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Goa on fire...
The just-concluded Goan Food Festival at Metropolitan Nikko's Chutney restaurant brought back a whiff of Goa. The cuisine prepared by the expert Goan chefs gave diners that authentic Goan experience.
The festival was popular with visitors, mainly middle-aged professionals and foreign tourists. A Goan ambience was created with the staff flaunting colourful shirts and beach-hats. A live Goan band was seen performing from table to table. The menu had all new Goan delicacies. The non-vegetarian starters had galinha-de-pao, chef's special stuffed chicken hot dog and rissois-de-camarao, a minced prawn pastry. The vegetarian starters included verdu patteisa (mixed vegetarian mince puffs), verdu cutlaix, xacuyi-de-cabrito pimento and vindaloo-de-cabrito. Pimento in the main course was gravy lamb cooked in vinegar and coconut. Balchao-de-camarao pinmento (prawns in a gravy) and cafrel-de-galinha (spring chicken) was best suited to Indian taste. Another matter that you needed to keep a glass of water with you! In comparison, the vegetable soup was bland. The food went well with the chutney.
Those who missed the festival that ended on Sunday can look forward to the next edition.
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