My love for seafood is a direct result of Goan cuisine. There’s nothing I like better than good prawn curry rice or a pomfret recheado or a kane rawa fry. I’m not Goan by birth…not by a good
485 kms 567 kms, but I love that place and it’s sussegado (laid back) culture like my own! So when a friend invited me to the Hyatt for the Goan Food Festival, it was hard to say no. Especially because the delicacies on offer were from the kitchen of Chef Edrige Vaz from Casa Sarita at the Park Hyatt, Goa!
My biggest grouse that night was the mood lighting. Apart from the fact that I wasn’t with my better half, it also didn’t make for the best photographs! (Sorry S…it’s the truth J) But I shall choose to regale you with my tangy tale nevertheless. Amuse Bouche was a Rissois de Camarao – a beautiful half moon shaped fried dumpling. Filled with a mildly spiced prawn mixture and served with a smudge of chilli sauce, it was just perfect. It reminded me of a savory version of the Karnataka Karanji or North Indian Gujiya.
We had a sample platter of four starters. It included a Spicy Squid salad, Kismur (coconut and dried prawn accompaniment) , Pan fried King Fish in peri peri masala and Kane (lady fish) rawa fry. The Kane was just beautifully cooked and the layer of recheado masala coating it was just perfect – tangy, smooth and just a hit of spice. It looked red hot because of the red chilli and vinegar used in making the paste, but it’s not supposed to taste red hot and this one stayed true to its source.
A whole grilled white Pomfret graced our table. You can choose the fish you want from the live counter and have them grill it for you with your choice of masala. (Peri-peri, Cafreal, coriander or rawa fry). The Chicken Cafreal (coriander and green chilli masala) was presented in style, with the fried slices of potato being the crowning glory.
The Chicken Xacuti (roasted coconut and spice curry) was robust and tasted brilliant with the lightly spiced pulao. The highlight was the simple but impressive Prawn Curry. The curry was smooth, almost like it had been passed through a sieve and the flavours were subtle and well melded. The sweet prawns were cooked to a lovely plump pink and almost floated in the curry. This tasted perfect with the red goan boiled rice.
We tried a trio of dessert. Starting with the famous Bebinca – slow baked layered pancakes with egg yolk and coconut milk, flavored with nutmeg. Followed by Dodol – A pudding made of coconut milk, jaggery and rice flour. (My least favourtie because it reminds me of kerala halwa!). And finally the Mangane which is like a payasam made of lentil, sago, and coconut, sweetened with jaggery.
The festival is on till the 28th of July at Lido. You can pick from A la Carte for lunch or go the whole hog for dinner with a buffet (Rs. 1200/- + taxes). The buffet has a wider variety of offerings like Caldo verde – potato and spinach soup, Prawn balchao, cabbage foogath, mushroom xacuti and more. Worth a visit for an authentic taste of Goa without travelling all the way to the coast!
LIDO – all day dining
1/1, Swami Vivekananda Road,
Off M.G. Road,
Bangalore – 560008
Ph: +91 80 4936 1234
Cost: Buffet Rs. 1200/- plus taxes.
Parking: Valet Available