Travel Destinations » Mermaid

The bountiful fruits of the sea are, as we all know, low in cholesterol, calorifically ideal for waist watchers, and quite delicious. Paying tribute to seafood mania, another little 45-cover outlet, aptly called mermaid, recently raised mast at Mumbai.

The Mermaid scores with its de-”us, earthy cuisine, and good-sized portions. However, it earns thumbs down on various points. For one, its location is a down-market lane, off the main Worli Naka. The ambience of this two-tiered 713ce is also a no-no, with no caretaken to really upgrade the place. Glaring lacunae are the hygiene of the place, which needs to be improved, and the fact that many of the dishes on the menu cannot be served when asked for. Even the dessert (we ordered ice cream), was from outside.

Still, if the Mermaid manages to get its act together, it could be a fine seafood place, thanks to the solid goodness of the fare it offers. Creativity in repertoire could then follow.

For starters, one may order some cooling kokam sherbet, or the mango cooler called panna (Rs 20 each), or some plain nimboo pani (Rs 10). After this cool start, soups set course with a very limited choice, a tamater shorba (Rs 25) or the special Mermaid seafood soup made with a base of fish stock (Rs 35).

The main course nets some classical Goan delicacies. First mention must be made of the nisteachi kodi ani xeet (Rs 165), which is the traditional Goan yellow fish curry and rice, or the sungtachi kodi and xeet —true blue Goan prawn curry, almost, with rice (Rs 75). Both these piquantly tangy coconut-based curries roll smoothly off the tongue, with a slight kick at the end.

Other must-tries from the landof feni and siesta are the Goan jumbo fried prawns (Rs 160), or the classical lobster periperi cooked in rich red Goan masala and served with butter rice (Rs 180) or some very popular pomfret reichado, stuffed with masala (Rs 150), a hot item anywhere.

Those who want delicacies from the southern coast can opt for some Manglorean specialities. There’s the typical pomfret, gassi or fried (Rs 70), surmai, gassi or fried (Rs 65). Lady fish, shark, squid, prawn and bangda all come in similar styles, and prices range from Rs 45 to Rs 65. Even though this is no-frills unimaginative fare, the Mermaid scores with the authentic manner in which it prepares these native specialities, the sheer freshness and quality of the seafood served, and the portions. We tried the chicken made in the typical mellow Mangalorean coconut curry, and dunked crisp rice rotis in this pool of absolutely delicious gravy. Bengali delicacies like the famous coacher jhol and dahi mach are also available on certain days here. Prices range from Rs 55 to Rs 70, and the portions are good enough for two.

Vegetarians can opt for a Goan vegetable Xacuti (Rs 35)—made in roasted coconut and spice gravy; or vegetable vindaloo (Rs 35) concocted with a chilli vinegar base, or some fresh baby corn and mushrooms in coconut gravy (Rs 50). Steamed rice or garlic pao or sannas may accompany these. Desserts, thereafter, are just the made-to-order range of ice creams, which one would be lucky to get at all. .

Menu prices attract a 10 percent surcharge tax. The Mermaid is open only for dinner, till 11.30 each night.