Enjoy the taste of Goa in Kochi
Chef Seema Silva, who came all the way from Goa, is whipping up some scrumptious dishes at the Goan Fork Tales food festival being held at Cassava this week.
Chef Seema Silva, who came all the way from Goa, is whipping up some scrumptious dishes at the Goan Fork Tales food festival being held at Cassava this week.
Chef Seema Silva, who came all the way from Goa, is whipping up some scrumptious dishes at the Goan Fork Tales food festival being held at Cassava this week.
Have you been craving some good quality seafood? May be with a tinge of Portuguese culinary traditions? head to Kochi. You can have a taste of the best of Goa's cuisine at the Cassava restaurant at Kochi's Marriot Hotel.
Chef Seema Silva, who came all the way from Goa, is whipping up some scrumptious dishes at the Goan Fork Tales food festival being held at Cassava this week. A special menu introduced for the event constitutes delicacies ranging from classic Goan Vindaloo or Bebinca to fusion dishes like rawa fried prawns.
Vindaloo, with its roots in Goa, proudly holds traces of Portuguese cuisine in it. The aromatic dish with juicy meat cooked accompanied by a spicy marination is a must have.
If you are more of a seafood person, opt for a prawns dish. We would recommend the Sungta Ani Bhende Kadhi aka prawns and okra cooked in Goan spices, kokum and coconut milk. It is creamy, it is spicy and it goes with literally anything.
Talking about seafood, they have an array of seafood starters, some traditional recipes – some with a tasty twist. Now, if you would rather opt for something veg, do try the Vegetarian Caldin from the menu. This sweet and creamy stew is finger-licking good.
There is a range of breads and rice that you can have with these dishes. Topping this list is the pillowy Sannas – an absolute delight from Goa. These sweet steamed rice cakes are so fluffy that it would melt in your mouth.
Now to end your meal, there is a handful of traditional Goan desserts in the menu starting from the classic Bebinca. It is a sumptuous dessert layered with egg yolk and coconut milk. This rich Portuguese legacy is counted upon, be it weddings feasts or Christmas in Goa. In the olden days, bebinca was made in a 'dhond'—a huge earthenware pot—cooked slowly over wooden fire with coal on the lid of the vessel.
Also ask for Chicken Cafreal – it's not there on the menu presented to you but the surprise chef's special would make your meal just perfect.
The food fest will conclude on May 21. Until then, the restaurant will be open from 7pm till 11pm with the special menu.