There are a handful of places in Whitefield to satiate a hankering for bona fide North Indian flavours. Recently opened Coyla (meaning charcoal), at Four Points by Sheraton Benga-luru, joins the ranks in this cause. Headed by Chef Saroj Kumar Muduli, the restaurant serves kebabs, tandoori dishes, curries
and more. We took a trip to Whitefield to give this rooftop restaurant a try.
After the long drive there, we were quite parched so we tried the Pine Apple Quencher — fresh juice seasoned with black salt, cumin and lime. Without wasting anymore time, we dove into the appetisers. The Baans Aur Singhara Ke Cabab was a unique offering made of pan-seared bamboo shoot and water chestnut gallettea. The Paneer Tikka Angare won us over because of the especially soft paneer the chef makes in-house. The Sarson Wali Broccoli and the Khumb Gilawati (a mushroom kebab) were both top notch.
Seafood lovers should try the Jhinga Dum Nisha, made with yellow cheddar and roasted sesame. Another must-try is the Hazra Murgh, made with six varieties of chillies. But the highlight of the appetisers was the Murgh Tangri Peshawari - tandoori drumsticks stuffed with a whole green chilli and cheese.
Charred cheats
The main course offers many classical North Indian delicacies. The Makhanwala Ghar Ka Paneer had their in-house paneer again, in an exceptionally rich buttery gravy. Dal Makhani lovers should definitely try Maa Rajma Makhanwali Dal, the classic black dal and also the Maa Choleyan Di Dal, a mix of black and yellow dal. The Sarson Ka Saag (to be had with the Makki Di Roti) was served with homemade white butter and was as authentic as it gets down South.
Coyla impresses with its spacious ambience, old-school decor and some finger-licking delicacies.
Rs. 1,700 for two. At Whitefield. Details: 40301333
anagha@newindianexpress.com
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