As you enter you notice the artistic decor with a Goan touch at the entrance. A wooden canoe and bullock cart carrier is placed on one side of the entrance while a set of swings are placed on the other. There is ample parking space for way more vehicles than the number of people the restaurant can accommodate. The entrance again is done up to give an ancestral Goan house feel – thatched roof and tiny windows gives this makeshift wooden structure the edge.
We were served the specials from the Edward Yard’s open kitchen. The kitchen is of special mention here. “The kitchen doors are always open. Anyone can come and check out what’s cooking,” says Mayur. By the time our food was served, we sipped on our cocktail – beer cocktail. It’s a new addition to their menu. The cocktail is mojito with a twist of the overturned King’s Beer. The food is of prime importance at Edward’s Yard, while the bar just stocks regulars and a few cocktails and mocktails.
The food when arrived made for a satisfying sight. The Prawn Dynamo which I was eager to try was an Indo-Chinese inspired food made by sautéing pan fried prawns in butter, mayo, ketchup, chilly flakes and garlic. Very colourful and flavoursome, I loved it. Next was Masala Rava Fried Mussels which were fresh and crispy and spiced to the right proportion. The thin fillets of Crumb Fried Chicken were well marinated with Indian spices and fried with make a crispy crust and juicy fillet. The overall taste and presentation of the food were excellent.
|Crumb Fried Chicken|
|Masala Rawa Fried Mussels|
|Chicken Burnt Garlic Fried Rice|
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