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* G * O * A * N * E * T **** C * L * A * S * S * I * F * I * E * D * S *
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Australia's Culinary Revolution legend Chef Bill Marchetti to
highlight challenges facing Goan Cuisine at the International Cuisine
Conference, Goa in September 2007
Panaji: Forefront of Australia's Culinary Revolution and the man
behind Melbourne's legendary Latin restaurant, Bill Marchetti will
present a research paper in Goan Cuisine and the challenges facing
Authentic Goan Restaurant, in the International Cuisine Conference to
be held in Hotel Fidalgo, Panaji, Goa from September 2-5,2007.
Chef Marchetti is travelling extensively in India to explore the
Culinary Heritage on Indian Cooking. Presently he his heading the F &
B dept. in Kenilworth Beach Resort and Sap, Utorda, Madgoan. In his
research paper Chef Marchetti will highlight on Goan Cuisine through
his personal experience, importance of authentic cuisine in selling
Goa as a total 'Experience" package, importance of unique ingredients
as differentiators: Kokum, Fenni, etc, importance to tourists of
liberal eating habits of Goans versus rest of India (pork, beef
accepted), selling the concept to inbound as well as India wide
tourists and some ideas on voluntary authentication of dishes and
recipes (Piatto del Buon ricordo, tortellini recipe).
A pioneer of Australia's Nouvelle Cuisine in the 70's, Bill was
established as the pacesetter of true Italian culinary style.
Marchetti's Latin Restaurant menu presents an exemplary diversity of
regional Italian recipes. 'Age Good Food Guide', Melbourne's foremost
restaurant review book, has awarded Marchetti's Latin the coveted
titles of 'Best Italian Restaurant' and 'Most Popular Restaurant' by
Victoria's voting public. In 1997 in fact, Bill Marchetti won the
coveted "Insegna del Ristorante Italiano", an international award
given by the Italian Government to recognize true and authentic
Italian Restaurants world wide.
Both as a chef and restaurateur, Bill has made a significant
contribution towards Melbourne's transformation into the culinary
capital of Australia
To breathe life into the passion that was once in the Goan food Goan
culinary experts will be presenting special lectures and demonstration
on various challenging aspects pertaining to Goan cuisine and the
revival of Goa's inestimable legacy at the International Cuisine
conference to be organised from 2-5, September 2007 at Hotel Fidalgo,
Panaji.
Chef Fernando Da Costa (Nostalgia, Margao), Chef P.N.Raman ( Cidade de
Goa), Culinary experts Rony and Suzette Martins (Mum's Kitchen,
Panaji), Mrs.Carafina Pereira and Bony Pereira (Martins Corner),
Cookery expert Roma Thakur, Shobha Tarcar, Dr.Nilesh Korde, Maria de
Lourdes Bravo da Costa (librarian, Central Library, Goa), Food
columnist Dinesh Patel , Tara Narayan Patel, and a few experts will
make special presentations on this vital issue.
Chef Extraordinaire, TV show host, author of best selling cookbooks,
restaurant consultant and winner of several culinary awards Sanjeev
Kapoor will inaugurate the International Cuisine Conference.
Mr. J. P. Singh, Chief Secretary, Government of Goa, Veteran Food and
Nutrition expert Padmashree Ms.Thangam Philip, Queen of Indian Cooking
Dr.Tarla Dalal and Dr.Mrunalini Devi, Chancellor, Maharaja Sayyajirao
University of Baroda will be the Guests of Honour at the conference.
Around 25 Cuisine experts including Ms.Niru Gupta (NDTV Cookery
expert), Dr.Nutan Pandit, Pratibha Jain, Jigyasa Giri, Dr. Siddharth
Wakankar, Dr. Alka Pandey, Dr. Sumit Paul, Dr. T. V. Sairam, Chef
Fernando Da Costa, Dr.G.B.Sharma, Author and Environmentalist
Dr.Nandakumar Kamat, Chef, Culinary experts Rony and Suzie Martins,
Food Critic Tara Narayan Patel will be making their presentation on
various aspects of Traditional Asian Cuisine during the conference.
The fulcrum of an internationally acclaimed Goan restaurant in Goa
"Martins' Corner" Mrs. Carafina Pereira will be felicitated at the
Conference to honour her dedication and contribution towards the
survival of Goan Tradition Cuisine. Her passion for cooking Goan
Cuisine has made "Martins' Corner", a mere grocery store into the most
sought after restaurant in Goa and the world since last one and a half
decade.
Goanet- the largest Goa related mailing list with over 10000 members
is Online Media Partners for this event.
Goa based NGO Indology Goa and Pune based NGO OneAsia are the
organizers of this conference The aim of this Conference is to examine
the evolution, benefits and state of research on Tradition Asian diet,
as well as the potential and problems associated with its survival.
The focus of the conference will be on Healthy Traditional Cuisines
and their relevance and integration with modern fast paces life and
food styles.
Goa, the Beach Destination of India is the chosen Venue for this
International Conference and is beautifully surrounded by the beaches.
