Tag Archives: fishcurry

Lucio: Celebrating the flavours of Goa

The Goan in me is perpetually craving authentic Goan food, even when I am in Goa or perhaps more so as chances of getting home style food there are stronger.

Lucio at Radisson Blu Resort, Cavelossim South Goa proved to be the perfect choice. The Goan cuisine Master chef Peter Araujo was in command and the menu there, read like a dream for me.

Soups, Starters, Goan curries, Rice, Breads, Desserts- the menu offered them all. And yes, there were vegetarian options too.

The decor is chic and contemporary and the lay out  with wooden tables and chair, neat. The natural light filtering in, gives it a warm vibe.

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My spinach and potato soup was replete with subtle flavours. The texture was sufficiently creamy. The prawns rissois, were delectable- creamy prawns in a white sauce, generously filled in a karanji -shaped choux pastry case and deep fried. Of course the menu had abundant choices- crispy fried prawns, calamari, croquettes and more.

Cashew xacuti, red rice, mutton sukhem and Goan fish curry along with sannas and prawns kismur was what we opted for.

The fish curry was tangy and subtly spiced, just the way I like it. The freshly ground coconut paste, was adeptly blended into the curry, so as to give a hint of the flavour, without revealing the crunchy texture. It paired well with the red rice and made me nostalgic. This was truly home cooked food.

The cashew xacuti was unique. Spicy but not overpowered with masala. The coconut here too was well-meshed with the gravy. The kismur struck me as unusual- the melange of textures and flavours was perfect.

Chef Peter obviously displayed his skills and mastery even in the simple home-style meal he served us. In fact that to my mind is a tough task and he succeeded with flying colours.

What can I say about the mutton sukhem? the pieces of mutton were succulent and the masala wrapped over it, just perfect- no overdose of gram masala or chillies. Tantalizing the taste buds but not drowning the flavours in the spices.

Vegetarians need no fret- foogath, varan, rissois, mushroom xacuti are all available for one to gorge on.

The simplicity of the meal was what blew me off completely. The spices used were of the best quality, the cooking methods authentic and the resultant dishes, just the way Portuguese and Goan families would eat.

No meal in Goa is complete without the customary date and black jaggery pancakes- Alle Belle. This was exceptionally well-made and the filling simply melt-in-the-mouth.

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The staff is pleasant and willing to assist and the dishes, flawless. Along with Chef Peter, Chef Leon deserves a mention for his extraordinary communication skills apart from being a great and knowledgeable chef. Brajendra the Asst. F&B Manager was exceedingly hospitable and helpful

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I stepped out with a smile on my face after having relished a traditional Goan meal sans frills or modern twists.

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Goan cuisine revisited…….

 

It was my second visit to Casa Sarita and I was really looking forward to the Goan meal akin to the one we cook at home. Chicken Xacuti, Prawn curry, Pork Vindaloo, red rice et al. But I was in for a pleasant surprise.  Chef  Vaz had beautifully amalgamated authentic flavours with minimalistic presentations and in a way redefined fine-dining. He had created a contemporary menu with time-honoured Goan culinary traditions. We thus embarked upon a new Goan culinary journey.

I was a little skeptical and even voiced my fears to the Chef. Would the traditional Goans accept this avant garde treatment to their sacred cuisine? Would foreign tourists really understand what the real Goan cuisine is? With these thoughts in mind, I surrendered to the new culinary experience.

Thomas Abraham, General Manager, Park Hyatt Goa, put things in perspective. “Goan cuisine tells a story that is steeped in history. There is tradition and emotion attached to every dish; we didn’t want to take away from that. What we offer our guests is still a medley of the piquant flavours associated with Goan cuisine, yet presented with creativity and innovation.” I bought that.

Chef Edridge Vaz’s modern interpretation of traditional dishes left me spellbound. Prawn and coriander soup with black pepper was served so artistically. Made me want to try it more than ever. Quail cafreal with sweet potato bhaji and tamarind glazed shallot. Sounded unique. With trepidation we tried it. It was mind blowing or shall I say palate blowing? Scallop jere mere, mango and chilli sauce, cabbage and coconut salad roll. The surprise element of the meal continued. My favourite fish curry rice too came in a new avatar. Sea bass fillet in acrid lemon berry curry and Goan rice. It was a treat for the eyes first and then all the other senses. All the original flavours and ingredients had been retained. Only its presentation was more attractive now. Crispy pork belly with vindalho jam and rawa sanna, I though was a delightful way to present this good ‘ol dish. But the best was yet to come. The traditional alle belle was deconstructed to an alle belle parfait with semi dried coconut and jaggery sauce. Chef Nelson Fernandes, Pastry Chef, had clearly won my heart as normally I do not even touch Goan desserts. And this one was a treat par excellence –  a perfect conclusion to the repast.

Casa Sarita is the signature fine-dining restaurant at Park Hyatt Goa Resort and Spa.  The restaurant is reminiscent of a bygone era, offering guests an experience that reflects the delicate blend of Indian and Portuguese influences.  It has remained true to its promise and yet delivered a meal which has put Goan cuisine on the international map in presentation too. Kudos to Chef Vaz, Chef Tanuja Kerker and their team.