MONSOON EDITION
Issue
The Monsoon Edition
Connecting Goans Worldwide
Welcome to the first edition By Leanne Mascarenhas
Dear Friends, welcome to first ever edition of the Goan Culinary Club Quarterly. The quarterly is the brain child of some talented writers and cooks. The release of the magazine coincides with a very special occasion for Goans all over the world. It’s a day of pride and sense of community and legacy. So wishing you all a very Happy World Goa Day 2014. We would like to share some of our memories, recipes and a little piece of our home "Goa". Our first edition is focused on the theme of monsoons which back home in Goa is a time of rejuvenation of the earth and the sea. Everything around is healing and new life is sprouting up. The smell of the earth after the first rain; the lush carpet of green of the
rice fields. After the hot summer, the rains are a welcome relief from the heat. Since this is our first edition, we start by letting you know a little bit more about the Goan Culinary Club, then we'll take you on a journey through of some the festivals celebrated, recipes, and videos from our members and end with an exciting food crossword to stimulate your brains. If you would like to join the team or contribute an article for the next edition or if you have any feedback/ suggestions to improve the emagazine, please feel free to email us at mailto:gccquaterly@gmail.com
Cheers and Happy Reading. Viva Goa!!!!!
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Photo credit: Jodi’s Art
Wishing all the Goan a very Happy World Goan Day 2014.
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About US
We also have a vibrant online community with over 4000 members in our Facebook group where we discuss Goan food, recipes and reminisce about Goa.
The Goan Culinary Club was founded in Goa as Non-Profit organization to promote and preserve the traditional and authentic Goan cuisine. It was founded on the 3rd March 2011 by Co -founders Odette and Joe Mascarenhas and Maria and Rene Barreto. Since its inception, the Goan Culinary Club has grown with chapters all over the world. Our members include top Goan Hotels, Restaurants, and Shacks in Goa and all over the world.
Special thanks our admins who have been running the group and facilitating the conversations. 1. 2. 3. 4. 5. 6. 7.
Ricardo Afonso John Bosco Moniz David D'Souza Karen Coutinho Ahmed Maria Barreto Rene Barreto Leanne Mascarenhas
The Goan Culinary Club currently has chapters in 1.
Toronto, Canada
2.
London, UK
3.
Middle East
4.
Kenya
5.
Uganda
6.
Dar-es-Salaam, Tanzania
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Join us on Facebook Please click here to join our Facebook group and be a part of our vibrant community ‌.
Visit our Blog Get the latest news and updates on the community. Please click here
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Members talk
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Ganesh Chaturthi Traditions and Food By Tanavi Raicar Ganesh Chaturthi celebrates the birth of Lord Ganesh, the God of wisdom, prosperity and remover of obstacles. This festival is celebrated inBy lateTanavi August-Raicar early September and falls on the 4th day of the fortnight during the Hindu month of Bhadrapad. This festival is believed to have originated during the time of Maratha rulers. Today it is still celebrated in the states of Goa, Maharashtra, Karnataka and Andhra Pradesh with great pomp. Originally being a family affair, it was brought to the streets or to a “Sarvajannic” platform by Bal Gangadhar Tilak to promote unity amongst all Indians to fight against the British. The festival is observed for 1.5, 5, 7 days at home, and 11, 21 days at Sarvajannic places, based on every community or family’s tradition. Being one of Goa’s biggest Hindu festivals, the entire family comes together to celebrate this joyful time. This festival starts with “Tayy" which falls a day before or on the same day as Chaturthi. Mahadev Gauri pooja is performed on this day. A Mahadev picture is tied to a coconut, and a Gauri picture is tied to seasonal flowers and leaves. Married women fast on this day for a long and happy married life. In some parts of the country unmarried girls perform this fast to get a good husband just like All rights revised @Goan Culinary Club
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Gauri did to get Mahadev. On this day food without salt is offered to Gauri. The food made on this day consists of Paanch Palo (5 types of green leafy local vegetables which include Taikilo, Maska Bhaji, Pidduke Bhaji, Dhudhya Palo and Dhavi Bhaji), Patoleo and Paays. On Chavath, Lord Ganesha is welcomed into the house by beautiful rangoli. The idol is brought into the house and placed in a decorated pandal called “Makkar”. Lord Ganesha is welcomed home with all the fruit and vegetable offerings available during the season, neatly decorated on the ceiling or above the idol in a “Matoli”. Pooja is performed in the morning, afternoon and evening on all days that the Ganesh idol is at home. On Chavath, the food offerings include 21 different types of vegetable bhaajis, Kheer, Paanch Khaje (5 different shapes of fried sweets with a coconut filling), Moongachyo Gathi, Saansav, Chanyacho Ros, Poori, Varan, Modak, and Nevryo or Karanji. The men who have had thread ceremony observe “janvyacho upas” on this day. On this night, it is considered unholy to see the moon. The legend goes that once Lord Ganesha was traveling on his vehicle, “mushak” the mouse, and the moon laughed at him. As a punishment Lord Ganesha stated that anyone who saw the moon on Chaturthi would face false allegations. Since the whole family is at home, “Fugdi” a traditional Goan dance is performed by all members of the family especially the women.
