Tag Archives: Goa

Christmas Roasts

With Christmas round the corner, we all have stuffed chicken or turkey on our minds. While Turkey is usually the centerpiece for Thanksgiving dinners, chicken, pork, lamb  roasts are popular for Christmas.

Roast lamb with apricot stuffing is matchless. Another good combination for lamb stuffing is bacon, garlic and rosemary or bacon and shallots. If you’re looking for an exotic Christmas Turkey, then ricotta cheese or orange and prunes stuffing maybe the answer.

Roast Chicken

A good stuffing, believe me, can transform the taste of your roast, so spend time preparing it. Experiment with herbs, nuts and other ingredients. Some of us like cubed bread and garlic as the stuffing, while others prefer, bread mix with onion, thyme and parsley. Any type of bread will work as long as it has a firm texture and has been dried properly. Your roast can have luscious flavours owing to the unique fillings. Whatever be the filling, it is a laborious process, but worth it anyway.

My all time favourite is Roast Chicken with Apple-Sausage Stuffing, Pan-Reduced Sauce and Roasted Vegetables. And it is pretty simple and straightforward to prepare too. Mushrooms pair well with pork, so try adding those to your stuffing this year.

Make use fo fruits. These can rev up the taste of the dish to unimaginable heights. Apples, cranberries, dried apricots, dried plums, raisins are a good choice.

Bread, chestnut, sage, pork sausage, cranberries is a typical stuffing and the first choice of many.

If you don’t want to make the stuffing yourself, buying readymade ones (of course a prior order is mandatory) is also a possibility. In  Mumbai too, many take orders and supply great roasts on Christmas. And of course Mumbai hotels and restaurants have great roasts on offer for Christmas.

Roast Turkey with Cranberry Sauce, Brussel Sprouts, Roast Leg of Pork with Parsnips, are available at JW Marriott Mumbai Sahar. Chef Sanjana Patel at La Folie Lab is offering a traditional English Roast with Chicken supreme breast with Buttered beans, Roasted potatoes, Yorkshire pudding and gravy. Oh! this one is not to be missed.

Made at home or purchased, or savouring one at a restaurant, a roast is a must on Christmas. Yes, with a bowl of gravy, some roasted potatoes, carrots, broccoli and wine. Merry Christmas!

 

A recipe that I love to follow :

Pork, sage, onion and chestnuts stuffing

Ingredients

  • 2 large onions, peeled and quartered
  • 50 g stale bread
  • 200 g vacuum-packed chestnuts
  • 1 kg shoulder of pork, trimmed and diced
  • 1 bunch fresh sage, leaves picked
  • 3 rashers smoked streaky bacon, roughly chopped
  • freshly ground white pepper
  • sea salt
  • 1 whole fresh nutmeg, for grating
  • 1 lemon
  • 1 orange

Method-
Preheat your oven to 190ºC/375ºF/gas 5. Blitz the onions in the food processor until finely chopped, then tip into a large bowl. Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble your chestnuts in there too. Tip your diced pork into the food processor with the sage leaves, bacon, a level teaspoon of white pepper and a good pinch of salt. Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange zest. Pulse until you’ve got some chunks and some mush, it won’t even take a minute, then tip into the mixing bowl.

Because the pork is raw, you’re committed to seasoning it well so add another pinch of salt and white pepper, then get your clean hands in there and scrunch it all up until well combined.

Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware-type dish that you can serve from. Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour until bubbling and crispy. When done, you can pour away any excess fat before serving if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside.

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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.

Greco : Simply Greek in Goa

A cheerful vibe envelopes you as you enter the Greek cuisine restaurant Greco replete with pristine white and bright blue decor – quintessentially Greek. Although located at Radisson Blu Resort, Cavelossim in South Goa, the separate entrance with the menu placed outside, gives you an option to enter this place, without having to go through the Hotel.

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The striking decor actually transports you to Greece and you could well be in a taverna with a relaxed setting. An arch way leads you to the outdoor seating which is of the inimitable courtyard style and offers a spectacular view. Of course, there is ample seating inside too. In fact the plush interiors, with a swish, well-stocked bar and the mood lighting creates an unparalleled atmosphere.

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A  simple but complete menu largely representative of Crete island in Greece,  is palced before you. However, there are other specialities from other parts of Greece too, giving a diner an insight into this cuisine. The menu has been cleverly crafted by Chef Stelios, a native of Greece. Sea food expectedly abounds in the offerings.

