To say that ace hotelier A.D. Singh has a Midas touch would be an understatement! That man has a pulse on everything that works…
The newest kid on the block, Lady Baga (such a clever spin to that name) epitomizes everything Goa. The informal seating, quirky cocktails, a little flea market, funky decor, some sand thrown in for good measure and the most amazing food!
If you think it’s a yuppy place only for young puppies then you are mistaken! We popped in for dinner on a Thursday evening and the place was packed with diners…both young and young at heart, and the commonality in design was they were all enjoying the simply fabulous fare.
In a land locked city like Bangalore, I am always slightly skeptical about eating sea food, but I was blown away with the quality of the produce! It requires a deep commitment on the part of the owners to ensure a quality that is faultless.
Since I was in a Goa state of mind, we started off with their fresh from the sea perfectly done Prawn Lonchas, bursting with flavour, lightly pickled prawns, tossed with coconut and green chillies, that set the note for the feast to follow. Goan style masala prawn on fried toast,Spicy Goan sausages tossed with onions, chilli and peppers in an in-house spice mix.served with pao. Simply scrumptious!
The surprise tinge on my palate came in the form of a ‘ D’ shaped baby crepe stuffed with a spicy cilantro, mint, cheese, carrot and corn filling, crusted with panko and sesame.This was served with two really interesting and unusual sauces. One was a tangy fresh tomato sauce,with a hint of charred peppers and the other was a fried basil leaf chutney.The Rissois Verde, as they called it got full points from me!
The fresh Surmai steaks lathered in the famed Goan/Portugese Rechad or Recheado spice mix was outstanding! This is the spicy, chilli paste of Goa, a thick paste of red chillies, garlic and spices ground in vinegar. Recipes vary from household to household and village to village. It is spicy, tangy and hot, and used especially on meats and hardy vegetables like brinjals. But, to have this paste, gently altered so not as to over power the fresh fish was a master stroke by the chef.
Our main dish, Chef Aloos secret recipe prawn curry, made us want us to kidnap him till he spilled the beans on his ‘secret recipe’! Succulent prawns cooked in a lightly ‘secret’ spiced coconut curry, served with a side of unpolished rice, fried anchovies and the heavenly Kismur, a dried prawn (kardi) salad with tamarind chilli and scraped coconut….simply divine!
To say we went ‘gaga’ over Baga’ would be correct. A jewel tucked away on Lavelle Rd, just a hop skip and jump away from where we stay.
There will certainly be more of a ‘Lady who goes gaga over meals at Lady Baga’ soon enough for me!