Savor Goa - The Best Restaurants is by award-winning author Flavel Monteiro. The author hereby asserts his rights to be identified as the author of this work in accordance with the Copyright Design and Patents Act and 2021 Copyrights and Neighboring Rights. All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including storage or retrieval system, without permission in writing from the author.
KURIMU UDON - TASTE
Goa’s culinary scene is a vibrant tapestry of flavors and traditions. From its rich seafood heritage to the influence of various cultures, each dish tells a story of the region’s history and passion for food. This collection by Flavel brings together the best of Goa’s dining experiences, a true celebration of its gastronomic diversity. I’m deeply honored and grateful to bear witness to this selection of remarkable restaurants, showcasing the richness and diversity of Goan cuisine.
-Alfredo Russo
Michelin-Starred Chef
Dolce Stil Novo - Royal Palace of Venaria, Turin, Italy
It’s an honour to be part of this book. Flavel Monteiro is the best ambassador of Goan gastronomy. His knowledge of food and his art of composing a book is incomparable. Enjoy!
- Chakall Portuguese Celebrity Chef
A book, do we really need another book?
Our lives are full of post and tutorials. Fast, entertaining, amusing and unfortunately quickly forgotten. This book passes on knowledge and the cultural asset of cooking. International cookery. Thank you Flavel for describing the art of cookery in your books and making it internationally visible.
- Thomas Bühner
Three Michelin-Starred Chef
COD, WAGYU & SAFFRON STOCK - THOMAS BÜHNER
When travelling for business, vacation, or relocating, the first question that comes to mind is, “Where can I get a good meal?” that was my question in Goa. In today’s world, with the influence of food enthusiasts, social media content creators, and influencers, cuisine has become an incredible marketing tool in the food and beverage industry. However, despite all the glowing reviews, recommendations and awards, I’ve often found that the dining experiences fell short due to overrated hype or paid influencer posts and stories; alcoholic beverages take centre stage when it comes to dining.
Goa is a land of rich cultural heritage and a vibrant place where you can lose track of time, making it unique. When describing Goa in three words, “Relaxed,” “Laidback,” and “Susegad” often come to mind. However, Susegad means “Quiet” when translated from Portuguese.
Goa, India’s smallest state, has a lot in offering beaches, nightlife, the electronic dance music scene, a popular wedding and holiday destination that attracts Indians and foreign tourists. Large five-star hotels and resorts coexist harmoniously with beach huts and shacks, each with charm, forming a part of the Goan culture.
After writing 19 culinary books (print and eBooks), I decided to create SAVOR GOA, a book (guide) aimed at helping visitors and residents to experience the diverse range of cuisines available, from local dishes, Luso-Goan cuisine, cuisines from different regions of India and international cuisines in Goa. To accomplish this fete, I had to compile an extensive list and embarked on a culinary tour across Goa.
This journey took me from the local Goan kitchen in the south to the varied taste flavours in between and the 7 short and 1 long alarms in the north. The tour was an exceptional culinary experience that concluded with 46 (shy of the 50 that I was looking for) of the finest restaurants with outstanding flavours, both casual and fine-dining restaurants.
This blend of Portuguese and Indian influences creates a unique culinary culture in Goa, making it very special.
A special thank you to Shri. Rohan Khaunte, the Tourism Minister of Goa, for his vision, support, and collaboration on this project.
I would also like to thank Ankita Mishra, IAS - CEO of the Entertainment Society of Goa for the foreword and Zenobia Chacko, Fernando Monte da Silva, Manan Dhuldhoya and Harry Hakuei Kosato, Japanese Cuisine Goodwill Ambassador for the introductions.
I am delighted to have amazing friends who have supported Savor Goa. Michelin-starred chef Alfredo Russo’s travels have taken him around the world in search of great flavours and new recipes. He believes that the best way to explore any culture is through its food. Alfredo gives us a delicate ‘Smoked Fish’. Michelin-starred chef Thomas Bühner’s cuisine knows no boundaries; his three-dimensional aromatic cuisine constitutes each product’s natural flavour, how the dishes are prepared and how he represents the extensive range of his cuisine. ‘A Touch of Forest’ is a testament to his culinary genius. Celebrity chef Chakall has a keen understanding of food and considers the food, service, atmosphere, and value for money. He believes good food is always worth it, and bad food is expensive. Chakall adds his Portuguese touch with his ‘Bacalhau com puré de grão - Codfish with chickpea purée’. John Buenaventura brings the perfect Filipino all-day sandwich, ‘Lengua Salpicao,’ while Amitava Paul shares his take on Bengali food.
Thanks to the chefs and restaurants who have allowed me to create SAVOR GOA – The Best Restaurants, Pravimal Abhishek, IAS, Shawn Mendis, Suneel Anchipaka, IAS, Deepak Narvekar and my incredible team at Izzy Media and WG - thank you.
I dedicate this book to five beautiful people who touched and made a difference in people’s lives.
Food has always been a significant part of the human story, as cuisine is one of the main components of any culture and thus ends on a sweet note with Toucinho do céu, a Portuguese almond cake.
Bon Appétit.
Flavel Monteiro
Culinary Memories
As the Honourable Minister for Tourism of Goa, but more so as the son of the soil, I am delighted to share my reflections on the culinary treasures of our beautiful state. Growing up in Goa, I have been blessed with a rich tapestry of flavours that have shaped my identity and nourished my soul. The essence of Goan cuisine is not just in its ingredients; it is a celebration of our culture, traditions, and the love that goes into every dish.
My earliest memories are filled with the tantalizing aromas wafting from my mother’s kitchen. Dishes like alambi (spicy mushroom curry) and khatkhate (mixed vegetable stew) were staples at our family table, each bite a reminder of our heritage. The warmth of home-cooked meals, lovingly prepared with fresh, local ingredients, created a sense of belonging that I cherish to this day.
Festivals were particularly special, as they brought together family and friends to celebrate with an abundance of food. I fondly remember the vibrant spreads featuring patoli (rice flour and coconut dumplings), mangane (sweet pumpkin curry), and the delightful payas (rice pudding), each dish telling a story of tradition and community. The joy of sharing these meals with loved ones is a cherished part of my life.
My school and college days were equally enriched by the culinary experiences of Goa. Whether it was savouring the famous roas omelette at a local eatery or enjoying a plate of sannas (sweet coconut rice cakes) at a friend’s home, or returning home to relish my favourite dishes like bangdyachi uddamethi, mori ambot tikh, tisryanche uukhe, and the flavourful prawns curry with lady finger or mulo (radish), these flavours became intertwined with my memories of youth. I still seek out those authentic local joints, where the essence of Goan cuisine remains true to its roots. Goa’s cuisine is a blend of Indian, Konkan and Portuguese influences, reflecting its history and diverse culture.
As we delve deeper into Goan cuisine, we cannot overlook the profound Indo-Portuguese influence that has shaped many of our beloved dishes. From the fiery vindaloo to the rich and flavourful xacuti, this blend of cultures has given Goa its distinctive culinary identity. These recipes have been passed down through generations, preserving the essence of both local ingredients and Portuguese techniques.
To ensure that our traditional cuisine thrives, we give local restaurants a platform to showcase Goan dishes to tourists through the Tourism Department’s various promotional efforts. Moreover, our recently
acclaimed initiative to make traditional Goan food mandatory on the menu of our traditional Goan shacks is a testament to our efforts in promoting authentic flavours to both locals and tourists.
As Goa has embraced a global culinary explosion, our traditional dishes have found new expressions alongside international influences. The vibrant dining scene now features a delightful mix of established restaurants and innovative eateries, offering everything from coastal seafood delicacies to contemporary global creations. Yet, amidst this culinary diversity, I find solace in the authentic flavours that have been passed down through generations.
In this book, we invite you to explore the culinary landscape of Goa. From the bustling markets brimming with fresh seafood and spices to the renowned establishments that have elevated Goan cuisine on the global stage, this book is a celebration of our gastronomic heritage. It is my hope that you will find inspiration in the pages that follow, to come across to Goa and discover the rich flavours and stories that define our state.
Let us honour and preserve the soul of Goan cuisine, ensuring that it continues to thrive for generations to come. Goa offers a delightful culinary spectrum— whether you crave the simplicity of local fare or the sophistication of international cuisines, our state provides options that will tickle the palate of any discerning traveller. Welcome to a journey through the heart of Goa—one delicious bite at a time.
- Shri. Rohan A. Khaunte Hon’ble Minister for Tourism, Information Technology, Electronics & Communication and Printing & Stationery.
It is with immense pride and excitement that I present to you this carefully curated guide to Savor Goa – the best restaurants, a vibrant culinary landscape that reflects the state’s rich cultural heritage, diverse influences, and unparalleled natural beauty. Goa, though often celebrated for its picturesque beaches and lively party scenes, offers so much more. It is a destination where food is an intrinsic part of its identity, a place where every meal tells a story—of tradition, of innovation, and of the diverse global influences that have shaped the state over centuries. This book marks a significant moment in celebrating and documenting the culinary artistry that makes Goa a gastronomic paradise beyond the obvious attractions.
Goa’s cuisine is a journey through time and cultures, representing an intricate mix of traditional Indian flavours with influences from its colonial past, while also embracing global culinary trends. The fusion of these diverse flavours creates a unique culinary identity that is distinctly Goan. Whether it’s the vibrant spice of a classic vindaloo, the delicate coconut-infused seafood curries, or the sweet indulgence of bebinca, Goan cuisine is synonymous with authenticity and creativity. Alongside these traditional dishes, Goa is also home to a burgeoning scene of restaurants offering global cuisines, from Mediterranean and Asian fusion to gourmet continental fare.
This compilation of the best restaurants offers a guide through this culinary spectrum, showcasing the talent of chefs who are continually reinterpreting Goa’s flavours in exciting ways while embracing international influences.
As the CEO of the Entertainment Society of Goa, I have had the privilege of being deeply immersed in the cultural life of this dynamic state, where entertainment and food go hand in hand. Whether it is a film festival, a music concert, or a local fair, food forms the backdrop of all celebrations and gatherings. Good food is more than just a meal—it is a part of the immersive experiences that bring people together, engage the senses, and enhance every event. The restaurants featured in this publication exemplify the diversity and innovation that have come to define the Goan dining experience. Whether you are a visitor looking to explore Goa’s renowned culinary scene or a local eager to rediscover beloved favourites, this guide provides something for everyone.
Each of these restaurants has been chosen not just for the quality of their food but for the experiences they offer—experiences that transport diners through the heart and soul of Goa. From family-run establishments that have been preserving traditional recipes for generations to contemporary eateries that are pushing the boundaries of fusion cuisine, the variety is
vast. These restaurants represent the perfect balance between tradition and modernity, offering flavours that both comfort and inspire.
Goa has always had an inherent connection with food. For Goans, food is more than just sustenance; it is an integral part of their social fabric, bringing people together in celebration, in community, and in sharing life’s most precious moments. This magazine not only highlights the food but also honours the people behind it—the chefs, the local farmers, the fishers, and the countless others who contribute to making Goa a culinary destination of global repute.
I hope that this collection serves as both a resource and an inspiration for anyone looking to experience the best that Goa’s dining scene has to offer. Whether it’s a casual meal by the beach, a hidden gem tucked away in the vibrant streets of Panaji, or a luxurious fine dining experience, each restaurant featured here is a testament to the creativity, dedication, and passion that defines Goa.
As you embark on this delicious journey, may your taste buds be delighted, your senses ignited, and your love for Goa deepened. Bon appétit!
- Ankita Mishra, IAS CEO, Entertainment Society of Goa
Experience the finest cinematic works from across the wo Festival Format꞉ Physical & Virtual
Festival Screenings
• Special Goan section of Konkani/Marathi films.
• Blockbuster films under Indian Panorama.
• Films for Golden Peacock Award.
• “100 Creative Minds of Tomorrow” competition.
• Master classes & In-Conversation sessions.
• Best Web Series award for OTT platforms.
• Festival Kaleidoscope & Restored Indian classics.
• Accessible films for specially abled delegates.
• Celebrating Cultures of India.
• Entertainment Programs with food, handicraft • Open air screenings at dif Fun & Entertainment
& selfhelp group stalls.
ESG | Inox Panaji | Inox Porvorim | Kala Academy | Z Square Samrat Ashok theatr
e Samrat Ashok theatre ograms with food, handicraft eenings at different festival venues. Entertainment for all orld
Savor Goa – the best restaurants… what does that even imply, when it comes to food in 2024? It collocates nicely with the implication of being at the top of one’s game; the pinnacle of the F&B industry as it were. There is no doubt that the restaurant space in Goa is – at this moment in time – embracing growth in a manner that we could never have expected. Had you told us, pre-COVID (which now seems like a lifetime away), that Goa’s restaurants would have been reaching out to every corner of the globe for inspiration and ideas to expand their menus, we would have taken the statement with a fistful of salt. However, we must eat those unsaid words with a serving of humble pie on the side, now knowing fully well that there is just cause to refer to our tiny state as ‘the food capital of India’. Most cuisines from across the globe find their way to our shores, and audiences welcome them with open arms.
What does Savor Goa do, in all honesty? Our personal grouse with the food space is that at times, there is an element of favouritism that comes into play, leading to some really wonderful smaller spaces, with perhaps
Zenobia Chacko and Fernando Monte da Silva Founders, 414 Heritage Dining
lesser budgets (be it for their décor, or marketing) falling by the wayside for lack of patronage. We both believe that a lot of what happens in the food space is really good (and hard) work that deserves to be recognized and championed for its worth and effort, and all the joy that it brings us, the diners who tuck it all away. Savor Goa consolidates it all and puts the focus of all things culinary in Goa back into one space, making it easier for you to discover the best in their fields, what they do, what they eat (and perhaps what you should too) without ever putting this concise volume down.
