Oceanic is a one-stop restaurant for all seafoodlover, writes GITA HARI
For seafood freaks living around the eastern suburbs the popular Oceanic restaurant in Chembur is quite a regular haunt for the delicious fresh catch they serve with warmth and helpful service. As the name suggests, the menu is strongly dominated by seafood and fish but the other veg and meat fare are equally tantalising.
As a Chemburite I have visited Oceanic several times and now my children frequent the place and have taken over from where I left (having graduated to a food writer).
For generations Oceanic has catered to the discerning palate of vegetarians as well with their mouth-watering preparations under ‘Shakahari Numaish’. If you find oriental dishes exciting, you will find them too on the menu.
On this ‘after-a-long-time’ visit, we tried, going by its sheer name, the cocktail Summer Wine Punch, and found it to be a soothing concoction of red wine, cointreau, orange and lemon juices. The vodka-based Brain Tumor with Peach schnapps and bailey’s takes you on a cerebral spin and each sip does justice to starters like Tandoori seafood specialties of aamchi Maharashtra’s Clams Chilli & Coriander and Bombil Fry of golden fried Bombay duck in coastal spices. Prefer a non-alcoholic beverage – go with lassi, iced tea or refreshing mocktails like the zingy Oceanic Queen of mango juice, strawberry crush, cola and fresh cream or Green Cooler to beat the rising mercury.
Fond of crustaceans? Go for garlic-flavored Crab Salt & Pepper or they serve a lot of crab dishes, for instance, Sukha Mangalorean Masala has whole crab cooked in dry coconut masala; or you can try Thai Garlic where whole crab done in Thai garlic sauce is spiced with bird eye chillies – with a perfect hint of spiciness.
The signature dishes of this elegantly done-up restaurant are Bhatkal Biryani which comes in all flavors like chicken, mutton, prawns including a veg one, Chicken Jungli besides the Fish Platter of assorted fish in different marinations. Squid, clams, lobster, crab, fish – you name it and they serve it to suit every seafood craver’s delight.
Must-try Moheli that is a Kerala specialty curry prepared with lobster in coconut milk exuding the gentle flavor of curry leaves. Mangalorean delicacies comprise of the much-in-demand Neer Dosa with Mangalorean Chicken curry, crispy Kori Roti and coconut-based Sukha Mutton or chicken.
On another occasion we went with their oriental selection – Shanghai Cottage cheese (flavorsome soft paneer coated in cashewnut marination) Kung Bao Potatoes (the burnt red chillies lend a unique and fiery taste) Crispy Wontons for starters. Though not a soup person, I loved the mild tanginess of Lemongrass Coriander soup.
Exotic Vegetable in peanut curry and Spinach Babycorn and Cabbage in jade sauce with Chan Mai Noodles flavored with red curry paste did a jig on the palate. On the veg side one can dig into a variety of kebabs and tikkis for appetizers and Pindi Channa, subzis of mili juli, palak paneer, aloo bhindi and more. Dal Bhukara is buttery and fantastic with pulav.
For the ending which has to be nothing short of sweet, we called for their sell-out dessert Caramel Custard and Special Mousse – both were yummilicious! Still I would have preferred a choice of Indian mithais. Also a huge thumbs up for the prompt service and well-informed staff – obviously with so many items on the menu you keep asking them for the gravy base, etc. before you can decide to place the order.
Oceanic is a one-stop restaurant for all seafood cravers!
Paneer Snackers
INGREDIENTS:
Method:
Heat butter in pan, add paneer cubes and grill, turning sides, till evenly done from both the sides. Add ketcup and salt on each piece and fry. Arrange the biscuits on a plate and place a grilled paneer piece on each biscuit. Garnish with chopped coriander leaves.
INGREDIENTS:
Method:
Wash and clean the fish, cut into cubes, apply salt and lemon juice and keep aside for 10 mins. Add curd with crushed ginger and garlic and mix well. Marinate the fish and let it stand for 6 hours. On a thin skewer gently put the fish tikkas and cook in a hot tandoor/oven for 15 minutes turning once. Garnish with lemon, chaat masala and serve with chutney.
(Pictures for representation only)
