06 Jun EASTER WEEKEND in GOA?
Mustard at the Freedom Tree store, Sangolda: Bengali and French cuisine marry in a pretty garden on CHOGM Road
Just opened, this beautifully designed (as one would expect in a home store) indoor and outdoor restaurant provides free wifi and plenty of plug points for writers and freelancers based in Goa. Well-known chef Gregory of Poisson Rouge fame and Pritha Sen have come together to conceptualise a unique menu that brings together Bengali and French cuisines that have common ‘ground’ with mustard. Excuse the tepid pun! Find out more about them here.
Midnight Mass for Easter at the Governor’s House: When in Goa, go to mass in style.
A little birdie in our office shared one of his most memorable Easter experiences was going to this annual event at none other than the church in the Raj Bhavan complex in Dona Paula. Be warned, you must get police clearance first from the police headquarters in downtown Panjim and let them know your car number that you’re going to drive in. Apparently this minor hassle is more than worth it as the view from the cliff overlooking the sea will entertain you, in case the padre doesn’t keep you engaged.
Sunieta Narayana: Casual Goa-Greek line sets you apart from the crowd
With a store at the swank Marbella beach club in Morjim, another down the beach strip in Ashvem that recently closed for the season and also retailing at the Saturday Night Market, Sunieta has created buzz for herself this season. With her Greek-inspired cotton jersey gowns, handmade shoes and single dangly earrings that hang over the ear, she’s got everything you need to feel like a million bucks on holiday. Learn more about her here.
La Maison, Fontainhas: Classic minimalism with the right sprinkling of old-world charm.
Located in Panjim’s ever-developing Latin Quarter, La Maison offers affordable luxury in a boutique hotel environment of only 9 rooms. From when it started last year, there was a buzz about it since famed chef Chris Saleem Agha Bee had his Ofogo restaurant at the hotel. Although the restaurant is not there any longer, the hotel is nonetheless a worthwhile stay. Book your getaway here.
A recipe by Param Arya, owner of the Tamarind Hotel and the lady behind the excellent menu.
Ingredients:
Boiled rice 4 cups, tamarind pulp 1/2 cup, a pinch of asofoetida, urad dal 1 tablespoon, channa dal1 tablespoon, ghee 1tablespoon, sesame oil 2 tablespoons, mustard 1 teaspoon, green chillies 2, finely chopped ginger 1 teaspoon, roasted peanuts 1/2 cup, jaggery powder 1teaspoon, curry leaves, Kashmiri red chilli 1(powdered), coriander, freshly chopped 1 teaspoon.
Method:
Cook tamarind with jaggery and salt in 1 cup of water. Strain and keep aside. Heat oil in a pan, add channa dal, urad dal, Kashmiri chilli, asofoetida, curry leaves, mustard, turmeric, split green chillies, ginger and peanuts for a few minutes. Put rice in a pan and add the tamarind mixture and the channa dal etc., and mix all together. Cook for 2 to 3 minutes. Garnish with ghee and freshly chopped coriander leaves. Serve hot.
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