Wanna taste Goa?

Head straight to the food festival that’s on at the Courtyard by Marriott till April 22.
The summer rush to Goa has begun. But if you have missed the bus, fret not. Just drive in to Courtyard by Marriott and you will have milestones and signboards leading you to a mini Goa.
The sun, the sand and the surf might be missing, but thanks to Sous Chef Susheel, who’s been specially flown in, you will get to taste some authentic fare, right here in the city at the Goan Food Festival that’s on till April 22.
On a hot summer evening nothing can be more refreshing than the enticing scarlet drink — the sweet kokum saar — spiced right with a hint of green chillies, ginger and garnished with coriander, it’s the perfect appetizer for a meal. Coming to the soups there is exotic sounding fare like the sopa de galinha (chicken soup), bokdi chi sopa (lamb soup) and nistiya — a fish soup made with red snapper stock. Now that’s quite a rarity for Hyderabadis.
While you wait for the main course to arrive, and are longing to try something new, then the ras omelet with Goan pao is the perfect pick. An unusual street food dish, it’s an omelet that’s piled up with xacuti (chopped onions and Goan spices), drenched in country chicken gravy and served with pao and bits of chicken!
For starters, there are Goan salads with toddy vinegar dressing and also two live grills that have both vegetarian and non-vegetarian options. Non-vegetarians can choose from mackerel, king fish, squid and sole, while vegetarians can pick from brinjal, jackfruit, potato and mushroom. The chef recommends the red hot peri peri sauce that’s served as accompaniment for the fish grills and then there’s the cafreal sauce and vegetarian and non-vegetarian pickles too.
The main course has the evergreen favorites — mutton vindaloo, Goan fish curry, chicken cafreal, prawn balchao and chicken xacuti — that can be mopped up with pao or thick-grained boiled rice. Special dishes like the chories — homemade Goan sausages — are available on request.
Breaking the myth that Goan food is mostly non-vegetarian, chef Susheel whips up vegetarian Saraswat food comprising dal, brinjal curry and bindi fry that’s simple yet tasty. Most of these dishes are sweetened with a pinch of palm jaggery and that’s a new taste for most of us.
Ending the meal on a sweet note, diners can choose from the famous Christmas dessert bebinca that takes a day to bake and of course the dodol that’s made of ragi flour, cashewnut and palm jaggery that is so unique in its taste.
Each day at the fest has a different menu, so diners check out what’s on for the day and then go Goa!
Venue: MoMo Café, Courtyard by Marriott, on till April 22, 6:30 pm to11pm. For reservations call: 40-2752-1250