Cobaja was unique sounding enough for us to make the trek to the city centre. The pictures and menu convinced us and we dropped in during the Diwali weekend when traffic in Bangalore wasn’t likely to burst a vein!
Cobaja is just before Shoolay Circle and I remember this place being a Bhavan/Sagar genre of joint earlier, but I can’t be sure. It’s located on two floors, with some fun illustration on the stairway. The top floor has a very pretty alfresco set up, thanks to those windows, cosy corners, and tree cover. It rained a bit while we were there, but we had judiciously shifted to a covered area.
After we got there, we realised it was somehow related to Chavadi, a place that we had immensely liked during our sole visit.
Cobaja is derived from coconut, banana and jackfruit – apparently fruits that are commonly used in cooking in Karnatak. Ok sorry, but I always wanted to write that at least once! :p
The focus is on different kinds of cuisine in the state – Coorg and Konkan are reasonably well known, but Belagavi, Mandya etc not so much. We started with Chennapatana Boti fry, which was a delicious mix of “spare parts” with green chilies and spices. The Saoji Kheema Ball was next. Minced lamb, deep fried, this had some nice texture to it.
D tried a Sangria which wasn’t great, but I had nothing to complain ’bout my basic Rum and Masala Coke. Loved the Bombay Brasserie styled Quarter Bottle.
D tried her luck again with a Litchi Curry Martini and found success, even as I ordered a repeat. For mains, we order the Malpe Fish Curry – a Mangalorean dish. D wanted to have Jola Roti, while I bet on the standard neer dosa and sannas. Everything turned out fine, though D felt that the fish could have been cooked better. We skipped dessert, though there were a few interesting options.
The bill came to Rs.2150. The service was prompt and friendly and the playlist was Carnatic fusion – rekindled my affection for it! If you’re around these parts and want some delightful Karnataka fare, check it out!