I had plans to take two nieces to Lungi a couple of weeks ago, but they are busy young women, one, a head-designer, dealing with shipping containers of fabrics sitting at ports (Accept them and pay tariffs? Return them and pay shipping? Store them in a warehouse at the edge of the dock, technically in no country, and pay storage?) and it was hard to find a common time. So I hosted them in my apartment (allowing them to arrive when they were free), where we drank some very good burgundy from Chambers and ordered in from Lungi. Not ideal for some of the food, but better than nothing.
On the whole the chow was pretty good. The paneer ghee roast has been raved about by Priya Krishna. Despite that, it was very good, with a proper understanding of the use of crisp curry leaves. The fish curry with raw mango was also very tasty, although the texture of the fish might give pause to those who like their fish lightly cooked, if at all. I’m with those who see that there is no “right” texture, just a cultural expectation. I love fish at most stages of cooked – from raw to the almost jerky-like chewiness I’ve had in Kerala. If you can overcome your prejudices, this is an excellent dish.
Their hoppers were on the large side, and not as formerly-crisp on the edges (delivery y’all) as I might wish were I eating in person. The watalappan was OK, but rather overly bursting with cardamom.
On the whole, a place well worth trying again, but not food that on first delivery excited me.
(Can any delivered food excite? In my experience, yes. Chalong, Uncle Boons, Fish Cheeks, Hyderabadi Zaiqa, Parm, come to mind.)
