Best Lifestyle Blog of Goa
If you’re a foodie, there is no better way to explore the world than by visiting its top destinations for food. But, with so many incredible places to choose from and countless new dishes to experience, where do you start? To help narrow things down, we’ve put together a list of four unforgettable culinary journeys that will satisfy your appetite for adventure!
Food and culture have very strong ties throughout the world. Many regions, cities, and towns use the food they make as a big part of their identity, showing the world what they can do when they have the right ingredients. The digital age has enabled people to try more foods from across the globe than ever before, while also enabling normal people to learn about the foods available in different countries. Of course, though, this is something that you can take advantage of for your next dinner party. To help you out with this, this post will be exploring some tips that should make it easier to create the meal of your dreams.
Pizza Delizia and Burrito Boys have been one of my favourites and by now you would know this since I have mentioned about them in my previous posts as well. With Pizza Delizia, my experience was limited to a home delivery only, and Burrito Boys I had visited physically last year. But now since they have both come together and it has become like a gourmet cafe, my experience of dining out was very different.
The moment you enter Noaa, you cannot help noticing its quirky decor, from chairs to walls, everything draws your attention almost instantly. Situated in the YU Hotel, Candolim, Noaa opened its doors just a few months back and has brought in a great fusion of Pan Asian cuisine with some local Goan flavours.
Being from a Punjabi family who has lived for most years in Delhi, we always celebrated Lohri with a lot of pomp and show. The bonfire, dhol and some particular food dishes have always been significant to the festival. Now living in Goa, we didn’t know what to expect, whether anyone celebrates the festival or not was a big question.
Soft pretzels are one of the best things to use to make a sandwich, or to eat on their own. You can buy some delicious soft pretzels from a number of brands, but if you’re someone who likes to bake, you can also make them at home.
I visited Holiday Inn New Delhi Mayur Vihar Noida yesterday to experience Kerala Kitchen – Melange of flavors from God’s own country, a 9-day long food promotion at its all-day dining eatery, Cafe on 3. The ambiance, the decor, and the music, all resonated well with the vibes that Kerala has to offer.
Master Chef Rejimon, specially flown from Kerala, curated the food promotion offering various signature delicacies from Kochi, Malabar, and Travancore to cover the different elements of authentic food from Kerela. There were interactive stations with themed decor creating a memorable experience for the guests. The entire promotion has 3 cycling menus, which have been prepared to keep in mind the palettes of both vegetarians and non-vegetarians.
Every place has its own culture, tradition, and food and so does Kerala. Few of Chef Rejimon’s signature delicacies include –
Idiyappam Chemmeen Biryani, a dish prepared using Malabar style masalas and has an aromatic flavor
Murniga Kanthari, a tribal chicken dish from central Kerala
Prawn Urulakizhangu Dosa, prawn patties topped with chef’s special masala
Chemmeen Kakka Roti, prawn and rice dumpling
Attirachi Vendakka, lamb cooked with okra
Pidi Kozhi, a traditional home-style chicken dish and many more creations from his repertoire.
The dishes that were the part of the menu on the launch day of the event is what I got to savor and they were as follows:
| SALAD |
| PACHA MANGA SALAD
Shredded Raw Mango with onions & tomatoes |
| PINEAPPLE PACHA MULAGU SALAD
Pineapple and Green Chili |
| KOZHI PORICHA SALAD-NV
Fried Chicken with tempered mustard |
| SEAFOOD CURRY VEPPILA SALAD-NV
Curry leaves marinade mix seafood with onions and lime
Pickle – Raw Mango Pickle, Bitter Gourd Pickle, Pineapple Pickle, Beetroot Pickle, Inji Puli Pachadi – Beetroot Pachadi, Bitter Gourd Pachadi, Pineapple Pachadi Chutneys – Raw Mango Chammanthy, Coconut Chutney, Inji Chammanthy |
| SOUP |
| PINEAPPLE RASAM
Green chili infused pineapple soup |
| SEAFOOD THENGA PAL SOUP
Mix Seafood Broth with coconut milk |
| STARTER-LIVE STATION |
| VAZHAPOO CUTLET
Banana Flower with mashed potatoes patties
ULLI VADA Red onion fritter
KANE PORICHATHU Deep fried ladyfish infused with spices |
| SEAFOOD VADA MASALA
Seafood dumpling tossed with onion tomato masala
STAPLE – LIVE STATION APPAM IDIAPPAM PAROTA PUTTU KADALA CURRY VEGETABLE ISHTU CHICKEN ISHTU
|
| MAIN COURSE-VEG |
| VAZHAKKA KOON ULARTHIYATHU
Tempered Raw Banana and Mushroom |
| VELLARI MANGA CURRY
Raw Mango and white pumpkin curry
URULAKKIZHANGU VADA CURRY Potato and lentil dumpling curry
|
| MAIN COURSE-NON VEG |
| KUMARAKOM MEEN PATTICHATHU
spiced fish curry with fish tamarind |
| SURIYANI KOZHI PIDI
Syrian Christian style chicken & rice dumpling curry
MUTTON KURUMULAGU ROAST Mutton with black pepper masala |
| FLAVOURED RICE |
| MALABAR SEAFOOD BIRIYANI
Malabar style aromatic biryani with seafood |
| MALLIYILA CHORU
Coriander Scented Rice with grated coconut |
| DESSERTS |
| VAZHAPOO PARIPPU PAYASAM
Tender coconut and Banana flower cooked with jaggery and coconut milk |
| NEYYADA
Layered steamed cake with eggs and nut |
| PAZHAM VILAYICHATHU
Caramelized banana with coconut and nuts |
| PALADA PRADAMAN
Rice flakes cooked with cardamom infused sweetened milk
|
The dishes that I have marked in bold made for my favorites, the spices, and the flavors were just right. I had tried some of these dishes on my trip to Kerala and I can easily say that there was no difference in the authenticity of the taste. Kudos to chef Rejimon and Cafe on 3 team for recreating the flavors without any compromise.
