authenticity and the urge to maintain quality by using best quality ingredients makes this place stand apart from the competition.
Hours of Operation : 10am – 10pm daily.
Proscalpin tablets 1 mg no prescription australia Opening Hours
Breakfast – 7:30 am to 10 am
Lunch: 12pm to 3pm
Dinner: 7pm to 10pm
enter Address – Halocyon Complex, 2nd floor, St. Mark’s Road, Bengaluru
Contact Number – 08022112888
Website – http://10fortcochin.com/
Picture Courtesy – Harsha Praveen