Pune is rapidly evolving to become a contender for food capital of the state. With new concepts and places opening up daily the city has a lot to offer and make any and every wish come true. Recently we were invited for a tasting at Coconut Tree – Bar and Kitchen, Magarpatta which specializes in coastal cuisine. The love for sea food was so strong, that we happily traversed the human ocean that we encountered from Hinjawadi right till we reached Magarpatta, that too on a Monday evening. I had the old 90’s track playing constantly in my head – “Saat samandar paar mein tere piche piche aa ….’ all the way until we reached there. We were high on hopes, for we came to know that they specialize in coastal cuisine and were firm on trying only the coastal delicacies and refrain from any of the usual tikkas or gravies that have more northern influence to them.
The place has multiple entrance and multiple levels to create separate zones that would appeal according to preference of the patrons. The guests can choose between a simple, no smoking, lite music, fine dine sort of ambiance or a more upbeat and hip lounge kind of place on level 1. The ambiance is quite soothing to senses and has a chic feeling to it thanks to the good use of non-ambient, point source lighting. The seating capacity of the place is good and can host easily over 80-100 guests.
The evening started off with some mocktails. They are ready with cocktails and soon be serving them once the licence issues are sorted. I will be honest, I do not appreciate mocktails at all for I am neat hard liquor kind of person but the drinks here impressed us totally.
Coastal Affair: Apple, hazelnut syrup, coconut syrup and sprite blended together to prepare this amazing concoction which resembled Malibu in lot of aspects. The cocktail version will be enough to floor your senses and make you kneel for sure. #LovedIt
Coastal curry: The most brilliant use of coconut cream ever. The drink was so amazing I ended up having three servings. The drink was fairly simple and used coconut cream, basil and ginger but was absolute stunner; the basil imparted the freshness till the very last drop, coconut cream and sugar syrup were balanced off so neatly that the smooth foam became absolute blissful. #MustTry
Coco cooler: A cinnamon based drink using sprite and coconut cream. Personally the cinnamon use needs to be better than at present and as such drink wasn’t spot on as compared to its siblings.
Coconut tree punch: Mango, pineapple, orange juice, grenadine, and coconut cream blended together into a beautiful potion. Loved it for all the fruit flavours it offered but I believe the mocktail variant would be better than the cocktail one.
Tawa fry prawns: The soft prawns coated in a lite batter that used freshly grounded spices and curry leaves along with garnishing of finely chopped coriander, made this dish just what we needed to kick start the evening. #LovedIt
Mangalorean Chicken Ghee Roast: No sooner did we read the name on the menu did we place the order for ghee roast chicken never disappoints and this was no exception either. The chicken was very well cooked and had mild tamarind flavour to it. The generous use of garlic also gave it a slight contrast of flavour. #HighlyRecommended
We also wanted to keep the tasting as generic and broad as possible so also we had a kid with us that day so decided on ordering a mild fish based dish up next. The coconut fish tikka (made using Surmai – King fish) as the name suggests uses King fish marinated in coconut milk which also imparts it a tad bit sweet taste. The fish tikka is then coated with fresh cream and mild spices and tandoored gently. This is perfect for kids or someone who is not a fan of spicy food. #Recommended
The Kolhapur sukha mutton was the best dish according to me for I had not had a chance to relish such tasty and succulent mutton in Pune all these years. Hands down best dish for me and a must try. #MustTry #SignatureDish #HighlyRecommended
The guys accompanying me also wanted to try crab and so we ordered a Crab chettinadu dry which was so amazing that my fellow bloggers were floored just by the looks of it. The crab was absolutely perfect in terms of size, flesh (a bit sweet too) and cooking. #MustTry
When our host insisted to give a try to nawabi style dishes as well we yielded and ended up trying Shakku’s chicken. But this time it back fired a bit coz the shakku chicken was a preparation that used lots of nutmeg and turmeric. The resultant dish was a let-down.
While the staff dishes out these delicacies one after the other they kept supplying assorted breads in the form of appam, egg appam, neer dosas and some kerala style parota. While the appam and egg appam were what you expect them to be the kerala style parota was a disappointment. IT lacked the layers and fluffiness required to be called one.
The desserts were rather standard such as jalebi rabdi, puranpoli and gulab jamun and as such we discussed more on how they can be made to fit the rest of the menu rather than enjoying them. So also we were too full from all the hogging done so far.
The place is fabulous and is very promising in terms of coastal cuisine and is definitely something you should try if you are a lover of sea food. The service needs to be brought up to speed but otherwise the place shows a very promising future in terms of influencing the Pune food fraternity.
(Disclaimer: The views expressed are my own and from the single or multiple experiences that I have had with the food joint. While you are free to disagree with the opinion below; please respect the originality and fairness of the content. The taste and experience might differ from the one portrayed for varied reasons like the Chef and staff that serves you, Ingredients used and other factors that change from time to time. The opinion/ review is purely based on my experience and there is no biased, favoured or commercial angle to it. At times, I might have used a few references from the freely available information on the internet to draw a correct more accurate picture but the sole intent of the is review is to give back a piece of my experience to the foodie community.)