If you are among our regular readers here, you might recall that long back, we had reviewed Gaylord on Cosmopolitan Currymania. When we received an invite to review the Catch of the Bay Festival, we were curious to know more about how distinctly they play with the flavours of the sea at Gaylord. Last time around, the food was good, especially the Indian cuisine. This time, we were equally excited. The menu was different, and we were looking forward to tasting crabs, shrimps and lobsters in some of their heavenly avatars on the plate.
Mr. Anthony from Gaylord explained to us that every morning, they get the freshest seafood from the market. In addition, to ensure that their patrons get the best of the flavours, they make most of their cooking pastes and masalas in house. They also source some of the ingredients from other parts of India. The emphasis on the use of the right quality of spices makes Gaylord’s seafood dishes stand out.
Gaylord’s interiors always remind me of an old, beautiful European Bistro. Huge paintings decorating the walls and the furniture are in sync with the vibe of Gaylord. While we sipped white wine with a side of classic roasted peanuts, we were charmed with the ambience and fell in love with Gaylord once again.
The Crumb-fried King Fish tasted the best. It was a huge piece of Surmai cooked in cleverly chosen Indian spices and crumb-fried to perfection. This came with rice and shrimp gravy, which makes the dish a complete seafood meal. We enjoyed the Surmai just like that and later, we ate the rice with a delectable Konkani style shrimp curry!
The Butter Garlic Lobster was superb. The meat of the lobster was scraped out and chopped into bite-sized pieces. It was served with a side of spinach and rice. We loved the classic dish: the meat was sweet, soft and perfectly tender.
The Stuffed King Crab was a disappointment. The green masala stuffed inside a medium-sized crab was quite dry and lacklustre, and although it was cooked in a fisherfolk style with roasted spices and freshly grated coconut and herbs, it failed to make an impact.
The must-try on the menu is Calamari!Calamari!, and the good thing is that you get a choice of sauces: Goan Amot tik style or the Oriental Chilly capsicum style. We chose the Amot tik style: it was a mind-blowing combination of sour and spicy notes coming together in squid roundels. The dish looked colourful, served with a variety of steamed and stir-fried veggies. Our only issue was that the portion of squids had to be more than the amount of the veggies in the dish.
We skipped the Tandoori Red Snapper as the serving staff and Mr. Anthony suggested that it would be a whole fish suited for a large group, rather than two people. We also skipped the Pomfret Reichado as we were almost full.
In desserts, we tasted their yummy Malai Kulfi and Chocolate brownie with ice cream. Both the desserts were delicious.
All in all, the Catch of the Bay festival at Gaylord is a good dining option for people who love seafood. Although the menu is limited to only a few seafood dishes, it is worth a try. The festival is on till December3, 2015.
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