My Psarosopa is a medley of sea food flavours- subtle and comforting. The sea food stock has been cleverly used and is not overpowering. The Greek Mezze here is quite different from the various versions that are often passed off as the original mezze. The tzatziki is bang on in flavours and textures. The kalamata olive paste wows my palate as well, but it is the aubergine salad which unexpectedly stands out. With the warm pita bread dipped into these in turns, I relish every morsel I eat.

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The garides saganaki- a simple but flavourful prawns dish in tomatoes with a dash of ouzo (liqueur) perks up my taste buds. The prawns are fresh and of a superior quality. The tragani feta bursting with fresh flavours, encased in a crisp covering drizzled with honey, with a characteristic sweet and savoury flavour, was the piece de resistance for the evening. It clearly bore testimony to the chef’s mastery over his craft.

The gyros chicken is well-made too. Sea food and poultry apart, for hard-core carnivores, there is a fair amount to choose from. Vegetarians need not despair as there is ample variety too.

My dessert is special, yet, traditional. Galaktoboureko – a sweet and sour cream on a pastry crust immersed me in a food coma. A bite into the crispy phyllo and the creamy semoilna custard filled one’s mouth. Made to perfection, it was a dessert which left you satiated and yet, craving for more.

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I observed that nowhere in my entire meal, did the spices (although minimal) drown the flavours of the core ingredients and the chef had donejustice to all the ingredients by using simple cooking methods.

The use of extra virgin olive oil, ouzo and fresh authentic ingredients adds the right amount of punch and flavour to the dishes. The food is high on flavours and the quality of the ingredients, shines through. It is simple and uncomplicated fare.

If a cocktail is what you fancy, the bartender behind the glitzy bar will make you something to your taste. And of course the selection of wines will lure you as well.

The staff is well-informed about the menu and the service is quick and alert.

Greco truly surpassed my expectations and I felt that for the first time in India, I had a Greek meal which was an honest representation of this simple but flavoursome cuisine.

Rating: 4.5/5

Want to Sizzle Your Taste buds?

Oh! the sound of a sizzler on the table, the aroma that  pervades the room and fills your nostrils, is irresistible in this weather. Right? I enjoy sizzlers immensely. And in Monsoons, even more. Something about that drama on the table,  is what appeals to me, apart from the taste of course.

Sizzlers are very popular and usually served sizzling hot and smoking in restaurants.  What is exciting is the fact that sizzlers can be from any cuisine- Indian, continental, Pan Asian.

Actually it is just any other meal, but being served on a sizzler plate is what makes it unique and give sit that wow factor. I love the way it is presented. The entire platter with colourful veggies, and the meat or sea food on a bed of rice or noodles or pasta, and of course the French fries. It  sure adds to my hunger.

Cafe Mangii in Mumbai serves some great sizzlers. Currently my favourites. In the good ol’ days there were Kobez and Yoko’s but sadly their standards have deteriorated. And they lack innovation too. Gondola’s in Bandra offered some great ones too in the 90’s.

 

The Harissa marinated Rawas steak at Cafe Mangii is a treat for the eyes and palate. A sensory overload actually.The Pot Roast Chicken with mushroom pepper sauce is another favourite.

In Oriental cuisine, I have a weakness for a Teriyaki prawns sizzler. Who wants chicken when there is sea food on offer?

 

For fish lovers, fish piri piri sizzler, a spicy Goan style dish is a treat. The balchao masala, a blend of garlic, clove and cinnamon, however, gives it a unique twist. I have tried this one in Goa and long for someone to replicate it in Mumbai. It certainly was all about innovation.

Tamari at Vivanta by Taj, Panjim serves great sizzlers. The Babrbeque of Cidade de Goa which opens around late October after the Monsoons is known for its ‘Sizzlers by the Sea.’ Chargril, Flat top, Teppenyaki, Tandoor are some of the forms used for sizzlers here. Chef Sunit Sharma, the Executive Chef, is a master of creativity.  Lamb, beef, pork, vegetables, sea food. Guests can choose from an array of these. The accompaniments are equally interesting. Garlic bread, vegetables, mashed or baked potatoes, Indian breads. I can never have enough of these.

Vegetarians generally relish paneer and mushroom sizzlers as other vegetables are already there. Here is where the real challenge lies for chefs to be creative. Cream Centre does a fantastic job here and their Paneer sizzler makes me miss no non-vegetarian sizzler. Been having this one for years and their quality is incomparable.

Sizzler at Cream Centre

I always feel it the sauces in a sizzler that make all the difference. Barbecue sauce does wonders. So does a pepper sauce. Adds that zing and spice to the dish. I have even tasted sizzlers with a schezwan sauce.

