The Marina, a seafood restaurant in Chennai has a cult following. So does its more recently opened outlet in Rangoon, Myanmar. A weekend visit to the newly launched Bengaluru outpost convinced us that that will soon be the case here too — a city starved of restaurants that promise a fresh catch. The interiors are chic, yet simple and functional. The chairs, upholstery and other fittings are in dull green, warm sand and various shades of blue — setting the right mood.
The Marina is set apart by its interesting format. Here, you choose the fish you want and then the way you want it to be cooked. A single fish for instance, can be cooked in different ways to make up a complete meal. The menu is divided into various styles of cooking — ‘Oriental Sautee’, ‘Tandoor or Lava Grill’ and ‘South Indian,’ for instance.
We start our lunch with the Nethili Dry Fry — fried anchovies in a red chilli marinade from the South Indian section. The fish is crisp and served with a sprinkling of diced green chillies and curry leaves for added flavour. Definitely a must-try. The menu also includes a selection of vegetarian starters. Dishes with other meats and vegetables can be served on request. The Crispy Corn Golden Basket is a good bet for vegetarians. The dish features mini pastry cups filled with fried corn, which is light, a touch sweet and moreish.
Deep sea diving
We are then served mackerel done two ways in the tandoor — with a hariyali marinade and a chingari marinade. The fish is filleted with such skill that you wouldn’t guess it’s the humble mackerel. As with the other dishes, the most notable aspect of the mackerel is its freshness. The marinades too do the meat justice, by not overpowering the flavour of the fish. The Prawns Tawa Fry is on the piquant side, but is equally delicious. Our suggestion: ask for some Kal Dosas to mop up all of that deep red masala, infused with the aroma and flavour of curry leaves.
For mains, we tuck into a Malabar Curry of Bluefin Tuna, which is served in an earthen bowl with Kerala parathas and Kal Dosas. The curry, made with coconut milk, coconut paste and aromatic spices, is thick and flavoursome.
The Marina impresses with its fresh seafood. And if that’s not enough, it might be of importance to note that they also focus on responsible fishing, with tent cards giving information on fish breeding seasons and advising diners to make their choices accordingly.
Prices vary. At 100ft Road, Indira Nagar