The food scene in a new city can be quite daunting, especially if you are someone who has just relocated. For instance, suppose that you come from North India and now live in South; it could take a long period before understanding the nuances of regional cuisine. A waterfront Mangaluru with its fish loving population will definitely have an entirely different culinary environment than a more central Bengaluru.
Bengaluru’s restaurant scene has over the years evolved to keep pace with its ever-changing diverse crowd. A weekend getaway to Mangaluru for spicy ghee roast or Goan vacay for authentic Goan chorizo is available in the city itself now.
Ouzo by Fire located at Indiranagar is new on Bangalore’s culinary landscape and it is a culinary experience that celebrates the Portuguese influence in Goa, as well as Saraswat cooking hidden treasures and the catholic heritage of Mangalore.
Spanning two floors, the interiors are an interesting mix of modern and Portuguese-style Goan elements resulting into an inviting space which feels like being on a Goan riviera. The space features Louvre window panes allowing natural light through them casting rays of golden sunshine on vintage wooden cane chairs styled like those used during old days at home back then and granite table tops. The pièce de résistance of this space is a striking painting of the ‘Rooster of Barcelos’, otherwise known as Portuguese rooster that symbolizes good luck.
While first floor is more formal dining area, top floor has been kept contemporary chic with glass window panes, white-washed walls and an open bar counter.
It offers glimpses into both Goan and Mangalorean cuisines via menu curation. Additionally, there is also extensive glossary which facilitates navigation through menu, besides vicariously enlightening one about Konkani culinary linguistics. Some such words include kodi- Konkani word for curry; vindaloo- a traditional Goan Mangalorean curry made with vinegar, chilis and garlic; nustya- Konkani word for fish.
We began our meal with prawn devil ajillo stuffed with chorizo (goan pork sausage). The shrimp cooked in garlic and paprika sauce had heat from the sausage.
Next we tried pan-fried turmeric seer fish served alongside raw mango chutney, an absolute must-have for any fish lover.
Thereafter we ordered their prawn ghee roast which is a Mangalorean classic where prawns are sauteed in ghee along with whole spices and a rich yoghurt sauce. If you are a vegetarian, you can opt for paneer ghee roast that has almost similar flavor profile and is equally enticing.
One cannot do justice to Goan cuisine without sampling Goan breads; we devoured their warm poie pockets filled with avocado salad as well as pulled chicken filling. Warm poie bread together with refreshing filling of salad went well with juicy chicken filling.
For main course we tasted seafood pulo made from prawns, squid and clam cooked in ghee then wrapped using banana leaf. We also opted for their crab Kotambir a trephala spiced curry accompanied by steamed millet vermicelli. Comforting flavors which feel like they have come straight out of granny’s kitchen.
In spite of the fact that the entrée and main course are being kept elaborate, however, the dessert has been reduced to two options. We tasted bebinca which is a baked layered egg-coconut blend served with a warm bitter toffee sauce as well as Alle Belle-a traditional black jaggery and dried coconut spring roll which was served together with rum custard. You do not have to worry about this because once you visit Ouzo even if your stomach is full there are two desserts that you have to taste.
