One of the key tests of a restaurant is consistency. After 3 rounds at Kokum Curry, I’m happy to report that the offerings have been remarkably uniform.
I still can’t quite believe that we have an establishment of this calibre in Goa, owned and operated by Goans. Given the degradation and dismal state of virtually every metric of life in Goa, this is a rare spot of bright. Pro tip: Show up at the stroke of 12 noon when the restaurant opens for lunch. By the time you are served, it will be around 12:35 pm. This way you beat the 1 pm crowd. It is not that there is overflow at lunch (I’m told there is at dinnertime) but if you, like me, like restaurants all to yourself… A couple of pictures - Goan thali (non-vegetarian) - https://www.parrikar.org/misc/Thali.jpg Traditional item: Moogachyo Gaathi with poori - https://www.parrikar.org/misc/Moogachyo-Gathi.jpg r