On Pancham, the day for idol immersion, the main food offerings include Kharmate (a dish made with moong, chana, mullyo, tavshe, suran, aalu, bhende, saango, dudhi, aambade, and all other vegetables available), Godh Nallacho Ros and Sanna. Pooja is offered to the first harvest of the season called “Navem”. On this day Paays is made with this “navem”. In the evening friends and families visit each other's' houses and go to see Sarvajannic Ganapati renowned in Goa for their beautiful “Dekhave” or story displays. The night sky is filled with myriad colors of beautiful fireworks and laughter of children lighting crackers. In the evening Aarti (hymns sung in praise of Lord Ganesha, Durga, Mahadev) is performed. After “Uttar Pooja” the idol is immersed in the water with chants of “Ganapati Bappa Mourya, Fudhlya Varsa Begin Yeya”, which means long live Lord Ganesha, we hope you visit our home soon. This festival, even though celebrated primarily by the Hindus of Goa, brings joy and happiness to every Goan, thus bringing out the true Goan spirit of love and togetherness.
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Ganesh immersion procession, Photo Credits: Harshanand Gaokar and Rangoli - Anuja Lotilikar.
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Goan Sausages are made from pork and seasoned with Goan spices and vinegar and then stuffed in intestine casing and dried.
How to make Choris (Goan Sausage) About Crescentia Fernandes is a member of the Goan Culinary Club and runs a Goan restaurant in Delhi called “Bernardo’s”. The video was created by Mohit Balachandran who is also a member and run a food website Chowdersingh.com
Goan Shrimp Pickle
How to Make Goan Sausages By Crescentia Fernandes
Check out Karen’s blog k--ravings for wonderful recipes.
About Karen Coutinho Ahmed is a member of the Goan Culinary Club and was featured in 'Come dine with me Canada'. In this video Karen and her mother, Mary Coutinho, take us through the process of making shrimp. Special thanks to Adam Ahmed for making this video.
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How to Make Shrimp Pickle By Karen Coutinho Ahmed
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Traditional Kitchen Tools By Joseph C. Dias ( Jodi’s Art)
Joseph Dias is a member of the Goan Culinary Club and multitalented. When he is not sketching, he is a prolific writer and has penned books like Dona Paula, the magical bone flute. Click here for more information.
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Getting back the “fenn” in Feni
Surprising? “It’s not surprising to find people not knowledgeable about Feni's,’’ my dad said.
...the bubbles lasted over 15 seconds, I counted.
The Goan relationship with Feni has been changing. While IMFL and beer sales in the Goa have grown vigorously in the last few decades, Feni seems to be lagging behind. Yet despite Feni's popularity in Goa, my dad is right. Feni remains little understood and sadly undervalued.
By Hansel Vaz Under the tutelage of my grandfather, I took my first lessons on how to select a good Feni- how long the 'fenn' should hold. He was a gentleman from Bardez, who among many other things, fought the sad war in far flung Burma. But like many Goans of his generation who travelled and were British educated, he was close to his roots and shared a love for fine Feni. He never failed to have a sip every evening, as music and chatter filled our Balcao at my ancestral home in Moira.
Somehow, somewhere in between his generation and mine, loyalties switched; tasteless vodkas and artificially colored and flavored ethanol replaced shop shelves and bar counters and at most social occasions. Dramatically, in only two generations, Feni went from being the most popular drink in the land to almost obsolescence. Goans have been getting to know Feni for centuries, so how could it have been forgotten so quickly? In its own birthplace- figuratively, Feni has lost its 'fenn'!
