1002 B.C. promises a delightful vegetarian spread with Jain friendly barbeque options
1002 B.C.— a restaurant and cafe in Coimbatore serves a wide array of vegetarian, Jain dishes and desserts.
Think of vegetarian food and what often comes to mind are the ubiquitous paneer variations — either in a curry or a skewered form. That’s why entrepreneurs Omar Sheriff, Tejal Kishore Golechha and Kunal Kochar decided to open up 1002 B.C.— a restaurant and cafe that served a wide array of vegetarian, Jain dishes and desserts. Named after RS Puram’s pincode—641002, the glass walls of this four-week-old joint gives one a clear peek of its brightly lit interiors that has contrasting black and hazel themed accessories even before you step in. The first of its kind in the city to lay out an exclusive vegetarian barbeque, the 30-seater offers unlimited starters, appetisers, barbecues, main course and desserts. “The idea of a sit-down buffet was with the intention to cut down food wastage. The idea seems to be working well,” explains Omar.
Zest for life
First at the table are the appetisers. The lemon coriander soup with its strong citrus punch reminds us of homemade lemon rasam. Diverting our attention from the endless refills of lemon iced tea comes the star of the starters, the Oriental crispy corn. Tossed in a mix of spices and caramelised onions, this is a must try. The makhana chaat, another starter, is a unique attempt, but we find this lotus seed munchie a bit dry.
On the warming rack
Swiftly moving onto the grills, we find half a dozen seared options, on a live counter at the table, served alongside a salad and mint chutney. The Achari Aloo has the definite taste of the Indian pickle marinade, while the stack of Tandoori Paneer Tikka amidst smoked onions, tomatoes and capsicum has a distinct flavour from the chaat masala and ground mustard. Giving a tough competition to the other dishes, the Mungfali Sheekh Kebab has generous amounts of peanut minced with spiced vegetables. Coated with a lavish blend of fresh cream and cashew paste, the Malai Broccoli with its unexpected cardamom flavour is a definite show stealer.
Loosen up a little
Digging into the main course, it isn’t hard to see why the signature Alfredo pasta in cream sauce is a customer favourite. Served with herbed garlic bread, the pasta is perfectly cooked in garlic infused handmade thick white sauce. On the Asian side of things, 1002 B.C. hooks us up with four spiced gravies— Paneer Makhani, Dal Makhani, Kadai vegetable and Penang curry. The slow-cooked tomato puree and cream-based paneer gravy is the ultimate sweet curry. Setting our tongues on fire, the peanut-based red Penang Thai curry accompanied with steamed rice is the spiciest of all. Certainly not the least, the vegetable biryani topped with fried cashews is the perfect rice-based course to wind up with.
Next at our table arrives a platter of six desserts. From fresh-cut fruits and brownie to rabdi glazed Shahi Tukda and a shot of baked yoghurt, we learn that this menu is not a constant. “We will introduce fruit custard, soufflé instead of pastries. The dessert platter will also include a bowl of sarkarai pongal for Pongal,” says Omar.
Open from 11.30 am to 11 pm. Buffet at Rs 499.
Pics: U Rakesh Kumar