Today, you stand as much of a chance of discovering a fabulous meal, whether it has been prepared by the little man who toils away at a cart, by an open flame, well into the night; or whether you find yourself eating at some of the state’s finest restaurants. Some of Goa’s finest dishes are created in its humblest kitchens, and many of the best chefs in the state take inspiration from them, to create all that they do. In this format, the love of eating meets the love of reading, and every last word is a part of a souffle of sentences and subjectivities, if you will allow us the expression. This issue is a reflection of the multicultural melting pot that is Goa, its fascination with food and the people that make it.
Our most sincere hope is that in the process of expanding these horizons though, that one’s roots are not forgotten; that a certain amount of thought, care and consideration is given to the food and culinary history of the land that today plays home to some of India’s most sought-after eateries. If the projection of dining trends is to be believed, this year, and those that are to follow, are meant to be the ones that focus on all things nostalgic; years that tap into food memories, and the emotions that they evoke. If that truly comes to pass, it will undoubtedly be one of the greater gastronomic movements of our time.
We are diners; lovers of food, spectators in the culinary arena that restaurateur gladiators do battle in, each looking for supremacy. The true winners though, should there have to be any, would be us. Our lives in this state are enriched by the presence of so much great work in the culinary sphere; and if everyone can co-exist, as we know is possible, there can be no greater culinary triumph. All that remains is for us to say that we hope that every reader loves the love language that is food – discussed as it has been here – as much as we do.
Welcome to Savor Goa. Let’s explore Goa’s culinary map together.
If, like me, you grew up in the Bombay of the 90’s, it was an eagerly awaited rite of passage to hop on to a Paulo Travels bus for a quick weekend visit to Goa, usually to the then uncrowded beaches north of the Mandovi.
Three decades and several train, road, and air journeys later, I’m now settled south of the Zuari. But my appetite for the flourishing food scene across the state remains undimmed. It’s this hunger that drove me to Taste Itameshi, a restaurant fusing Asian and Italian flavours, run by Maria Aquino, which is where I met Flavel.
Over time and many unforgettable meals, Flavel and I struck up a friendship flavoured by our unapologetic opinions and views on food. It is the respect for this rare candour that made me say “Yes” when Flavel asked if I’d introduce “Savor Goa – The Best Restaurants”.
All book are labours of love, but this one is also a labour of calibre and diligence. Flavel’s work as a much awarded writer needs little introduction, but it is the rigour and honesty with which he’s reviewed the 46 eateries in the book that make it a source of recommendations both visitors and residents can trust.
In his search for food he’d gladly pay for, Flavel has traversed Goa to unearth traditional tastes and
modern meals that span the range of cuisines and palates. While some entrants are well-known, other should deservedly reach that status now.
This book has been lovingly crafted to offer the reader a handy guide to some of Goa’s most memorable meals. And the key to making the most of it lies in adapting how Flavel suggests meals if you meet him at Taste. While diners are welcome to choose from the carefully curated menu that Maria has put together, he encourages you to ask the right questions that will prompt her to whip up a memorable experience, off the menu, of course.
Similarly, while Flavel’s suggestions in this book will help you choose choice dishes every restaurant in this book, be adventurous. Don’t be afraid to ask your servers pertinent questions, check what daily or seasonal specials might be on offer, and remember to compliment the chefs and their teams. Goa always rewards the curious who seek with grace.
I’d like to congratulate Flavel and everyone else associated with “Savor Goa – The Best Restaurants” for a much-needed guide to the Goan restaurant landscape.
Happy reading and happier eating.
- Manan Dhuldhoya Writer and Creative Director
Having spent over a year in Goa, I have witnessed how the state is celebrated not just for its stunning landscapes and vibrant culture, but also for its unique cuisine. It’s intriguing to see how, during every festival here traditional dishes are highlighted, bringing families and communities together through the joy of preparation and shared meals. Whether it’s the lively festivities at local events or the special meals prepared for various occasions, the rich aromas and flavours of Goan cuisine create lasting memories, transforming each celebration into a true feast for the senses.
To promote Goan cuisine, we have introduced an initiative that requires shacks across Goa to feature a section of their menus dedicated to Goan dishes. This effort not only fosters appreciation for local flavours but also helps preserve Goan culinary identity for future generations.
Shri. Suneel Anchipaka, IAS Director – Tourism
Managing Director – Goa Tourism Development Corporation
We are also actively promoting Goan cuisine at national and international markets. Through our participation in various road shows and events, we aim to highlight the intricate flavours that make Goan food a delightful experience for all. From famous fish curry and xacuti to the sweet indulgence of bebinca, we want people everywhere to savour the tastes of Goa.
Additionally, the Department is eager to showcase the state’s rich culinary diversity at numerous cultural festivals held throughout Goa, where traditional Goan food stalls offer visitors the chance to experience Goan local delights first hand. We are also ensuring that local spice plantations serve authentic traditional dishes, enhancing the visitor experience while supporting local farmers and sustaining our agricultural traditions.
We are dedicated to elevating Goan cuisine and ensuring that Goan vibrant culinary heritage is celebrated by all who visit this beautiful state. By sharing the flavours of Goa, we hope to inspire a deeper appreciation for Goan traditions and local communities.
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Goa, nestled on India’s western coast, is a gem that enchants with its rich heritage, spiritual depth, and vibrant culture. Far more than a picturesque getaway, Goa invites travelers to delve into its historical roots, sacred traditions, and exceptional cuisine.
Goa is pioneering regenerative tourism as India’s first state to embrace this progressive approach. By focusing on sustainable and regenerative tourism, Goa sets a new benchmark for the hospitality industry. This forward-thinking strategy revolves around three key pillars: community empowerment, preservation of natural resources, and cultural respect. Community empowerment ensures that local populations are actively involved in decision-making processes and reap economic and social benefits from tourism. Preservation of natural resources aims to enhance and protect Goa’s environmental assets rather than depleting them, while cultural respect and preservation strive to honour and maintain local traditions and heritage. Through its commitment to green practices, cultural preservation, and community-driven projects, Goa underscores its dedication to creating a tourism model that benefits both its visitors and its residents, fostering a more sustainable and enriching experience for all.
Central to Goa’s spiritual allure is the Ekadasha Teertha, a revered ensemble of eleven temples that embody the state’s profound religious legacy. These sacred sites, scattered across Goa, represent a blend of divine presences and hold immense cultural and spiritual significance. Both pilgrims and visitors are drawn to these temples, seeking spiritual connection and insight into Goa’s divine history. Our churches and mosques showcase our communal harmony and history.
Goa’s spiritual narrative is further enriched by its status as Purushuram Bhumi, the legendary land believed to have been created by Lord Parshuram, the sixth avatar of Vishnu. Goa’s festivals are a colourful showcase of its cultural diversity and communal harmony. The Carnival, marked by vibrant parades and lively music, ushers in the festive season, while Shigmo and Chikhal Kalo celebrate local traditions with traditional dance and music. The Bonderam festival, known for its spirited street processions, adds a unique flair to the festival calendar. Ganesh Chaturthi, celebrated with elaborate processions and communal gatherings, underscores the deep-rooted traditions that define Goa’s cultural landscape.
Goa is a vibrant blend of spiritual depth, cultural richness, and culinary excellence that extends beyond its famous beaches. From the revered Ekadasha Teertha temples and the mythic Purushuram Bhumi to its flavourful Goan cuisine and lively festivals, Goa offers a captivating and immersive experience that leaves a lasting impression on every visitor.
BASILICA OF BOM JESUS
SHRI MAHADEV TEMPLE, TAMBDI SURLA
PRAWN CURRY AND RICE SOL KADHI
Goa’s culinary tradition set in the tropical paradise of India’s western coast, is a vibrant mosaic of gastronomic pleasures. Its cuisine blends an exquisite array of spices, fresh seafood, and tropical ingredients, creating a unique and tantalizing dining experience that delights the senses and nourishes the soul.
One of the key elements that make Goan dining special is the use of locally sourced, fresh ingredients. Fresh seafood, coconut, and spices are combined in innovative ways to create dishes that are both flavourful and sustainable. The bold flavours that characterize Goan cuisine are a reflection of the state’s love for spices. A variety of aromatic spices, including locally grown red chillies, cumin, coriander, cinnamon, and cloves, are used to create rich, aromatic curries that transport the senses to a realm of epicurean delight. The judicious use of coconut, tamarind, and kokum adds depth and zest to numerous dishes, while seafood assumes a position of prominence, featuring prominently in iconic dishes.
Goan cuisine is inextricably linked to the state’s tropical geography and fishing traditions. Coconut, rice, and fish constitute the cornerstones of the traditional cuisine, reflecting the state’s abundant natural resources. From spicy fish curries to sweet coconut-based desserts, Goan food tells the story of the state’s natural bounty and rich culinary traditions.
Beyond its coastal staples, Goa’s inland regions boast their own distinct culinary traditions. Vegetarian delights, including bhaji made of different kinds of leafy vegetables, ambadyache sasav, bimbla uddamethi, sol kadhi, sannas exemplify the state’s ability to synthesize the best of its coastal and inland produce. Goan cuisine shines in these dishes, transforming local ingredients into flavourful and nutritious delights.
Goa’s festive calendar is a vibrant celebration of flavours, showcasing its rich culinary heritage through a diverse array of dishes. Each occasion highlights unique culinary traditions, such as sweet modaks, patoli, payas, mangane, soji paired with savoury options like alsanyache tondak, kaju biyaam tondak (cashew nuts gravy), khatkhate (mix vegetable stew), moongachyo gaathi (sprouted moong gravy) and also different types of poha. Other celebrations might feature opulent spreads of roasted meats, hearty stews, and sweet treats like nevryo, shankarpalli, different types of laddoos bebinca, kulkuls, dodal etc. These varied festive menus not only tantalize the taste buds but also reflect the region’s ability to adapt and thrive with each celebration, offering a delicious glimpse into Goa’s culinary diversity.
Additionally, Goa’s culinary scene is vibrant and innovative, with many chefs creatively blending traditional recipes with international flavours and techniques. This fusion cuisine offers a contemporary twist on classic dishes, adding a modern flair to the rich culinary heritage.
In Goan cuisine, the joy of cooking becomes an act of love, warmth, and togetherness. Mealtimes are cherished moments of connection, where families and friends gather to share tales, laughter, and mouthwatering delights. From beachside curries to café treats, every bite of Goan food is a sensory journey through the state’s vibrant flavours. With its unique fusion of spices, seafood, and tropical ingredients, Goan cuisine is a must-experience for any food lover, leaving an indelible mark on the heart and palate.
Seasonings are essential in enhancing the flavours of food. Without them, dishes would lack taste. They are used worldwide and vary greatly across different cuisines. For instance, during a recent visit to Georgia, I came across a delicious and fragrant Georgian spice blend called “Khmeli-Shmeli”, which includes blue fenugreek, coriander, and marigold. This seasoning, though widely used in Georgia, is relatively unknown elsewhere.
While regional seasonings like “Khmeli-Shmeli” have limited reach, certain seasonings such as salt, pepper, and soy sauce are globally recognized and used. Soy sauce, especially, has gained popularity worldwide due to the rise of Asian cuisine.
In recent years, Kikkoman soy sauce has gained popularity among professional chefs in India, who are not only using it for Chinese and Pan-Asian cuisine but also experimenting with incorporating it into a wide range of cuisines, from Indian to Italian.
It’s clear that Kikkoman soy sauce has become a favoured choice for chefs around the world, and its authenticity and quality make it a perfect choice for use in Japanese cuisine. If you are visiting a Japanese restaurant in India and they are not using Kikkoman for dipping sushi, it’s worth suggesting to the chef to consider the use of authentic ingredients only.
Soy sauce, a staple in Asian cooking, has become indispensable in the preparation of various Asian dishes. It enhances flavours by adding saltiness and umami, making it a versatile seasoning that can be used in over 200 cuisines.
It’s important to note that not all soy sauces are created equal. Naturally brewed soy sauces like Kikkoman from Japan, which involve a fermentation process using only soybeans, wheat, salt, and water, offer superior flavour and quality compared to other soy sauces that are produced quickly and may contain additives.
It seems that some innovative dessert chefs have started to substitute salt with Kikkoman soy sauce. Instead of using salt, they incorporate Kikkoman into their dessert recipes. For example, some pastry chefs add Kikkoman soy sauce to a vanilla preparation to create a complex salted caramel flavour. You may be sceptical, but you can try drizzling Kikkoman soy sauce on vanilla ice cream at home, and I assure you that you will not be disappointed.
Traditionally, salt and pepper were the go-to seasonings, but now, some say it’s the era of salt, pepper, and soy sauce. I encourage you to explore new, delightful culinary experiences using soy sauce as the all-purpose seasoning and recommend using Kikkoman for the best results. Enjoy!
- Harry Hakuei Kosato Japanese Cuisine Goodwill Ambassador Kikkoman’s India representative
Acclaimed chef and visionary, Alfredo Russo is considered one of the most influential Italian chefs. With a Michelin star and numerous awards to his name, Alfredo Russo infuses passion and expertise into every dish, crafting gastronomic experiences that linger in memory.
Born in Turin, at the age of 13, Alfredo Russo found his culinary passion. Though his family was not happy with his choice of profession, he was determined to be a chef. He started at the bottom, washing dishes and eventually worked his way into the kitchens of Michelinstarred restaurants.
Russo opened his first restaurant at the age of 20. It was a small space with a small kitchen, he started to cook and every night, there was a line of people outside coming to eat. Two years later, Michelin gave him his first star. In 2008, the Italian government gave Alfredo the opportunity to work inside the Royal Palace at Reggia di Venaria Reale (the Palace of Venaria) near Turin.
His cuisine is founded on absolute respect for the Italian and Piedmontese regional traditions, combined with a constant search and wish for innovation. The outcome is an original creative style – his dishes evoke a collective memory of taste and authentic flavours.
