Fresh Catch Brings Bandra, Mumbai A Taste Of Authentic Northern Kanara Delights
Sibling duo Adith and Ankita Fernandes have taken the legendary seafood restaurant in Mahim that their late father Francis Fernandes ran for 25 years and presented it with the same hospitality and quality approach to the old in a brand new location.
The 65-seater is a step in a time machine from the glorious years of the predecessor outpost that their father, founder Francis Fernandes, ran for 25 years. The menu features house specialties from northern Kanara made with fresh produce purchased from the fishing piers that day. At the entrance, the pelican mascot stands with a fish between its beak, a metaphor that only the freshest catch is used in the kitchen.
Coral pink walls mark the journey from the old outpost to the new setting in a continuous flow. Old doors, menu boards and memorabilia adorn the space, along with hand-painted images of Karwar and Honavar scenes, frames celebrating past memories and accolades are showcased beneath rattan lamps. Drinking glasses are embossed with fish, plates depict the sea, and the logo celebrates their parents’ initials woven into a hook and bait. A personal reminder of the birth of Fresh Catch. The staff who have worked with Fresh Catch since its inception wear their beach print shirts and welcome smiles to provide customers with a fulfilling experience.
Fresh Catch deploys private trawlers to catch and separate the best catches to maintain the experience of preparing the best seafood experience. Raw herbs and condiments used to make curries and marinades in remote villages along the Konkan coast . Coconut-based Curry Rossa which pairs well with prawns, cilantro and green Hara Bhara made with mint on pomfret and a sour and spicy ‘Ambotic’ curry made with red chillies and raw mangoes soaked in the Big fish flavors like Surmai, Bangda, and Rawas are some of the standout dishes. Each pan-fried fish fry receives a special blend of the Fernandes family’s secret masalas: a fiery red Rechado Masala and a fragrant green Hara Bhara Masala. Fresh Catch is one of the few restaurants that serves kanne (ladybug), a rare find in all of Mumbai.
The new outpost is already serving its ever-popular version of shelled crabmeat dipped in buttery garlic sauce, as well as Chicken Vindaloo, Mutton Rossa Kadi and even a Bombay favorite Bombil Tawa Fry. Vegetarians also have a feast waiting for them. The Veg KingFish Fry is made with slices of brinjal fried in a spicy and tangy masala. Wallachi Amti Aamchi style is a green leafy vegetable in a sweet coconut rossa kodi. Vindaloo and Xacuti replacing the meat with assorted vegetables. To water all this, Sol Kadi is mandatory. The coconut is pressed to ensure a thick, milky density. To end the meal on a sweet note, the Indo-Portuguese 16-tier cake Bebinca is brought in weekly by specialist artisans from Goa.