Miguel Arcanjo

He was a culinary wizard, Goa's perhaps India's first executive chef way back in 1925, enthralling the world with his food. And today he has his very own restaurant called Miguel Arcanjo at the Taj Exotica. The restaurant is classy and the chef's perform from an open kitchen and doing justice to a man who carved a niche through his culinary genius. For starters try the simple Bucconcini Salad. But if one checks on the preparation of the Italian cheese (Bucconcini) — small, semi soft, unripened, mild they tend to absorb flavours. The chefs then cut slices and with alternate layers of tomato and pesto salad, they create a mouthwatering starter with flavours of basil. Another favourite is the Mezze Platter served with hot pita bread from the ovens. Attractively laid out on a glass plate, you may follow the traditions of Bulgaria and order a glass of wine from the well stocked bar to accompany the appetizer.
Follow up with mains — the duo of New Zealand Lamb, Ratatouille Vegetables and plum tomato relish. The maestro perhaps would have prepared something like this in the old kitchens of the Taj way back in 1939. If fish is the order of the day try the Steamed Snapper — lightly seasoned and served with an accompaniment of spinach and egg. Simplicity and creativity is the catch of the season, perhaps a legacy defined by the nouelle cuisine practiced in the days gone by.

The signature dishes are the Assiette of Seafood and the Char Grilled Rock Lobster. The sweet finale is a chocolate served in four textures and four temperatures — four different types of chocolate preparations for your tasting. Or the Mexican Apple Pie — you will be spooning those excellent desserts into the ever obliging cavity of your mouth. That is the legacy left behind by Miguel Arcanjo — chef extraordinaire.