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Eat as Goans do


The exotic flavours of Goa sans its sizzling carnivals are camping every night from Friday at Harbour View, the multi-cuisine restaurant in Taj Residency. The Goan Food Festival, being hosted by the five-star hotel will be on up to April 27.

For this fiesta, it has flown down two expert Goan chefs from Taj Holiday Resort to take the Vizagites to a tizzy state over lip smacking cuisines and cashew feni.

"Goan food is a blend of different ethnic flavours topped with indelible Portuguese influence. Rice, fish, feni, coconut and vinegar are the basic components of a typical Goan platter. The seafood is extensively used in making a variety of soups, salads, pickles, curries and fries. Another important ingredient is coconut milk and `kokum' a deep red coloured local fruit that is used liberally to give a sour taste to all the dishes apart from chicken and pork that forms the staple diet," says chef Domingos.

The festival is organised over a buffet spread that comprises over 20 different delicacies that include chicken xacutli, chicken vindaloo, chicken cafreal, prawn balcho, prawn peri peri, mutton stew (Goan style), pomfret rechiedo in the non-vegetarian section and bhendi sol, veg feogatt, Goan dal and many more in the vegetarian menu.

The buffet is priced at Rs.250, and for reservation contact: 2567756.

S.B.

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