A Taste of Goa

This is going to be a long post on the food that I have had the chance to experience in Goa. Let me just say that I have finally found the perfect place where all forms of cuisine come together in a beautiful symphony. And, no I am not high right now. Lets look at the checklist shall we? Dreamy, sunscape - check. Beach and water - check. Beautiful churches and architecture - check. Awesome, delicious food - check. You can also check the tripadvisor site for some great options for your travel itinerary

The View from Fort Aguarda, Goa

It is cliched - I know but moonlit walk down the beach with water lapping your feet - is one of the most beautiful feeling you could experience. The hair was a mess at the end of it but appetite was rolling. And we stopped for a snack at one of the beach shacks. Yes, it was all candlelights, waves and hot, crispy potato skins.

Day 2: Took a bus down to Old Goa through quaint cottages and ferries moving busily on water. It stopped right in front of Basilica of Bom Jesus. My sister and I visited all the churches in the area from Se Cathedral to St. Augustine Ruins. And the walk had to end with authentic Goan Cuisine. So we went down NH-17 all the way to Martin's Corner at Colva.

This place is an institution and no trip to Goa is complete without it. You sit on comfortable armchairs while live music is being played. There are stands with the catches of the day on display. Lobster, squid, prawns, fish all on ice for your perusal. We went for squid for appetizer which was not that great. It was tough and the butter drowned any flavor that it could have. But, the highlight of the dinner was definitely the Pork vindaloo with steamed rice and the Chicken Cafreal. If you do not like pork, you can go for the chicken or the prawns. Either one of them are a good choice. The Vindaloo is almost ketchupy in taste with spice notes dancing on the tongue. And the Cafreal - words fail short in describing the taste of this dish. So definitely give it a go.

Day 3: This was the day of North Goa where we went from Fort Aguarda to Ashwen Beach all on a Honda Pleasure.  And after the steep climb to Chapora Fort and back with its breathtaking view it was time to put on a dress for a Greek night at Thalassa, Vagator Beach. 

And it was totally worth it. We began with a shot of Ouzo, a Greek aniseed flavored drink.  There is a procedure to this - you drink it bottoms up and then slap the table while saying Opa. The author scared a couple of diners but she felt really good. We ordered the Mushroom Saganaki - the combination of feta, tomato, garlic which was to die for. The main course was Veg Souvlaki and Chicken Gyros. The quantities are so huge that you really dont need dessert afterwards. The chicken flavored with lemon and oregano and served with pita chips, tzatziki[yoghurt and garlic dip with cucumbers] and fries. Oh the author struggled with her plate but she could not stop stuffing herself. The sea below and the full moon flitting between the coconut trees was the perfect accompaniment.

Day 4: This was all down to South Goa. With its gorgeous houses and white sand beaches - we did not want to come back. Unfortunately the author was vegetarian for the day so dinner ended up being mushroon Xacuti and Garlic Cheese Naan. So vegetarians dont worry - While Goa may be inclined heavily towards the meat loving there are some great options for you guys. Like Mickeys at Colva where you can have Korean Pot Rice and KungPao Paneer to accompany it. Or Claudi's Corner at Bogmalo Beach where the author had delicious Xacuti with Garlic Cheese Naan. The latter was a delicious discovery. The chesse is layered inside the naan and sprinkled on top for an all cheese effect. Having it with the spicy, coconuty Mushroom curry was a match made in heaven.
So finally - the verdict. Go forth and treat your tastebuds to one of the most delicious places in all of India. And you will be happy at the end of it whichever way you lean.

Khansaab

This is a very specific review to a very specific dish. It rarely happens that I go to a place and fixate on one particular dish. Don't get me wrong - the food there is really good. Khansaab is the epitome of Awadhi and Lucknowi cuisine and hospitality. Tikkas, shorba, biryanis, gulab jamun - they have the whole spread ready for you to partake in. But their Peshawari paneer tikka is spectacular. As my friend and partner-in-crime stated, "It is like biting into a cloud". And she was right. This tikka was melt-in-the-mouth in the true sense. Probably the best one I have tried yet.

The dish comprises of blocks of paneer marinated with spicy and creamy filling. There is a slight hint of smoke that tickles the back of the throat. It is the perfect compliment to the creaminess of the paneer. This is served with cool raita, pudina chutney and imli chutney. You mix the imli and raita and dip your tikka into. The spicyness is abetted to the right amount. The mint chutney adds to the fragrant spice of the tikka. But, it is rich. So, split it with your fellow vegetarians so that you can make room for their biryani and gulab jamun.
And forgive me for the cliches. It is slightly unavoidable when confronted with such delicious Awadhi cuisine. The last thing I would say is that if you are in the vicinity please do go and order this dish. You will not regret it. Perhaps this post is short - but when it is that delicious sometimes simple words does the trick.