Simply put, Feni is one of the world’s greatest spirits, thrillingly complex and unimaginably distinctive. Most cheap Fenis that are sold over-thecounter bear scant resemblance to Feni at its best. Like the fat and cabbage salad in a Choris (sausage) pao that will satisfy your hunger, but cannot begin to suggest the majesty of a true flavorsome spicy-smoked sausage; cheap Feni serves its purpose when the primary goal is intoxication, but offers only a hint of Feni’s real stature. Outside of Goa, Feni is something of an enigma. So what is this “fenny” they say? The romance and the culture of drinking this spirit has been slighted by comparing it to the moonshine produced in their region. Bollywood movies and government apathy together with the dithering Goan, did nothing other than perpetuate this stereotype- an unpleasant, harsh and smelly drink. Two generations down, we have grown to believe this, and Feni is hidden in the back closet of our bar (in a plastic bottle). It’s no surprise that Feni is being sold to tourists as a novelty and a souvenir, as if it is of dubious character. “Feni without smell”,” 25 year old Feni”, “American imported Feni”; as
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a distributor of Feni in Goa, I have seen it all. Out-stationed Goans return and compare prices to the rates they paid during their childhood, and tourist “guides”, usually with a wink, accept commissions from shopkeepers for every bottle sold to a tourist. One would then be naïve to think that the quality of Feni being sold in “pack bottles” is not compromised. Don’t blame the Feni, blame the system. On my table is a copito of fine Feni showing off its stuff. A peerless one year old vintage from my cellar, aged in a garrafaon, deliciously crisp, and with pronounced vegetal aromas. Flavors vary in proportions depending on whose Feni you’re tasting. For a start, there isn’t anything in this Feni, that isn’t naturally present. No artificial colors, flavors, or yeast. The bouquet, the body and the length are all testament to the fine artisanal techniques of his misunderstood spirit. Feni needs to be brought back to its true context as the original drink of Goa, a drink long overdue, the kind recognition that other exotic spirits have enjoyed in recent years. Saude!
Realizing his profession as a geologist was proving rather aberrant from his true love for fine Feni, Hansel Vaz, juggles this between studying rocks and bottling Feni in South Goa.
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Cazulo is a premium Goan Feni brand started by Hansel Vaz. To learn more about Cazulo, Click here.
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Patoleo By Rohini Filomeno de Figueiredo
Photo credit: bongong.com
What is the first word that comes to your mind when someone says, GOA!!! For many like myself, it's home or family and friends. Others may think of the quiet beaches or the noisy beach parties, the cool coconut water or the refreshing cashew Feni, the music and dance like corridinho or kunbi. Talking about all this has definitely made me nostalgic, and at this time of the year there is one more thing that brings back fond memories, Patoleo. Someone mentions 15th August and that’s what I start thinking about. Many may accuse me for not remembering the date as our National Independence day or as a day of religious obligation to Catholics. But friends, my apologies, I have a real sweet tooth and that’s why I can’t help but think of patoleos on that day. The fresh coconut kernel grated with crushed jaggery in a steaming batter of rice flour wrapped in turmeric leaves is a perfect recipe to send your taste buds in a total frenzy!!
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At my house the day would start with my mother instructing the maid to grind the rice to a paste of the right consistency, grate the coconuts ; not just any coconuts, the ones that are neither too tender nor too mature, while we all would head off to church and then to school for the flag hoisting ceremony. Once back at home, we all kids would wash our hands extra clean hoping we would be allowed to be a part of the “Patoleo making”. My mother would be quite impressed at our enthusiasm and our interest. She was happy to see the tradition being passed down to the next generation. But sadly, her happiness was short lived as she realized our love was not for the Patoleo tradition but the jaggery laden coconut kernel. We all were caught red handed when one year we ate a lot of the mouthwatering stuffing leaving behind hardly anything for the patoleos. Then on, we were closely monitored while the patoleos were being made. By tea time, hostility was water under the bridge, as we all sat around the table with a cup of hot tea and the star-dish of the evening. In Goa, Patoleos, also are an integral part of “Sao Joao” and “Konsachem Fest”. Both celebrated during the heavy monsoon season, it is but obvious why this steamed, soulsoothing treat is a perfect choice. Through my Hindu friends, I got to know that this special goan sweet is also a part of Ganesh Chaturthi celebrations. A salt less “Patoleo” is a humble offering made to Goddess Parvati on the eve of the festival.