For over 30 years, Thomas Bühner has been one of the top German chefs in the fine dining business. Born in 1962 in Riesenbeck, he was exposed to the kitchen and cuisine at his grandparents’ establishment at a young age. When he left school, he was unsure about his career path. An aptitude test at the job centre suggested becoming a chef, a baker, or a farmer. Thomas Bühner became a chef and declared to his parents, “If I am going to be a chef, then I am going to have to be a good one.” This standard has guided Michelin-starred chef Thomas Bühner. Considered one of the top chefs in Europe and has been regarded amongst the highest echelon of German chefs for more than 30 years, he is one of just ten master craftsmen to be awarded three Michelin stars.
Bühner’s aspiration is to inspire with his modern, three-dimensional aromatic cuisine. The first dimension constitutes each individual product’s natural flavour. The second dimension describes how dishes are prepared. The third dimension represents the extensive range of the cuisine.
The cuisine at LA Vie by Thomas Bühner in Taipei, Taiwan, knows no boundaries. Bühner combines excellent products from Taiwan’s mountains, fields, rivers, and sea with cosmopolitanism and the best from around the world. These products are transformed into ideas, and Bühner envisions how the dish will look and taste. It’s like a concert with many instruments, where each flavour is important, and together they create something unique.
Amavi is a chef-driven restaurant that focuses on global cuisine with Sumera Bhalla’s interpretations. The restaurant has a classy, minimalist modern decor using local Goan red stone and mango wood. The menu features specialty meats, seafood, and prime vegetables leaning towards European cooking styles. The unique aspect of Amavi comes from the combination of European cooking pedigree with Asian elements and ingredients, creating a kaleidoscope of flavours. Amavi has received numerous awards for its high-quality food and drinks, setting a high bar for excellence.
Tucked away in a lane in busy Calangute, Amavi feels like a hidden food oasis and is definitely a must-try for any foodies. Some of the stands out dishes include the blue cheese cloud with marinated figs and toasted Kashmiri walnuts, locally sourced snapper with cilantro risotto and nam jim, and pan seared chicken stuffed with Goan chorizo and green scallion gel.
Culinary genius, Chef Hemant Oberoi has over four decades of experience and has worked as the former Executive Chef at The Taj Mahal Palace, Mumbai, and as the former Corporate Chef at the Taj Group Luxury Hotels. He currently owns a restaurant called Amuz By Hemant Oberoi in Goa, located inside the Ivy Resort at Anjuna North Goa. This multi-cuisine restaurant offers a unique dining experience with a menu featuring a variety of Indian and International cuisines in a modern and contemporary ambience. The restaurant prides itself on using the finest ingredients and having highly experienced chefs to create delicious dishes, making it a perfect place to enjoy a memorable dining experience with friends and family.
Legendary chef Hemant Oberoi has made significant contributions to Mumbai’s culinary scene and has established renowned restaurants such as Zodiac Grill, Wasabi, Masala Series, Souk, Varq, and Blue Ginger during his tenure with Taj Hotels. His extensive experience, creative flair, and passion for the culinary arts have played a key role in creating the legacy of these establishments.
In addition to Amuz, Chef Oberoi also owns a restaurant called Martabaan by Hemant Oberoi at the famous Emirates Palace Hotel in Abu Dhabi. Martabaan serves fine dining Indian cuisine and has received accolades such as being voted as one of the top 50 restaurants in the UAE by Gault & Millau and receiving the One-Torque Award.
Driven by the imaginative flair of Pablo Miranda, António @ 31 is a lively tapas and cocktail bar that embraces the rich tavern culture of Goa and offers a refreshing and fun dining experience. Nestled in the vibrant São Tomé neighbourhood of Panjim, António @ 31 embodies the lively tavern culture of Goa, delivering an invigorating and entertaining dining escapade. Miranda, renowned for his innovative lockdown culinary creations, has channelled his gastronomic expertise into this dynamic establishment, dedicated to uniting the community through delightful food and drinks.
The menu offers a delightful combination of local flavours, including creative small plates such as beef bone marrow, truffle rissois, and salted tongue tacos. Miranda elegantly combines the charm of Portuguese and Spanish tapas bars with a distinct Goan influence; and creates an inviting space with cosy window seats and warm interiors provide an inviting space that feels both exotic and familiar.
This distinctive blend of culinary creativity and cultural ambiance has rapidly made António @ 31 a must-visit for anyone exploring Panjim or the historic Fontainhas district. Whether you’re looking for a casual drink or a culinary adventure, António @ 31 guarantees a delightful mix of flavours and fun.
The Banyan Tree at Taj Holiday Village is renowned for its exceptional Thai cuisine with a modern twist. The restaurant is located at the Taj Holiday Village Resort & Spa in Goa, where guests can enjoy their meals under the shade of a majestic 300-yearold banyan tree. This unique dining space, set beneath the sprawling branches of the ancient banyan tree, provides a serene and enchanting setting for diners, enhancing the overall dining experience.
Thomthong Sungkaha, also known as Chef Lily, hails from Nonthaburi province in Thailand. She started her career at the acclaimed Celadon Thai restaurant in Sukhothai Hotel Bangkok. Following her roles at prominent hotels in Bangkok, including The Peninsula Hotel and The Dome, she moved to India in 2010 with the aim of innovating, standardizing, and popularizing Thai cuisine.
Sungkaha’s menu showcases the subtle and complex flavours of Thai cuisine, featuring authentic seafood creations infused with lemongrass and red chillies, as well as artisanal desserts. Every dish ensures a delicate balance of harmonious flavours. Renowned for its use of fresh ingredients and freshly picked herbs and spices from their garden, the restaurant adds an extra layer of authenticity and flavour to every dish, expertly crafted to showcase the best of Thai delicacies, making dining at The Banyan Tree a truly memorable experience.
“Bawri” is more than just a word; it encapsulates the essence of founder Sahil Sambhi and Amninder Sandhu’s vision to set out to break the boundaries and to challenge the norms of Indian cuisine.
At Bawri, you will witness a love story come to life—a story that spans decades and regions of India through heirloom, regional Indian recipes. Leading this love story is Sandhu, who aims to rekindle the essence of traditional Indian cooking through a menu that pays homage to age-old recipes and techniques, while incorporating bold, complex flavours drawn out from locally-sourced ingredients.
You will experience a warm welcome, reminiscent of hospitable Indian homes. The ambience exudes the raw, rustic charm of a coastal cottage, complemented by a serene water body adorned with floating cabanas. Drawing inspiration from local Goan artisan bamboo and pottery communities, the design elements showcase the beauty of bamboo and pottery craftsmanship, lending the space an earthy allure.
The menu at Bawri has been thoughtfully curated with recipes from Sandhu’s family and friends, who have graciously passed them down to her, trusting that she alone can honour the sincerity with which they were cooked for decades. Her dishes are infused with pure ghee from grass-fed cows, coldpressed coconut oil and olive oil, and poultry that are free from antibiotics, along with greens and spices from their regions of origin.
Clean all mushrooms and cut evenly. All together the portion is 50 g mushrooms. Fry these mushrooms in a frying pan with some sunflower oil and salt. Place on a cloth and place in the center of the plate.
Mushroom
2 garlic pods / 10 onions / 10l water / 5kg brown champignons / 3kg oyster mushrooms / 2kg cep
Method
Heat some oil in a large saucepan, halve the garlic in half and brown on the cut side dark brown. Cut the onions into small strips to the garlic and as dark caramelize. Cut the mushrooms into the pot and cook until the mushroom juice is boiled and the mushrooms take color. Continue to roast a little and then pour in the water. Cook for 6 hours, roughly pass. Cook until a dark background is formed.
Garlic blossoms fermented
Garlic blossoms / pear vinegar
Brush, wash and fill with a pear sauce in a rinse and allow to ferment for at least 4 weeks.
Smoked egg yolk
10 egg yolks / 1l sunflower oil / smoke gun
Put the sunflower oil in a tin, cover with foil and once vigorously smoke with the Smoking Gun! Separate the egg yolks from the egg white, place in small cups of smoked oil and leave to stand for 24 hours. 4 hours before service in the oven, if necessary, get out of the oil and drain a little
Herbs for the mushrooms
Pimpinelle mallow / gundermann / meadow limb birdworms fried basil / white and blue cornflowers garlic blossoms
Method
Wash all the herbs and place 3-5 leaves each in a lock box. These come late on the fried mushrooms on top of it. Wash the basil, deepfry and place on a kitchen towel to dry. Garnish with the flowers.
the perfect appetizer, that does not have to be sweet.
INGREDIENTS
SPINACH CRUST
100g spinach
75g graham cracker
20g Japanese mayo
FILLING
75g pickled onions, finely cut
75g cucumber, diced small
2 pcs gherkins, diced small
2tbs cream cheese
6 medium sized shrimp, cut into pieces
100ml dashi
4g 7 spice
TOPPING
2 medium sized shrimp
10g salted butter
15ml olive oil
5g oregon, sweet paprika and thyme mix
5g spring onions
2g black toasted sesame seeds
Method
SPINACH CRUST
Wash and clean the spinach leaves.
Place the leaves into a pot of boiling water for 1 minute only. Remove the leaves from boiling water and transfer to a bowl of ice water. Drain and squeeze any remaining water out with your hands.
Once dry, place the spinach and graham cracker in a blender and blend until you have a fine green crumbs. Add the Japanese mayo and mix well. Set aside in the fridge to cool for an hour.
FILLING
In a small pot of medium heat add the dashi, one it begins to boil, add the shrimp. Reduce the heat and let it cook for 2 minutes, Set aside to cool.
In a bowl add the cream cheese and add the onions, cucumber, gherkins, cooked shrimp and 7 spice, mix well. Set aside in the fridge for an hour or longer.
TOPPING
Heat the butter, olive oil in a skillet over medium heat. Put shrimp in a bowl and rub in seasoning mixture. Mix well and ensure the shrimp is coated well.
Add shrimp to the hot pan and cook for about 2 minutes on each side, until the shrimp is pink and cooked. Remove ad set aside.
PLATING
In a large flat plate, place a medium sized round mould in the center of the plate.
Place the spinach crust at the bottom of the mould, around 1 centimetre height and level the crust. Add the filling to the top and level it.
Place the two pan-dried shrimp on top and garnish with spring onions and sesame seeds. Remove the mould and serve.
ALFREDO RUSSO
INGREDIENT
Fresh fish - salmon, sturgeon, eel, octopus (steamed), red mullet
Sea salt / sugar / fresh herbs / Charcoal and bbq grill
Method
Brine: In a plastic container, combine water, sugar, salt, fresh herbs and immerse the fish in the brine. Refrigerate it for 4 hours.
You will need to cure your salmon for at least 4 hours, even for thin fillets, never go more than 8 hours, or your fish will be too salty.
Dry the Fish. Take your fish out from the brine and pat it dry. Set the fillets on your cooling rack, skin side down.
Heat the charcoal grill, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone and smoke your fillets.
You must be careful about your heat, the biggest problem is smoking it on high heat. Smoke the fish until cooked through but not dry. Serve directly on a bed of herbs.
The Beach House, at the Taj Holiday Village in Candolim, offers a fusion of Goan cuisine with international influences. The menu features a combination of Goan classics and the diverse flavors encountered by Vasco de Gama during his travels through Portugal, South America, Mozambique, and Kerala.
With over 28 years of culinary experience, Savio Fernandes brings his expertise in Goan cooking to The Beach House. His dishes are inspired by his grandmother’s traditional cooking, using local ingredients and cooking techniques to capture the authentic essence of Goan cuisine.
Fernandes curates a delightful menu that showcases the distinct local flavours in delicious dishes. From xacuti with 18 spices to crab ambade (hog plum) with raw mango, each dish offers a medley of pure flavors and contemporary interpretations.
The ambiance of The Beach House enhances the dining experience, making it an ideal destination for those looking for a unique culinary journey. The Beach House offers more than just dining; it’s an exploration of flavours that embody the spirit of voyagers and the vibrant culture of Goa.
Experience the ultimate relaxation and exquisite dining at the Blue Lagoon Pool Bar, located at The Zuri Whitesands, Goa Resort & Casino. This swim-up bar is perfect for unwinding in the late evening or enjoying a retreat in the afternoon. It offers an enticing blend of exotic cocktails and delectable Italian cuisine.
Treat yourself to the freshest locally sourced fish as part of an unforgettable Italian dining experience, expertly curated by Christopher Oliveira at Blue Lagoon. Oliveira, with over 15 years of culinary experience, skilfully integrates international flavours to create unique and memorable dining experiences. His expertise and creativity have established him as a leading figure in the world of gastronomy, continuously pushing the boundaries of culinary art.
Bomras stands as a testament to the profound connection between food and culture. For over 20 years, this dining institution, led by Bawmra Jap, has championed an ingredientled philosophy, diving deep into the cultural context, history, and modern dining trends. At Bomras, every dish is a narrative that celebrates the freshest locally sourced ingredients, from the daily catch of tuna and prawns to an exquisite variety of mushrooms and other meats.
Established in 2003, Bomras has become a cornerstone of Goa’s culinary scene. Jap’s dedication to honouring the cultural and historical roots of South East Asian modern cuisine has guided Bomras’ evolution. This legacy is reflected in every dish, which combines traditional techniques with presentday sensibilities to create a dining experience that is both nostalgic and innovative.
A testament to Bomras’ dedication to freshness and sustainability is its thriving kitchen garden. This green haven is home to Asian herbs, and spices, grown organically on-site. From fragrant lemon verbena, kaffir lime, pennywort, and bok choy to four different types of coriander and basil, these home-grown ingredients are integral to Bomras’ dishes and cocktails, infusing them with authentic, robust flavours that reflect the essence of South East Asian cuisine.