The carefully crafted menu comprised of traditional food, succulently created from fresh ingredients and deftly spiced by the culinary expert. The festival is a celebration of Chef Rejimon’s culinary journey covering the state of Kerala from North to South and offers the guests an opportunity to treat themselves to authentic Kerala delicacies.
The festival is indeed a rare treat for food lovers and shouldn’t be given a miss. I have been privileged to experience it on day 1 and also meet Chef Rejimon in person.
Date: 30th November – 8th December 2018 | Time: 1900 hours to 2300 hours | Venue: Café on 3, a full-service buffet restaurant at Holiday Inn New Delhi Mayur Vihar Noida
The Fourth Edition of the Food for Thought Fest concluded in the capital city with celebrating the diverse culinary heritage of the South Asian region. The festival was organized at The Embassy of the Republic of Indonesia, with countries participating from different parts of South Asia. A one of its kind initiative that focused on the common heritage and history of the region, as well as the unique influences that make up a part of it, it has set a benchmark as a forum for conversations, cuisines and the exchange of ideas and philosophies. The participating countries were India, Indonesia, Afghanistan, and Bangladesh. The guest of honor for the event was HE Mr. Sidharto R Suryodipuro, Ambassador for the Republic of Indonesia.
[easy-image-collage id=10239]
I had a chance to interact with his excellency and he shared some behind the scene facts about the event and how it was conceptualized.
This year’s edition of the Food for Thought Fest brought in the exciting components that made this a truly unique event. There were talks and discussions around culture, health, and cuisine in the “Thought Fest” by the expert, while the “Food Fest” offered cookery workshops with celebrity chefs from the participating countries and television celebrities Puja Talwar, Advaita Kala and Imam Siddique, had food stalls from some of the most superlative restaurants from the South Asia region like Soda Bottle Openerwala, Atara Catering, Chaat Chowk and Orza. This year the Bazaar Section was beautifully curated.
Many celebrity chefs graced the occasion and showcased their culinary skills in preparing wonderful dishes. I happened to meet and interact with a few of them. Here is chef Ruchira Hoon speaking about her experience at the event
The dishes that she prepared were simply wonderful especially the aubergines.
Well, next I interacted with our very own Khurafati Nitin who never fails to amaze me with his abundance of energy and the ability to make laugh. He shared the stage with singer turned chef Anaida and they both literally rocked the stage together.
From bringing out the benefits and correct way to use saffron, Anaida’s preparation and insights both were valuable. Her traditional Irani dish of rice was simply delicious.
The MC of the day was none other than Fashion Stylist, TV Actor & Bigg Boss fame Celebrity Imam Siddique. He held the audience’s interest all through the event and kept them entertained. His association with the event has been a long one and here is he sharing his thoughts on the event and more
During the festival, I thoroughly enjoyed learning from the greatest chefs in the region, explored some fascinating topics related to food and, of course, and tasted some splendid flavors of the subcontinents.
Mr. Maneesh Baheti, alumni of The Oberoi School of Hotel Management, is a seasoned hotelier with over 16 years in senior positions at leading brands such as The Oberoi Group and Hyatt International, before branching out as a hospitality industry consultant with a diverse projects portfolio. His love for cuisines has taken him on extensive travels, including the SAARC region of Pakistan, Bangladesh, Nepal, and Sri Lanka.
Ms. Sonali Anand, a Masters in Tourism Management from Bournemouth University, U.K, she has spent over a decade in senior positions with multinational companies including, The Oberoi Group. She went for a second Masters Degree in Social Development from Euromed, Marseille, France, which equips her with an insight into international cultural relations and dynamics.