This delicacy also finds its way in the Mangalorian culture, with the same enticing taste, only a slightly different name “patoley”. The East Indian Community, like the Goans, share the rich tradition associated with this aromatic savory. Also prepared on the 15th of August, the” Pan Mori”, as they call it, is a form of thanksgiving for a good harvest. As I was putting this article together I got to know that in some Goan wedding customs, both Hindus and Catholics put together a “vojem” (kind of a trousseau), that is sent to the grooms house prior to the wedding. Our very dear “Patoleo”, is an integral part of it, signifying that the couple will have a sweet and blissful married life ahead. On a concluding note, I would like to share that writing this article made me re-live the memories of home and all the loved ones there. It took me back to Goa for a while. I hope as you all read it; you enjoy and feel the same too. Viva Goa!!!
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Shrawan - a month of rains, greenery and festivals. By Siddhi Khandeparkar With its hearty people, sandy beaches and lush green fields, Goa makes for a perfect paradise in my mind. I often reminisce about the twenty years of my life that I spent living in Goa. My most favorite time in Goa is the monsoon season. Just thinking about cool showers and lush greenery leaves me yearning for my motherland. What leaves me feeling most nostalgic, however are the family festivals celebrated during this time and most importantly the sumptuous food accompanying them! After the long hot summers, when the first drops of rain hits the earth, the freshness in the air makes everyone, young and old, rejoice! The wise stock up supplies, get busy thatching up their roofs and get ready for the new season. Parents hurry to get the rainy wear and school supplies ready for their kids. Children simply head outdoors and enjoy a joyful rain dance! The monsoons in Goa span from June to around the end of September. According to the lunar calendar, the season in turn spans across four months Jyesth, Ashaadh, Shrawan and Bhadrapad. The rains are at their heaviest during the first two lunar months - Jyesth and Ashaadh. There is thunder and lightning as the rains pour out from the skies. The lakes and rivers fill up to their brims and overflow. The rain showers gush like there is no tomorrow. All rights revised @Goan Culinary Club
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As we move into the month of Shrawan, the spectacular side of the monsoon season manifests itself. There is greenery everywhere. Blue skies, rainbows, lush rice fields and the green shimmer of the trees makes one feel like it is heaven on earth. Perhaps this is why, during the month of Shrawan, Goans celebrate several festivals and offer their gratitude to the almighty. During the month of Shrawan, many families resort to simple vegetarian (Satvik) diet, much of it with jaggery as an ingredient, as it is believed that in the cool rainy weather it is easy to get stomach ailments. The jaggery helps combat any cold/cough infections.
Satvik food is prepared mostly with fresh milk, ghee, butter, yogurt, fruits, whole grains such as rice, whole wheat, oats, jowar, , legumes such as moong beans, lentils, split peas, chickpeas, sprouts, mild spices, nuts and dried fruits, sweeteners used are jaggery, honey, sugar. The meals are had with the whole family sitting alongside each other. This creates an atmosphere of love and serves to bring families closer. Some major celebrations during the month of Shrawan include Nag Panchami, Suttan punnav and Janmashtami. Nag Panchami, is the 5th day of the Shrawan maas (month). Images of Nag (cobras), and snakes are worshipped with milk, sweets, flowers and lamps. It is believed that this worship is in gratitude towards the snakes who help protect the produce in the paddy fields from the rodents. The traditional Goan sweet called "Patoleo" (a filling of coconut and jaggery in a rice paste base
wrapped and steamed in turmeric leaves) is made on this day.