Casanoni, which means “grandmother’s house” in Italian, celebrates the nurturing role of Italian grandmothers in family life and cultural preservation. This restaurant offers traditional Italian cuisine inspired by regions from the Riviera to the Italian Alps, with a focus on Emilia Romagna, Veneto, and Calabria. The menu emphasizes honest flavours and simple presentation, reflecting dishes typically prepared in Italian homes.
Housed in a heritage building with over 80 years of history, Casanoni features a twostory layout with balcony seating on the second floor, providing views of Fontainhas’ multicultural stores. The restaurant’s design exudes contemporary sophistication with warm lighting and artisanal ceramic artworks that evoke a colonial charm.
Pavan Kumar’s menu highlights simplicity, freshness, and vibrancy, adhering to traditional Italian cooking techniques and flavours. The restaurant has established direct relationships with Italian producers to ensure ingredient quality. Imported items include olive oil, balsamic vinegar, ParmigianoReggiano, Pecorino Romano, as well as locally and responsibly sourced seafood, meats, and vegetables.
At Cavatina, the focus is on re-imagining Goan cuisine. Avinash Martins’ mission is to showcase Goan cuisine on a global platform, highlighting the passion for Goan food and culture. Martins began his culinary education at the Swiss Asian School of Hotel Management in Ooty, India, and later graduated from the Oberoi Centre for Learning & Development. He gained experience working with Oberoi in various metro cities and resorts in India and played a key role in launching the fine dining restaurant 360° at The Oberoi New Delhi. Martins then gained international experience through work on cruise ships and airlines, as well as training at renowned restaurants in France and the US.
Upon returning to Goa, Martins established a restaurant in Benaulim where the food resonates globally while maintaining local authenticity. He emphasizes the use of local fresh and seasonal produce, revitalizing old recipes and cooking techniques. His vision is to elevate his mother’s cuisine to a global audience.
Maria Aquino, chef and co-owner of Taste creates a six-course tasting experience.
Beef
bulgogi with pickled onions, gherkin and cucumber; and beef bolognese topped with parmesan on a rie bun.
An inspired fusion of spicy fermented savoury deliciousness of umami and a good amount of heat with smooth chewy udon noodles.
Gochujang is more than just a condiment; this Korean-inspired stir-fried chicken with carrots in dark soy sauce, gochujang and garlic, served with udon noodles.
Maria’s take on jjapaguri or chapaguri, a unique combination of two types of instant noodles but just taste great on a bed of jasmine rice tossed in mirin. Here beef is replaced with chicken sautéed in a spicy black bean sauce.
Beef and green pepper stirfry is a one-pan dish bursting with flavor. A staple in every Japanese household.
The Japanese coffee jelly was created during the Taisho period. If you enjoy coffee, then you will love this chilled Japanese coffee jelly with cream cheese. Maria’s Leche Flan with a dark soy caramel has a unique taste, dense texture, and it’s topped with tapioca pearls.
Argentinian by birth and Portuguese at heart, Chakall follows his family’s karma and becomes the fourth generation of cooks in the clan. “Born” a communicator, he loves playing and trying new flavors, meeting people, and getting lost traveling around the world.
A citizen of the world who likes to bring cultures, friends, and uncomplicated food together to the table. Son of 5 cultures (as far as he knows!) with parents coming from Galician, Swiss-German, Basque-French, Italian and indigenous origins from northern Argentina, Chakall is a Portuguese citizen by choice and, as he says, out of love. A natural ambassador for Portugal.
His culinary skills allied to a unique power of communication and charisma catapulted him to various stages, having stood out in the press, television shows and series, books of his own, among other creative projects, both nationally and abroad. Chakall is uncomplicated and unpretentious with his approach to cooking.
Currently he is the executive chef of the restaurants Farina by Chakall, Luz by Chakall, L’Origine by Chakall and Bistro 99 by Chakall, in Lisbon; Areal Beach Bar by Chakall and West 23 by Chakall in Lourinhã; Chakburger, in São João do Estoril; La Susy by Chakall, in Vila Nova de Gaia; and Zapata by Chakall, in Porto. Also the executive chef of Fuel by Chakall, and a consultant at Prime Beach Club in Monte Gordo, Algarve.
Head and executive chef of Cozinha Divina Catering and ambassador for several brands and products both nationally and internationally. Author of several TV programs, both in Portugal and in China, Germany and Latin America, and author of several books, published in several countries and several languages. His greatest pride (and refuge!) is in his family, “I love music, traveling, photography and… writing when I have time!”
Awarded and recognised by Illustrado 100 Most Influential Filipinos in the Middle East for three consecutive years, John Buenaventura never imagined that he would venture into the culinary arts. Today, he enjoys the symphony of his kitchen while creating every note on a plate, his love to cook each component of a dish is refined and influenced with a variety of bold and vast flavours executed through modern contemporary techniques.
Born and raised in the Philippines, this inquisitive and curious kid started off as a trial in one the first culinary schools in Asia and eventually led to studying and perfecting the craft through theory, expertise and mentorship. He fell in love and was immediately mesmerised by the challenges of working in a fastpaced environment which required precision, high standards of hygiene and organisational skills. After years of experience, he eventually was groomed to be the chef that he is today – a passionate and creative individual who is always striving for the best and does not accept mediocre output. At the same time, he went through very real challenges of making it in the culinary world and, as a result, gained the confidence, wisdom, and determination to rise up again, reaching his potential, and realising his dreams of being part of the international food scene.
His culinary philosophy is “simple & straightforward yet innovative and out of the box”. This means four to five components on a plate with three flavour profiles. He doesn’t confuse people eating his food. His plates are balanced and every component plays their part with texture and flavours. A focus on the core component and concept of the dish adds a few more touches to amplify and compliment it.
Iconic Indian restaurant in Goa, Chulha offers guests the chance to dine unparalleled Indian cuisine amid warm, colonial architecture, all accented by authentic rural touches.
The food is simple, with a selection of tandoorgrilled meats, seafood and vegetables prepared live to perfection, and served in clay pots and copper pans, evoking the ambience of a rural setting. The menu features authentic Indian and signature dishes from all its states.
Guests can reserve a private dining area, a perfect gathering place for celebrating special occasions such as intimate dinners, engagements and other landmark celebrations. There are two semi-private dining areas and a chef’s table as well as one private dining room.
Other features include an exhibition kitchen for guests to interact one-on-one with our chefs for a truly interactive experience.
Keeping the food simple, with a mixture of tandoor cooked meats, seafood and of course an incredible variety of vegetarian dishes. The menu at Chulha also features signature Goan dishes served on exclusively hand painted dishes, highlighting Goan culture and art and provide guests a unique and unforgettable gastronomic experience blended with warm hospitality of a traditional Goan residence at Grand Hyatt Goa.
An ingredient-driven restaurant and experimental project based in Anjuna, Goa, works with indigenous ingredients at the intersection of art, culture and food. Edible Archives was one of the infra projects at the Kochi Muziris Biennale 2018-19, where it showcased over 30 varieties of indigenous rice. Since then, Edible Archives has participated in art residencies (ranging from Suzhou, PRC to rural Karnataka); and been a member of the Food Art Research (FAR) Network.
It’s a culinary journey that’s led to the creation of edible Archives, with founders Shalini Krishna and Anumitra Ghosh Dastidar. Krishna heads the research and carries out on sustainability as a practice in the food and beverage industry, on indigenous ingredients and the food cultures surrounding them.
With a PhD in Cognitive Linguistics and over a dozen years of experience in the food and beverage industry, Dastidar worked in Japanese, Thai and Italian restaurants in Southeast Asia, South Africa, as well as in India. She was the owner and chef of Big Bongg Theory, a modern Bengali restaurant; worked with the Diva group; and presented dinners for the India International Centre’s annual Arts Festival in 2017 and 2019. Most recently, she opened two new brands in Bangalore, Bento Bento and Yo Colombo.
Fireback is a Thai restaurant and bar from EHV International, situated in a scenic riverside location in Siolim, Goa. Concealed behind an old Portuguese bungalow, the restaurant draws inspiration from the Thai national bird, the Siamese Fireback, showcasing fire-grilled cooking in many of its dishes. The contemporary glass house design extends onto outdoor decks and a promenade overlooking the river, offering dining options by a fish pond or riverside tables, with the outdoor bar as the focal point. The picturesque view of St. Anthony’s Church in the distance adds to the distinctive setting.
As the latest addition to the EHV portfolio, Fireback boasts of legendary Chef David Thompson as Culinary Director. Originally from Sydney, Australia, David Thompson’s love for Thailand’s culture and cuisine began during his first visit to the country in 1986.
Kaustubh Haldipur, the brand chef at Fireback, brings over 15 years of expertise in Asian cuisine, gained from notable establishments such as House of Ming and Wasabi by Morimoto. At Fireback, Kaustubh blends contemporary techniques with traditional inspirations, ensuring each dish represents a harmonious blend of tradition and modernity.
Fireback’s menu features innovative dishes that honour Thai culinary traditions and guarantees an unforgettable dining experience, combining exceptional food with a stunning riverside ambience.
It all takes place in the backyard of a Portuguese house, the neighbourhood bar with a spin on Asian food. Partners Agrini Satyarthi and Kartik Vasudeva see themselves as individuals craving bolder flavours from the Eastern world which usually tend to have a balance of tangy, spicy, sweet and sour; and taking this into account, their first choice for Grumps was Asian flavours.
Whether one chooses to call it Asian sharing plates or not, the menu is bold, where techniques coupled with creativity are well balanced and ensure that these flavours come together. A take on an Indi-Thai style krapow kebab that’s smoky from the charcoal and served with beans and fried Thai basil just like you would find in roadside krapow in Thailand.
The kitchen team is helmed by Rutwik Gadgil and Rajib Gurung. Gadgil got a deeper understanding of Asian flavours while working in Thailand and Gurung with his experience at Bomras. The food menu will read quirky but always taste unpretentious and accessible with a mix of vegetarian and non-vegetarian sharing plates and a few larger plates. They have also put a spin on some local Goan favourites like our butter garlic prawns with fermented chilli and yuzu or the salted tongue with a Thai nam jim dressing and fresh salad.
INGREDIENTS
20g ginger, chopped
20g garlic, chopped
5g Thai red chilli, chopped
50g refined flour
200g chicken leg, boneless
3g aromat
2g salt
500ml oil for frying
Method
Place the boneless chicken leg on a cutting board, cover it with plastic wrap. With a meat mallet or a rolling pin beat and even out the chicken.
In a mixing bowl, add the garlic, ginger, chilli, the flour and mix well. Add the chicken, aromat powder and salt. Mix well and let it rest in the fridge for 30 minutes. Remove the chicken from the fridge and dust it in the flour.
Heat oil in a deep pot and deep fry the chicken at 160C. Fry until golden brown. Once cooked remove and cut the chicken into four equal parts.
BY JASON
DESOUZA
WHITE PLATE BY CHEF JASON
CRANBERRY AND HABANERO GEL
250ml cranberry juice
2g Thai red chilli, chopped
3g salt
5g sugar
5g agar agar
Method
Blend the cranberry juice and chilli, double strain the mix.
Place a pot on medium heat and add the cranberry juice mix, agar agar, salt and sugar. When it comes to a boil, remove from the heat and set aside until it cools. Once cooled, blend it again to a smooth consistency.
PLATING
Add the cranberry and habanero gel on the base of the plate.
Place the chicken squares on top and add the gel again.
Garnish with cranberry caviar and dill leaves.
by CHAKALL
INGREDIENTS
4 codfish loins
Coriander to taste
Juice of 2 lemons
500g chickpeas, tinned
100g cream
2 garlic cloves, chopped
Juice of 2 oranges
Dash of olive oil
Method
Marinate the cod fillets in the orange juice. Separately, sauté the chickpeas in olive oil, with the garlic and some of the coriander. Using a hand blender, add the cream and lemon juice. Place the cod loins in the oven at 180C for 12 minutes. Serve with the chickpea purée, sprinkled with chopped coriander.
Heliconia, nestled amidst the lush greenery of JW Marriott Goa, is a premier dining destination celebrating the fusion of Peruvian and Japanese culinary traditions known as Nikkei cuisine. Named after the elegant Heliconia flower, native to Peru and abundant in Goa, the restaurant embodies the vibrancy and richness of Peruvian culture. Diners can enjoy a unique culinary experience hidden within the hotel’s foliage, featuring a menu crafted by Peruvian chef Arturo Castro Salazar.
Salazar, a Lima native, began his career in culinary arts after an initial pursuit in chemical engineering sparked his interest in food science. He trained at the prestigious D’Gallia Culinary Institute in Lima and honed his skills under a Japanese master chef, specializing in Japanese and Nikkei cuisines.
At Heliconia, Salazar presents a menu that harmoniously blends the delicate flavours of Japanese cuisine with the vibrant, spicy notes of Peruvian ingredients. Signature dishes include carretillero, tuna tataki, avocado gunkan, misoyaki, and daikon noodles, alongside a variety of ceviche’s, tiraditos, sushi, nigiri, tacos, and grills.
Salazar’s dedication to using fresh, seasonal ingredients and his passion for culinary innovation ensures an exceptional dining experience at Heliconia. His journey reflects a blend of cultural and culinary explorations, making him a perfect fit for leading the Nikkeiinspired dining experience at Heliconia.
Nestled opposite St. Anthony’s Church in Siolim, HOSA, which means ‘new’ in Kannada, offers a unique take on the diverse flavours of South India. As part of EHV International, HOSA provides a charming setting during the day and a vibrant atmosphere at night, blending traditional and contemporary elements that reflect its Goan surroundings.
The menu goes beyond traditional dishes and features innovative options such as guntur crab fry and flavourful ghee roasts of jackfruit or goat, served with dosas and appams. Notable dishes also include the trumpet mushroom pongal and curry leaf cured snapper. The restaurant’s extensive wine and cocktail offerings, which include classic, tiki, and modern interpretations, add to the overall dining experience.
