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Goan Food Carnival- Hyatt Hyderabad Gachibowli

Goan food is spunky, it’s got personality and is seriously addictive! However not many know that authentic goan food is more about earthenware, slow cooking and home ground fresh masalas. The Goan food carnival at Hyatt Hyderabad Gachibowli brings to you an exclusive culinary journey where Chef Edrige Vaz from Park Hyatt Goa Resort and Spa showcases the revived traditional cuisine.

 

Chef Edrige Vaz

Chef Edrige Vaz

 

Was happy to have been invited to a Chefs Table the past week where I had some interesting tete-a-tete with Chef Vaz along with some delicious traditional fare. Chef Edrige Vaz is the sous chef of the award-wining Casa Sarita, who is a strong advocate of Goan Food. Most of the dishes on the festival are the ones he used to make at home. Started off with a Kokum based cooler which was quite refreshing for an otherwise gloomy rainy afternoon.

 

Crispy Veg

Crispy Veg

 

The salad section had Pork Chorizo – a highly seasoned ground pork which was thoroughly enjoyed by my companion on the table. The Crispy Veg on the appetizers was batter fried to perfection – succulent on the inside and crunchy on the outside while the chicken peri peri on offer was spicy, tangy and yet flavorsome.

 

chicken peri peri

chicken peri peri

 

The mains had all my personal favorites of which the quintessential Goan Fish Curry and Rice was an absolute delight. Being a half goan I eat fish curry and rice almost every week which is a staple in my house – the one dished out by Chef Vaz was truly as authentic as it could get. Loved it! The pao with Mutton Vindaloo was another favorite for the afternoon – the essence of goan vinegar and garlic was quite evident!

 

Goan Fish Curry & Rice and Mutton Vindaloo

Goan Fish Curry & Rice and Mutton Vindaloo

 

For the vegetarians, there was French bean Foogath and Dal Varan – the quintessential dish of Saraswat Brahmin.

 

Dodol, Serradura, Doce

Dodol, Serradura, Doce

 

Goan desserts on the menu were mere snacks served as tea-time sweets. Dodol, Serradura, Doce and Bebinca were some of the desserts on offer. Absolutely loved the Serradura which is nothing but a crushed tea biscuits where the silky texture of the cream compliments the crunchiness of the biscuit to make it a perfect dessert.

 

Bebinca

Bebinca

 

The painstakingly prepared 8 layered Bebinca on offer was rich and absolutely delicious while Dodol and Doce were good in their own league.

All in all, the Goan fiesta at Hyatt Gachibowli was a delight and kudos to Chef Edrige Vaz for the brilliant curation. Can’t wait to visit Casa Sarita to relish more of his creations.

Thumbs up for this one!

PS: The festival is on till September 27th for both lunch and dinner at Collage, Hyatt Gachibowli.

Address: 8-23, Rd Number 2, Financial District, Nanakram Guda, Hyderabad, Telangana 500032

Phone: 040 4848 1234

Disclaimer: I was invited by Hyatt, Gachibowli to review Goan Food Fiesta at Collage, the opinions expressed in the review are Honest & Unbiased.

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