Suttan Punnav is the full moon day of the Shrawan month. This day is celebrated by Goans in several ways. Seafarers and fishermen offer flowers and coconuts to the sea. They pray that, since the rainy season is retreating, the ocean may now calm down and that the stormy tides will be past them, that their journeys and trades over the waters be pleasant and successful. From this day on the fishermen begin to cast their nets into the seas and trust that the seas will be welcoming and generous. Goan Hindus who have had their thread ceremony performed, change their thread on this day. Others who do not wear the ceremonial sacred thread, wear a simple thread on their wrists to observe the day. The sacred thread or Jaanve is in turn made up of three single threads (six for married men, the second set of three for the wife) each having some significance. The threads symbolize several different things to different schools of thought. It is believed that if you wear the thread and follow the proposed protocols in their true meaning, one
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can live a knowledgeable and fulfilling life. As part of the celebrations we prepare desserts such as mangane (a watery sweet made with Chana dal, jaggery, coconut milk, sabudana), vermicelli kheer (made with vermicelli, milk, sugar), tausali (a cake made of rice rava, jaggery, coconut and garnished with dry fruits). In northern India, this day is celebrated as Raksha bandhan. Janmashtami- the birth of lord Krishna is celebrated on this day. We celebrate Janmashtami by fasting and staying up until midnight. Krishna is believed to have been born at midnight on this day. Images of infant Krishna are placed in cradles in temples and homes. Devotional songs and bhajans are sung in glory of the lord. Typically laddoos made of lhaayo (a form of flattened rice) and jaggery are prepared on this day. Several preparations of poha (flattened rice) using milk, coconut milk, jaggery, dry fruits are also made. The rituals and celebrations may differ, but these occasions allow our minds and bodies to take a much needed break from our routine, mechanical lives and to rekindle the spirit of harmony and love. At my home away from home, I try to remember my roots by celebrating these festivals, I believe that I can keep some of that Goan spirit in me alive.
Fields in Sernabatim Colva Goa. Photo credit: Levison Mascarenhas
Goan Beaches in the Monsoon. Photo credit: Bernadine Mascarenhas Snake – Photo credit: http://www.trulygraphics.com/ All rights revised @Goan Culinary Club
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Goan Food Crossword By Lynette Fernandes
Put your thinking Caps on and get your Goan out. The Winner will get exclusive Bragging rights in the next edition!!!!!!
Across 3. Main ingredient for most Indian bread 7. Chick peas 9. Appetizer made out of potatoes and spices (2)
Down 1. Popular meat substitution 2. Popular Mumbai fast food dish (2) 4. Mixed Rice dish with meat and spices 5. Popular Goan Fish 6. Sweet dumplings dipped in syrup (2) 7. Liquid poured over rice 8. Popular Bread
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Recipes Section
Aambyaanche Sasav By Tanavi Raicar
Photo Credit: bongong.com
Time 45
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Serves 4
Ingredients
1 raw mango 1 almost ripe mango 2 tsp mustard seeds 4 tablespoon jaggery 1 tsp salt 6 dry red chilies 3/4 cup freshly grated coconut 1 pinch asafetida 1 tsp oil Directions
1. Peel and cut mangoes into small pieces and keep aside. (The traditional Goan Sasav is also made with small sucking mangoes. You can use 5-6 of these peeled mangoes for the recipe instead.) All rights revised @Goan Culinary Club
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2. In a mixer add 3/4 cups of grated coconut, dry red chilies and 4 tablespoons of jiggery and blend into a paste. 3. Dry roast 1 tablespoon of the mustard seeds for around 3 minutes and crush into coarse powder. Make sure the powder is not too fine or the whole curry will turn bitter. 4. In a pot heat oil and add asafetida and the remaining 1 teaspoon of mustard seeds. Let the seeds crackle. 5. Add the cut mango, the ground coconut paste, crushed mustard seeds and salt. 6. Cover and let the curry cook till the mangoes are soft and juicy and serve hot.
Patoleo By Leanne Mascarenhas
Time 2 hours
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Serves 3
Ingredients
Photo Credit: bongong.com
1 cup rice 2 grated coconut 1/4 kilogram jaggery 8 cardamom (powdered) Salt to taste 3 turmeric leaves 3 jack fruit leaves 1/2 cup water
Directions
1. Soak the rice for three hours. Grind with water to make a thick dough. Add salt to the dough. Clip the top and bottom of the turmeric leaves (for jackfruit leaves make cones with tooth picks). 2. Mix the jaggery, grated coconut and cardamom powder for the stuffing. All rights revised @Goan Culinary Club
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3. Take a bit of the rice dough, place it in the center and spread evenly on the leave. 4. After the dough is completely coated over the leaf, add filling on one half on the leaf. 5. Fold the leaf along the center and press the edges to seal it. If using jackfruit leaves, first evenly spread the dough inside the cone. Then add filling to it and lastly cover the filling with a thin layer of the rice dough 6. Place these in a steamer and steam for 20 mins. Remove the leaves once cooked and enjoy.
