A True Taste of the Land.
Would it be immodest to say that the cuisine at Coconut Lagoon is justly famous?
Of course, international restaurant guides have raved about it for years, so
it's always been a badly kept secret. Put yourself in chef Raju's expert hands,
and you can sample Keralan cuisine at its most authentic.
Fort Cochin is the speciality seafood restaurant, where, among other delights is the 'karimeen', or pearl spot fish. Sample it curried or fried, and try to discover why it has such fanatical devotees. Besides, a variety of shellfish, sea and river fish are served in local and international styles.
As in all good food, freshness is the first rule. Fish jumps practically straight from the lagoon to the frying pan. Paddy is local and the same goes for the poultry, raised in neighboring farms.
The aromas in the restaurant give you a preview of what's to come. Steamed cinnamon leaf mingles with roast jaggery. Pumpkin leaves provide the top notes to a melody of grilling crayfish
The extensive buffet includes delicious vegetarian spreads, ranging from local classics (avial and kottu) to the exotic (drumstick and basil soup). You'll find they combine splendidly with the red rice we always serve. It's organically grown in our own paddy fields, and it's really, really good for you.
Speaking of goodness, the menu also features Ayurvedic drinks and foods that have specific restorative, digestive or cooling effects. Give them a try, especially if you've overindulged a little at your previous meal!
The restaurant building is built in the old 'ettukettu' style, two roomy courtyards with dozens of slender supporting pillars The space has been designed such that a constant, playful breeze dances attendance on diners. This is the oldest structure at Coconut lagoon, a fitting mise en scéne for a taste of tradition.
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