Goa is much loved, not only for its picturesque places with a unique vibe, but also for its share of piquant food that is traditional, with a tinge of Portuguese charm. The Dining Room at Park Hyatt brings this alluring spirit to your platter with their Goan food festival.
Start the spread by indulging in some traditional flavours that opens the bay window to a truly enticing assortment that follows. In the vegetarian variety, they have Fenugreek vegetable cutlet and fresh mushrooms stuffed with vegetables, cheese and home-made spices, while the non-vegetarian fair comes with Chicken jire mire, which is basically pan-fried chicken flavoured with cumin and black pepper, and Goan masala fried fish, which is shallow-fried fish fillet, vinegar, chilli and coriander.
Among other treats, Kismur, the dried prawns cooked with bell pepper, tomato and coriander tempered with curry leaves and fresh coconut, serves as a must-try. The Cabbage salad drizzled with toddy vinegar and lemon lends a tangy twist to your taste buds.
You cannot help but fall in love with Caldo verde, the succulent potato soup with spinach and green olives. It is smooth and gets all the more delicious as you bite into the green olives.
The delectable assortment of dishes for the main course includes Mushroom xucutti, mushrooms cooked in roasted coconut and spicy curry, and Bhindi shukem, which sautéed okra cooked with coconut and onion flavoured spices, which serves as a reminiscence for the good old home-made curries.
Goan dal fry, Goan prawn curry and Chicken cafreal, seared chicken marinated with ginger and garlic cooked with coriander, mint and spices are other offerings that enrich the delightful Goan experience. Completing the picture is Pork vindaloo, which is pork cubes flavoured with chilli, garlic and vinegar in spicy-tangy gravy.
To conclude the feast on a sweet note, they have Mangane, which is lentil and sago pudding flavoured with coconut and jaggery, as well as Bebinca, which is slow-baked cake flavoured with nutmeg.
The special menu was curated by Chef Tanuja, a Goa native currently with the Park Hyatt Goa, with the assistance of Chef de Cuisine of The Dining Room, Chef Najrul.