NH 17

Critic´s Review

• Food: 3 / 5
• Service: 2.5 / 5
• Decor: 2.5 / 5

-By Odette Mascarenhas

Which place would one consider to be a 'comfort zone' for families? There would be two points to be considered. Point A: tasty, local preparations; and Point B: a casual environment. Located on the highway that links Panaji and Mapusa, the restaurant is appropriately called NH 17. Proprietor Girish Desai has found a way of churning out a wide variety of Goan and Indian cuisine, which could even compete with Mum's cooking at home. It is known for its Goan Fish Thali served every day for lunch - it includes a home-made rich yellow Goan prawn curry (Ooman), a piece of fried fish, Cocum Curry, Kishmur, a vegetable, rice and the accompaniments. And then there is the à la carte menu with a wide variety of kebabs and Goan dishes. For starters, go for the Tandoori Prawns and the Gulmohar Kebabs - garlic-flavoured Tandoori chicken wrapped with mince and "tandooried". The locals love to try the Prawn Dangar - those minced cutlets are a recipe handed down over generations from Hindu Goan kitchens. The vegetarians can savour Naram Dil Kebab - those crispy fried hearts made of paneer, cheese and green peas that can make your heart go naram (no pun intended). Economically priced, the Chicken Kebabs with that tangy mint chutney melt in the mouth. One can have the butter garlic squid with crispy garlic naans. Fusion at its best. What one has to discover in NH 17 is the hidden jewel - the Handi cooking. Panje Bhalle Bhalle (mutton chops) - the meat is so soft and succulent, the gravy(the chef has used seven types of garam masala). It's one of the family places with a few corporate businessmen enjoying their drinks with kebabs. After all, from Point A to point B it is the highway that matters.