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Flavours from Goa
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Drop in for a taste of Goan spread and music
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PHOTO: K. GAJENDRAN
GOAN DELIGHT Enjoy Goan food
Lilting notes of Suraangini greet the connoisseur on the spiral staircase leading to Promenade, the coffee shop at Aditya Park Inn. Saldanha on `gumot'--the native percussion instrument and Adnelo on the Spanish guitar bring `mando' music and songs in Konkani and Portuguese for you. They form part of the revelry that the restaurant has to offer for the ongoing Goan food festival. Nets for drapes and stewards in vibrant shirts from the sun and sand destination complete the picture.
"Instead of people going to Goa, we tried to bring Goa here. We have chefs Ivo Santo and Terezintila Santo flown in from Panjim here to whip up the delicacies," says Sanjeev Tiwari, F&B Manager. The buffet features popular dishes Pomfret Recheiado, Mutton Vindaloo, Chicken Xacuti and more.
About the cuisine, "there is a lot of Portuguese influence. Indian spices are used, though in a different way. One finds a generous usage of coconut," adds Tiwari.
The mildly spicy chicken broth flavoured with black pepper is a good break from the regular clear and corn soups. As also the tomato and onion laced vegetable soup that has mixed vegetables and macaroni. Red rice and Sannas, the Goan version of mana idli, this one fermented with fresh toddy, are interesting options that the spread has to offer. "They go will with the xacuti or vindaloo. Spices used in all the gravies comprise saunf, cinnamon and cloves, ginger and garlic that are sun dried, powdered and fried before they are used," says Chef Santo. Tambdi bhaji— a red spinach preparation and Chitki mitki— gowar ki phalli cooked with grated coconut are some of the vegetarian delicacies from the region.
Tambre Maria— a Goan version of Bloody Mary and made with feni, rare combinations of wine and cashew brews and more cocktails from Goa are also available at the festival, though not included on the buffet. To wrap up the fiesta is Bibinca— a layered cake from Goa made with coconut milk, egg yolk and maida. The cuisine is mildly spicy and just ideal if you are a seafood and chicken buff.
What Kashmiri Food Festival
Where Utsav, Secunderabad
When June 25, for both lunch and dinner as a la carte offerings. On Sundays, there's also the Kashmiri lunch buffet priced at Rs. 229 with taxes
SYEDA FARIDA
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