Gone ba-na-nas

I’m going to sing a song. You have one guess to get it right. It goes a little something like this;

Ba-ba-ba-ba-ba-nanaBa-ba-ba-ba-ba-nana banana-ah-ah 

togari noh pocato-li kani, malo mani kano chi ka- baba, ba-ba nana 

It’s Minion time. And while I’m on the subject of these lovable hilarious characters, I must say after a hectic trip to Jaipur, rather spiritual and fulfilling in nature, I’m back to doing what I do best – going bananas at Off the Wall in Sinquerim near Fort Aguada. A quaint and creative Art-Bistro wherein one can witness the art of food and art in general medium. It’s a rental space where one can even hold their own exhibitions. The food compliments it perfectly, at the hands of Ian Marc De Souza . Creatively inspired. A man who shares a similar penchant for travel, rather a sufferer of wanderlust like yours truly, he is back from one of his jaunts, to lands of mystery and unfulfilled quest for discovery. He delights me as always by catering to my sweet tooth apart from other delicacies he has picked up from his worldwide travels. Let me get these delicacies mentioned out of the way before I head on, first is a must try, the Pan-Pizza. A  pizza with a southern Italian salsa, red onions, bell peppers, Home made goan chouriçe, topped off with oodles of mozzarella and American cheddar, thin crust style. The sweet delicate balance of sweet and tangy with a crunchy bite sends one into a stratospheric gastronomic realm. And I insist as a personal favorite there, to consume the succulent Grilled Tenderloin Steak with pepper n garlic , delicately finished off in the oven served with grilled cherry tomatoes, sauteed Greens with olive oil & smoked paprika and oregano. As Ian recommends it best served Medium. Do check out and subscribe to my Instagram feed to see these delightful images. The handle is @nolansatwit, for those unaware.

Having merely mentioned in conversation of my backyard banana tree yielding fruit and not knowing what to do with an abundance of butter bananas in my kitchen, he scoots off into the kitchen to come back with a simple yet scrumptious , Banoffie  Pie– a biscuit texture-NUT crumble base, laden with banana caramel toffee, and fresh butter banana slices, served with a side of crème Chantilly! Now that’s just putting words, not to mention bananas in my mouth.

Banoffie Pie   Pic courtesy: Nolan Mascarenhas Photography 

And with his impish smile he carries on to call for the second dessert to grace our table – fresh banana slices and sauteed in butter, with bruleed brown sugar accompanied by an almond crumble. Now while this may seem simple (and mind you it is enough for me to consume it as a 3 am sweet craving snack) and unassuming it is a power house dessert that will leave you wanting and unfortunately pining for a second helping. Better hit the treadmill post. I had to roll out of his joint. Literally.

So before the minions head on over there after reading this on the World Wide Web, I suggest you make a Gru line towards this place. Are you drooling like Kevin yet? Go and grab some ba-na-na!

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