Take a culinary journey of Karnataka at CO.BA.JA , Bangalore

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The gastronomic richness of my adopted state, Karnataka is boundless. Apart from its own rich culinary past, it is often called the potpourri of flavours, ingredients and cooking styles from its neighbouring states.

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While the Northern Karnataka is primarily vegetarian, dominated by Jowar and wheat rotis, along with a variety of spicy curries, pickles and buttermilk, the Southern Region thrives on rice and ragi (finger millet) and has traditional dishes like the Ragi mudde (Ragi ball), Bisi bele bhath, Kesari Bath & Vangi Bath among others. On the coastal front,the diverse Mangalorean cuisine from the konkan coast is a melting pot of kitchens of Saraswath Brahmins ,Bayri Muslims, Bunts and Mangalorean Catholics, that uses ingredients like coconut, rice, dried red chillies, garlic, ginger, curry leaves and tamarind.Also the cuisine of Coastal/Malenadu Karnataka(North Canara) is full of seafood delicacies with rice and fish curry being the staple food.

Named after three key ingredients , namely the Coconut , Banana & Jackfruit

this two floored restaurant has a very ethnic decor , full of artefacts ,and tastefully laid old style wooden furniture, with multiple level seating.If you love outdoors, al fresco dining at their top floor specially during evenings is definitely recommended.

We were quite overwhelmed by the dishes in their menu, started with the two consomme , Kaal Soup (Mutton Paya Soup) and the Clear chicken Broth, both deliciously appetising and flavourful, with former being my favourite over the later. Our love for this cuisine was quite evident as we were quite lavish in ordering dishes here. Our starters lineup included the Anjal Masala Fry (seer fish) , Kori Ghee Roast (chicken ghee roast) , Chennapatana Boti Fry (Mutton Boti Fry) , Kaima Unde (Saoji Keema Ball) and Nungel Meen Chutney (Chilli papad with dry fish Chutney), all equally sumptuous and highly recommended here.

However we did not stop here , as we had Marwanthe Prawn Curry ,Gowda Mutton Saaru, Yetti Ghee Roast (Prawn Ghee Roast) for our main course with the traditional accompaniments like the mangalorean Neer dosa & sanas, malnad style Akki roti , Ragi Mudde and Jola Rotti (Jowar roti). And finishing off with the Karnataka Dessert Platter , consisting Coconut Jaggery barji, Banana Payasam and Jackfruit rice cake (Adde).

CoBaJa

123, Brigade Rd, Shanthala Nagar, Ashok Nagar, Bengaluru, Karnataka 560025