 

The iron plates used for plating sizzlers weigh 3.5 kg each. One has to heat them till they sizzle when sprinkled with water. They emanate heat for about 45 minutes, keeping your food hot while you eat it. I personally marvel the way a sizzler is served.

 

Oops! discussing sizzlers at length is making my mouth water now and I am definitely opting for one this afternoon for lunch. What’s more, the weather too is perfect.

Monsoon Magic in Goa

Goa really never has to try hard to woo us. We are all in love with it, aren’t we?

Throughout the year, this destination, full of surprises, lures us, yet, monsoons are a time too, to head to Goa as well. Contrary to popular belief, the rains and the scenic beauty replete with the rivers joyfully overflowing with their rushing streams, the trees dancing to the tune of the winds and the fields a lush, verdant green carpet, is not all there is to look forward to. There are the traditional  festivals that acquaint you with tradition and also provide merriment galore.

 

These festivals are unique to Goa and each one has an interesting story behind it.It is truly worth discovering a Goa, that is beyond the ordinary, this Monsoons.

  • Sao Joao: Goa readies itself for the gala Sao Joao fest celebrated on June 24 in Siolim Goa. This monsoon feast has special significance in Christianity as it is dedicated to St John the Baptist, the firebrand prophet. The celebration of San Joao goes back nearly 150 years, when San Joao revelers from Chapora and Zhor villages of Anjuna, Badem in Assagao and Siolim would come up year after year in boats to the chapel of Sao Joao in Periera Vaddo, Siolim, to pay homage and take part in the traditional dali. The festivals takes place at the beginning of Monsoon season in Goa and people of all ages jumping into wells, streams and ponds.
  •  Ponsachem Fest : It is a Jackfruit festival called ‘Ponsachem Fest’ celebrated on the occasion of Sao Joao in Socorro village. Parish priest Fr Santana Carvalho says that the inspiration for the festival comes from Sao Joao itself. This is an occasion to savour Goa’s choicest jackfruits and the scrumptious items made from it. I am all for this festival as I love the versatile jackfruit and love to experiment with it in my kitchen

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  •  Sangodd: The Feast of St. Peter, also known as Sangodd, is a monsoon-based celebration by Goa’s local fishing community. Their boats are tied together to form rafts, which serve as makeshift stages on June 29. On these stages are erected miniature models of chapels or churches.
  •  Chikalkalo : Come July and there is the Chikalkalo. People celebrate Chikalkalo, a traditional festival, at Marcel, Goa. It is an annual traditional celebration, in which people of Marcel village take part after the ‘Ashadi Ekadashi’.

Touxeachem Feast of Telaulim

  • Touxeachem Feast: The magnificent Church of St Anne also known as the Santana Church locally, is the scene of the very unusual feast every year on July 29. The Church located at Talaulim in Tiswadi taluka, is dedicated to St Anne. The couples come to the Church to seek the blessings of St Anne, who herself was blessed with a child after 40 years of barren life. They buy cucumbers from local vendors at the feast and offer them at the feet of St Ann and carry them home to eat. Touxeachem Fest (in Konkani) literally translates as the Cucumber Feast in English. Besides the huge number of devotees from all around Goa, a large number of newly married couples is in attendance.   

Patollio

  • Patolleanchem feast: It is a feast depicting a rich old Goan culture. This festival is organized on the feast of Our Lady of Assumption and Independence Day. Patollio ( a sweet made of jiggery and rice covered with a turmeric leaf) is prepared by the villagers  and is blessed by parish priest Fr Santana Carvalho  and is served to all and this is how the name Patolleanchem feast derives. I look forward to this feast to gorge on this delicacy which is painstakingly prepared by family members.
  • Bonderam is a local festival, celebrated on the third or fourth Saturday in the month of August, in the quaint island of Divar, away from the hustle and bustle of the capital city. In remembrance of old territorial battles that took place on the island, mock skirmishes are re-enacted by boys and girls wielding fotashes (toy flags made with bamboo) and using berries for missiles.

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I am certainly heading to Goa to witness some of these first hand and partake in the celebrations. Are you?

 

 

    

 

 

Kokum, Konkan’s wonder fruit

Come summer and I crave a glass of refreshing tangy kokum sherbet. And of course, no Malwani or Goan meal is complete without a glass of sol kadi for me, made from kokum, coconut milk, ginger, et al.

Kokum cooler

Kokum is an amazing purplish red sweet and salty fruit, also called garcinia. It is a popular souring agent in the Konkan region and I cannot do without it in my kitchen.  I love the fact that it is multi-faceted and lends itself to so many dishes. But yes, it should be fresh. The flavours are completely different when it is not fresh and appears dehydrated.

