2020 indeed, has been the Year of the Rat. While we scurried away to safety in the comfort of our home- The Rise of the Home Chef took prominence with many restaurants having to shut shop due to the pandemic.
2020 bounced back a little, with restaurants opening up while patrons thronged them with support.
Dr.Fish appetized us with some fresh catch as usual @spicegoarestaurant
Verem with the monstrous Tandoori Crabs (they weighed a whopping 1.5 kilos and shocked us even more with the unheard pricing of the lowest category, still can’t understand his business model )
Chef Peter in his rustic backyard in Pilerne took us along a Goan Odyssey with some soul food while we had some scrumptious Pan infused Asian delicacies @noaasocialdininggoa at the Yu Hotel courtesy @shivankitmehta and @valerian_vaz.
Check out the latest of all that went down in 2020 @uppercrustmag
Hello 2021. Be Kind and Yummy.
#nolansatwit #foodwriter #goa #happynewyear2021 #uppercrust #foodstagram
Still reeling over a celebratory Birthday weekend of Gods and Prophets.
While many of us celebrated Ganesh Chaturthi with scrumptious fare and delicacies, our Parsi brethren celebrated Khordad Sal; the birthday of their ancient spiritual leader- Zoroaster also known as Zarathustra. He is credited to being the founder of what we now know as Zoroastrianism.
Normally celebrated in pomp and glamor with ‘ghambars’ being held around, this year I had the pleasure of sampling a simple scrumtpious meal sent by @zuperbcateringandpopupgoa with a lovely historical lesson on culture, through food sampled.
On my plate Clockwise:
Kolni no Patiyo (Prawns) rich and aromatic with a sweet after taste went swimmingly well with hot steamed basmati rice. I portioned it half way through to change palate preference with Dhan Dar- Garlic dal and rice.
The crispy crunch of succulent pieces of Chicken Farcha partially dissected the flavours enough to give me a riot of taste tickling all the appropriate sensory organs.
Feeling peckish post, I dived straight for the Ravo drizzled with roasted cashew nuts. For the uninitiated, Ravo is made from fine semolina and is the Parsi version of Kheer and is synonymous with happy occasions. The community make it without fail on birthdays, navjotes, weddings and jashans.
Thank you for the celebratory inclusion Zubin Vazifdar Mani Vazifdar.
Once again Khordad Sal Mubarak to all my lovely friends.
#parsicuisine #traditions #learnsomethingnew #nolansatwit #foodjournal #foodwriter #samsungs9plus #mobilephotography
Over the last few months of quarntine, I’ve been on the down low, stuffing myself with some amazing goodies from many start-ups chefs in the home space as well as food outfits around Goa (for now)
Welcome to my #ATwitCanPick series.
The #ATwitCanPick Ground Rules:
1) All food has been ordered anonymously.
2) All meals have been paid for.
3) Most of the food photographed is on a smartphone
4) All reviews posted are of a personal opinion.
This weekend had me craving something ‘tart-ish’.The crust had the right amount of crunch,citing a fresh bake the minute ordered.
The lemon custard filling was draining down with every carved slice and the fluffy meringue topping was literally the icing on my weekend reminding me of my other favoutire pass time this monsoon- BBQ Marshmallows!!
Each Lemon Tart costs Rs.80/- (Farha also makes a Pie format if requested.) you can order yours by calling +91 90499 13151
#ATwitCanPick #lockdown2020 #homechefs #handpicked #hiddentreasures
#nolansatwit #homecooking #goa #oheraldo #india #easyrecipes
Excerpt with Interview with LMPI (Goa’s Food Finds)
How did you come to be a Food Influencer?
Growing up in a family related to hospitality, deterred me from the food industry earlier. It was during my stint at Corporate where I started entertaining clients and prospects ever so often and the allure of a well plated dish captivated my senses. With my love for photography intact, I started documenting a few along the way and a decade later, I find myself placed here photographing my life and palate one destination and plate at a time.
What makes Goa so great for Food finds?
Goa has an innate charm of attracting people from all over the world. Some come here and never leave. With a heady mix of a multitude or cultural diversity food plays an important role in many expats and Indians spreading their roots across the Culinary canvas of the state. Influences are predominately intact with many Goan long lost traditions being revived and making their way into the culinary field by stalwarts who have been here since time immemorial. Being a tourist destination one has a myriad of cultural flavour that can be sampled here on holiday.
For the intrepid traveler- they can get a taste of everything global with a local influence. From the vibrant street food , read as ‘comfort food’ for the locals with their Ros Omelet and Cutlet Pao to Italian, Thai and Continental- Goa over the years has adapted to cater to world class cuisine being dished out on the fly.
This melange has a perfect symbiotic balance and this makes Goa unique in its catering to one and all, thus touting it as a Foodies paradise with sun, sand and the sea for company.
Could you recommend a few food finds from your Instagram (@nolansatwit) feed for us to sample next in Goa?
Neuri with dark chocolate gianduja
The Choo Chee Goong Laiseua
Drinking wine 🍷….enjoying Goa in the monsoon 🏖…. chasing cyclones 🌊.The first part of our fun series with Nolan Mascarenhas has us talking about how to make the most of Goa Monsoons with his top food recommendation for vegetarians & some fabulous wine and a view to die for only at Antares!Also if you’re in Goa, you MUST pay a visit to Antares! 🙂 YouTube.https://youtu.be/OGdBKXAj5ds
Creating your home bar into a professional setup. Read all about it. Super chuffed for the mention by fellow writer; Nolan Lewis
(Click on the image to enlarge)