Home Chennai From Sea to Plate

    0 595

    Enjoy Gazpacho, calamari and the view of the shore, at Theevu Plage on Serenity Beach

    THIS four-month-old sea facing restaurant at Thandriyankuppam, a hamlet near Puducherry,  is all about the coastal experience. Started by Prem, an Auroville Argentine and A Murugavel from Puducherry, Theevu Plage is a big draw for those who enjoy surfing and fresh seafood. The white tables and chairs under big beach umbrellas along with some recliners, accentuate the natural open air seaside ambiance, while the décor backs it with coconut shells,  and antique wooden shutters. Our table gives us a clear view of the fishing boats coming in with the day’s catch. As we settle down and wait for the food to be served, some of the other diners hop across for a swim in the sea. We find that the restaurant provides locker facilities and a wash room for those who would like a dip before their meal.
    Catch of the day1
    The multi-cuisine menu has limited items, but the food is good. “We only use fresh ingredients and stay away from anything frozen or preserved,” says Patrick Guicherd, the French consultant at the restaurant. Based on availability, the menu is planned on a daily basis. With fish, prawns and squid sourced from the local fishermen, it is predominantly seafood here. However, a few chicken and vegetarian items are also on their menu, like Thai vegetable curry and  vegetable burger. Organic spices and cheese from Auroville are also used here.
    Supper specials
    We start our meal with a Gazpacho— a cold soup made of tomato, bell pepper, cucumber, herbs, olive oil and lemon—ideal for summer. For starters, we try their coconut-crusted fried prawns and batter fried calamari served with a special sauce blended with Indian spices. For mains there are several options like Thai seafood curry, pomfret a la plancha, seer fish steak a la plancha, Theevu style prawn curry rice, stuffed red snapper with cheese topping and stuffed calamari. The stuffed, steamed calamari is addictive with its special tomato-based red sauce that is sweet and sour with hints of Indian spices. The squid is fresh and stuffed with a mix of minced prawns, squid head, vegetables, garlic, ginger, coriander leaves, lemon, whole pepper and shallots. The baked, local vanjaram, along with green mint chutney, is our second favourite. Desserts include brownies, lemon pie and chocolate pie. And before we leave, Guicherd recommends the gelatos made by Auroville-based Daniel Trulson.
    Mains start from Rs 470 to Rs 490. Lunch and dinner on all days, with breakfast on weekends. Details: 9600777038
    — Debjani Dutta
    Pics: Pattabi Raman

    SIMILAR ARTICLES

    0 19