Since its launch in 2002, Fishermana��s Fare in Egmore has been attracting seafood lovers with the likes of oyster fried prawns and the classic tawa fried seer. And not forgetting their haleem that owner and partner Nazeef Ahmed says, is sold out by 6.30 pm during the Ramzan season.
While many thought the restaurant had been shut for maintenance over the past few months, Ahmed clarifies that they did not close for a single day. a�?It took 90 days to finish the work, and the restaurant was operating from the banquet hall till then,a�? smiles Ahmed, who has come up with three new brands in addition to relaunching his first. a�?Sizzlers & Steaks on the first floor is a restaurant by itself, with a separate kitchen too. On the ground floor, beside Fishermana��s Fare, we have Arabian Bite, that is more of a take-away concept, and Cream & Faloodas thata��s dedicated to faloodas, lassis, etc,a�? he explains.
Mind the rings
As you can imagine, we are soon seated in Sizzlers & Steaks, menus in hand, and smiles on our faces a�� we had just spotted the word a�?veala��. The waiter tries suggesting names from their selection of soups and salads (French onion soup, seafood salad, etc), but we point straight to the starters a�� calamari fritters and veal in red hot chilli sauce. While we munch on the nuggets of beef tossed with multicoloured bell peppers, Ahmed shares that the meat is sourced locally, from Moolakadai. As for the calamari fritters, borrowed from the Fishermana��s Fare menu, the unusually large batter fried squid rings have us smacking our lips, thanks to an accompanying home made garlic mayo, that you may want to avoid if youa��re counting calories.
Pound of flesh
For mains, we freeze on a commander pepper steak and stripped sea bass. In contrast to the large portions of starters, the steaks seem a bit small (though still a steal at under Rs. 400). Ahmed explains that their standard measure is close to half a pound now (250 gms) and depending on the response from guests, he may offer a choice of sizes soon. The lean fillets (undercut) are done medium-well a�� cooked to a dark brown (with just the right amount of charring) on the outside, retaining sufficient juice within. But next time, wea��ll remember to save the veal for the end a�� after the delicious red meat, the poor sea bass in its mild ginger garlic sauce, seems almost tame. Now to wrap things up with a tall falooda on our way out.
Steaks from Rs.270 onwards, faloodas from Rs.70. Details: 28194840
a�� Ryan Peppin