Location: Gvk One Mall, Road no.1, Banjara Hills
What to try: Peshawari Paneer Tikka, Subz panchmel biryani, 
Rating: 4.2/5

Shree Datta Vada pav

So the plan was wake up at around seven and leave by seven-thirty and be on the hills in the next hour. But, plans rarely go like clockwork. So it was delayed by a couple of hours. And by the time the hills were in sight, we were all hungry [ even though we all had breakfast] and my cousin would not stop raving about this highway side snacks place - Shree Datta Snacks. The place on the Mumbai-Pune expressway is a detour but one you absolutely have to take.
The place is surrounded by major franchise chains - Subway, Mcdonalds, KFC - as well as other food stores. And yet, this place is full to the brim. Families laughing and dining together, friends chatting, kids running around even as others walk in - all of them munching on vada pav or digging into sabudana khichdi and misal pav. When my brother got the order, we all carried our plates to side stand and started digging into our vada pav.

 You know that's when I realized something. Nobody does it like the Maharasthrians. The batata vada before would be encased with thick, doughy flour and the bread or the pav is too dense and kills any flavor that you might have from the cutlet. And, a tart chutney that would make everything unbearable.

This order from this innocuous place was so, so different. My time in Pune was a revelation. When I had the first one - my taste buds found their new addiction. I mean I was having them every other day. And then when you have from this particular place, you know you have been changed. The mashed potato is spicy and is coated with crispy besan batter. And, there is something different about the bread here. It is soft and melt in the mouth. The dish is served with a spice powder and a chilly. And, once you have taken your first bite, you really fall into it - ravenous for more.
So, when you are on the road and want something quick and portable, stop at this watering hole and have yourself this snack with a hot cup of chai. It is totally worth it.

Location: Mumbai-Pune Expressway
What to try: Vada pav, Misal Pav, Sabudana khichdi
Rating: 5/5

Easy Brinjal Sabzi

This post is in continuation of the series of posts exploring the delights of Oriya cuisine. Baigana bhaja or spicy eggplant sabzi is a usual accompaniment to most dishes on meatless Monday or Satvik Tuesday. These are the days when meat/egg/fish is an absolute no-no in an oriya household. On those days, my mother and aunts will bring out their creative guns to make boring vegetables taste delicious to fussy young children who wanted omelets or chicken pakodas. Oh, those memories seem so funny right now when the author has more or less embraced the vegetarian culture[except for karela]. This is a simple dish which can write itself into any lunch or dinner on any day of the week. Also, the leftovers make for nice sandwiches with slices of cheese. So, go ahead, make the dish for a nice vegetarian addition to the usual fare.

Ingredients:
1 eggplant
1 small onion sliced
1 chili chopped
3 cloves of garlic minced or sliced
1tbsp red chili powder
1tsp turmeric
1tsp coriander powder
1tsp garam masala
salt to taste
Method:
Heat oil. Fry onions and chillies. Add the minced garlic.
When the garlic turns brown, add your spice powders and stir.
Fold in the eggplant. Add a little water and then steam the whole thing for fifteen minutes.
You need to cook this dish until the flesh loses all its firmness.Adjust salt and seasonings.
Serve this along with your curry and rice.

An Oriya Dinner

The craving stuck - as it always does - in the late hours of the night. Food from home - my mom's awesome cooking. The words of hermeneutics and subject were starting to blur and form flakes of rice and spots of curry in front of me. I closed the book, had a cup of chai and then went to sleep. But, that feeling of course will not just say goodbye.
So, found some frozen grated coconut at the supermarket. And, a nice ripe eggplant[brinjal]. Came back and got to work. The curry of this blog post is called Nadiya bara tarkari or fried coconut balls in spicy gravy. I served this curry is served with a baigana bhaja[brinjal sabzi] and steamed rice. Oh, yumm and joy has come back to the world.

 My mother of course makes this curry best. That was discovered after having this meal. I mean, the author is good but not that good - yet. This curry is authentic and luxurious - something you can make for a nice Sunday lunch or an Indian dinner to surprise and impress. For me personally, I think Oriya cuisine is very underrated. I mean, you have your butter chicken, your dosa even your vada pav - but, where are the dahibara aludum, kasa mansa or nadiya bara tarkari. So this post will be the start of a series of posts highlighting and promoting this cuisine so close to my heart.
I have taken some shortcuts with this meal simply because you usually do not have time to grate coconut and then blend your spice paste. So, I have studded this post with nice little cheats for a express treatment of this homely classic.The main work over here would be the boiling the potatoes, slicing the onion and chopping the chili. Once that is done, it is ready-set-go.

