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    Layer biryani from down South beckons at Cape Comorin

    Hankering for some home-style Kanyakumari cooking? Adyar’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, “My wife did the designs,” 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.

    “All the specials from Kanyakumari are branded with a ‘Cape’ tag so they stand out on the menu,” he explains. The maroon menu is what you would expect from your average friendly-neighbourhood-restaurant — 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 you’re nursing a sore throat.

    The centrepiece of the menu is the Cape layer biryani — a dish that requires skill to prepare, temper and serve, failing which it could turn out to taste like “tomato rice,” as Rajasekaran admits. For people who have never tried it before, the biryani may seem bland by ‘normal’ standards, but the delicate flavour is a true delight for people from the Comorin belt. And if you don’t mind runny eggs, give the Cape masala poached eggs a go — you won’t be disappointed.

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

    -Daniel Thimmayya

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