Details of the conference are available on the organisations' website
www.indologygoa.in for online registration. Participants can also seek
more details on the conference from Dr.Anjali Rao, Chairperson,
Indology Goa on [EMAIL PROTECTED] The conference fee applicable
to residents of Goa is only Rs.900/-
Since this is the first ever International Cuisine Conference on
Traditional Diet and Food Habits being organised in Goa, a special
invitation registration fee of only Rs.900/- will be applicable to
residents of Goa. The registration fee will include, Breakfast, Lunch,
Conference Kit, Conference attendance certificate and all conference
literature. Delegates may also present a paper on various aspects of
Traditional Goan Cuisine and its relevance in modern lifestyle.
Goa being placed on the coastal belt, the Goans, both - Hindus as well
as the Catholics, relishes Rice, Coconut and Fish (and a wide range of
sea food as well) as their staple food. It is the base ingredient in
the famous Goan curries, be it the plain daily fish-curry or the
elaborate special 'Xacuti' (pronounced as - 'Shaa - koo - tee').
Unlike the Hindu Goans, where they will not cook vegetables without
adding coconut, if health permits, the Catholics use in moderation.
Irrespective of caste and creed, rice was consumed thrice a day. In
villages, a farmer's routine would be as: 10 o'clock in the morning he
would take Gruel rice or Kanji with fish, vegetables, pickles and
chutney (a preparation done out of coconut and coriander). They would
also prepare an array of dishes from rice, like: 'Kanji' (Pez),
rice-curry referred as- 'Xitt-Coddi', rice with pungent gravy
identified in Goa as 'Agsal' and many more. The native Hindu-Goans
never added salt when rice was cooked, where as the Catholics always
did.
Goan Catholics savour meat and consider it as a key ingredient in
their meals. Hence, the food prepared in Christian homes is
predominantly meat based: beef, pork and chicken. On realizing this;
they unanimously decided to give up eating meat for a period of 40
days, which is known as Lent, it is witnessed immediately after the
Carnival, falling around end of February, during this period only
vegetarian food is cooked and meat is completely avoided. This has
been religiously practiced over centuries.
Mussles In contrast they have some very mouth watering meat based
preparations as well: 'Feijoada', 'Balchao', 'Xacuti', 'Fish -
Recheiado', 'Xeqxeq', 'Caldeirada de Peixe', 'Pasteloa' - (mixed pork
pie), 'Cabidel', 'Sorpotel', etc. are dished out as an extensive meal
by the Goan Christians and many restaurants today. 'Feijoada' is both
a Portuguese as well as Brazilian specialty. The Goans add spicy
'Goan-sausages' or salted pork to bring out the zest in 'Feijoada',
while the Portuguese add sausages, carrots, couve (type of cabbage)
and bean sprouts.
In Goa, where very little is grilled, the chicken is fried and
condiments are added, like: lime, garlic and Piripiri (small hot
chilies locally known as 'Putquepari' or 'Portugali') are added to the
meat and seasoned with salt. 'Vindalho' is the modified Portuguese
version 'Vinho de Alho' (a bundle of garlic) and 'Sorpotel' is the
adaptation of 'Sarrabulho', and 'Cabidel' that of 'Cabidela'. The Goan
sausage, 'Chourico' is the prototype of the Portuguese 'Chourico'.
While the later is prepared with wine and a
few spices, the local is prepared with vinegar and is well spiced.
'Bebinca', the queen of the Goan sweets, despite the fact that its
origin is controversial, one would be more safe if one places it as a
typical Goan category considering that its chief ingredient is
coconut-milk and it is baked layer by layer with coconut husks. 'Apa
de Camarao' (prawn pie) another home delicacy is made with local rice,
coconut and 'Toddy' (semi-fermented coconut juice), stuffed with
prawns in red masala (freshly
grounded spices) and baked.
Over the years, Goa has evolved from a very quiet little state with
beautiful virgin beaches to a bustling tourist epicenter. This has
enticed loads of business consisting primarily of restaurants, which
started serving multi/fusion cuisines. Due to the lack of dedication
and passion to maintain accuracy by such restaurants, Goan cuisine had
started to lose its originality.
With the influx of domestic and foreign tourists Goan Hoteliers
initially started as multi-cuisine restaurants, but over the years
they realized that the trend of 'Fusion Cuisine' had started infecting
the Goan cuisine and that such a decline would be distressingly
appalling, therefore they committed all their vigor in reviving Goa's
splendid cuisine.
This background brings experts and students of Cuisine and Hospitality
Industry together during the four day conference, "United We Eat", a
conference on Traditional Asian Diet, A special academic session on
Traditional Goan Diet will be held where Culinary Experts of Goa will
deliver their presentation on various Nutritional aspects of Goan
Food.
A book Exhibition on Cuisine is also organised during this conference
at Hotel Fidalgo where authors and publishers will be displaying their
literature where general public will be invited. A special discount of
25 % will be extended to the general public.
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We are not in a position in which we have nothing to work with. We
already have capacities, talents, directions, missions,
calling.............
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Dr.Anjali Mohan Rao,
Chairperson
Indology Goa
Regd.Address: GIRIVAR, Opp.Dhempe College, Miramar Beach,
Post-Caranzalem, City-Panaji, Goa 403002 INDIA
Phone: 0091-832-2462195 Cellphone: 0091-9422057786 / 0091-9422062910
website: http://www.indologygoa.in
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