Right at the heart of the city, Taj Vivanta Goa, is a small stroll away from everything there is to see and do in the capital city of Goa. A prime location, exemplary services and unique motifs make Vivanta Goa, the next generation of contemporary hospitality.
An a gala time indulging in a culinary experience that celebrates the vibrant colours of the coastal cuisine at Latitude, Vivanta Goa, Panaji. A plethora of delectable preparations showcasing the culinary history and traditions of the country’s western coast is brought to you by the Konkan Culinary Wizard -Chef Jose Thomas.
About Chef Jose Thomas –
Chef Thomas is a true artist defining the extraordinary in the culinary world. He has climbed through several positions and has mastered his skills working across India. Mostly the coastal reason. He ensures his preparations celebrate the simplicity and the authentic flavours of the Konkan coast.
About The Festival – “Windows On The Culinary Coast”
A delectable menu comprising recipes from Kerala and Mangalore that are rustic, homely and immensely satisfying.
The flavourful journey begins with an assortment of mouth-watering appetizers including delectable seafood preparations like Crab Milagu Fry, Tiger Prawns Roast, Scampi Tawa Fry, Kane Kaidina, Meen Pollichatu and Squid Sukka to name a few. A few of my favourites of these were –
● Prawns Roast – NV – which is prawns tossed in a Kerala spice mix full if the fresh flavours of tomato, ginger, green chillies, coconut slivers, lemon juice and traditional spices
● Attirachy Ularthu -NV – This was lamb cubes cooked with onion, tomato and fresh spices including ginger, green chillies and fennel powder from Travancore, Kerala
● Kaju Motor Vade -V – This was fresh coriander and onion infused cashew fritters.
As you coast through the mains, savour an aromatic selection of curries including the Konkan Crab Curry, Bangaloreans Fish Curry, Allapuzha Meen Curry and Konkan Mutton Curry again to name a few of the many. My favorites from the main course were –
● Meen Moily -NV – a mildly spiced Kerala fish stew made with lightly fried fish, coconut milk and spices
● Konkan Mutton Curry -NV – a speciality from South Canada which is made from finely ground local spices thickened with cashew paste and coconut milk and flavoured with tomato
● Bassle Kajippu -V – this was spinach leaves cooked with lentils and coconut
These complimented well with few accompaniments like
● Neer Dosa – V – a paper thin , delicate rice pancakes that melt in your mouth
● Malabar Maratha -V – a type of flaky refined flour bread and
● Puliogre -V – This was rice flavoured with tamarind and seasoned with mustard seeds, cashewnuts, split gram, red chillies and Curry leaves
Add a sweet finish to your journey with favourites such as Elaneer Paadam, Ada Pradhaman, Ela Ada and Banana Caramel Ice-Cream. I tried the
● Ada Pradhaman -V – rice flakes cooked milk and jaggery delightfully thick
● Ela Ada -V – rice parcels encased in a dough made of rice flour, with a stuffing of banana and jaggery.