Online edition of India's National Newspaper
Monday, Sep 13, 2004

About Us
Contact Us
Metro Plus
Published on Mondays, Tuesdays, Wednesdays, Thursdays & Saturdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Mangalore    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Printer Friendly Page Send this Article to a Friend

Food, fun and feni

Indulge in culinary delights at the Goan food festival at Aditya Park Inn



The ambience matches the food — Photo: K. Gajendran

GOA IS just so in this week - you have Matt Damon romancing the lovely Franka Potente in Goa in the espionage thriller The Bourne Supremacy (Damon even boards a bus from Panaji!) and a Goan food festival is on at Adtiya Park Inn (55788888). The Promenade where the festival is being held has been suitably Goanised with thermacol coconut trees and the servers dressed in colourful shirts. There is even the voice of Goa, Remo Fernandes, crooning in the background - not live but oh well, digital is alright isn't it?

The buffet table groans under weight of eight vegetarian dishes (rejoice all veggie people) and three non-vegetarian dishes.

You can start your meal with Caldo Verdo (a vegetarian soup) or Sopa Grassa, which is non-vegetarian. Then you could indulge in Chicken Cafreal, Mutton Vindaloo or Fish Gusiado while the veggies can take their pick from Mushroom Xacuti or a Veg. Paotelao, which is a Portugese, stew.

The popular Sanna would be served on Sunday otherwise you could choose from Coconut Pulao, Prawns Pulao or the traditional steamed par boiled rice to go along. The sweet side is represented with the layered Bebinca (it is sinfully delicious with a scoop of ice cream), Dodol (which resembles a halwa) coconut pancakes and the exotically named Bol de Maria (Bol cake layered with Marie biscuits!)

Chef Edward, who has been specially flown in from Goa recommended Xacuti and Chicken Cafreal. Xacuti with its coconut and garam masala base can be used with marinated (in ginger garlic paste) meat or mushrooms. "Chicken Cafreal uses a green masala made of chillies, coriander and mint." The basic gravies are made in house while the ingredients have been flown down from Goa, as have the Bebinca and Dodol. The live counter will put up on the weekends where meat and vegetables marinated in coconut-flavoured vinegar would be served.

Did you say Goa and not mention Feni? One needs to develop a taste for the strong smelling cashew-based liquor and helping you along are the Feni-based cocktails at Rs. 110. The best thing about the buffet is if you feel you have not eaten unless you have dal chawal, that option is also available. The buffet would be served from 7.30 pm to 11.00 and costs Rs 325 and will be on till September 19.

MAC

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi    Madurai    Mangalore    Thiruvananthapuram    Vijayawada    Visakhapatnam   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Entertainment | Young World | Property Plus | Quest | Folio |


The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | The Sportstar | Frontline | The Hindu eBooks | Home |

Comments to : thehindu@vsnl.com   Copyright 2004, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu