Vivek Menezes wrote: The House That Cafreal Built -snip- The first man to put Cafreal on a menu was Gines Viegas, long-time proprietor of what was once Goa's only stand-alone restaurant, O Coqueiro. A devoted foodie who travelled across the world in the wake of the Goan diaspora, it Viegas tried to make a local version of the 'African Chicken' he'd encountered in Macao (where it is stifled under a thick layer of satay-type peanut sauce). His own coriander-heavy version became popular with tourists -- the gangster Charles Sobhraj was a regular, before being arrested in the restaurant itself -- and soon other restaurants put their own versions on their menus. ----------------------------------------------------- Vivek, Nice article, made my taste buds tingle. Earlier this month, a friend of yours forwarded another write up you did on restaurants in Goa to the Tanzanite Goan site. Prior to that, I did not know you wrote on food/restaurants, etc. The reason I am though is to mention that at one point, Gines Viegas ran the canteen at the Goan Institute, Dar es Salaam. I still remember the fish cutlets and other snacks that he sold there in the 1960's. During the same time, he also provided full meals at the Post Office Club which was within a hundred yards of the G.I. During that era, that is before before people had phones, the bachelors going to the G.I. on Saturday afternoon would first stop at the Post Office Club and inquire what was on the menu. They would then order what they wanted and pick up the same an hour or two later, when they were on their way home.
Mervyn
