INDIGENOUS DINING AT GOA’S HOTELS
CHULHA: is Grand Hyatt Goa restaurant serves rich Indian fare amid a colonial architecture that is complemented by rural touches. Private dining areas are available for intimate gatherings. Constant innovations are done here to incorporate the intricacies of Goa’s history and lifestyle. Savour your taste buds with pork vindaloo (tangy Goan dish); pomfret llet with red chilli, toddy vinegar and Indian spices; and Goan prawn curry. grandhyattgoa.com
CORTA’S: Chef Prema and team at e Lalit Golf & Spa Resort Goa’s Corta’s restaurant showcase food in attractive ways that suits the current day’s well-travelled guests. Furnished with wooden ooring, this beach shack exudes a lively vibe. Choose from a range of dishes like chorizo bread, chicken xacuti (a classic gravy dish), semolina fried prawns, dal varan (lentil soup), butter garlic crabs and snapper with Goan masala among others. thelalit.com
GROK: is is Hyatt Centric Candolim Goa’s signature restaurant and bar. ey use fresh seafood and homegrown produce like vegetables, grains and locally baked breads that are unique to Goa; and work closely with vendors to ensure authenticity. Kolambichi uddamethi (coconut avoured prawn curry), Portuguese cataplana (seafood, chorizo and potato stew) and kombdechem jeere mera (local chicken curry with avours of cumin, pepper and toddy vinegar) are few of their menu highlights. hyattcentriccandolimgoa.com
JAMAVAR: is signature Indian dining outlet of e Leela Palaces, Hotels and Resorts has an outpost at e Leela Goa too. e restaurant sets the tone for a classic culinary experience that gives you a peek into the culture and heritage of the state. Jamavar follows the concept of minimalism which is seen across its interiors and alfresco ambience. eir signature dishes include Goan sh curry, prawn balchao ( ery seafood dish) and the spicy vindaloo. theleela.com
SPICE STUDIO: is is Alila Diwa Goa’s specialty traditional home-style restaurant. e décor of the restaurant is Portugal-inspired with di erent styles of seating, artefacts and a spice cabinet that gives a residential feeling. Star dishes feature vangi recheado (stu ed Brinjal), sungta kishmoor (a prawn delicacy) and lamb xacuti (curry). alilahotels.com/diwagoa
TEMPERO: is restaurant at ITC Grand Goa Resort & Spa is inspired by colonial architecture. It adorns mosaic ooring and windows are embellished with mother of pearl shells. At Tempero (translates to seasoning in Portuguese), the chef whips up a host of Goan dishes; the highlight being a avourful prawn curry served with rice, with a side of semolina-fried sh, beans foogath (a vegetable dry side dish) and green salad doused in toddy vinegar. itchotels.in
THE KITCHEN TABLE: Dressed in an elegant setting, e Kitchen Table at W Goa o ers a selection of well-known classics and modern interpretations.
eir traditional Goan thali comprising — sh curry, prawn caldeen (mildly spiced coconut milk based curry), moongachi gatti (sprouted green gram stew), tambdi bhaji (red amaranth stir fry), goan bread, rice, king sh semolina fry and solkadhi (a coconut milk and kokumbased drink) — is highly recommended. marriott.com