Mahe – Modern Coastal Cuisine

9 Reviews on “Mahe – Modern Coastal Cuisine”

• The Tingling Taste Buds

  Tucked into the by lanes of Anjuna is an old Portuguese house that has been converted into a charming and aesthetically pleasing restaurant, Mahé curating a modern coastal cuisine. The structures charcoal grey color, minimalistic yet elegant lighting and the greenary surrounding it are real eye catchers. With 2 indoor and an outdoor dining area, a bar section and a store, it offers a relaxed, yet enjoyable experience. The menu offers a good selection of veg and non-veg dishes made using fresh produce.Note: Images contain half the original portion, hence the servings mentioned.We tried the following:- Drinks: Gin Sour New York Style, Kokum Shrub- Starters: French Beans, Roasted Beef, Cured Mahi Mahi- Mains: Roasted Coconut Chicken Curry with Kerala Parotta and Dosa, Mahé Prawn Curry with Brown Rice- Dessert: Dark Chocolate MousseWe started our lunch with The Gin Sour New York Style, a definite crowd pleaser. Next was a refreshing and tangy drink and also one of their specials, the Kokum Sour. However, we found it a little strong for our liking.The main feature in the French Beans dish are long beans paired with coconut and jaggery. The dish is available in both, veg and non veg options. A little under seasoned but a nice dish overall.Happiness is when your steak has a perfect medium rare cook. With a slight sear on the meat, the Roasted Beef is served with a kombu (seaweed) jus and picked radish. As a whole it’s got just the right amount of balance and every element is complimented well.Every once in a while, you try that one dish which just blows your mind. The Cured Mahi Mahi was that dish for us! Thinly sliced pieces of Mahi Mahi (Dolphin Fish) cured in coriander oil and coconut milk, giving it a flavor which is almost similar to coriander chutney. The texture of the fish is quite different and does not leave behind a fishy taste. A big thumbs up and is highly recommended by us. Do try it out on your visit to Mahé!For the mains, we started with the Chicken Curry which was paired with Kerala Parotta and Dosa. However, we felt the flaky parotta was a better match than the dosa. Next, we tried Prawn Curry paired with brown rice. A classic combination liked by many.The mousse is set on top of a salty biscuit base that balances out the sweetness and slight bitterness from the dark chocolate. Although slightly dense, this dessert totally works and was a nice end to our meal.Check out the detailed review on our Instagram page.Part 1: instagram.com/p/B8NzMWqjc63Part 2: instagram.com/p/B8TQMkmDwRI

  May 9, 2020, 6:05 pm

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• Anahita Karandikar

  Unfortunately, had a not-too-great experience at Mahe. Here are the positives to start with – the staff is very polite and helpful, the ambience and decor is beautiful, the live music was really good, the squid was grilled to perfection and they have a killer version of a mai tai!Some negatives – food was overall a bit of a let down. The ceviche came in a pool of liquid, and there wasn’t any guava (as mentioned in the menu) to be found. The beef carpaccio was quite average, and the sand-like texture of the topping took away from the creaminess of the thinly sliced beef. The grilled squid itself was excellent, but the three chutneys it came with were uninspired, and the white one was actually bitter. We ended up having to send the iddiappam back because they were undercooked. Mahe has a lot going for them, but the food did prove to be a bit of a disappointment.

  May 8, 2020, 9:24 am

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