Harish Rao, HOSA’s executive chef is known for his innovative approach to South Indian cuisine, with over 20 years of experience. Rao revitalizes traditional dishes with modern techniques, having previously worked at prestigious restaurants such as Dakshin in Chennai and Avartana at the ITC Grand Chola Chennai.
Notably, Rao has crafted personalized culinary experiences for prominent figures and has developed menu and diet plans for the Indian cricket team in 2011. In his role as HOSA’s executive chef, Rao has introduced enticing new dishes, showcasing the intricate and diverse flavours of traditional South Indian regional cuisines to complement the restaurant’s existing favourites.
A contemporary restaurant nestled in South Goa, where traditional Indian flavours combine with innovative culinary artistry. A modern Indian restaurant with a twist that offers a fresh perspective on classic dishes, curated with locally sourced, seasonal ingredients and infused with creative cooking techniques. At Juju, every bite is an adventure. The fusion menu is a culinary adventure through the diverse flavours of India, reimagined with a modern flair. Each dish showcases the vibrant tapestry of Indian cuisine, utilizing fresh, locally sourced ingredients and innovative cooking methods.
A team of passionate and experienced chefs dedicated to creating delicious and innovative Indian cuisine. From a trainee at Saffron and Cilantro to working at some of the most renowned restaurants and hotels in India, Abhijit Khandual brings his expertise, creativity and culinary techniques to Juju’s menu.
At Juju, they believe that dining is an experience that engages all the senses. The restaurant’s attention to detail extends beyond the plate to the atmosphere. The open space and unique amoeba-shaped windows create a bright and airy ambience, making dining at Juju a truly immersive experience.
Kebabs & Kurries is an exclusive Indian restaurant that showcases India’s rich heritage cuisine, perfected through years of research by the celebrated chefs of ITC Hotels. The restaurant offers a delightful selection of kebabs and curried dishes, paired with an assortment of breads and fine beverages.
Kebabs & Kurries captures the originality and evolution of multiple cooking styles in a comfortable and earthy ambiance. The restaurant serves cuisines of royalty and nawabs, rich in folklore and taste. Melt-inthe-mouth kebabs are prepared using clay ovens, iron tandoors, charcoal and stone grills, as well as rustic angethis and tawas. Flavourful curries, cooked in sealed deghs, copper handis, and cauldrons, are simmered in charcoal ovens to create exquisite gravies such as qorm’, qaliya, salan, or dopiaza.
Kokni Kanteen, nestled in the bustling heart of Panjim on Dada Vaidya Road, is a true gem that offers a delightful journey back to the charm of 1970s Goa. Founded by Chef Girish Desai, the restaurant brings to life his ancestral recipes in a rustic setting that exudes nostalgia and authenticity, providing a genuine slice of Goan heritage.
The menu is a testament to classic Goan cuisine, also known as #BestJevan. With a focus on fresh, local ingredients, the restaurant’s must-try dishes include the signature fish thalis, featuring the catch of the day served with rice and the iconic tangy sol kadi. Additionally, Kokni Kanteen offers a tantalizing array of other Goan seafood delicacies such as rawa fry and recheado, each showcasing the region’s rich coastal flavors. In addition to the hearty meals, the restaurant also serves traditional mocktails like the refreshing “Shivrak Kop,” as well as cocktails expertly crafted to complement the regional cuisine.
Whether you’re a local longing for a taste of home or a visitor eager to explore the rich culinary traditions of Goa, Kokni Kanteen promises an unforgettable dining experience that encapsulates the warmth and soul of Goan culture.
At just 6cm tall, this culinary maestro entertains and enthrals with an exceptional theatrical show. Embark on an immersive gastronomic journey where 3D mapping marvels create an enchanting visual production to further elevate an exclusive six-course meal. By mapping your dining table and the objects on it, a virtual story is projected onto the table top.
This experiential dining concept draws inspiration from the legendary Marco Polo’s Asian adventures and traverses the Silk Road from France to Arabia, to India, to the Himalayas, to China, and back to France. Every time the miniature French chef lands in a new destination an engaging host showcases that region’s traditional attire, culture, flavours and more.
The show is paired with themed music, props and features five exclusive set menu options to choose from.
The menu delivers a refined and diverse culinary journey. It begins with a French creamy tomato and fennel soup or zuppa di pesce. Guests then savor Arabian flavours with shanklish and haloumi filo parcels; followed by an Indian feast - butter lobster podi masala or paneer tikka masala. A Himalayan palate cleanser and the journey continues with Chinese Treasures, such as braised lamb leg or stir fried king oyster mushroom tossed in black bean sauce. The experience concludes with an exceptional crème brûlée.
INGREDIENTS
500g beef tongue / 30g garlic / 40ml corn oil / 10g black pepper corns / 100ml soy sauce / 3pcs bay leaf 50ml white vinegar
Method
Wash, clean and scrub the tongue several times. In a large in a pot, add water and the beef tongue. Add salt, whole garlic, peppercorns, bay leaf, soy sauce and vinegar. Bring the mixture to a boil then simmer in a slow cooker and cook until fork tender. This will take 3 to 4 hours, depending on the size of the beef tongue. Once the meat is cooked, cool it and let it rest in the fridge.
Remove and peel off the skin. It should come off easily. Wrap the tongue in cling film and chill it in the fridge before cutting.
Slice the tongue into thin strips and sear it on a hot skillet. Season with salt and pepper and set aside.
CHILLI SOFRITO
100g white onions, chopped / 50g red bell peppers, chopped / 30g large Thai chillies, chopped / 100ml corn oil / 6g cayenne pepper
Method
In a medium pan, heat up a generous amount of corn oil and sauté the white onions, add the chopped bell peppers, chopped Thai chillies and cook it all together on low heat until it becomes soft. Add in the cayenne pepper and set aside for later use.
100g queso de bola, soft Edam / 4pcs pandesal
Toast the pandesal in the oven. Place a few slices of the beef tongue on the bread and a few layers of sliced queso de bola.
Put the open sandwich back in the oven for 2 minutes until the cheese starts to melt. Add in a spoonful of the chilli sofrito on top and serve immediately.
BY JOHN BUEAVENTURA
This sandwich is full of different textures from the crunchy crust of the pandesal to the soft succulent meat of the lengua down to the saltiness of the shaved queso de bola.
Low & Slow is a small restaurant with a big heart, driven by the passion to honour traditional BBQ food with a personal touch. Having completed his culinary management degree in 2006, Charlton worked in various restaurants. After gaining experience on the cruise liners, he discovered a deep passion for BBQ. This passion led to the creation of Low & Slow, with the simple idea of focusing on his strengths: simplicity, classic flavours, and freshness.
The restaurant started as a takeaway with minimal equipment in 2020, and gradually gained popularity, today it’s a casual dining restaurant catering to omnivores, known for its dedication to the process of brining, meat injection, intricate dry rubs, and patience in crafting tender, delicious meat. All the sauces and rubs are homemade, as are the sides, reflecting the restaurant’s belief that the results are worth the extra effort.
If bliss had a signature scent, it would probably be the smell of smoked barbecue.
Nestled in the heritage-laden lanes of Fontainhas in Panjim, Goa, offers an authentic slice of Japanese culinary tradition. Founded by Pablo Luis de Miranda, Makutsu stands out by focusing exclusively on yakitori, a Japanese culinary art involving skewered and grilled meats and vegetables. This deliberate focus diverges from the more common sushi and ramen offerings found in other Japanese restaurants, creating a unique dining experience that has garnered significant attention. Miranda, envisioned Makutsu as a place where the simplicity and precision of yakitori could be showcased. His two-page menu is a testament to this vision, featuring an array of skewered delights such as chicken, beef tongue, offal, and a selection of vegetables like okra, broccoli, and mushrooms. This dedication to yakitori ensures that each dish is executed with the highest level of expertise and flavour.
The ambiance at Makutsu is designed to transport diners to a different world, with neon lights and an intimate setting that evoke the feel of a dreamy Japanese alley. The small, 16-seater restaurant is adorned with handwritten messages from diners, adding a personal and warm touch to the experience. This unique atmosphere complements the exceptional food, creating a holistic dining experience that feels both exotic and familiar.
Despite its modest size, Makutsu has quickly become a must-visit destination in Goa’s vibrant culinary scene. The restaurant’s commitment to quality and authenticity, coupled with its cosy and inviting atmosphere, has made it a favourite among both locals and tourists.
Miguel Arcanjo is one of the most celebrated luxury restaurants in South Goa. This signature restaurant of Taj Exotica is named after the legendary Miguel Arcanjo Mascarenhas. The award-winning restaurant has been recreated with flavors and specialties from the voyages of the legendary sea traveller Vasco da Gama.
Under the guidance of Pornima Vagumerkar, the culinary team brings to life delicacies from his journey through Lisbon, Portugal; Cape Verde, East Africa; Cape of Good Hope, South Africa; Mozambique and Port Malindi in West Africa; and Calicut and Goa in India. They dish out some of the most delectable voyage-influenced specials. 450 years of Portuguese rule in Goa has resulted in a lipsmacking assortment of flavours, styles, and culinary techniques.
The Goan food scene is influenced by an exotic blend of sea, spices, and foreign invaders. Even though the Portuguese culinary styles and cuisine were often ‘Indianised’ by Goans to suit their taste, there is no doubt that the Portuguese contributed to the emergence of Goan cuisine, both by holding onto their old culinary techniques and enabling a fusion of recipes that originated in their other colonies. Don’t miss out on some great culinary favourites during your dining experience at Miguel Arcanjo.
Miguel’s is an art-deco bar that takes inspiration from the heritage Latin Quarter. Fontainhas has remained inviting to the traveller and relevant to the locals for centuries. Miguel’s celebrates its rich history and culture in every way, from their name to their menu.
Proudly representing 450 years of KonkanPortuguese culinary traditions, their food reintroduces these to the world in exciting, contemporary ways. Their drinks honour the classics of the 18th and 19th centuries while also celebrating modern techniques, flavours, and the new landscape of Indian craft spirits, of which Goa is the epicentre.
Miguel’s is the realization of a longstanding dream of college buddies Dhruv Tuteja (Tootsie) and Ankush Gujral, who met at the Sussex University bar, East Slope, and forged a lifelong friendship. When they found themselves living in the same city as adults two decades later, they decided to make their youthful dream a reality, naming their company East Slope Hospitality, as homage to where it all started.
Madhav Dayal was the first person to join the team. He has worked in some of the best kitchens, with an internship with Ritu Dalmia, who soon became his mentor and got his Bachelor’s Degree in Culinary Arts from Cesar Ritz Switzerland. As a partner and head chef at Miguel’s, he is single-handedly responsible for turning Miguel’s into sought-after culinary destinations.
Morisco offers a blend of Goan coastal cuisine with Portuguese influences. Located at the Taj Aguada, this elegant grill provides stunning views of the Candolim-CalanguteBaga beach stretch, creating a picturesque backdrop for your dining experience.
The ambience is refined and suitable for both casual dining and special occasions. The menu, curated by Nishant Diwakar, features the freshest seafood such as crabs, lobsters, pomfret, squid, and sea bass, as well as expertly crafted dishes from continental and Goan cuisine. The wide array of choices reflects the rich culinary heritage of Goa and its Portuguese influences. Moreover, the live interactive kitchen at Morisco adds a dynamic and engaging element to your meal.
INGREDIENTS
100g Ishimaru udon noodles
1ltr water
100g broccoli, cut into florets and stalks in half
In a large pot boil 1 litre of water. When the water starts to boil, pour in the udon noodles.
Let it cook between 13 to 15 minutes. Stir occasionally to prevent the noodle from sticking. Ensure that the noodles are fully cooked. Remove and strain the noodles under running water. Set aside and let the noodles cool.
Note: Do not add salt to the noodles while cooking.
BRINGING IT TOGETHER
Season the shrimp with the mixed herbs, salt and pepper. In a large frying pan over medium heat, add 1 tablespoon of olive oil. Once the pan is hot, add the shrimp. Fry on both sides for a 2 minutes and when cooked set aside. In the same frying pan, add 1 tablespoon of olive oil, butter and sauté the garlic. Add the broccoli and season with salt and pepper. Cook until the broccoli stalks are tender. Add the chilli oil and the shrimp.
Add the udon noodles and toss the ingredients in the pan. Mix well and ensure that udon noodles and the ingredients in the pan combine.
Add the dashi and mix well. Serve hot and enjoy.
The founders of this venture, Punam Singh and Shilpa Sharma, both with successful backgrounds in retail and hospitality, came together with a shared passion for curating genuine, regional experiences. They are strong supporters of socially responsible eating, and their inspiration came from the mustard seed. Their exploration of this ingredient - be it flavour, garnish, or standalone element, has resulted in a unique offering in the world of gourmet dining.
Situated on a sloping hill at Astoria Hotel in Assagao, the establishment covers an area of 2500 square feet. The rustic yet elegant interiors set the tone for the earthy sophistication of the cuisine on offer.
While the recipes may evolve, the core ingredients remain unchanged. Similarly, since its inception in Goa in 2015, Mustard has evolved, but the essential elements that captured the hearts of Goa still hold a special place. The introduction of new flavours continues alongside the pride in maintaining these core aspects. Hailing from historic Normandy in France, Gregory Bazire brings his expertise to the table, with skills honed at his family restaurant. His diverse repertoire draws on Normandy’s rich legacy of delicate seafood, fresh game, robust farm-raised meats, and mature apple ciders.
The menu boasts a wide range of small and large plates, blending both cuisines in their earthy colours, delicate balance of flavours, and the use of fresh ingredients.
Founded by Arati Menon and head chef Santhosh Kumar, they combine their diverse experiences and passion for food to create a dining experience that is unique and memorable. Their culinary journey has taken them to various regions of India and the Middle East, where they explored new tastes and flavours to bring back to Goa.
