Anupam’s Coast To Coast — Restaurant in Bengaluru

Masala food , being a sea food restaurant doesn't necessarily have to be all masala covered stuff. It can be nice.plain fish thin gravy or fried fish or grilled . If you want to try butter garlic prawns , go try restaurants like 'Daddy' at Indiranagar . People in such restaurants know how to prepare all that. Visiting Mangalore hundred times I can easily tell there are.many places in Mangalore which have much better more safer sea food restaurants without all these mirch masala stuff with added colouring which is dangerous for health and kind of ghee roast which is bad for the heart. If you're a heavy drinker , you may not care as you're already spoiling your health. The price of items on the menu of this restaurant is not disclosed for sea food and mentioned as per size . You will need to question them how much it costs . They'll get you small chicken no proper pieces , and crab will be tiny one with no crab meat much , and even fish will be so small. Mangaloreans enjoy a lovely large size fish at home and restaurants there back in Mangalore. And people here get such small one saying this fresh coming from Mangalore. No doubt it maybe a Mangalore restaurant but restaurant operating in Mangalore are far richer and better and healthier and tastier in quality and affordably priced . Every Manglorean gets fish at his doorstep by people who come in cycles selling fish . And variety of them . Also in markets. A lot of people who cook at home know how to prepare ghee roast and prepare that masala for the fish. And also much bigger sizes prawns are available in Mangalore. Do you really think a restaurant like Empire or anyone who says we know Arabic food , mughlai food and also dosa and Chinese and Thai food , youd go there ?? Coast to coast says we have all kinds of food ?? Multi talented chef ? They also have a practice of charging a high service charge at the end on the bill which according to govt is an unfair trade practice that will be stopped. This restaurant used to be a small room in Koramangala long back. Once we came to know that they cut neer dosa into many pieces and say it's one plate 50 rs . You ll finish that dosa in a second . In my opinion each person needs one plate of it . The meat , chicken , crab etc all covered in masal makes you feel heavenly but the real size of crab and chicken is small. You'll only like it because you're licking the masala all the time. Look how you're eating something that's bad for heart . You never know if they add colour to masala which also is dangerous to health . And over that ghee roast . I have people in our relatives all who loved ghee roast and masala all the time just like this and most of them underwent heart bypass surgery for blockage . This is just my input . If we have no care and want to still eat such food choice is yours . Go ahead and pay a high price.not just for food item and get a small sized meal covered cleverly in masala to fool you . And only lick masala and then realise that oh the chicken piece is so tiny and not so good piece but taste nice because this got masala all over . The crab is even smaller and no meat . And then run upto a bill of 3000 to 4000 rs for 2 to 3 people and then another thing to burn your pocket by giving out the service charge fee along with bill. Do t talk of ambience and interior of restaurant, youtr primarily going there to eat . Ask yourself if food is the right kind for you . Fish is good for health , chicken also on not bad . But all that covered with masala to hide it's real size and to hide the kind of piece they give and to make it taste better , then think if ghee roast is good for your heart . If you.really love all this , then what's wrong in waiting KFC deep fried chicken !? It's finger lickin...

Anupam’s Coast to Coast, perched with confident culinary conviction on the ever-ebullient Church Street, is no pedestrian purveyor of platitudes on a plate. It is, rather, a gastronomic gauntlet flung down with flair. A bold, briny proclamation that coastal Karnataka cuisine, with all its piquant potency and spice suffused splendour, has well and truly arrived in the urban heartland of Bengaluru.

The establishment, in an act of both culinary cartography and regional pride, casts its net wide. Yes, forgive the piscatorial pun, for it swims too temptingly to resist; across the abundant and aromatic seascape of Karnataka’s coastal kitchens.

It proclaims itself “rooted in Mangalore’s coastal kitchens,” and indeed, this is no idle flourish. The menu is a symphony composed in the key of curry leaves, coconut, tamarind, ghee, and that ineffable alchemy of freshly ground spices that transmutes the quotidian into the transcendent.

But what, one might ask with epistemological rigour, does this professed coastal fidelity mean in practice?

