When I met Chef Gaspar Fernandes at a cocktail evening when he was visiting Goa, I was transfixed with his food-centric stories. ”Right from the restaurant’s beloved, My Mum’s Curry, a rendition of cafreal mix using black cod tail in season, to the fragrant black cardamom flan with kesar mango mousse to end a meal.” Gaspar’s Restoranas was rated No. …
