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The Goa connection at home

The Goa connection at home

This weekend, pamper your tastebuds to the culinary specialities of Goa, blend in sync with the exotic flavours of the Fort Kochi cuisine. “There have been food fests which boast of Goan delicacies alone. Ours is a different dining experiment, as we have bridged the two cuisines, which have been influenced deeply by the Portugese, Konkani and catholic cultures,” shares head chef at Brunton Boatyard, Manoj Nair.

According to him, Goa has for long had a cuisine connect with the Fort Kochi folks, as both its people had generously included the spices, coconut, Kokum and fish in their cooking.

This is so evident in the Pork Sorpotel, a rave dish of the Goans, which has a huge connection with the way Fort Kochi residents prepare their Pork Vindaloo. The only difference, according to Chef Manoj, is that it is a slightly hotter version of the vindaloo in a gravy with roasted spice mix and finished with a dash of coconut vinegar and served with mini Sanaas. “ The Sannas are almost similar to the Vellappam, but only slightly sweeter and a great way to relish the vindalooo,” he shares. Yes, definitely, a heavenly combination.

The crab and prawn Xec Xec, is very similar to the crab masala of Fort Kochi, which is cooked in spiced coconut based sauce and served with tapoica masala dosa. “ The Xec Xec is representational. It has got more to do with the sound the dish makes when it gets cooked,” smiles Manoj.

The food has been mostly prepared by Chef Joel Moniz, a Goan who has been with the hotel for years.

Try the roast mass in goan poee bread which is slow roasted beef strips with bell peppers and tomato chili salsa. The tempura onion rings which is prepared as a snack delicacy, melts in your tongue and remains as a temptation. Pomfret Caldin is Goan’s answer to the fish moilee, which is served with curry leaf rice.

The Brunton Boatyard chefs have not left out the vegetarians with a healthy and savoury Konkani thali preparation. “ It is a mixture of the mushroom Xacuti, Wangi batata and Valval served with pickle, basmati rice and Poee bread,” says Chef Manoj. The dessert is the cherry on top with the serving of Bibinka, which is a Kokum coulis, made generously with helpings of coconut. This is served with homemade mango ice-cream.

The total package for an individual ranges upto Rs 1250, where one is served wine, a starter, main course and dessert.

Ours is a different dining experiment as we have bridged the two cuisines which have been influenced deeply by the Portuguese, Konkani and Catholic cultures — Manoj Nair, Chef

Source – http://www.newindianexpress.com/cities/kochi/The-Goa-connection-at-home/2016/05/14/article3431231.ece

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