Review: (Coco) Nuts about Goan food
1 year, 2 months ago

Review: (Coco) Nuts about Goan food

Live Mint  

Take a Goan out of Goa and they will start craving home food. The fragrance of a yellow prawn pulao; tearing into hot fluffy poee, digging through a coating of coconut masala to reach the meaty part of clams; the punch of local garam masala in a vegetable usal; biting into a crisp, rava coated chonak fry; and the vinegary bite from prawn balchao. The Masala Fried Chonak in the Mains is exactly what I would expect from a thali place in Goa: fresh, crisp and with a batter that’s thin and provides just enough coating to the fish. The coconut curries — Clams Slowcooked with Masala and Mutton Xacuti — while flavourful, feel like mellowed down versions of their Goan counterparts. The Coconut Boy is a much-needed restaurant in Mumbai, offering people a taste of Goa’s complex cuisine.

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History of this topic

How to eat like a local in Goa
2 years, 2 months ago

How to eat like a local in Goa

Live Mint  

It is a feast fit for a queen. So when I moved back home last year, it became a personal mission to seek out and document Goan food experiences, away from restaurants and bars. It is at Shubhra Shankhwalker’s home that I learnt there are six kinds of sol kadi: four made with coconut milk and dried kokum; one without …

Goa’s experiments with food
2 years, 2 months ago

Goa’s experiments with food

Live Mint  

If you thought a trip to Goa was all about going to the beach, think again. Concept restaurants which focus on speciality food—such as Maka Zai, which serves hip Asian cuisine, or Edible Archives, with an accent on indigenous ingredients—have made a name for themselves alongside old favourites like Thalassa in north Goa and Joseph’s Bar in Panaji and restaurateurs …

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