Café Dalal Street brings out its exclusive ‘Zeaside’ Menu

Cafe Dalal Street known for its ‘Stock Market’ concept makes a breakthrough in the coastal cuisine scenario in Delhi by offering a special ‘Zeaside’ touch with legendary ‘Toddy Shop’ cuisine. Zeaside, in its journey along the Southern Coast, continues the effort to promote the known and unknown delights from the kitchens of homes, communities and local eateries of the Deccan Peninsula through Caterings, Pop-Ups, Coastal Journeys and more. It’s a commendable effort to showcase such a menu with an aim for people to get a taste of the homely delights of the southern coast considering the craze for North Indian Food. The décor is simplistic with spaciously laid out furniture. A stage in the corner with musical equipments helps make the live performances happen which were so good.

Brainchild of the celebrity chef Arun Kumar, the ‘toddy shop’ menu was made available only for a brief period of time which had much more than the usual idli, dosa and sambhar. The menu has recipies passed down from generations and tells of family secrets. Also the influence of other cuisines which came in through the historic trade routes is quite evident. A toddy shop is a drinking establishment seen in some parts of India (particularly Kerala) where palm toddy, a mildly alcoholic beverage made from the sap of palm trees, is served along with food.

The pop-up menu hosts a couple of vegetarian and non- vegetarian dishes along with the desserts. The ‘coastal 3- munchies platter’ comprised of Rajani Peanuts (roasted peanuts with backwater style tadka garnish), Seeta Aur Geeta Mixture. That’s how the regular visitors to the toddy shops like it to relish with the drinks. Amma’s Crunchy Twists were basically banana chips which are a few of my favourite things.

Then there is the Udipi tiffin Platter flaunting the mini Idlis, mini Uttapams and Bajjis similar to our North Indian ‘bhaji’ which was very crunchy and delicious. This was served with coconut, tomato and ginger chutneys imparting more taste to the platter. Continuing with a few more vegetarian starters there was Chettinad ‘Kola Urunda’(spicy vegetarian balls with a tangy tomato chutney). It was very soft with the unique and distinct taste of the mysterious spices. The Konkan Potato Wedges prepared in typical Konkan sauce was flavourful with a whiff of characteristic aroma from the special sauce. Next up was Kozhukattai (coastal version of momos) stuffed with veggies. We had a hard time pronouncing the name though 😛

Coming to the non-vegetarian items there was Chicken 65(we were delighted on seeing it because chicken!), Mutton Sukka, Kerala Fish Fry and Gunpowder Prawns. The chicken was a bit hard to cut through but not lacking in taste anywhere.

The fish was succulent with mild spices. Adding a hint of lemon just perfected it. The Gunpowder Prawns were tasty too.

But the Mutton Sukka(mutton cubes in a secret Chettinad spice) emerged as the winner for us. Tender with the mouthwatering spice with lots of onion was a delight to the taste buds.

Mains featured the fluffy Appam with the thick gravy vegetable and chicken stew. The flaky Malabar Parottas were supposed to be eaten with the Chettinad Vegetable Kurma and the Kerala Mutton Fry. The versatile curries went well with both appam and parota. The stew has vegetables and chicken infused in coconut milk which imparts it a mildly sweet aftertaste. The Mutton Fry is slow cooked topped with fried coconut slices. Next came the two Southern variants of Biryani- Moplah Biryani and Suriani Vegetable Biryani. We got to to taste the Prawn Moplah Biryani. Each and every grain of rice exuded the overpowering taste of the delicious prawns. The alternatives are chicken and mutton biryani. The Suriani Vegetable Biryani was different from its North Indian counterpart.

Desserts had Elaneer Payasam and Coconut Jaggery Pudding. They had a simplistic presentation with subtle flavours. Payasam was served in a small glass and pudding was served in an earthen pot.

Toddy Shops in Kerala are legendary, here today, gone tomorrow but they live on. Team Salt and Sandals recommends a must visit. The Zeaside menu transports one to the backwaters.