Chef Surendra Mohan and Chef Judith Mascarenhas (who has come in especially from Goa to lend an authentic touch to the food) offered a great spread. The sea food sukha was an absolute delight for the palate. It was less ambot (sour) and more tik (teekha or spicy), as the Goa toddy vinegar was sparingly used, but lip-smacking nevertheless. Naturally then, I gladly set out to experience the Goan Food Festival at Citrus, The Leela, Mumbai. So I was delighted to find a stew on the menu. And if you are lucky, as part of the rotational menu, you may savour delicacies like Prawns balchao, Chicken Cafreal, Shakshakem (crabs) and Fish rechado. Well-grounded coconut masala, lightly tempered with spices in a thick gravy with liberal amounts of mixed sea food, got my vote immediately. It was heartening to see vegetable Xacuti and pumpkin Ambotik for a change. Maybe a siesta after this would be in order, I thought Open for lunch and dinner, this festival is on till November 30. Goan boiled rice with pumpkin Ambotik, was what kick started my gastronomic journey.Goan weddings are usually incomplete without the customary mixed meat stew, macaroni and vegetables. These actually took me down memory lane. Of course, this was a chicken stew, well made with succulent pieces of chicken, but in a lightly flavoured tomato base.Head to the ongoing Goan food festival to treat your senses with the aroma and taste of culinary delights from India’s most loved beach state The Goan in me is always curious about cuisine from the coast and I never tire of it. The meat was well roasted and had a nice bite and texture to it. Perhaps not cooked with the pulao itself Pork Assado or Asado de porco, as it is popularly known, a traditional Portuguese Goan dish was cooked to perfection. Goan food of Portuguese origin does not really have too many vegetarian options, unlike the Goan Saraswat cuisine. The ingredients in each dish were fresh and the masalas, made from scratch.. But having savoured all my favourites, I was not complaining. The Bibinca was flawless with all the layers seamlessly blending and the creamy texture intact. Far from the one I have tasted, but an interesting variation and comforting, I must confess.I saved the best for the last—the Goan choriz or sausage pulao. So help yourself to a bit of Goa on your plate. After having relished the home-style Goan dishes, I indulged myself in the traditional Goan desserts, which are legendary—Bibinca, Godshem, Alle belle and more. The godshem, made of rice, lentils, jaggery, coconut and cardamom powder was harmoniously combined and the sweetness was just right. Yet, chefs have now begun to experiment with vegetables often using the Goan spices and masalas. The ambotik was a bit mild in terms of the sourness one normally associates with ambotik. Well-marinated, one could actually taste the spices, which tingled my taste buds. Alle Belle, generously filled with coconut and jaggery, would absolutely melt in the mouth with the maida pancake rolled neatly over it. But the sausages which need to be boiled or fried Wholesale aquarium wavemaker for sale well, were a bit tough.It turned out to be a lunch akin to the one at home, minus the Xit kodi (fish curry rice), albeit with oodles of indulgence. The pulao was replete with whole spices, fragrant and aromatic, made with the best possible basmati rice
Post je objavljen 06.01.2022. u 03:28 sati.