6 minute read
Coast 2 Coast.
Coast 2 Coast is a journey through global coastal cuisine, with a refined twist. The sea is a mysterious force, a thing of beauty to be feared and admired. At C2C (Coast to Coast), the sea is the primary source of inspiration. The new upscale restaurant at the opulent Taj Resort & Convention Centre, Goa home to unparalleled views of the Arabian Sea brings the finest coastal fare to shore.
C2C is tastefully designed in soothing tones of grey and blue. The restaurant has 94 covers spread across three seating zones. The indoor lounge, the al fresco and the water body.
The indoor lounge majorly reflects the restaurant’s inspiration - a ceiling that dazzles with shades of blue meant to indicate the glimmer of light reflecting in water; fisherman’s net sprawling across the elegant dining, two striking wooden columns take the shape of waves; below the feet, the ground is rough mimicking sandy shores, broken in sections by sparkling seashells (aka tiles) offering a pop of colour.
The alfresco area has an uninterrupted view of the sea. The floating seating atop the water body is a private dining area, also located outdoors. The only sound here is waves crashing against the Dona Paula shore. Once the sun sets, a fire pit lights in the pool of water, bathing the surroundings with its warm glow and welcoming in the shimmering night sky.
C2C is the ideal spot for a sundowner. The experience is complemented by a bar programme that highlights homegrown liquors, from a selection of gins to the Goan spirit - Feni. Sip on a Sussegado (Greater Than Gin, Vermouth and Campari) or start things simple and sweet with a Caboquiri (Cabo Rum with Curry Leaves). Mirsang Sour uses Paul John Whiskey, Fenirita highlights Cazulo’s Coconut and Cashew feni and Ola Sangria has fruits soaking in Port Wine. At the helm of C2C are four captains, eager to take guests on a memorable sailing journey along the coast. Which coast? Take your pick.
There is the Western Coast, seeking inspiration from Russia to the Mediterranean. The Eastern Coast touches upon the Indian love for all things South East Asian. The Local Coast is a tribute to the home. “We aren’t restricting ourselves to just one coast but want to cover shores from across the globe whose cuisines showcase the bounty of the sea,” says Chef Edridge Vaz, Sous Chef. At C2C, seafood and fish are given their due respect. They are lightly seasoned and cooked to perfection, paired with delicate sauces and minimal accompaniments thus allowing their true flavours to shine. Take the Chatka King Crab Legs. The Russian King Crab found in the country’s cold waters makes its journey to Goa’s hot climes where it gets dressed in a simple chilli coriander butter glaze to bring out its sweet distinctive flavour. The buttery soft Baked Seabass finds home in a flaky
Phyllo pastry, Lobster Thermidor gets a mustard glaze and comes with a lobster bisque reduction, and Lobster Ravioli finds fragrance from its fennel stuffing. The showstopper of the whole menu is Whole Baked Snapper. Salt and black pepper play marinade and thyme inserted into the belly of the fish are lit and then carried to the table, creating a trail of fragrant smoke. It is the only dish that brings with it the chef, who carves the fish at the table.
The Eastern menu brings forth the coastal flavours of Thailand, China and Japan, which are widely
accepted by the Indian palate. Accordingly, the menu has Panko Prawns, a Pomelo Salad, and Wok ChowMain. The team of talented Chefs spend 2 days perfecting the laksa paste and the fiery Szechuan in the Szechuan Chicken is homemade, highlighting chillies and peppercorns.
If you are willing to get your hands messy, there are Pepper Crabs, with mud crabs tossed with garlic, chillies and scallions. The most dramatic dish is Tuna Tataki, which comes served on a pink salt slab, sourced from the Himalayas.
Goan cuisine shines on the Local Coast, nodding toward Southern India. “We want to promote local cuisine too by ensuring that what we serve is authentic and elevated,” says Chef Vaz.
This finds form in the succulent Goan Crab Cakes, Goan Fish Curry with red rice and kismur and a spicy Pork Vindaloo. This part of the menu features two South Indian dishes, a spicy and tangy Mutton Roast and Meen Polichathu served with a flavoursome ginger-green chilli-coconut sauce. The meal ends with decadent sweet treats. Pineapple gets the royal treatment in Grilled Pineapple. Marinated overnight in rum, demerara sugar and orange juice is served grilled with light vanilla gelato. Chocolate lovers can try the Moelleux Au Chocolat (chocolate cake, orange sauce) or the signature Glacage Chocolat (nougat, chocolate Crémeux, hazelnut praline). The chef’s favourite is a Vanilla Crème Brûlée, served with a crisp almond sesame tuile.
For those seeking something savoury, there is a cheese platter with homemade walnut bread and chutney. Vegetarians fret not. C2C has stunning options for you too - flaky Green Asparagus with morels, a homely Goan-style macaroni soup, Cheese and Spinach Rissois, mushroom overloaded Xacuti and the gluten-free Exotic Vegetable Crystal Dimsum made with wheat and potato starch. C2C does not skimp on quality, bringing in the best ingredients to ensure a superlative dining experience. Peruvian green asparagus, sweet pomelos from Thailand, Japanese tuna and kewpie, meaty North Atlantic scallops, blushing pink Norwegian salmon, earthy morels from Kashmir and the prized local sea perch (chonak) all find space on the menu.
In keeping with FSSAI norms, the menu is updated with a list of 14 allergens, the weight of each portion and the calories consumed.
At C2C, you can enjoy an evening by the sea, with food that transports you to different coasts in the world. Go ahead, set sail for a memorable dining journey.