Make your baras or the coconut balls
1 packet frozen grated coconut
1tbsp turmeric
1tbsp red chili powder
1tsp coriander powder
1tsp cumin powder
salt to taste
flour for coating
Oil for frying
 In a bowl add 80 percent of grated coconut. Add the spice powders and salt according to your taste. Mix everything together and then make nice round balls.
As the oil heats to a smoking point, dust the balls with flour. Fry till golden brown. Remove.
Make your curry:
1 medium onion sliced
1 chili chopped
1 and half tbsp ginger-garlic paste
2 tbsp tomato puree
1tbsp red chili powder
1tsp haldi
1tsp coriander powder
1tsp cumin powder
1tbsp garam masala
1 large potato cubed and boiled
salt
water
Heat oil. Add the onion and chili and fry.
While the onions are frying, add the ginger-garlic paste, tomato puree, red chili, turmeric, coriander and cumin powder and make a paste to 2 tbsp of water. This is a major cheat that saves you time and concentrates your flavor.
Add the spice paste and stir. Add some water to the spice bowl, clean and then add the water to the gravy. Adjust salt and spice and cook. It will take some five minutes.
Add the potatoes and fold in. Add a cup of water and simmer for a few minutes till all the curry comes together. Add the coconut balls and fold in the curry. Be careful so as not to break them.
Sprinkle some garam masala and simmer for two more minutes. Your curry is done.

Pepperoncino

This post will be long. Probably because of the long journey to the concerned place. And an increased use of paeans that this will entail.
The impulse to visiting this place came on a sunny afternoon. A few minutes out on the road led the author and her friend to discover that the day was the first day of the auto strike. So, no autos for miles on end and trust me the author traveled miles before a kindly cab driver took pity on them. Usually, the author is prone to crazy impulses, but this was a lot crazy even for her. I mean, you walk down five miles for an hour till the Secunderabad railway station in order to find a taxi. But, by then, it had become a matter of pride. So, all the way to Road no. 12, hoping that the food did not disappoint.
And, tell you what, it really did not.

When you step out of the elevator, the sight of its promotional board welcomes you. Slightly quirky, it sets a happy tone. The alfresco venue adds to it. The greenery around you is charming and when the wind turns, you can smell the mint planted around the edges of the terrace. A few minutes into sitting down, you realize that the music is low, lilting Italian. That makes a lot of difference.

The distance traversed equaled a very hungry stomach. So, the orders flied out fast. Picante pizza, Passionfruit Iced tea followed by Calabrese pasta for the vegetarian and the Pollo parmigiana for the carnivorous. Desserts - it was decided - would be ordered, if the appetizers or main course was not enough.
The best part of the meal, was the authentic tag attached to the place, is really true. The pizza is baked in a wood oven is soft yet crispy. The sauce is fresh as are the vegetables. Say goodbye to Dominos.

While the iced tea is slightly acidic, the main course more than enough makes up for it. The calabrese is spicy and fragrant. The parmigiana is well-cooked with a crispy crust. While the lettuce is slightly wilted, the roast potatoes served with it is just right - with a slight bite. You dig in and for a long time there is silence on the table - except, of course, the clinking of cutlery.

Perhaps because of the slight disappointment with the iced tea, I ordered a cappuccino. After all isn't that the traditional end to the meal. Oh wait, that is espresso. Still good enough. So, cappuccino, and after some deliberation, the panna cotta. And, oh my, oh my, that is the best ending to the meal. In fact, one of the best desserts I have tasted in a long while. The panna cotta is served with a coulis which provides the tart to the sweet, creaminess that the panna cotta represents.
The review has not indulged in paeans - yay - but it is heading there. And so I will stop. But, I will end with this - for a nice, fun brunch, lunch or dinner to fulfill your Italian cravings - do head there. And, if you have done so, please head over there again.

Location: Road no 10, Banjara Hills, opposite Ratnadeep Supermarket.
What to try: The pizzas, pasta calabrese, pollo parmigiana, pasta alfredo
Review: 3.9/5

Thoran

Living in  a multicultural university gave me an opportunity to discover new cuisines and ingredients that I probably would never even consider tasting. And the exploration resulted in heady new flavors. One of the discoveries was my introduction to the Mallus. There was once a quote shared on facebook that "You do not happen to Mallus, they happen to you". Resham George happened to me and let me tell you it was one of the highlights of my postgraduate days. She introduced me to her mother Lathika George and her debut cookbook - The Suriani Kitchen and that day was good for the future of my tastebuds. The book brings us recipes from the Syrian community of Kerala - some indigenous and some that are staples in the Kerala kitchen. The book cover is unassuming echoing memories of the old memories of grandmothers on the grindstones, smoky coal ovens, blackened iron skillets and comforting aromas of the Indian hearth. The pages that followed did not disappoint - playful stringhoppers or idiappams, indulgent chemeen biryani, the staple Kerala chicken stew, the famous appam and stew, the delightful avial...the list just goes on and on. And the best part of the book - you follow the instructions and the food that comes out is just right.

