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Culinary Journey of India at Waterfront Terrace & Bar by The Goa Marriott Resort & Spa.

Culinary Journey of India at Waterfront Terrace & Bar by The Goa Marriott Resort & Spa.
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The Goa Marriott Resort & Spa strategically located with an incredible waterfront view, well-appointed accommodation and award-winning service is fashioned as the fusion of modern design and the noblesse of original heritage interiors. Their 172 hotel rooms and 8 suites offer sweeping views of the bay and Mondovi River to delight any resident. What’s more they have an on-site spa, fully equipped gym and Casino Carnival – the perfect venue for an exhilarating evening. With an array of dining options at the resort; from traditional Indian cuisine to eclectic international fare, there’s a bit of something for everyone. This property continues to be one Panjim’ s leading luxury hotel for business and leisure for many decades now.

This monsoon the WATERFRONT TERRACE & BAR, an all-day dining multi-cuisine restaurant at the Marriot showcases a plethora of flavours from all round the Indian subcontinent. With vibrant hues, fresh produce crafted to tantalize the taste buds of every guest with their Culinary Journey of India festival. Offering ten days of sumptuous buffets, thrilling live stations and three resplendent brunches this festival is worth a visit. Furthermore, playing to the strengths of their various Chef the Marriott has created journey state by state with Punjabi dishes being showcased on the 11 th , on the 12th Tamil Nadu, 13 th a Rajasthani Brunch & Dinner, 14th the home state of Goan, 15th Hyderabadi Brunch & Dinner, 16th Kebab & Chaat from all over India, 17th Awadhi style of cooking, 18th Peshwari (Maharashtrian) cuisine, Bengali on the 19 th and last by not least their finale brunch on the 20 th August 2017. The buffet menu comprises of appetisers such as dishes as the Prawn Koliwada from Maharashtra, plump prawns crisply fried with ajwain, gram flour and chili powder. Tamilnadu’s Kottu Parotta Malabar Parotta, tossed with choice of vegetarian and non-vegetarian toppings. Hyderabad’s Charminar Patti Samosa, thin filo triangles filled with spiced lamb or spiced potato mixtures are the perfect snack. Chef Ashok, who is in charge of Kebabs and Chat introduced us to the Mumbai Chaat Sampler, to appease that craving of street food but not least the Bengali Kolkata style Kathi Roll made with chicken or
vegetables to give that overview of what available on each day. Moving onto the mains on the buffet, The Marriott really has incorporated the true essence of one nation under one roof with its choice of the Punjabi, Ambarsari Tawa Macchi, fish simmered with onion, tomatoes and chilies and finished with a dash of lemon and coriander or the simple every day north Indian staple of Rajma Rasila, Kidney beans cooked with spices and tomatoes with a tadka of ghee and furthermore, the Chooza Lababdare created by Chef Laxman. Then from the home state of Goa one
must not miss out on the Chicken Cafreal of perfectly succulent chicken cubes tossed with Goan green masala and served with traditional homemade poi. Another unusual site on the menu was the Arcot Mutton Chop, baby lamb chops simmered with green chillies and coriander and mint blend. These simple and humble chops are part of their varied repertoire of Tamil Nadu really pack a punch rather like its creator Chef Uday.

Chef Maity is the brain child behind the Bengali fair with such dishes as the Baigun Bhaja, escalopes of eggplant marinated with ginger and garlic and then pan fried or even the Chingri Malai Curry. Chef Rajesh’s Maharashtrian dishes are not to be missed either. Mutton Kholapuri and yet another staple of this region the Masala Bhat with seasonal vegetables and long grain rice simmered with coriander, mint, tomatoes and special homemade masalas. The Hyderbadi, Paneer Timatar Ka Cut has that perfect balance of tang and sweet combining cottage cheese cubes cooked in a smooth tomato gravy flavoured with curry leaves leaving you wanting more with each mouthful. Most of us are familiar with at least one dish from most of the regions showcased but what really catches one attention is the Marriott has introduced Awadhi cuisine. A cuisine native to the city of Lucknow, which is the capital of the state of Uttar Pradesh in Northern India. The Galouti Kebab, a popular dish from this area was just divine with a melted in mouth experience, as the lamb was tender and perfectly minced and combined with explosive spice kebabs served with crisp sheermal. The Khoya Kubani Ke Kofte, on first site, this dish is unassuming but the aromas that flowed from the bowl to one’s nose were compelling. Succulent apricot and condensed milk dumplings simmered in a silky cashew nut and melon seed gravy brought back the opulence of a by gone era. Moving onto to Rajasthan which was heavily influenced by the Rajput’s who were or rather are predominantly non-vegetarians. What is unusual is that the Executive Chef Pavan Chennam, at the Marriott have chosen to go a different rout and showcase a vegetarian dish called the Gatta Curry. Comprising of Gram flour dumplings flavoured with dry coriander and mustard and then steamed till tender are then submerged in a spicy yoghurt
gravy.
The chef they simply call “Mharaj” has created a vast range of deserts to satisfy that sweet tooth. Kesari Phirni, rice and milg gruel flavoured with rose water and saffron cooked just your grandmother would make it at home with the right balance of sweet and creaminess. To the Ghevar, crisp gram flour discs dunked in sugar syrup and condensed milk and the local Seradura, Goan biscuit and cashew cream dessert flavoured with local cashews perfectly end any Indian meal. All in all, this festival really is a whirlwind of everything Indian and its culinary journey.

For Further Information:

Anuradha Visvanathan
Tea N Tonic
+91 8308803103 or anu@teantonic.com

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