Fort Kochi has an array of restaurants, beach-side cafeterias, parlors, and bars to relax and unwind. Yet, when you happen to hit a cozy, homely diners’ space with less crowd, agreeable ambiance and enticing food, it's always worth detailing.
Welcome to Fusion Bay, a comparatively small, homely eatery right across the glorious Princess Street here. Home to some discrete continental and Malabari fusion dishes, this restaurant prides itself on the ineffable flavors it serves. With a versatile menu that features a variety of cuisines, Fusion Bay is a popular hangout among foreign backpackers camping in Kochi.
There is something very nostalgic about the place we are talking about: walls and shelves are docked with archaic kitchen utensils like coconut shell-ladles, stone-grinders, coir-wrapped earthen jars, hearths, old-fashioned puttu mold, finely woven reed pans, vases and the like. The roof is adorned with photographs and paintings of old households, home-interiors, farmers and such. You will also be amazed to find a mini plow and thatched leaf umbrella in this small dine-out place.
I decided to sit on a window-side square table off the veranda. From there, I could watch the hustle-bustle of the street without limiting my view to my shrinking platter. Food is a bit expensive here but worth trying out because of its unique mixing of flavors. From the kitchen that specializes in the quintessential Malabari and seafood cuisine, dry coriander prawns for starter won’t disappoint you.
Turn to page 11 of the menu booklet to find a section named Fusion. Take your time and choose your course, after giving due consideration to your taste buds. Train your palates to go for the burn. The Dutch-style fish in banana leaf is sure to tantalize them with its extremely spicy masala. But prawns marinated in coconut milk and shallots' soothes them with its creamy white gravy.
Dutch celery prawns, Jewish pepper chicken and squid with spinach would give you that feel-good burn once again with its fried green chilies and granulated black pepper. Often served with cut-fruits, pineapple beef and marinated grilled tuna are two toothsome rolls that come with a generous sprinkling of chili flakes. Coming down to the continental section, you have 'pumpkin cream sauce pasta,’ which is considered a delicacy here.
Fusion Bay is a very good option to dine out during the holiday season but never a suggested destination for off-season binging sprees. The master chef would be on vacation and the amateur kitchen assistants may serve you with platters of uncooked penne pasta and poorly blended sauces. So, come along towards the middle of the monsoon and relish the bonne bouche of Fusion Bay!
Read more: Travel | Beyond Kerala | More eatouts
