Maracas Tapas & Drinks

Critic´s Review

• Food: 3.5 / 5
• Service: 3 / 5
• Decor: 3 / 5

-By Odette Mascarenhas

A Global fusion experience

Chimichim pesto spicy Maracus - shroom... a catchy phrase which will play on in your mind as you feast on creatively prepared delicacies. It is an outlet which has not even completed a year of operation.Maracas. Proprietor Ralph with chef Vaquito in his culinary avatar has fine tuned preparations to give the diner a peek into the 'tapas' experience taste but do not fill, the importance is variety that matters still.

Decor

Walk through a narrow entrance with car tyres suspended mid air cocooning miniature lanterns. Cool white is the trend of the moment. The decor in is 'cool and comfortable' blue comfy sofas with marble topped wrought iron tables in air conditioned comfort.but it is the outdoors with a water body and greenery which will add 'zest' especially when one is aware that the restaurant is situated in the busiest intersection of Porvorim.

Food

'Tapas' and why Tapas one might ask. This unique concept is not to be seen in any of the restaurants in Goa, so Ralph has taken a trend breaking step in this regard. Ralph and Vasquit have such a variety of 'tit-bits' that they would like you to try, that the menu give you a choice of small 'tapas' style portions and the larger wholesome ones.

Now one must wonder about the catch phrase. Chimichim pesto spice Maracas - shroom. Beef Chimichim, Pesto eggplant, Spicy Prawns in port wine, Maracas crackers and Stuffed Mushrooms. Now if this is not a mouthful and an eyeful too...the presentations wow with eye appeal. It's a mind boggling date with the stuffed dates, (goan sausage and corn beef spiced mixture), a fusion of ingredients stuffed into dates, the accompaniment is the tongue tingling stuffing if you are raring for more.

Move over to some crackling crackers. crisp bites with sesame roasted mushrooms, sundried tomatoes and black olives serenaded with garlic mayo a la Maracas style. The pesto eggplant-thin slices of roasted eggplant stuffed with goat cheese and pesto sauce. Hey pesto! The rose sauce (fine salsa) and balsamic vinegar, adds to the tongue tingling affair. The stuffed mushrooms are another delight mushrooms stuffed with cheese, spiced with green chilies, bread crumbed and deep fried. It is a vegetarian's bonanza with 40 percent of the menu 'a la vegetarian'.

Lets add spice to our lives, we all love our seafood and the menu does not disappoint. Spicy prawns in port wine jus - with that hint of chili flakes and Tabasco. The garlic toast that accompanies the preparation is crisp and crunchy to the bite.this preparation will just 'spice' up your life. Other favorites are Beef Chimichim, Chicken skewers wrapped in bacon and now Vasquit is adding his own brand of Cafreal (Zambesi), chili fries and Pork chops.sure to be a sizzling affair.

Plus and Minus

While 'Tapas' is the 'in' concept in most parts of the world, it still has to catch on here. Ralph has ensured that wholesome portions are available too. Maracas is just the place where one would like to drop in for a different experience when one is satiated with heavy portion of curries. The creative aspect of the 'combo' Ralph and Vasquit ensures that even the desserts bear an innovative stamp. Custard apple mousse, pannacota with fresh mango (fruit flavors change depending on availability), and our very own classical Serradura. Being a Monday afternoon, and after a very heavy Sunday evening rush we were not destined to taste those delightful preparations. better luck next time.

The minus is marginal. Still in the process of re doing the menu for the season, the layout is a slapstick affair, a cut and paste job, and as is the norm during most monsoon periods, the heavy rain plays havoc with the exterior, giving it a tired look. But this cosmetic fine tuning will bring freshness to a trendy and buzzing place. The concept, menu and ambience packaged to suit, Maracas is a place which will appeal to the young and the 'wise' alike...

Must Try

Stuffed Dates, Spicy prawn in port wine, Pesto Eggplant.