It manifests most delectably in a phalanx of signature dishes that are at once decadent and disarmingly authentic: the Chicken Ghee Roast, a fiery ode to indulgence; the Prawn Tawa Fry, crisped to crustacean perfection; the Pomfret Rawa Tawa Fry, wherein texture and taste engage in harmonious tandem; and the Neer Dosa, that gossamer-soft staple which is less a bread and more an edible whisper. To this, add the deeply addictive Pulimunchi gravies. Tangy, spice-laden elixirs that do not merely coat the palate, but commandeer it.

The menu, generous in its ambit, moves fluidly from seafood starters and coastal curries to Mangalorean staples like Kori Roti and boiled rice, before meandering with perhaps a touch of democratic pragmatism; into the territories of biryani and North Indian fare, thus extending an olive branch (or perhaps a curry leaf) to the pan-Indian palate.

For those inclined towards oenological adventures or simply in pursuit of social lubrication, a well-stocked bar stands ready. Replete with libations suited for both the restrained sipper and the Dionysian enthusiast. Be forewarned, however, that such indulgences are not entirely frugal: the cost for two may climb into what one might diplomatically term the moderately aspirational.

And so, if you should find yourself ambling down Church Street with a craving for seaspray and spice, for the coastal without the commute, then let Anupam’s be your port of call. Here, you do not merely eat. You partake in a culinary narrative steeped in tradition, technique, and the tantalising tension between fire and finesse.

In summation: this is not a timid, tourist brochure homage to Karnataka’s coast. It is a full-throated, full-bodied, inland incarnation of the coastal spirit; where flavour reigns supreme, and every bite tells a story older and more delicious than you dared imagine.

#anupam's #bar #church #coast #ghee #karnataka #mangalorean #roast...

Most of you know about my new found love for Coastal Karnataka Cuisine, and I have been trying out places recommended by friends from that part of India. My recent visit to Anupams Coast 2 Coast was based on one such recommendation and my experience has been good after a heavy seafood overload.

Anupam’s Coast 2 Coast has been around for more than a decade and is a known brand when it comes to coastal Karnataka cuisine. The location is perfect, right off the start in Church Street, and an ambience that is minimal and functional, with the focus on food.

Started off the meal with a refreshing Sol Kadhi that was soothing to the palate as well as the soul, beautifully balanced sour kokum flavours with sweet coconut milk, resembling a buttermilk-like yet, a unique flavour profile that I always enjoy from the Konkan coast. The version here was beautifully made and was a perfect version that I indulged in a long time.

The prawn ghee roast with Neer Dose was a fitting combination that I enjoyed, the subdued ghee flavours could have been more prominent and a Neer Dosa a little more well done at all edges.

I opted for the pomfret rava fry and an anjal masala fry. This pomfret was a large specimen beautifully coated in semolina and perfectly seasoned, this deep fried goodness did not hold too much oil.

I indulged and took my sweet time to complete this massive seafood goodness on my plate, though I felt the fish was a little less fresh, maybe by a tiny iota of 0.5 % yet very delightful.

The next sweet surprise came in the form of a large slice of Anjal, the seer fish masala fry with an overload of masala with heat tamed to perfection. It was fresh off the sea and I thoroughly enjoyed this massive slice of seafood delight.

Overtly full with two massive fish starters and the prawn ghee roast, I opted for egg appams with chicken Pulimunchi, a perfect and light main that was beautifully done, without any overpowering dry coconut flavours, which I don't prefer.

I loved this combo and finished off the appams with leftover ghee roast, and the masala off the anjal, it was a beautiful meal here at Coast 2 Coast.

For desserts I opted for the ragi manni & caramel custard, and I preferred the beautiful firm custard with the caramel, then the ragi manni.

This place definitely is worth a visit, though slightly on the pricier side, but the size and quality of the seafood you get justified the hefty bill.

Of course I could not stop comparing this place to other legendary eateries like Searock, serving the cuisine from the coast of Karnataka, as some were good there and some were great here, overall a good seafood restaurant that celebrates Mangalorean cuisine at its level best. Do visit to experience a slice...