SAAG also has an eminent Advisory Board with PADMA BHUSHAN Mr. Shashi Kant Misra as the Chairman and comprises of experts such as Michelin Star Chef AtulKocchar from The, Master Chef Abhijit Saha, Chef Michael Swamy and renowned hotelier Mr.Gautam Anand to name a few.
To get your tryst with luxury and enjoy some awesome food, head straight to PVR Director’s Cut in Ambience Mall, Vasant Kunj and I am sure you will fall in love with it.
Though PVR Director’s Cut is a cinema hall and operates largely on membership, it has two stand-alone restaurants, that anyone can walk into.
Simply Sushi, is a state of the art Japanese Cuisine restaurant, spearheaded by internationally renowned Chef Yutaka Saito, who understands the nuanced Indian palate and has introduced innovative offerings on the menu, under the guidance of Chef Mayank Tiwari, Group Executive Chef of PVR, who is a celebrated chef in the culinary world of International cuisine.
I began my culinary experience by trying the Salmon Carpaccio and it was utterly delicious. I polished off the entire dish on my own. The taste was subtle and very very soothing on the tongue. The light tanginess added more depth to the overall flavors and I loved it.
The next I tried the Avocado Tartare, which will remain one of my most favorite dishes at Simply Sushi. It was delectable beyond words can justify. Such creamy texture, such rich flavors, loved it. Along with it I also tried the Tofu Spinach and this too was an awesome tasting dish.
Coming to Sushi, I tried the Spiced Tuna Rolls and Salmon Rolls and enjoyed them both, but preferred the Salmon Roll more over the other.
But let me tell you something, Simply Sushi is not just about food, it is about an overall experience. The charm of sitting over the counter and watching the chef prepare sushi right in front of your eyes, the luxury and class that the ambiance engulfs you into and who knows you might get lucky and bump into a celebrity or two as PVR director’s cut is all about the Creme Dela Creme of Delhi. And yes I did bump into Smriti Irani and her husband, while I was relishing my meal at Simply Sushi.
After Simply Sushi, it was time for desserts, and for that, I just hopped on to the other outlet of PVR Director’s Cut, L’Opera. Inspired by French designs, this patisserie looks very classy and rich. The pastel colors, the furniture design, remind of you of French Colonial Cafes. Also, this outlet at Vasant Kunj, leads in a fact that there are about 3 desserts that you get to eat only here and nowhere else. One such was the chocolate hazelnut with baileys, it was a truly mouth melting experinec with burst of flavours in my mouth. The chocolate, the hazelnut and of course baileys, its definitely a must try. They offer some savoury items as well and are in particular known for their wonderful sandwiches. All I can say is that both these places within PVR Director’s Cut are completely worth a visit and since they no not require membership, you must pay a visit.
Some places offer great food, while some offer experience, very rarely we come across places that offer food which not just food, but a wholesome experience. Coincidently, I have felt this at two places and its no surprise that both these places come from the same group. Masala Library by Jiggs Kalara was my first such experience where in I felt that its not just about food, but everything put together, and now my second experience came when I recently visited Bo-Tai. Conceptualised by Zorawar Kalra, this restaurant offers all the ingredients be ranked amongst the top. The ambience is perfect, very classy and refined, the hospitality is top notch, from the moment you enter, you are entire experience is personalised. The staff attends to you with utmost care, attention and knowledge of food and drinks.
The presentation of food is commendable and the most important thing, the taste is unmatched. Bo-Tai is a Thai speciality restaurant and it truly serves the best Thai food in the city.
Here are some of the highly recommended dishes
Scallop Carpaccio- A mouth melting experience, the scallops were just so delicious.
Crispy Caramelised Raw Mango Prawns- These are definitely a must try, super scrumptious prawns and that tangy taste of raw mango was just perfect.
Chicken Florets- True to their name, these blue coloured chicken dimsums in chilly oil were delectable.
Duck Sausages- The best dish I had, the sausages were simply mind blowing and the duck meat was so soft and juicy. The pumpkin dip and baked mashed potatoes as accompaniments enhance the taste greatly.
Lamb Satay- One of the finest satays that I had in recent times, you cannot afford to miss this dish, and the peanut dip too wasn’t the regular type and was really delicious.
Lamb Chops- Utterly delicious and succulent lamb chops, totally worth a try.
Masamman Curry- So when we talk of Thai curries, this curry usually sets the benchmark and I have to say that this was perfect. Served with Steamed Rice, they completed my meal.
Dessert- You have to try to believe how delicious it was.
Also for dessert you can try the Caramelised Banana Cocktail, it was just too good.
Me and my son had a great time enjoying this scrumptious food and overall experience at Bo-Tai. Highly recommended. Do share your feedback if you happen to visit.
