Lucio

Critic´s Review

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

-By Odette Mascarenhas

Quando, Quando, Quando - the melodious lyrics haunt you as you enter Lucio, the cosy restaurant, beginning with the running water that gurgles as it flows, to the rooster that is embroidered on the runners placed across the table to the food. It is a Goan Portuguese spread. Start with the Quail Cafreal, a different meat to whet the juices in your mouth. One is normally used to a Chicken Cafreal or even a Fish Cafreal…. but the quail? After the first bite it would be “quando (when) will the next morsel begin?" Other old favourites are also available on the menu - Green Pea Croquettes and Stuffed Chicken Winglets in that spicy peri-peri sauce. When it comes to the mains, try Duck Curry Home Style. The chefs have integrated a green masala into the ‘kodi’ cooking pots that normally simmer on the chulhas. Great taste! The Vindaloo is a mindboggling treat when combined with the Sannas - those steaming-hot rice cakes. The pork is well cooked, and the spice factor awesome. The Prawn Curry Rice - the creamy orange curry over the local unpolished rice - with the tempting accompaniment Kishmur, which is coconut and dried prawns spiced to perfection… Yuuumm! There is a choice for the vegetarians too - old favourites that have been hidden in the Goan kitchens over the ages. And after a meal the famous Sol Kadi is a must. For desserts try the Kaan (moong dal with jaggery), Dodol or Bebinca. One does not have to wait for Christmas to partake in these goodies. There is also the Basundi - a speciality served in Hindu Goan homes for festivals. One does not need the lyrics to create the longing for more. You will be singing your own lyrics as you leave the restaurant: “Quando, quando, quando will I come back?"