On the bustling streets of Candolim, the open rustic exterior and the many colourful hookahs stand beckon and entice. With a menu that offers a delicious mix of Continental/Indian grills and Moroccan specialities, this concept has captured the imagination of the young and trendy. The restaurant is part of a large culinary concept at the VT Station (Now CST) courtyard. Yes, here in Goa, like that Grand Old Station in Mumbai, this too aims to be a destination. The thatched roof, earthy murals and brown and beige sofas showcase the eatery for its upmarket experience. The menu comprises of Moroccan, Italian and Greek specialities with a definite touch of the Mediterranean cuisine, the way it is done in Morocco. Complimentary olives and breads are served on the tables as soon as you order the Moroccan fare. The Moroccan appetisers such as the falafel and mound of hummus, with olive oil and chickpeas nestled in the centre, are enticing. Opt for the tabouleh served in a ‘puri’ shell. For mains, try the djaj bil zayton – a chicken tagine with green and black olives in a lemon sauce. The almond and saffron gravy with cooked prunes and boiled eggs will leave you asking for more. The saffron rice is served complimentary with dishes from this section. The vegetarians must order the couscous and do not forget to order the Moroccan tea – the minty flavour is sure to add zest. Leave space for desserts as all recipes are taken from the recipe books of Dona Berta, the owner of the place – caramel custard, almond and dark chocolate brownies, blueberry cheesecake, pastries, muffins and the Moroccan omali are a sweet way to end the meal.
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