We were invited to Cotinga at The Tamarind Hotel, at Anjuna, Goa. The first thing we liked about this place is the color scheme; turquoise & white with hints of yellow. We were intrigued by how silhouettes of a particular bird dominated the theme of their décor. Interestingly, when we met Ms. Param, the co-owner of the hotel; she shared a lovely story about how a turquoise Cotinga bird used to visit their property often. They fell in love with the bird and decided to incorporate the memories on their walls, and chose turquoise as one of the dominant colors in their décor. It was a pleasure meeting Ms Param who shared her vision for Cotinga cafe with us. We found her really passionate about hospitality, and her love for baking reflects in the huge dessert fridge that welcomes you when you enter Cotinga.
It was a sunny afternoon. We were served refreshing Tamarind Sherbet that was served in Margarita glasses. The use of tamarind evokes your senses and brings you closer to the surroundings that have an abundance of tamarind trees.
Our appetizers were selected from the Tamarind Specials. We had the Roasted Tamarind Fish, grilled fish glazed with a homemade natural tamarind paste. King Fish Steak that were grilled perfectly, and smothered with a thick chunky tangy sauce that left us salivating. Next was one of my favourites, Tomato and Pesto Bruschetta. The tomato and pesto mix was seasoned beautifully and served on toasted bread that was made in-house. We continued our lunch with some Crispy Honey Chicken. The menu aptly describes the dish as super crispy; and wow, it was. Every bite was scrumptious and the toasted sesame seeds added a lovely flavour. We definitely recommend this dish to be paired with your drinks.
From the Tandoor section we were asked to try a classic; Fish Tikka. We were completely blown away by this simple dish. There was so much flavour. The fish pieces were marinated and cooked so well, it melted in our mouths. A true-blue Punjabi would truly appreciate this. We also tried the Tandoori Prawns. Really nice, but not as impressive compared to the Fish Tikkas.
It was time for the mains. Ms Param suggested we try their Punjabi cuisine and we were glad we did. We ordered the Prawns Masala and Dal Makhani with our favourite, Butter Naans. We truly appreciate restaurants that churn out lipsmackingly good Dal Makhani, as it one dish that requires patience and proper technique. We loved it. Ms Param also shared a lil secret that they follow to make this dish extra silky. It was simply superb. The Prawn Masala Fry was OK-ish but another order of Rava Fried Prawns compensated for it.
We were really looking forward to dessert as Cotinga takes immense pride in their sweet treats made in-house. We asked for the local favourite – The Banofee Pie. OMG! We’ve never tasted anything as good as this one. It was just awesome. We also tried the Baked New York Cheesecake, the Double Chocolate Decadence and the Irish Cream Tiramisu. They were all good but not as good as the Banofee Pie! It would be a waste of a trip if you missed having this at Cotinga.
Our meal was followed by a tour of the hotel. Ms Param gave us insight on how some of the sections of the hotel were over 100 years old. It’s a beautiful property with stonewalls with highlighted hues of aqua blue, white and yellow. We loved the furnishings as well, Ms Param told us that each one of them were personally handpicked by her son and her. They have a big courtyard that has some cozy lounge seating. It looks spectacular, as it’s white in color amidst the trees. We also liked how the round white paper lanterns adorn the place. Do not miss the Free Bird Night every Wednesday where the place transforms into a musical extravaganza, with bands playing some good music.
Cotinga is a great place to unwind, with great food and relaxing music. The Tamarind Hotel has everything you’d look for for a perfect vacation. So if you’re in Anjuna, don’t miss this place. We’ve already recommended the place to a bunch of friends who’ve ended up enjoying their time here. It won’t disappoint.