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OK, I was never able to take to fenni, of the Rs 40 variety or at
whatever price. Never saw a lobster either - but that must be a question
of what French call 'budgetary choices'. Same applies for king prawns (I
saw prawns, but they were more like 'knights' - or for 'giant' pomfrets.
This writer must have some imagination to spare (or a lot of dough).
There is currently a ludicrous ad for Goa running on BBC world.
Outperforming the evergreen Malaysia, truly Asia in hype in a way that
is absolutely stunning. My problem was that I could not figure out that
it possibly could be Goa (think faktap infrastructure and tarnished
coastline) but for the fact that it said it was. But may be things have
changed in an extraodinary way for the good over the last four years.
How comes it's not the impression I gather from reading GoaNet?
cheers from Shanghai,
patrizio Dnooos!
On Thu, Nov 24, 2005 at 06:09:10AM +0100, [EMAIL PROTECTED] wrote:
Today's Topics:
2. India's Pearl of Orient! (domnic fernandes)
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Message: 2
Date: Thu, 24 Nov 2005 01:23:22 +0300
From: domnic fernandes [EMAIL PROTECTED]
Subject: [Goanet] India's Pearl of Orient!
To: goanet@goanet.org
Message-ID: [EMAIL PROTECTED]
Content-Type: text/plain; format=flowed
A couple of observations:
(1) Goa was ruled by the Portuguese for 400 years, which accounts for
their wide
influence on Goa's churches, villas, homes, even cuisine and customs.
Goa was ruled by the Portugues for 451 years ..
(2) We swig the popular Kingfisher beer and strong-smelling feni (made
from
cocum), as we tuck into Goa's famed seafood dishes _ king prawns, fried
lobsters, giant pomfrets. The tangy pork vindaloo curry and rice are a
specialty of the beach town. The spices or masalas are available at the
local markets and many tourists buy them up so that they can revel in these
dishes when they return home.
The only strong-smelling Goan fenni that I know of is 'cashew fenni' made
from cashew fruits - not cocum!!!
Moi-mogan,
Domnic Fernandes
Anjuna/Dhahran, KSA
From : Cip Fernandes [EMAIL PROTECTED]
Reply-To : [EMAIL PROTECTED], Goa's premiere mailing list,estb. 1994!
goanet@goanet.org
Sent : Thursday, November 24, 2005 12:21 AM
To : Goanet goanet@goanet.org
CC : Ukgoanet Group [EMAIL PROTECTED]
Subject : [Goanet] Goa - India's `Pearl of the Orient'
India's `Pearl of the Orient'
Goa's beaches and hotels compare favourably with those in Bali and Phuket,
but it's the unmistakable Portuguese flair that endears it to visitors
It's India's best-known beach destination. Think of green palms, blue seas,
white sands, in the southwestern part of India _ it's Goa.
Think of Indian temples and Portuguese churches, beach bungalows and luxury
resorts, tangy food and toe-tapping rhythms, cruises and chartered flights _
it's all Goa.
And since last year, the picturesque town has become a film-hub, with the
country's biggest film festival held in November-December.
Last year's film-guests came from around the world and revelled in the
exotic charms of this Indo-European beach haven.
Among these was Thai director Ekachai Uekrongtham, whose film Beautiful
Boxer won a top prize. The director was excited, not just by the prize, but
by the ``stunning beauty'' of Goa on his maiden visit to India.
Goa has been described as the ``Pearl of the Orient''by various travellers
who have visited it from many decades.
Its most arresting feature is its 105-km coastline on the west facing the
Arabian Sea. Needless to say there are enough beaches to satisfy the most
restless sand-lover.
In the north are the popular triumvirate of the Aguada, Calangute and Baga
beaches, connected by a road studded with hotels, bungalows and resorts.
Like Phuket's Patong, the Calangute beach explodes with life at night,with
its open-air bars and cafes, buzzing street-shops and throbbing discos.
We swig the popular Kingfisher beer and strong-smelling feni (made from
cocum), as we tuck into Goa's famed seafood dishes _ king prawns, fried
lobsters, giant pomfrets. The tangy pork vindaloo curry and rice are a
specialty of the beach town. The spices or masalas are available at the
local markets and many tourists buy them up so that they can revel in these
dishes when they return home.
We end our
