Soi – as the name implies, ‘grated coconut’ is the key ingredient in Goan food. Climb up a long flight of steps to a modern tavern. It is colourful with a ‘local’ mural, an old scooter greets you at the entrance. A long bar strewn with Goan artifacts (garafao’s and an antique post box) about add to the charm of the meal. The tables though lay for ‘fine dine’, has the menu firmly stating that one should eat with the hands for pleasure. A black board gives the day’s specialties away with Goan music in the background to immerse oneself in the experience with an option for open air seating in the verandah outside. Try their saraswat styled ‘kishmur’ and teesroi sukhem. The Goan cafreal roll resembles a kathi kabab and peri peri chicken salad are fusion inspired. The go for desserts are the alle belle, caramel custard and the traditional banana halwa. A gentle burp after this meal would not come amiss. It is a place for a value-added meal.
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