Whole dried kokum can be used in curries. I cannot imagine my fish or prawns curry without the tangy kokum or even my dry bhindi or ladies fingers, for that matter.

But I must confess, I learnt about kokum fairly late in life, when I got married to a Goan. In Kolkata, where I grew up, we had never heard of kokum, let alone use it. For us, tamarind was always the souring agent.

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In all curries where coconut milk is added, I tend to use kokum. I once sampled the most unusual kokum coconut chutney at Park Hyatt Goa. The taste still lingers in my mouth. It was exceedingly well-made.

It is called Bhinda in the Konkan region. I am somehow fascinated by the colour of kokum apart from its flavour. People in Kerala use it as well. In Maharashtra, moong dal amti with kokum and goda masala is legendary. It is a must try.

Kokum is used for its unique flavour and peculiar sourness that it gives to the dishes and hence used in Konkan Cuisine. A chef once told me an interesting way that kokum is used. Yes, Kokum butter, prepared from seeds is used in confectionery preparations. Some chefs have created unique European dishes using Kokum too.

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Apart from its utility in the kitchen, kokum, owing to its anti oxidant and anti fungal properties, teats sores, prevents infection, improves digestion, treats constipation, and application of direct Kokum on skin removes all kinds of rashes and allergies.

Although it is available freely in Mumbai too, I still prefer getting my stock of kokum from Goa. It is fresh and flavoursome and I can be sure of the quality. Madgaon market is my favourite place to pick the best kokum.

So try using kokum in your culinary experiments, if you have not already. It is bound to tease your taste buds.

Goa Unlimited

Goa is second home, quite literally, yet, for some strange reason, I have never been there to witness the Carnival. I was determined to set this right in 2016 and thus planned a trip to witness Goa in all its glory during the Carnival and The Grape Escapade, organised by the GTDC and Department of Tourism Goa in the first week of February.

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My excitement knew no bounds, as seated in the VIP gallery, I waited with baited breath for King Momo and his entourage to enter Panjim in the GTDC float.  And then he did. Magnificent, colourful and majestic. Yes, the opening float was all this and more. The crowds cheered lustily as he addressed them. Poulami Ghosh, the star of Nachom-ia-Kumpasar, sang in her melodious voice, recreating the magic of Lorna, the heartthrob of Goans.

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A steady stream of colourful and innovative floats from different villages of Goa, with music, dance and performances enthralled us all. What a spectacle it was and the atmosphere was electric, as the crowds danced in their seats and waved to the performers.

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Local farmers with vegetables, fisherfolk, preserving the environment, football, weddings, washermen aka dhobis, were some of the unusual themes of the floats.It reflected the team spirit of the Goans as it did their creativity. Most of the floats were a great piece of art and craftsmanship.

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Three hours flew by amidst merriment and gaiety. The Carnival struck me as exceedingly well-organised given the scale of the event. It surpassed my expectations.

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Traffic was well managed, spectators were well-behaved and of course the quality of the floats was outstanding.

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What is nice is that those who miss the Carnival in Panjim on the first day, can catch it in other cities like Mapusa, Madgaon and Vasco on subsequent days with local floats and entertainment.

This was just the beginning of fun and enjoyment for me, as I headed to the annual Grape Escapade, a food and lifestyle festival at the DB Bandodkar grounds in Campal, Panjim.

This fete of flavours aptly encapsulates the exuberance of Goan lifestyle by highlighting Goa’s multi-cultural influences and artistic passions, thus branding Goa as a “Lifestyle Destination”. After all Goa is truly that, isn’t it?

The weather was perfect and the mood eclectic. Live performances were happening on the large stage to enthrall guests and the stalls had on offer wines from Goa and across India, as well as local Goan food by restaurants, hotels and home makers alike.

The local wines were of great quality and spelt innovation. It is indeed a great platform for budding wine makers and entrepreneurs to showcase their wines. People were eagerly sipping the wines and discussing them amongst friends and family.

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Goan delicacies like cafreal, chorizo pao, xacuti, Sanas, pork vindaloo et al were being lapped up by the crowds as the evening progressed.

The spacious grounds allowed place for everyone to roam around freely, sit and watch performances or even attend the wine appreciation session. There was truly something for everyone.

The highlight of the 4 day event was the fashion show and the selection of The Grape Escapade Queen 2016 on the last day. The huge installation at the entrance by Grover Zampa was equally astounding.

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Goa is truly festive during this week of February and offers a charm that is unparalleled. I was extremely glad to have planned this trip and was grateful to GTDC for offering me such a culturally rich experience and glimpse of Goa. Viva Goa!