Next in the line was an amazing Pork Curry. The runny gravy had chunks of pork meat. The first spoonful and the meat was silken soft and melt in mouth. Never ever had such a tender pork. I could have had repeated servings but had to control myself to leave some space for my favorite Masor Tenga, the tangy fish curry.
There is Cape Comorin in the southernmost part of India in Kanyakumari. Then there is Comorin, a gastropub, in up north, Gurgaon, NCR. A novel concept of Chef Manish Mehrotra of Indian Accent fame, Comorin has successfully brought the rustic flavours of down south to the north and on the way, it picked up few flavours and beautifully amalgamated those to create wonders for your palate.
Then came in the much awaited Mutton Puttu Biryani. Had altogether a different look than a Biryani. My colleague, a vegetarian, explained me that Puttu is a breakfast staple in Southern India, particularly Kerala. Steamed cylinders of Rice Flour with Grated Coconut, and not rice grains, serve as the main ingredient and the dish has sweet or savory fillings of you choice. Ours had Mutton.