Ukadiche Modak By Maria Gonsalves
Time 40minutes
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Serves 3
Ingredients
Photo Credit: flavorsofmumbai.com
For Modak 1 cup rice flour 1.5 cup water A few drops of oil 1 tsp salt For Modak Stuffing 1 tbsp. white sesame seed (safed til) 1 tsp poppy seed (khus khus) 1 cup fresh grated coconut (nariyal) ½ cup powdered or grated jaggery 1 tbsp. oil 1 tsp cardamom powder 1 tsp nutmeg powder
Directions
1. Take water in a vessel add few drops of oil and salt. 2. Boil until they start bubbling. All rights revised @Goan Culinary Club
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3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
15.
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Add the rice flour and stir on a low flame for 30 seconds. Then switch off the gas and mix with a good thick spatula. Now mix well. Cover with a lid for five mins. Allow the dough to cool or you could knead the dough while it's hot with gloves. Knead the dough till it binds together. Let the dough rest and come to room temperature. Cover the dough with a damp cloth. To make the filling take a heavy bottomed pan and add ghee to it. Place on low heat and sautĂŠ khus khus seed (poppy seed) and safed til (sesame seed) for 40-60 seconds. Now add fresh grated coconut and jaggery powder. Keep stirring the mixture for 3-4 mins. Jaggery should melt and the mixture will have a nice aroma. Ensure you don't overcook the mixture or else the jaggery might harden or get stiff which is not good for your Modak. Lastly add cardamom and nutmeg powder. Mix well. Switch off the gas don't overcook the mixture. Get some cold water with ice cubes. Apply water over your palm. Make small balls from the rice flour. Flatten the balls with your palms gently giving round shape. Ensure that the discs are not too thick nor too thin. Put little mixture of coconut-jaggery mixture over the center of round disc. Make sure the disc has no cracks. Now form pleats toward the edges or just get the edges together and close them towards the top. The Modak should look like a cone from top. Alternatively you could grease the Modak mold and shape them in the mold for better convenience. Then shape it with your four fingers. Be careful while making the Modak as it might break. So be gentle and make them lovingly, it will shape well then. I have used the mold to shape for a less messy affair. For first timers don't worry too much about the shape. Now place the Modak in a steamer and steam for 7 to 8 mins. You will see that the texture has changed and it's cooked. I don't have a steamer so I filled one big vessel with water. Placed a slotted dish or vessel over the water. Then placed dish filled with Modak. Covered with a lid. Steamed for 7-8 mins on medium heat. Alternatively you could steam Modak in pressure cooker for 8-10 mins on low / medium heat without the whistle, vent and weight.
Besan Ladoo By Raseeka Lotlikar
Photo Credit: bongong.com Time 45
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Serves 5
Ingredients
200 grams gram flour (Besan) 60 grams castor sugar 100 milliliters ghee 1 tsp cardamom powder All rights revised @Goan Culinary Club
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10 raisins
Directions
1. Keep the ingredients ready. Take the Gram flour in a pan and sauté it on very low flame till it slightly changes color. 2. Add 1 tbsp. of ghee to it and continue to sauté till it is nice golden brown and tastes like it is roasted. Keep it aside and wait for it to cool. 3. Add the remaining ghee, sugar, cardamom powder, 5 finely chopped raisins to roasted gram flour and mix well. 4. Make lemon size or smaller size balls of this mix and garnish each one with a raisin. It is now ready to serve.
Tambdi Bhaji By Leanne Mascarenhas
Time 15
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Serves 3
Photo credits: bongong.com Ingredients 4 bundles of tambdi Bhaji or red Bhaji 3 green chilies 3 onions 1/2 coconut grated 1 tsp cooking oil 1 cup water
Directions
1. Remove the leaves from the main stock. You can add the tender portions of the stock as well. Make sure you have washed the vegetables well. Then cut all the vegetables finely. 2. In a thick bottom pan, add a teaspoon of oil and then onion and sauté them till translucent. Then add the vegetables, chilies, coconut and a cup of water. Cook on slow fire for 5-10 mins. Serve with rice or bread. All rights revised @Goan Culinary Club
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