Featured Restaurants in Goa

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Critic's Review

Updated this week

  • Food
  • 80% Complete (success)
  • Service
  • 70% Complete (success)
  • Decor
  • 80% Complete (success)

An Inspired 'Goan/World' experience

Dare to dream, the fact is that this husband/wife duo makes their dream a reality. And this time their 'fun food' concept takes on new innovations in presentation and taste. Aakhritee and Virender Sinh have worked on their 'show' with local dishes-transforming them into global delights.

Décor

The elevated bar with the grand display of spirits, the 'comfy' seating for tapas and the classy fine dine seating at the lower level amidst chandeliers and greenery. Just choose your space...it's a stage where service takes place based on your choice.

Food

There are new additions to the existing menu – choice is a la carte or as a five/ eleven course meal. Let's take it course by course. A 'muse' yourself with a Goan Amuse Bouche...addictive Goan shavings marinated to entice the palate, then the PODER'S (local baker) CYCLE lands on the table toasted to perfection with truffle butter poie. Yearning for some Balchao...try it the global way – a BAL–CHOW MEIN. Yes there is interesting punning on words. Here Aakhritee has created noodles made of prawn mousse and served it with a dry shrimp balchao relish tempered with curry leaf and tom kha. The interesting facets and tastes of Goan food is intermingled in the preparations. Go CRISPY & TIPSY with neuros and churros. Served on a silver platter (the way sweets are normally served) it's a savory interpretation accompanied with a vodka based bloody Mary salsa and the churros with a brandy cafreal aioli.

Plus and Minus

Balanced with inspired local preparations, a treat for those who find Goan food too strong because of the vinegar and coconut. The flavors are even with global nuances - CHORIS PAO BAO (the local Goan chorizo is served in a mini Chinese steamed bun). No compromising but married beautifully...they even have a preparation 'SENOR GOAT CHEESE AND ITS SENORITAS' - the classic flavor marriages of cheese...between the sheets(sandwiched goat cheese), pretty in pink (beetroot goat cheese cheesecake)and dressed for the part (with rocket in balsamic). The accessories (after effects encapsulated I guess) would be the bee hive (honeycombed with orange and Bondla honey) and the forbidden fruit (figs poached in Port wine No 7). It goes to show the chef's creativity…and full marks to the attractive 'off beat' presentations too. Desserts are designer too. The a la carte rate for starters would range from Rs 375/- to Rs 395/- but for the fixed Table d'hote menu, its based on discussion and choice (depending on the preparations selected). The after effects? Dining is made 'fun' the experience entertaining and classy too..it's a Culinary Broadway.

Critic reviews are anonymous and all bills are paid by them.

Updated this week

  • Food
  • 80% Complete (success)
  • Service
  • 60% Complete (success)
  • Decor
  • 70% Complete (success)

Poonam Singh and Shilpa Sharma have conceptualised with consultants Pritha Sen (heritage Bengali) and Gregory Bazire (L’Poisson Rouge), special preparations in Mustard a flavour to savour.

Décor

The place is refreshing. The old house (air conditioned) with the tiled roof and skylights, the big French windows- light and airy. Tables with cross cloths, cushioned chairs (shades of pink and blue), colourful wall plates, elegant cutlery and crockery - a ‘fine dine’ feel. A pot of germinated mustard is the centerpiece on every table. Out in the garden, red umbrellas throw a bright splash of colour, the seating to absorb nature at its best.

Food

The menu has options of both Bengali and European. The first of its kind, Bengali cuisine in Goa, there is a lot to understand from Pritha. Rich influences of Muslim, English and Portuguese in Bengal is now showcased in the menu. Our local vegetables too play an important role. Refresh yourself with a Tentul Jolen – a tamarind herbed drink with honey and mint. Or opt for Joe’s Special – Lemon grass, ginger, vodka on crushed ice. Start with Shammi Kebab (Muslim influence with Bengali fusion). Soft melting moments! Prawn Cutlets (British Raj marinated with Indian spices). These crumb fried preparations are served with a mustard sauce. The snacky Ghugni with poie, a chatpatta style of chick peas spiced to perfection accompanied with an onion/chilly mix is a must have. In mains, the preparations are accompanied on a platter with a dal, a chutney (today it was mango and tomato), greens (either a peel of laukhi or green banana), rice or Luchi (fried puri style). The ladies explain the style of eating (as done in Bengal). One after another. Interesting! For Non Vegetarians, the Chingri Maachhar Malaikar @ Rs 580, Jumbo prawns in a malai curry- with head intact…a must order. And the Kosha Mangsho (Bengali festive) @ Rs 520 the spices of this slow cooked rich brown mutton curry so close to our local flavours. A treat!

Plus and Minus

Vegetarians too have a choice contrary to beliefs Bengalis love their vegetables. The Shukto (Portuguese influenced) bitter gourd or the Mochor Ghonto (raw banana with crunchy fried lentils) great tastes. And while we know that this cuisine is known for their sweets, savour the homemade preparations of Bhapa Doi (a caramelised steamed dessert) and Kheer Komolo – a thickened milk with orange segments. Both finger licking good. The European is interesting too, but with the advent of Bengali cuisines try spiced preparations that will linger on the palate for a long time to come…to savour indeed.

Critic reviews are anonymous and all bills are paid by them.

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