I first flipped through the pages of the book at Resham's home in Kodaikanal. And once I touched down on flat land buying the book was the first on my land. Since then, it has become my constant companion in creating delicious, easy recipes from the land of Kerala. The recipe in this post is Cabbage thoran  which is adapted from her spinach thoran recipe from the book. The thoran is a spice paste made with grated coconut and aromatics. The cabbage is tossed with this paste and fried with some mustard seeds and curry leaves. I have added some turmeric for color and a green chilly - well, because I love the spicy kick.

Ingredients:
For the thoran
1 medium red onion
1 inch ginger
4 garlic cloves
1 cup grated coconut
1tsp cumin seeds
Blend all the ingredients together for a coarse paste.
To fry
1 medium cabbage very finely chopped
1tsp mustard seeds
7-9 curry leaves
2 dried red chillies
1 slitted green chilly
1tsp turmeric
salt to taste
oil for cooking
water as required

Method:
Toss the cabbage with the thoran paste
Heat oil. Splutter the mustard seeds. Break the chillies and add to the pan.
Add the curry leaves. Be careful of the splatter.
Fold in the marinated cabbage through the spluttering spices. Cook for five minutes.
Add the slitted green chilly and turmeric. Sprinkle 2tbsp of water and cook for fifteen more minutes.
Serve with some herbed rice and a spicy dal for a wholesome and delicious dinner.

Loveofmylife: Spot#3

Flaky oven-baked Roti and Murgh-e-jahangiri

[courtesy Karims, Chandni chowk-Delhi]
[Review to follow]

Shadab

Talking about food is easy - sitting around with friends having a steaming cup of chai discussing succulence of meat in murgh dum biryani or the flakiness of the crust of the samosas served. Writing about it especially when it is on virtual front where there is a chance that people are going to read it - well that is a whole different kettle of fish. But I am going to give it a try.

Shadab is an institution in Hyderabad. Situated in the midst of the Old city, near the monument of Charminar it is the epitome of Hyderabadi nizam cuisine. Decadent, generous and appetizingly aromatic - those are the words that come to mind when I think of the food served. The service has echoes of the old world charm and anytime you go it is absolutely packed to the brim.
The decor leaves much to be said - the maroon golden drapes and brown tablecloth does not speak of elegance but on a hot day it is refreshingly cool inside with all those thick drapes. There is also the very cheesy gold lined grandfather's clock at the landing of the stairs you take to go into the restaurant.The smell of fried onions wafts around the room deceptive in its power to tease the senses.
The starters has to be kebabs - you don't really think of anything else. The waiter flits around listing the 'good' food that you can order. Then the orders come flying out - tandoori kebab, kalmi kebab, reshmi kebab and apparently pahadi kebab. The wait is a little long but it is worth it.

The tandoori kebab is the best of the lot. Beautifully red and charred served on a bed of coleslaw and mint chutney the meat is tender and nicely roasted. The spice hints at the back of your mouth. Pahadi kebab would be my personal choice. Marinated and basted in green chutney this dish has become my new favorite to eat. The crowd is noisy - among talking aunties and uncles there are bawls and wails of kids dictated to sit still - however the minute you start eating you forget the noise. Cliche but I am not exaggerating.

Biryani followed these succulent appetizers. Since we were there and pretty hungry we splurged on the three varieties offered - chicken, mutton and prawn. I am a very fussy eater and [please don't kill me] do not like seafood or fish. But I have it on very good authority that the prawn biryani is very delicious - in fact for my fish loving friends that was the dish of the day. Biryani can become very dry or oily very easily. It has to be just right for one to enjoy it properly. Like in Paradise[another institution on Hyderabadi cuisine] the biryani edges on dry or for that matter Superstar which veers into inconsistency of too spicy or not at all. The one served here gets it just right.

The meat marinated is juicy and moist, the rice is coated with spice. This is served with mirch ka salan and raita though honestly in my opinion you do not need it. The quantities are very generous - there is plenty to go around - in fact a little too much.

You would think that after consuming such huge massive proportions that there would be no room for dessert but the falooda and qurbani ka meetha here is famous all over India - with good reason. The qurbani was a little too sweet for my taste. However the falooda made with passion fruit - you cant just stop drinking it even after you are full to the brim.
If you want authentic hyderabadi dum biryani try this place out. The place is always packed so go early around twelve to get good booths and take the opinion of your server seriously. He wasn't wrong on any choice of food we made. Go on an empty stomach though. You cannot enjoy the food otherwise.

Things to try: Murgh dum biryani, Prawn biryani, pahadi kebab, falooda
Address: 21, High Court Road, Charminar
Rating: 3.5/5