Menon’s background in the hospitality industry, she worked in hotels in the US in hotels in Georgia and Florida before moving to Dubai; eventually, she settled in India to open a beach resort in South Goa called The White. Kumar brings a wealth of experience from working in Dubai, Goa and the French galley aboard a cruise liner.
Kumar’s menu is a diverse selection of dishes from the European continent to the local delicacies of South India, particularly Andhra, along with some preparations designed purely for comfort. Each dish is prepared to please the palate.
The Off White restaurant creates its dishes from scratch, including a unique spice blend called ‘Nalapu’, which is exclusive to the restaurant. Dishes like mutton nalapu, nalapu pulao, fish nalapu, prawns nalapu, chicken nalapu, and veg nalapu are inspired by Andhra cuisine and are highly popular among regular customers. Other customer favourites include mutton chops, coq au vin, beef bourguignon, herb-marinated fish fillet, watermelon wasabi prawns, and slow-cooked Belgian pork ribs.
Off White promises an experience that goes beyond the plate.
Perched on the stunning cliffs of Vagator and overlooking the serene Arabian Sea, Olive Bar & Kitchen Goa continues to be a top destination with its breath-taking views and Mediterranean cuisine.
The outdoor space has been beautifully renovated with chic new fabrics, stylish curtains, and trendy lighting to create an irresistibly cosy ambiance. The addition of a bamboo awning on the open deck provides flair and shade, while new comfortable furniture and air-conditioned spots offer a cool and inviting atmosphere. Lush plants inject vibrant energy, blending modern vibes with Olive’s iconic rustic charm.
Under the masterful eye of Evan Gwynne, Olive’s menu pays homage to Goa’s vibrant local produce and fresh seafood. Gwynne’s curated menu celebrates the region’s bounty with ingredients such as recheado, cashew feni, and kokum, all sourced from local farmers. The Mediterranean-inspired dishes with a Goan twist promise an unforgettable dining experience. The menu features standout creations including grilled vegetables and mozzarella poi boy, Turkish mantis, baked feta, lamb kofta with beetroot hummus, baked sardines on toasted ciabatta, panseared red snapper, crispy pork belly with vermouth jus fennel and rosemary, mushroom tortellini, seafood gumbo risottos, spaghetti vongole, biancaneve e pesto, and desserts like 811 chocolate torte, chocolate fondant, and snicker bar.
HELICONIA, JW MARRIOTT GOA
INGREDIENTS
100g salmon fillet
10g capers
20g avocado
10g rice paper
5g quinoa
30g lychee
Lime juice
Salt for seasoning
Kombu seaweed
Vegetable oil
LYCHEE SAUCE
30ml white vinegar
10ml water
20ml soy sauce
5ml mirin
15g white sugar
¼ tsp dashi powder
¼ tsp sake
35g lychee
Method
SALMON
Cut the salmon into cubes and refrigerate until ready to use.
LYCHEE
Slice the lychee and set aside.
AVOCADO CREAM
Blend the avocado until smooth. Season with salt and lime juice to taste. Reserve in the refrigerator.
QUINOA POP
Boil the quinoa according to package instructions. Drain and pat dry.
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 175C.
Deep fry the boiled quinoa until it pops and becomes crispy. Drain on paper towels and set aside.
LYCHEE SAUCE
In a bowl, combine all sauce ingredients except the lychee and add a 5x5 cm piece of kombu seaweed. Refrigerate for 20 minutes to infuse the flavours. Strain the liquid and blend it with the lychee fruit. Adjust the flavour with lime juice and salt as needed.
RICE CRACKERS
Deep fry the rice crackers until crispy. Set aside.
PLATING
In a cold bowl, gently mix the cubed salmon with the sliced lychee and lychee sauce. On a chilled plate, arrange the salmon mixture. Dot the plate with avocado cream, sprinkle with capers and top with crispy quinoa. Serve the rice crackers on the side.
Paper Moon, a celebrated Milanese institution since 1978, is renowned for its contemporary Italian cuisine, meticulously prepared using the freshest and most authentic ingredients. This iconic restaurant offers an immersive dining experience that captures the essence of honest Italian flavours. The first Paper Moon in India has been curating experiences at Taj Fort Aguada Resort & Spa Goa since November 2022.
Upon entering Paper Moon, diners are greeted by stylish interiors with large windows, warm décor, contemporary lighting, and clean lines. The ambience is both inviting and elegant, setting the stage for a culinary journey that celebrates the best of Italian gastronomy. The seasonal menus reflect the restaurant’s dedication to freshness and authenticity, utilizing local produce to create vibrant dishes that change with the seasons.
With over ten years of culinary experience, Aashutosh Shende and his culinary team at Paper Moons recreate signature Italian dishes, from succulent antipasti to wholesome mains and mouth-watering desserts. Each dish is a testament to their genuine passion for Italian cuisine, balancing simplicity and taste.
Paper Moon is not just a restaurant but a tribute to the rich culinary heritage of Italy.
Petisco, which means “small plates” in Portuguese, combines the international experience and creativity of head chef Halton D’Souza along with Pranav Dhuri, the person behind Café Tato.
Petisco’s food philosophy focuses on using local Goan and locally sourced produce to create dishes influenced by flavours from around the world and across India. This three-story gastro-bar has a stylish and contemporary design, with creative food and cocktails that follow specific themes.
D’Souza’s menu takes inspiration from Goan classics and blends them with a variety of other influences, resulting in dishes such as prawns a la plancha (prawns in chilli olive oil and garlic with seafood bisque, pickled bimbli, and toasted poie), pan-fried mackerel in a tirphal-infused beurre blanc with a shaved fennel salad, and pulled pork sandwich with sour tendli (ivy gourd). The Goan croquette has been reinvented with chicken and cheddar, served with green apple remoulade. The menu features French techniques and incorporates ingredients from the Mediterranean and Goan cuisines on small plates.
Situated by the tranquil River Sal, Riverside offers elegant Pan-Asian dining with bright white interiors, tall louvred ceilings, and a welcoming terrace. Palden Sherpa presents a diverse culinary experience with a menu featuring a fusion of flavours from the East. This includes honey chili renkon, poh pia tod, spicy garlic edamame, truffle edamame dumplings, prawns har gao, char siu pork bao, duck gyoza, dragon rolls, signature clay pot chicken, Thai curries, and a refreshing yuzu sorbet.
Saborosa gets its name from tasty food. In Portuguese, Saborosa means tasty. The concept and menu have been brought to life by Mazey Sequeira, chef, and owner. As a child, she loved having meals in her garden with her grandparents. The garden had creepers as a ceiling and lovely plants and flowers around. In recent times, having an outdoor place has not been so pleasant due to the unbearable heat. Hence, Saborosa came to life, where you can have the same garden ambiance but indoors.
A dynamic London restaurateur, originally from India but raised in Kuwait, Sequeira has always had a passion for the culinary world. Despite initially aspiring to pursue a career in hotel management, Sequeira’s innate talent and relentless commitment to her craft led her to excel in prestigious establishments like The Cheesecake Factory in Kuwait, Carluccio’s, Bill’s, and the Gordon Ramsay Restaurant Group in London.
The menu is a masterpiece of carefully selected dishes where every dish is a testament to her commitment to excellence. Sequeira’s menu is European cuisine and includes Goan home delicacies.
Nestled within The Zuri Whitesands, Goa Resort & Casino, Sake is a unique Pan-Asian dining experience. The restaurant offers innovative cuisine and a thrilling spectacle of live Teppanyaki, where chefs cook your meal right before your eyes.
Sunder Singh’s menu includes barbecue and grill dishes, ensuring a memorable dining adventure for food enthusiasts. With his vast experience in the culinary industry and renowned for his exceptional culinary skills and innovative approach, Singh ensures that every dish is thoughtfully crafted to perfection. The menu offers a range of options from soups like Laksha and Tom Yum to savory appetizers such as wok-tossed chili potatoes, Chongqing chicken, maki sushi rolls, and Sake signature sushi. The main course includes teppanyakigrilled prawns, Thai curries, and dishes straight off the Chinese sauce menu. End on a sweet note with either a date pancake or mango sago pudding.
Saké stands out among the many new restaurants opening on the stretch in Assagao. With its diverse menu ranging from Japanese to Cantonese, warm staff, and beautiful location, Saké is becoming a favourite among the local as well as the expat community. The weekends, especially, are reserved for locals from different parts who drive to the restaurant with family or friends for a wholesome Asian meal.
Spread across two levels, with private dining areas on the lower floor, Saké features a sprawling bar across the length of the restaurant, a series of lights, and minimal decor, sans the typical Asian elements, making the place seem classy and chic.
Prem Kumar Lepcha’s menu features a wide range of items, from sushi to salads, small plates, and mains, including many Asian classics. One of the unique items on the menu is the “Susi on Crack” – a deconstructed sushi consisting of avocado and spicy carrot tartare, or salmon and wasabi mayo, and tuna and wasabi mayo served on seaweed and rice crackers instead of a roll. The sushi menu features a vast range of maki rolls, California rolls, and a blue pea flower roll, where rice is infused with blue peas. In addition to the classics, Lepcha’s rice menu consists of 5-spiced duck fried rice and xo fried rice with prawns.
Nestled between Benaulim and Colva beach is a culinary gem that captures the essence of Goa’s vibrant food scene. It’s Neville Estibeiro and Candice Rebello’s testament to the perfect fusion of local flavours and global gourmet at Southside Goa.
The menu at Southside is a celebration of diversity, featuring an impressive array of cuisines from around the world. Local Goan dishes take centre stage, showcasing the region’s rich Portuguese influence and coastal culture. Indian, Italian, and Mediterranean influences are apparent throughout the menu. For example, the Goan choris bruschetta is a delightful fusion of local and Italian flavours; the charcoal-grilled fish in Goan recheado masala offers an authentic taste of the region’s spice-laden culinary traditions; and options like pork chops with applesauce, Jamaican jerk chicken or spicy prawns poached in port wine.
With an extensive grill section, one can choose from a wide array of meats, wings, and burgers, each prepared with selected marinades and sauces.
The combination of exquisite food and the unbeatable beachside location creates an atmosphere that is both relaxing and invigorating. It’s more than just a restaurant; it’s a destination that captures the spirit of Goa — laid-back yet sophisticated, traditional yet innovative, it promises an unforgettable dining experience.
INGREDIENTS
GREEN CURRY PASTE
80g red shallots
60g garlic
10g coriander root
10g fresh turmeric
30g lemongrass
30g fresh galangal
10g kaffir lime
40g local green chilli
15 Thai bird green chilli
2g shrimp paste
2g mushroom paste
50g chilli leaf
Method
In a mortar, add lemongrass and a pinch of salt. Pound until smooth, the salt acts as an abrasive. Add galangal and pound until smooth. Add coriander roots and continue pounding until you get a smooth paste. Repeat with the rest of the ingredients, pounding one or two at a time. If the mortar gets too full, remove a portion of the paste once it is smooth. Finish with chilli leaf and basil. The paste must be made on the day itself.
BY
KAUSTUBH HALDIPUR FIREBACK
KHMOY GREEN CURRY
200g coconut cream
235g khmoy green curry paste
1g chilli powder
1g turmeric powder
1g galangal powder
475 ml vegetable stock
80g grilled pea eggplants
35g palm heart
10g charred fresh green chilli
50g sliced long green chillies
20g Thai basil leaves
20g chilli leaves
Method
Heat the coconut cream then add the curry paste and simmer to cook. Do not let the cream separate. If it becomes too dry add more coconut cream. Add the vegetables and simmer for a moment before moistening with liquid. Season it with light soy sauce, chilli, turmeric and galangal powders.
Serve it with fresh basil and nam prik green chilli at the end by giving it some freshness to it.
Tamari is a Pan-Asian restaurant situated within Vivanta Goa Panaji. It offers a remarkable dining experience that will indulge your senses. The restaurant is named after the unique soy sauce from Japan, cherished by enthusiasts of Oriental cuisine. Drawing inspiration from this regional favourite, the Tamari menu explores the culinary traditions of Japan, China, Thailand, and Vietnam. With cherry blossom and lotus-themed interiors, the restaurant provides an unforgettable dining ambiance. Dwipen Goswami and his kitchen team ensure that each dish, from the delicious sushi and sashimi to the mouthwatering teppanyakis and curries, is flawlessly prepared to take your taste buds across the continents.
This sophisticated eatery skilfully blends traditional and modern elements, creating a refined ambiance for any occasion.
When you step into Taste, it feels like dining with family, even if you’re by yourself. Taste offers a unique fusion of Japanese, Korean, and Filipino cuisine, providing a delightful dining experience. The restaurant is renowned for its exceptional cuisine, prepared by Maria Aquino, chef and co-owner.
A trained chef from The Association for the Advancement, Japanese Culinary Art and mentored by an acclaimed Peruvian chef in Dubai, In 2022, Aquino established herself in Goa. She combines Korean and Filipino flavours with Itameshi (fusion cuisine originally from Japan which combines traditional elements of Japanese and Italian food). This blend incorporates a variety of herbs, spices, artisanal sauces, dashi broth, and mirin, resulting in a tantalizing flavour profile. The delicious combination is served with Japanese smooth, creamy, and chewy udon noodles, elevating the overall dining experience.
As a community and expat driven restaurant, Aquino updates her menu every two to three months; she draws inspiration from a range of culinary traditions to skilfully merge elements, techniques, and traditions into individual dishes. Her creations demonstrate a passionate comprehension of flavours and how different tastes complement each other, resulting in a distinctive fusion that cleverly combines distinct Japanese, Italian, Korean, and Filipino flavours.
If you’re in or around Panjim, this is a must-visit destination. It’s a peaceful setting where you can relax, sip on different beers and engage with the people behind the food, adding to the experience beyond the delectable cuisine itself.
