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    Layer biryani from down South beckons at Cape Comorin

    Hankering for some home-style Kanyakumari cooking? Adyara��s revamped and refurbished Cape Comorin may just fit the bill. Given a complete makeover by its new owners, Anand Rajasekaran and Zubair Mohammed, the 50-seater restaurant stands out with enough car parking to put most office buildings in Chennai to shame. The interiors of the three-week-old place are simplistic, a�?My wife did the designs,a�? smiles Rajasekaran, who left England after 13 years of working there as a data architect. Having followed his desire to start a restaurant, Cape Comorin is something of a melange of his favourite dishes from his hometown in the district of Kanyakumari.

    a�?All the specials from Kanyakumari are branded with a a�?Capea�� tag so they stand out on the menu,a�? he explains. The maroon menu is what you would expect from your average friendly-neighbourhood-restaurant a�� Indian, Tandoor, Chinese, except for the authentic Southern food. Beginning with extremely fluffy appams, we find that the Cape prawn masala is the perfect foil: the delightfully tangy, oily masala masking the inevitably rubbery tank-cultured prawns. Incidentally, the Cape traditional mutton soup has the potential to be your new best friend, if youa��re nursing a sore throat.

    The centrepiece of the menu is the Cape layer biryani a�� a dish that requires skill to prepare, temper and serve, failing which it could turn out to taste like a�?tomato rice,a�? as Rajasekaran admits. For people who have never tried it before, the biryani may seem bland by a�?normala�� standards, but the delicate flavour is a true delight for people from the Comorin belt. And if you dona��t mind runny eggs, give the Cape masala poached eggs a go a�� you wona��t be disappointed.

    Meal for two at approximately Rs. 600. Details: 9500000973

    -Daniel Thimmayya


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