http://www.hindu.com/thehindu/mp/2006/02/16/stories/2006021601760300.htm
CULINARY TRADITIONS You now know where Goans get their energy from For a lot of people, Goa brings to mind golden beaches and strong feni. However, Goa isn't about its party scene or its alcohol; it's about food. Profoundly influenced by the Portuguese occupation, Goan cuisine displays a variety and robustness that is easily apparent in the Goan Food Festival organised by the Chancery Hotel. Romantic ambience With two chefs flown down from Goa just for the festival, a Goan band and folk dancers and a strongly beachside ambience, The Chancery seems to have gone all out with recreating the romantic coastal atmosphere. The festive atmosphere is also heightened with the presence of a bar, which doesn't serve feni because of the risk factor, but has a wide range of mocktails and cocktails that are sure to put the glow in your face. When the meal begins, the soups belie the heady spirit that is to follow. The caldi de galinha is a simple chicken broth and an excellent palate cleanser and while the sopa grosa is slightly more elaborate, that too is very easy on the tongue. The Goan hotdogs that follow continue in much the same vein with a pleasant lemony masala and a slim filling couched in a generous bread wrapping. Then comes the main course, and you can see what gives the Goans their energy. The prawn balchao is a powerhouse gravy that works well with the pao. Though sweeter than usual, it is still a potent mix that delivers quite a punch. The xaccuti di cabrito, by contrast, is more straightforward and has a strong coconut gravy. The pork vindaloo, by contrast, slips past the radar with an initial fresh feel, but settles heavily on the tongue. For vegetarians, the paneer caldeen is a good choice with red rice, for those with a strong tongue and stomach. It's fiery, peppery taste is nicely contrasted by the bhindi gizard, or the mix veg foogath — one of the simplest dishes on the menu and delicious for its simplicity. No meal is complete without dessert, and more so this one. The bibinca, a traditional layered sweet, is a precocious interplay of tastes that entertain as much as they satisfy. The dodol, a coconut sweet, is also great with a too-sweet jaggery and coconut flavour. The bolo di rulao is a safer choice for those who don't wish to experiment with a smooth, milky feel. The Goan Food Festival is on at the Chancery till February 19. For details call 9845236116/ 22276767 ext 2023/2011. * * * -- Peace be with you! Gabe Menezes. London, England
