Souza Lobo

Critic´s Review

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

-By Odette Mascarenhas

1932 - a vision of two entrepreneurs Grandmother Souza and Grandfather Lobo. And three generations later, the restaurant Souza Lobo still stands rock solid. Run by Jude Lobo, who took over the reins at a tender age of 17, it has a menu featuring many of the preparations of Jude's mother Maria Lobo. Always run as a family place, its proximity to the beach brings in an average of 350-500 covers per day during season. However, it's not mere location but also the preparation. Take Masala Fried Prawns. It's not the regular red masala of a Vindaloo or Peri-Peri, but a home-cooked variation of dry prawn powder sauteed with onions and masala. A sort of a masala chilly fry which coats each prawn before cooking, thus combining the flavours of the dry prawns with the fresh ones. The Oyster or Crab Xacuti (depending on the season) - the thick, creamy, coarsely ground spices coat the oyster to perfection, seeping into the very fibre of its being. Now dip the Khatre Pao bread into it - if you have heard about Goa's local baker called the poder, well they have made this bread crisp on the outside, soft within. Guaranteed to make you soft and drooling after this combo. The Pomfret Raechade - the tongue-tickling red masala wraps itself around the delicate flavour of the fish. A disastrous effect because it will have you salivating for more. The Sausage Pulao is mind-blowing and the baked crabs are a gourmet's delight. Years of tradition has not detracted from the taste of the food, although the staff is sorely pressed with sheer numbers. Souza Lobo believes in creating goodwill amongst its customers. The restaurant has its banner showcased in Delhi too. Taking the authentic flavour of Goa to the nation! What more can one ask for?