Beach House

Critic´s Review

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

-By Odette Mascarenhas

Way back in the 16th century, the Portuguese explorers with bases in Mozambique, Zanzibar and Brazil moved east and made Goa the centre of all its activities with a Viceroy at its helm. Through trade they brought in spices, fruit and even food preparations and over the years the fusion of their food habits and that of the locals created 'Portuguese Goan' food which became the mainstay of their daily life. And now down the ages there is a house aptly called the Beach house where this cuisine is showcased with a few signature dishes of Chef Urbano Rego. Start with the Goan passion bites….probably after the first few bites, the passion for more will slowly take over. Try the Camarao Malaguatta con Corilho Folhas (prawns spiced to perfection in ginger/garlic/chilli, curry leaves and coconut milk). Coconut is found in nearly every local Goan curry…and the adaptation of the Portuguese preparation is clearly seen. And for the vegetarians there is Bolinhas de Batata con Queijos e Vendura - these crispy fried potato cakes are filled with cheese and minced vegetables. Chef Rego's signature dish is Grande Camarao Tigre con Cilantro - tiger prawns flavoured with fresh coriander and cooked in saffron. And for the more adventurous get your hands dirty as you crack open the crabs. Caranguejos Pimento fritte - stir fried crabs cooked in butter with pepper and chilli. If you think a Naan is just an Indian bread then you have not tried it stuffed with balchao - the local pickle from Goa. It is a feast for the taste buds. Sweets in Goa are another legacy of the Portuguese. The Bolo Chocolate Con Caju - a cake with chocolate and cashew nut when served with ice-cream. Bebinca is another old favourite. The old traditional fare is re-born at a house called the Beach House.