Taupe stands out as the latest sensation in Goan gastronomy, nestled amidst the lush greenery and azure sea of Goa’s vibrant landscape. Conceived by the outstanding team of Titlie & Barfly, Karrtik Dhingra, Tarun Sibal, Shyaam Khurana, and Bipin Sibal, Taupe represents a harmonious blend of culinary delights and cultural richness. It is the intersection of contemporary India with its ancient heritage. Housed within a quaint 150-year-old Portuguese villa, Taupe serves as a powerful testament to the fusion of flavours and traditions, seamlessly marrying the relaxed allure of Goa with the diverse tapestry of Indian cuisine.
Taupe is a leading example of culinary innovation. Tarun Sibal, known for his achievements in Delhi, Bangalore, and Goa, has designed a menu that combines experimental yet accessible combinations, breathing new life into traditional dishes. Sibal describes Taupe’s culinary philosophy as “gourmet casualness” - focusing on genuine flavours without any pretence. The restaurant offers a seamless blend of modern Indian cuisine and comfort, providing a timeless dining experience for both local and international guests. Each dish is carefully curated to create a harmonious blend of flavours and unique textures.
Comfort, gourmet-casual elegance, and opulence define Titlie and is what Taupe aims to continue in a reimagined space.
The restaurant named “Tempero” means “seasoning” in Portuguese. It offers aromatic and spicy Goan delicacies, which are artful blends of Indian and Portuguese cuisines. Tempero is located at the ITC Grand Goa Resort & Spa and draws inspiration from colonial architecture, boasting mosaic flooring and windows adorned with motherof-pearl shells. At Tempero, Sarita Carvalho and the culinary team prepare a variety of Goan dishes. The highlight of the menu is a flavorful prawn curry served with rice, accompanied by semolina-fried fish, beans foogath (a vegetable dry side dish), and a green salad dressed in toddy vinegar.
The tale of The Fisherman’s Wharf began in 2005 on a tranquil riverside property in Mobor, Goa. With a well-defined business plan and a surge of creativity, the groundwork was laid for what would eventually evolve into a beloved culinary destination. Nowadays, The Fisherman’s Wharf has nine branches across India, yet the original Mobor outlet retains a special charm that is hard to replicate.
Situated on the banks of the Sal River, the Mobor restaurant invites guests to savor unhurried afternoons amidst rustic decor reminiscent of an old Goan home. The atmosphere, combined with delectable Goan cuisine, provides a dining experience that is both authentic and unforgettable. Whether you are in search of a refined riverside date night, a lively weekend gathering with friends, or a delightful family dinner, The Fisherman’s Wharf in Mobor seamlessly caters to every occasion.
At the core of this culinary journey is Joel Murzello, the brand chef of The Fisherman’s Wharf. Murzello embarked on his journey with the Mobor outlet five years ago, initially assuming the role of executive chef. His passion and dedication swiftly propelled him to become the brand chef, overseeing the operations of all nine restaurants. Under his guidance, each location continues to embody the rich Goan heritage and flavors that The Fisherman’s Wharf is renowned for, ensuring a consistently exceptional dining experience throughout the country.
BY MARIA AQUINO TASTE
A staple Japanese home-cooked one-pan stir-fry full of flavor.
INGREDIENTS
150g beef, thinly sliced
1 tbsp Kikkoman dark soy sauce
1 tbsp oyster sauce
2 tbsp mirin
½ tbsp. katakuriko potato starch
2 tsp garlic, finely sliced
½ tsp ginger, finely chopped
½ tsp freshly ground pepper
1 large broccoli, cut in florets
30g carrots, diced
1 onion, diced
1 tbsp vegetable oil
20ml dashi
Salt for seasoning
Method
In a mixing bowl, add soy sauce, 1 tablespoon mirin, 1 tablespoon oyster sauce, 10ml dashi and potato starch. Add the thinly sliced beef into the marinade and coat well using your hands. Mix well and let it sit for a few minutes.
Clean and wash the broccoli and separate the florets into bite size and the cut the stem into strips.
In a medium sized pot on medium heat, add 250 ml of water add the broccoli and stem. Cook for 2 minutes. Remove the broccoli and put it in cold water, strain and set aside.
Heat a frying pan on medium high heat, add the vegetable oil. Add the onions, garlic, ginger and sauté for a minute.
Add the beef and let it cook on medium heat for a 3 to 4 minutes until the meat is no longer pink. Add the broccoli and carrots, stir-fry everything to combine.
In a small bowl, mix the mirin, dashi and oyster sauce and pour it over the beef and vegetables. The starch in the sauce will thicken. Let it simmer for a minute and remove from the heat.
Serve with udon noodles or steamed jasmine rice.
The Goan Kitchen is a culinary establishment in South Goa that is dedicated to preserving and showcasing Goa’s rich culinary heritage. Located in the picturesque village of Loutolim with an additional café and store in Margao, the brand prides itself on preserving and presenting Goan cuisine beyond the commonly available dishes. Goa’s culinary history is diverse, encompassing Hindu Goan, Indo-Portuguese, and local ethnic tribal food, reflecting its various dynasties, colonists, and travellers. At The Goan Kitchen, this heritage is showcased through a pre-order menu, curated lunch experiences at the kitchen, and a daily menu at the Margao outpost.
The traditional Goan lunch experience at The Goan Kitchen offers a feast in the kitchen, accompanied by in-depth conversations about the origins and stories associated with the various dishes on offer, providing diners with a journey through Goa’s rich culinary heritage. The team at the Loutolim kitchen, consisting of local ladies, prepares traditional Goan dishes in small batches. Visitors can sample unique offerings such as pastéis, empadinhas, orchata, xarope de brindão, and enjoy the set lunch menu for the day.
Crescy Baptista, an expert in Goan cuisine and a skilled cook of over 200 dishes, heads the kitchen. She credits her culinary skills to her mother-in-law, Elisa Menezes Baptista, who taught her most of what she cooks today. Crescy strongly believes that traditional food is best cooked by mothers and daughters.
Crafted as a tribute to the rich flavours of traditional Tamilian homes, The Tanjore Tiffin Room is a culinary venture by restaurateur Kishore DF. Housed in a 150-year-old Portuguese bungalow, the restaurant offers an intimate yet spacious experience. French decor blends seamlessly with a vast garden, creating an inviting ambience reminiscent of a rainforest. The setting aims to evoke a sense of entering a friend’s home, adapted for a contemporary urban environment.
With over 25 years of culinary experience, Ravi Debnath leads The Tanjore Tiffin Room kitchen. The menu revolves around small plates, going beyond being just a meal; it’s an exploration of the cultural medley that defines Tamil cuisine. Small plates - marina beach sundal, made of vatana (white peas) tossed with raw mango; mushroom pepper fry; Madras tiger prawns, grilled to perfection with butter, pepper garlic masala, to name a few.
The mains are traditional Tamil-style dishes such as the Madras railway curry, a classic Anglo Indian fix from the Arakkonam junction; a chicken, mutton or prawn khorma, a thick curry in a ground coconut, cashew nut and ginger garlic base; ennai athrrika made with small brinjals in a tangy tamarind curry. The menu also offers rice options like jackfruit biryani, prawn biryani, egg biryani and classic dishes like lemon rice and sambhar rice.
The Tanjore Tiffin Room is a celebration of culinary heritage. One steps into this gastronomic sanctuary, savouring not just dishes but memories woven through time.
Set in one of Goa’s most stunning locations, The Verandah is recognised as the window of the resort overlooking the vast lawns of Grand Hyatt Goa, the picturesque Bambolim Bay and a 17th century chapel. Simple and hearty, the food is crafted with passion, love and great attention to detail.
The aromatic smell of freshly prepared Italian food, combined with warm service and amazing views, the Verandah promises to offer guests a quintessential Italian dining experience. The menu presents a large selection of authentic recipes native to Italy featuring a variety of antipasti, zuppe, pizza, risotto, gnocchi, pasta and freshly baked bread.
The highlight of the restaurant is the open kitchen offering guests a view of freshly rolled pasta and an opportunity to interact with the chefs. The restaurant has elegant indoor seating as well as outdoor seating offering a stunning view over the pool and the lush green lawns rolling down to the edge of the serene Bambolim Bay. With a passion for Italian cuisine, The Verandah definitely sets the new benchmark for Italian dining in Goa. The food is traditionally enjoyed in a communal setting with family and friends, good wine and lots of laughter. The restaurant has something for everyone including kids, with a special kids menu that includes popular favourites as well as fun games.
Founded by Sahil Sambhi and culinary led by Bhim Tamang and Phankri Bey, VietNom offers an unparalleled dining experience that blends authenticity, innovation, and a deep respect for Vietnamese culture.
At VietNom, it’s a tale of passion and dedication to authentic Vietnamese cooking. Tamang’s innovative flair and respect for traditional techniques ensure that every dish is a celebration of flavour and authenticity.
The menu is thoughtfully crafted to bring you the best of Vietnamese cuisine. From the delicate summer rolls to the hearty pho, each dish tells a story of Vietnam’s rich culinary heritage. Locally sourced ingredients and traditional techniques come together to create bold, complex flavours that will transport you straight to the vibrant streets of Vietnam.
The ambience evokes the charm of Vietnam’s picturesque landscapes, with design elements inspired by local Vietnamese craftsmanship. The servers ensure each dining experience is filled with warmth and authenticity, recreating the cosy atmosphere of a Vietnamese home.
White Plate started as an eccentric artist’s vision to create an elevated experience around food, flavours, and textures. With the white plate as his blank canvas, Jason DeSouza transforms an array of humble ingredients into gastronomic delights.
Spread over two floors, the restaurant sits elegantly by the curb of Main Beach Road in Candolim, North Goa. The plush leather chairs, pristine marble tables, and crystal chandeliers accentuate the white of the decor. Interspersed with black and amber, the space complements the culinary theatrics.
With DeSouza’s understanding of ingredients, flavour combinations, and techniques, his exquisitely crafted menu is for the discerning palate, elaborately prepared and aesthetically presented, a play on contrasting flavours, balanced to perfection. It begins with an amuse-bouche, spheres of raspberry coulis, adorned with caviar pearls to the hors d’oeuvres with elements of amsol (kokum) foam, yuzu caviar, and toasted sesame snow. The signature soups, the plum tomato extract is created over 8 hours and is sous vide tomatoes infused with thyme with a contemporary twist. Ending on a sweet note with his take on a black forest, re-constructed at the table.
It is an amalgamation of ambiance, food, and service ensures a heightened experience. Each course is perfectly timed to flow seamlessly as a choreographed show. Each plate goes on the table with DeSouza explaining his creations.
Tucked away in the quiet North Goa village of Moira, this women-led, family-run restaurant is known for its Goan Christian home cooking. Owner Belinda Braganza, inspired by her years working on cruise liners, has given the restaurant a charming nautical theme, naming it after the general alarm used on ships. The menu features cherished Braganza family recipes, such as rechado calamari, tongue chilli, beef meatball curry, and pork spare ribs. A standout dessert is the coconut caramel custard, a special recipe from Belinda’s brother, Placid.
The garden café is truly a family effort. Belinda’s mum, Clara, along with cousins and an aunt, runs the home-style kitchen with the help of dedicated assistants. Each evening, the Braganza family warmly welcomes guests, personally checking on every table to ensure a homely dining experience. Belinda crafts all the cocktails, including her favourite - BelGINda.
Beyond its culinary offerings, the restaurant is a hub for the surrounding community, hosting live music nights, karaoke sessions, and meet-and-mingle events. Regular patrons affectionately call 7 Short 1 Long a home away from home, reflecting the genuine warmth and hospitality the Braganza family provides.
At 414 Heritage Dining, Luso-Goan food is more than a culinary offering; it is a tribute to centuries of cultural exchange and tradition. Luso-Goan cuisine emerged from the blending of Portuguese and Goan influences, creating a unique fusion that honors the essence of both heritages. Every dish they prepare at 414 is rooted in recipes passed down through at least four generations, cooked in their 475-year-old family kitchen, where each ingredient and technique reflects the soul of Luso-Goan history.
Our menu highlights the artisanal nature of this cuisine, emphasising fresh, local ingredients and time-honoured methods. From the spicy and tangy Cafreal, to the comforting sweetness of our bread butter pudding made using locally-baked pão, every dish carries the stories and flavours of Goa’s past. We strive to preserve the authenticity of these dishes, ensuring that each bite feels like a journey through history.
Cooking to order, without any pre-prepared items, they offer a deeply personalised experience that celebrates the slow, thoughtful process that defines heritage cooking. For us, Luso-Goan food is not just about taste; it’s a celebration of Goa’s cultural identity, intertwined with Portuguese influence, innovation, and family tradition.
A cuisine that is a rich and a flavourful fusion of Portuguese and Goan culinary traditions, a result of over four centuries of Portuguese influence in Goa. This cuisine uniquely blends the spices and ingredients native to India with Portuguese cooking techniques and ingredients, that they brought to our shores, creating a hybrid style that is neither entirely Goan, nor fully Portuguese, but rather an original amalgamation incorporating both cultures.
Key ingredients in Luso-Goan cuisine include vinegar, introduced by the Portuguese, and coconut, a staple in Goan cooking. Spices such as cumin, coriander, cinnamon, and pepper are used, alongside Portuguese olive oil and wine. Meats like pork and beef, which were not commonly used in Indian cuisine before the Portuguese influence, play a central role in many dishes, as do seafood and rice, which are native to Goa.
Iconic dishes like Vindalho, a spiced vinegarbased pork dish, and Cafreal, a green chicken curry infused with fresh herbs and spices, showcase the marriage of these culinary traditions. Desserts such as Bebinca and Doce de Grão also reflect this cultural blend, using eggs and sugar in ways that were brought to Goa by the Portuguese.
Luso-Goan food represents not only a fusion of flavours, but also a historical narrative, capturing the shared history and cultural exchange between Portugal and Goa.
