F&B IS BUSTLING IN GOA AND HERE ARE SOME OF OUR RECOMMENDATIONS
THE FISHERMAN’S WHARF
e al fresco restaurant is minimal, but well laid out with mood lighting, fairy lights, wooden interiors, tiled roof and brick walls. It is located on the bank of River Sal, and has an even better ambience a er sunset. For a spicy twist order the ery prawns served with Goan pao – a type of bread.
SPICE STUDIO
is Alila Diwa Goa’s specialty traditional home-style restaurant has a Portugal-inspired decor with di erent styles of seating, artefacts and a spice cabinet giving a residential feeling. Must-try dishes feature vangi recheado (stu ed brinjal), sungta kishmoor (a prawn delicacy) and lamb xacuti (curry).
SPICE GOA
It is located in a calmer part of Goa, in Mapusa. e interiors are simple. What it misses in ambience, it makes up in its food. Run by a husband-wife duo, it promises fresh seafood and spices ground in-house.
THE KITCHEN TABLE
Decorated in an elegant setting, e Kitchen Table at W Goa presents a selection of well-known classics and contemporary 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 kokum-based drink) — is highly recommended.
SOUZA LOBO
It is located in one of the most crowded spots of Goa – Calangute beach. Post sunset, Souza Lobo spreads out onto the beach by adding tables and chairs on the sand. Begin with the fried masala mussels covered with a batter of spiced semolina.
e pomfret raechado or stu ed pomfret shouldn’t be missed. Try the sausage pulao that is the restaurant’s own creation.
TEMPERO
is restaurant at ITC Grand Goa, a Luxury Collection Resort & Spa, Goa is inspired by colonial architecture. At Tempero (translates to seasoning in Portuguese), the chef stirs up a host of Goan dishes; the highlight being a
avourful prawn curry served with rice, with a side of beans foogath (a vegetable dry side dish), semolina-fried sh, and green salad doused in toddy vinegar.
MUM’S KITCHEN
e traditional Goan eatery is a tribute to “mothers from far ung corners of Goa for having contributed in compiling exclusive traditional recipes”. A typical Goan meal here would be the chorizo chilli fry – pork sausages in chilli oil – relished with a bowl of rice to balance out the avours. Even spicier would be the lobster stu ed with ery red Goan masala.
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 journey that gives you a peek into the culture and heritage of North-West India. eir signature dishes include Goan sh curry, prawn balchao ( ery seafood dish) and the spicy vindaloo. Jamavar follows the concept of simplicity which is seen across its interiors and al-fresco ambience.
MARTIN’S CORNER
Martin’s Corner’s suggested dish amongst the mains is the spicy pork vindaloo – cooked in vinegar and chilli paste. Amongst the starters, crunchy prawns and calamari sautéed in butter and spices are must-try simple Goan treats. End your Goan meal by indulging in bebinca – a seven-layered, coconut avoured, sticky Indo-Portuguese cake.
CHULHA
is Grand Hyatt Goa restaurant is known for rich Indian fare amid a colonial architecture that is complemented by rural touches. Treat your taste buds with pork vindaloo (tangy Goan dish); pomfret llet with red chilli, toddy vinegar and Indian spices; and Goan prawn curry.
GROK
is is Hyatt Centric Candolim Goa’s signature restaurant and bar. 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.
ey use fresh seafood and homegrown produce like vegetables, grains and locally baked breads that are unique to Goa. BTI