Here’s the best part – Goan food !

Goan cuisine is the sort of cuisine that sounds really exotic but in reality is rooted in local culture. The mouthwatering dishes which we outsiders feel are concocted up to satiate the appetites of tourists are really part of every Goan household – their daily bread, nothing fancy. But for us invaders from the Big City, the fresh catch of crustaceans and fish, the assortment of spices, the marinated meats and local spirits all blend into one heavenly experience.

On a previous visit to Goa, a friend and I had visited North Goa, the more commercialized half of Goa, with beaches crowded with an almost equal measure of white and brown skinned bodies, beach shacks and beach chairs. Grabbed the opportunity to savour some great food at some of the famous joints like Infantaria Bakery (renowned for its breakfast spread – the Chocolate Banana Pancake tops the taste quotient) and Brittos (delicious pastries and desserts – the Alpine Mousse is a must-try). We devoured lots of pastas and a variety of chicken dishes from a whole heap of assorted eateries including several shacks on Baga beach.

This year’s trip with office colleagues for Goafest (20th to 22nd May) was to South Goa, the fairly unadulterated half. We were put up at the 5-star Majorda Beach Resort (South Goa’s 1st 5-star hotel), an impressive property. It had a very earthy feel to it unlike the overtly sanitized environment of new-age 5-star properties.

Between shuttling to and from the fest venue, I did find time to savour some classic local fare. The spread at the venue, though of extremely high quality, felt like regulation Indian wedding fare, especially considering the fact that this was Goa. A couple of colleagues and I headed off to a nearby shack on Cavelossim beach and placed an order for Battered Prawns, Battered Chicken, Deep Fried Calamari, Seafood Spring Roll and Golden Fried King Prawns. I must make a special mention about the Battered Prawns, which were extremely light in texture and the batter did not overpower the taste of the succulent prawns.

The next day we went full steam ahead and sat down for lunch at Raj’s Pentagon, a restaurant about 100 meters from our hotel. I was'nt too kicked about this place as something about it was beginning to put me off. Maybe it was the name (which did not sound local enough) or maybe the tardy service. But as soon as the food started trickling in, I sat back, relaxed. This was going to be good meal! For starters we ordered for Beef Chilly Fry (marinated slices of local beef stir-fired with spices and onions) and Fried Goan Sausages (this delicacy sure needs an acquired taste). The main course consisted of Prawn Curry and Rice. We finished off with out-of-this-world stuffed pancakes – the Pentagon Special Pancake (pancake stuffed with assorted fruits and flambéed), Banana Pancake and Butterscotch ice cream. Sheer delight!

I know that I have only scratched the surface of Goan cuisine. But then again it is this, along with the absolute beauty of this land that will draw me back to this former Portuguese colony again.

Viva Goa !

Pictures courtesy colleagues at Contract, Mumbai.