A savoury pie filled with chicken and vegetables, wrapped in a golden, flaky dough. It’s a delicious and hearty dish that works well as a snack or part of a meal.
INGREDIENTS
DOUGH
500g flour
½ tbsp. salt
10g yeast
2 tbsp butter
240ml water
FILLING
600g chicken breast, boiled and shredded
1 onion, finely chopped
1 carrot, diced
160g green peas
1 tomato, chopped
2 tbsp tomato paste
3 tbsp olive oil
90g olives, sliced
3g garlic minced
Salt and black pepper for seasoning
Method DOUGH
Combine all the dry ingredients in a large bowl. Add butter and water, mix in the butter and gradually add hot water. Knead the dough until smooth and elastic. Set aside to rest.
FILLING
Heat olive oil in a pan, fry the onions and garlic until translucent. Add the carrots and cook until softened. Add peas and tomatoes: Stir in the green peas, followed by the chopped tomato, and cook until the tomato softens.
Set aside and let it cool.
Sauce
Add the tomato paste and enough water to form a sauce. Cook until the oil starts to separate from the sauce. Add salt, pepper, and olives, and mix well. Allow the filling to cool before assembling the pie.
ASSEMBLE
Roll out the dough to fit your pie dish. Place the cooled filling inside.
Roll out another portion of the dough to cover the filling, and seal the edges.
In a pre-heated oven bake at 180°C until the crust is golden brown, around 25 to 35 minutes.
Serve hot.
BY ZENOBIA CHACKO 414 HERITAGE DINING
This spicy and tangy post-1986 version of the original Galinha Piri-Piri has become Goa’s favorite take on the dish. Though different from its African origins, this green version is made with fresh herbs and spices. It’s a perfect addition to any main course.
INGREDIENTS
500g chicken
50g fresh coriander
40g fresh mint
20g cinnamon stick
6 cloves
3 tbsp coconut oil
15g green chilies, add more if required
7 peppercorns
¼ tsp turmeric
1½ tsp salt
1 tbsp ginger garlic paste
10ml rum
Method
Pat the chicken dry; do not wash it. Apply turmeric, ginger-garlic paste, and salt. Set aside to marinate while preparing the paste.
In a mixer, grind the coriander, mint, cinnamon, cloves, green chilies, and peppercorns with just enough water to form a paste. Add water 60 milliliters at a time, using the least amount of water necessary.
Apply the paste to the marinated chicken. Leave to marinate for a minimum of 1 hour (preferably 8 hours). If marinating for more than an hour, refrigerate the chicken.
One hour before cooking, remove the chicken from the refrigerator and let it come to room temperature.
Heat coconut oil in a large, flat pan. Add the chicken pieces in batches, ensuring they brown evenly. Do not overcrowd the pan.
Once all the chicken pieces are browned, add the remaining masala paste from the marinade along with water (use the water to rinse out the remaining marinade in the container). Cover and cook on low heat for 25 to 35 minutes or until the chicken is fully cooked.
Serve hot with buttered rice or poee (Goan bread).
BY ZENOBIA CHACKO
414 HERITAGE DINING
INGREDIENTS
3 pão (Goan bread), preferably one-day-old
40g butter
40g raisins
300ml milk
100 ml evaporated milk
0.4g nutmeg
0.4g cinnamon
40g sugar
1 tsp sugar, for caramelizing
2 egg yolks
1 whole egg
1 tsp vanilla bean or vanilla extract
Method
MILK MIXTURE
In a saucepan, caramelize 1 teaspoon of sugar over low heat until golden brown.
Once caramelized, add both the milk and evaporated milk. Once the mixture to comes to a simmer, turn off the heat.
CUSTARD
In a bowl, whisk the egg yolks, whole egg, sugar, vanilla,
Pão (Goan bread) is synonymous with Luso-Goan culinary heritage, introduced to Asia by the Portuguese. This recipe uses pão to create a bread butter pudding with a soft, airy interior and a crisp exterior. Traditionally, this dish was made to prevent wastage by using leftover bread, a practice followed for centuries.
nutmeg, and cinnamon until it is light and creamy. Slowly pour the milk mixture into the egg mixture while whisking constantly to temper the eggs. Strain the mixture to remove any lumps and set aside.
PUDDING
Tear the pão into small pieces and place them evenly in a pie dish.
Dot the bread with butter, distributing it evenly across the bread pieces.
Sprinkle raisins over the bread, ensuring even distribution. Pour the prepared egg custard mixture over the bread, making sure all the bread pieces are soaked. Preheat the oven to 170°C.
Place the pie dish in a water bath (a larger dish filled halfway with hot water) to prevent the pudding from drying out.
Bake for 40 minutes, checking to see if the custard is set. Once the pudding is set, switch the oven to grill (broil) mode and grill the top for an additional 5 minutes to get a golden, crisp finish. Keep an eye on it to prevent overbrowning.
Serve the bread butter pudding warm with custard or a scoop of ice cream.
Growing up in Kolkata, Amitava Paul enjoyed a variety of regional foods - leaving a lasting impression on him till today.
Over his two-decade career in the culinary industry, Paul has a deep understanding of cooking techniques and regional flavours. He has worked with renowned brands such as Taj, Hyatt, Wyndham, Ramada, Carlson Rezidor Group, and Kempinski and is currently the culinary director of the Sea Pearl Beach Resort and Spa in Bangladesh.
Paul’s creativity is fueled by local, seasonal produce and ingredients sourced both locally and internationally, allowing him to craft a diverse range of flavours.
Sauté the prawns, add the onions, green chillies and cook until it is soft. Add the mustard oil, cumin, ginger, garlic and green chili. Mix well and add the coriander powder, red chilli powder and turmeric, mix well. Add mustard oil and season with salt. Garnish with coriander leaves and set aside.
SHUTKI BHARTHA (DRY FISH)
20g dry fish, boiled with turmeric / 15g onions, finely chopped / 8g coriander leaves, finely chopped / 10g green chillies, finely chopped / 10ml mustard oil / 5g salt
In a pan, roast garlic, green chillies and set aside. Grind the roasted garlic, chilli and add the boiled dry fish, add salt, onions and coriander. Grind until you get a smooth consistency.
2pcs mace
6 cloves
BY AMITAVA PAUL
INGREDIENTS
250g beef, boneless and cubed
50g onions, sliced
5g garlic, chopped
10g ginger, chopped
2g cumin
29g mustard oil
5g chili powder
3 bay leaves
2g chili sauce
1g lemon juice
2g turmeric powder
10g coriander leaves, chopped
20g yoghurt
KALA BHUNA MASALA
1tsp cumin
¼ tsp nutmeg
1 tsp black pepper
6 green cardamoms
5g cinnamon stick
1 tsp yellow mustard seeds
2 tbsp dark soy sauce
Roast and grind the all the ingredient
Method
Clean and wash the beef cubes.
In a mixing bowl, add all the ingredients and mix well; let it rest for 15 minutes.
In a pot, heat oil and sauté onions and add all the ingredients from the mixing bowl. Cover and let it cook on medium heat for 2 hours or in a pressure cooker for 20 minutes.
Once cooked, keep stirring until all the water dries up. Add the kala bhuna masala and let it cook for another 10 minutes.
Garnish with fried onions and serve with laccha paratha or steam rice.
INGREDIENTS
1 ltr milk
1kg carrots, grated
300g sugar
BY AMITAVA PAUL
50g ghee / clarified butter
1g cardamom powder
100g nuts
500g flour
125g icing sugar
250g butter
2 eggs
Method TARTS
In a mixing bowl, add the butter, icing sugar and eggs, mix until it’s light and fluffy, add milk gradually and the flour. Mix well and ensure there are no lumps. Cover the mixture and let it rest in the refrigerator for six hours.
CARROT HALWA
Heat ghee in a heavy bottomed pan and add the grated carrots. Cook till the carrots are soft. Add sugar and cook until the sugar has melted, add milk and reduce on low heat. Add cardamom powder and nuts; cook over medium heat for further 20 minutes. Serve cold.
One of the many Portuguese sweets that was initially prepared at convents. Interestingly, the name of the dish translates as “pork from heaven,” presumably because some of the first recipes included pork lard. In its simplest form, this traditional cake combines sugary syrup, lard, ground almonds, and a hefty amount of egg yolks, while the common additions include various spices.
Most Portuguese desserts use egg yolks and sugar because the egg whites were used as a filter to clarify wine, acting like a brush to sweep out impurities.
Some believe the recipe came from the convent of Santa Clara in Guimarães, Portugal. The convent closed in 1910, but three displaced nuns carried on the traditional recipes by making pastries to support themselves.
INGREDIENTS
250ml water
300g sugar
25g fig leaves jam
250g ground almonds, skinless
20 egg yolks
1tsp vanilla extract
Method
Bring the water, sugar and salt to a boil in a big saucepan. Add the ground almonds. Stir gently but constantly, over medium-low heat, until the almond mixture starts to thicken and you can expose the bottom of the pan by stirring, about 2 minutes. In a medium bowl, lightly whisk the yolks and eggs. Pour into the almond mixture and mix with a spatula. Pour the batter into the prepared pan. Bake until the cake is firm in the centre and the top is lightly golden brown, about 28 to 30 minutes.
The recipes are presented in a clear and easy-to-follow way, with ingredients, methods, preparations and dish photographs.
All measures are level unless otherwise stated.
Gram - g
Millilitre - ml
Tablespoon - tbsp
Teaspoon - tsp
Conversions
1 teaspoon (tsp) = 5 ml / 5 g
3 teaspoons (tsp) = 1 tbsp / 15 ml / 15 g
1 tablespoon (tbsp) = 15 ml / 15 g
15 tablespoons (tbsp) = 1 cup / 225 ml
1 cup = 8 fluid oz. / 237 ml
1 pint = 2 cups = 473 ml
1 quart = 4 cups = 0.95 litres
1 ounce = 28 grams
1 pound = 454 grams
1 stick butter = ¼ cup
1 decilitre (dl) = 100ml
1 stick = 1 inch
Weight
1 gram = 0.035 ounces
100 grams = 3.5 ounces
500 grams = 1.1 pounds
1 kilogram = 35 ounces
Volume
5 millilitre = 1 teaspoon
15 millilitre = 1 tablespoon
240 millilitre = 1 cup or 8 fluid ounces
Liquid measures
8 fluid ounces = 1 cup = ½ pint = ¼ quart
16 fluid ounces = 2 cup = 1pint = ½ quart
Temperature
Conversion from Fahrenheit to Celsius: C = (F - 32) / 1.8
Conversion from Celsius to Fahrenheit: F = C x 1.8 + 32
150C = 302F
175C = 347F
190C = 374F
200C = 392F
The 2021 Specialized Cookbook Publisher - Best In The World by Gourmand Awards, award-winning author Flavel Monteiro has been in the F & B hospitality industry since 1991. His foray into publishing came when he purchased a franchise to publish the Millionaire Magazine in Scandinavia and later a Filipino magazine in the Middle East. It was in 2014 when Flavel created and launched WG Magazine, defining dining opportunities and culinary experiences with chefs from Michelin-starred restaurants, culinary royalty, celebrity fine dining, and culinary lifestyles worldwide. Besides teaming up with some of the best chefs in the world, Flavel collaborated and partnered with some of the best culinary events and chefs worldwide. In 2018, he partnered with Chef Alfredo Russo, Dolce Stil Novo, a Michelin-starred restaurant in Turin, Italy and launched EX.IT—Extraordinary Italian.
Dubbed the chef’s whisperer, Flavel was the recipient of the 2019 Independent Publishers Award for his book Coffee: Absolute Gastronomy, the same year he was awarded the Best Book in the World by the Gourmand Awards for Coffee: Absolute Gastronomy and Legacy.
2020 was a culinary book year - Flavel released six books: Come Together: The World’s Finest Chefs on Easter Sunday to put smiles on people’s faces. He published and co-authored the first-ever eBook Home Comforts with The World’s 50 Best Restaurants & Bars. Weeks later Cuisinero: Taste The Philippines was released, a book to help educate and feed children in the Philippines and The Best Of Dubai: A Dining Experience. Flavel was awarded the 2021 Best in the World by Gourmand Awards for five of his six books and the 2021 Specialized Cookbook Publisher.
In 2021, Flavel released The Best of Dubai: A Dining Destination and later that summer, he released Come Together For India, a culinary mela with some of the finest Indian chefs.
Back To Our Roots came by accident; inspired by a conversation in 2021 between Vikas Khanna and Flavel, the book went on to receive the 2022 The Future Foods 21st Century by Gourmand at the Umeå Food Symposium in Sweden and received the Best Specialized Cook Publisher for the Best Books of 25 years of Gourmand Awards.
At Expo 2020 Dubai, Flavel curated 70 of the finest chefs in the world at The Jubilee Gastronomy. He also went on to do the Cartier gala for 700 guests with one of France’s finest chefs.
Marking World Food Day on October 16th October 2022; Dubai Cares, part of Mohammed Bin Rashid Al Maktoum Global Initiatives (MBRGI), and Flavel jointly launched the “Dine. Feed. Educate” initiative to raise funds in support of the education of underprivileged children globally. Flavel released Dine. Feed. Educate - 7 Chefs, 7 Restaurants, 1Initiative. On the same day, he released The Great Indian Khichdi with 50 of the finest Indian chefs from North America to New Zealand with their unique take on this beautiful age-old one-pot dish.
November 2023, Flavel was honoured for The Best of Dubai by Gourmand Awards in Riyadh, Saudi Arabia for Food Tourism.
Gourmand Awards celebrates 30 years in 2024 – 2025 with the BEST OF THE BEST GOURMAND AWARDS 30 YEARS with 202 countries and regions and 1,450 books –under U.A.E., Flavel celebrates with three of his books on this prestigious list. “Your book is an important milestone for gastronomy - Edouard Cointreau, Gourmand Awards, President and Founder”.
