Executive Chef Thiruvengadam curates Bay Bistro, the restaurant at Radisson Resort Pondicherry Bay distinctive Franco-Tamil recipes with finesse, bringing coastal character and culinary depth
Bay Bistro, the restaurant at Radisson Resort Pondicherry Bay, takes its cue from the region’s coastal setting and layered culinary history. Under Executive Chef Thiruvengadam, the kitchen brings French technique into conversation with Tamil flavours, using seafood, coconut, mustard, lime and spice in thoughtful ways. The menu is shaped by both place and method, where local ingredients, memory and classical structure come together without losing their distinct character or sense of origin in each finished dish.
Recipes
Tender Coconut & Key Lime Mousse with Ginger Jaggery Crumble
Ingredients
- Coconut Milk – 400 g
- Tender Coconut Water – 250 g
- Caster Sugar – 200 g
- Tender Coconut Pulp – 500 g
- Cardamom Powder – 16 g
- Agar Agar – 5 g (dissolved & boiled in water)
- Whipping Cream – 500 g
Method
- Heat tender coconut water and dissolve agar agar; bring to a boil.
- Add sugar and stir until completely dissolved.
- Mix in coconut milk, tender coconut pulp, and cardamom powder.
- Allow the mixture to cool slightly.
- Fold in lightly whipped cream gently to maintain airy texture.
- Add fresh key lime juice (as required) for citrus balance.
- Pour into moulds and refrigerate until set.
- Serve chilled with ginger jaggery crumble
Franco Tamil Kadugu Yera
Ingredients
- Medium-sized prawns
- Mustard seeds (Kadugu)
- Mustard oil
- Curry leaves
- Shallots (finely chopped)
- Ginger-garlic paste
- Green chillies (slit)
- Tomato (finely chopped)
- Turmeric powder
- Red chilli powder
- Black pepper powder
- French mustard paste
- Coconut milk
- Vinegar
- Salt (to taste)
- Fresh coriander leaves
Instructions
- Clean and devein the prawns, wash thoroughly and keep aside.
- Marinate with turmeric, chilli powder, salt, and a few drops of vinegar for 15 minutes.
- Heat mustard oil in a tawa/pan on medium flame.
- Add mustard seeds; allow them to splutter.
- Add curry leaves, shallots, and green chillies; sauté until light golden.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Add chopped tomatoes and cook until soft and oil separates.
- Add French mustard paste and mix well.
- Add marinated prawns and cook on high flame for 3–4 minutes.
- Reduce flame, add coconut milk and pepper powder; mix gently.
- Cook until prawns are tender and gravy thickens.
- Finish with a splash of vinegar and garnish with coriander.
- Serve hot.
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