[Goanet] GOAN CULINARY CLUB - GOA introducing our website
Friends !! It is with the greatest of pleasure - the Goan Culinary Club - Goa shares with you their website address : http://www.goanculinaryclub.com A video - of Odette and Joe Mascarenhas seen sharing their thoughts on Goan Cuisine http://www.youtube.com/watch?v=VF9Byim0fZM Video of Odette Mascarenhas : http://www.youtube.com/watch?v=d2x-v2ITu_4&feature=plcp ….these videos were videoed at the launch of the Goan Culinary Club in GOA on the 3rd of March, 2012 !! Thanks to support from all at the Goan Culinary Club .. we have made great progress in six months. The website looks great and has been put together by Parvish Kamat and our web designers.. with direction and input from our Co Founders : Odette and Joe Mascarenhas. Your feedback is always welcome. rene barreto GOAN CULINARY CLUB - GOA http://www.goanculinaryclub.com (A not for profit organisation ) o . Members To authenticate the curries of Goa, a panel of recognized personalities has been appointed. They are Co founders in Goa – Odette and Joe Mascarenhas Co founders in UK – Maria and Rene Barreto Panel members 1. Chef Urbano Rego of Goan Food Consultant of the Taj Group of Hotels. 2. Maria Lourdes (Historian) 3. Odette Mascarenhas (author and food critic Times of India) 4. Joe Mascarenhas former GM of Taj Group (columnist on Restaurant reviews Navhind Times) Participative members: members actively present in meetings giving suggestions and in decision making 1. Chef Vijender of Grand Hyatt 2. Chef Sunil Kumar of Marriott 3. Chef Zelma of Cidade de Goa 4. Chef Ranjeet Panday of Holiday Inn 5. Rashmi and Chef Edia of Alila Diwa 6. Mandovi Hotel 7. Royal Orchid 8. Chef Eldridge of Park Hyatt 9. Sunil Mathai of Resort Rio 10. Chef Peter of O Coqueiro 11. Prop Sylvester of Sheela Restaurant and Bar 12. Atul and Aparna Shah of Spice Goa Members – Part of the club ideals and vision 1. Soul Souffle 2. House of Lloyds 3. Mums Kitchen 4. Viva Panjim 5. Nostalgia Advisories – not attached to any professional culinary body but genuinely want to be part of the Clubs growth by taking on portfolios 1. Parvish Kamat Advisory of Events and publicity 2. Smita Patil Advisory of Children and Education 3. Sunita Rodricks Project co-ordinator 4 Website designers : Lendyl Gonsalves, Theron Soares, Peter D 'Souza have designed the site and will be part of this enterprise. They go under the heading the Blue Nights. o For further details :: please visit our website: http://www.goanculinaryclub.com for the details its vision ,aims, objectives and reports of GCC of the last six months website: http://www.goanculinaryclub.com GCC:Face Book :https://www.facebook.com/groups/394128890597761/?fref=ts GCC:BLOG : http://draft.blogger.com/blogger.g?blogID=1860329266912481049#allposts Parvish Kamat : www.ankagoa.com
Re: [Goanet] Goan Culinary Club kick starts Goan Culinary Festivities in tandem with World Goa Day
Great start The rest will follow All the best Cyrus Rustom Todiwala OBE DL DBA Chef Patron Cafe Spice Namaste / Mr TODIWALA'S Kitchen 16 Pescot Street London E1 8AZ T 02074889242 On 16 Aug 2012, at 15:06, renebarreto wrote: > > > From - GOAN VOICE UK > http://www.goanvoice.org.uk > > > > Goan Culinary Club kick starts Goan Culinary Festivities in tandem with World > Goa Day > http://www.epaperoheraldo.in/Details.aspx?id=6069&boxid=2302793&uid=&dat=8/16/2012 > > > 16 Aug: Herald. Four months after initiating the Goan Culinary Club ( GCC) > and as a kick start to the culinary festivities to herald in World Goa Day on > August 20 , co founders Odette and Joe Mascarenhas with members declared the > Club open to the public, O Coqueiro, one of the first restaurants in Goa > serving traditional Goan food… Text + photos. Full Text. > http://www.goanvoice.org.uk > > > ooo > > > rene barreto > > > > Goan Culinary Club - Goa > email goanculinaryc...@gmail.com > http://globalgoanculinaryclub.blogspot.co.uk > > > > > > > > > > > > > WORLD GOA - KONKANI DAY -20TH of AUGUST, EVERY YEAR. > GOAN CULTURAL HERITAGE > DAY > 0 > > 0
[Goanet] Goan Culinary Club kick starts Goan Culinary Festivities in tandem with World Goa Day
From - GOAN VOICE UK http://www.goanvoice.org.uk Goan Culinary Club kick starts Goan Culinary Festivities in tandem with World Goa Day http://www.epaperoheraldo.in/Details.aspx?id=6069&boxid=2302793&uid=&dat=8/16/2012 16 Aug: Herald. Four months after initiating the Goan Culinary Club ( GCC) and as a kick start to the culinary festivities to herald in World Goa Day on August 20 , co founders Odette and Joe Mascarenhas with members declared the Club open to the public, O Coqueiro, one of the first restaurants in Goa serving traditional Goan food… Text + photos. Full Text. http://www.goanvoice.org.uk ooo rene barreto Goan Culinary Club - Goa email goanculinaryc...@gmail.com http://globalgoanculinaryclub.blogspot.co.uk WORLD GOA - KONKANI DAY -20TH of AUGUST, EVERY YEAR. GOAN CULTURAL HERITAGE DAY 0 0
[Goanet] GOAN CULINARY CLUB - GOA
Hi Rene Goa is putting up a show of Culinary Splendour which perhaps very few can emulate. 14th August...pre Independence liberation and the Club will open its doors to the locals to spread the history of its food and the fellowship of Goan camaraderie as in the past.high spirits, music and fun. Not to forget food. During the week, eleven member chef's have researched forgotten recipes and will be presenting them in the restaurants for all to feast on. Not everyone is as privileged as we aretwo member establishments are there to share a 'Goan experience with the underprivileged in our state of Goa. As King Momo says...let the festivities begin... Warm regards Odette http://globalgoanculinaryclub.blogspot.co.uk Goan Culinary Club -GOA 00 rene barreto WORLD GOA - KONKANI DAY -20TH of AUGUST, EVERY YEAR. GOAN CULTURAL HERITAGE DAY 0 0
Re: [Goanet] GOAN CULINARY CLUB - Goa Chapter. Minutes of meeting held at resort Rio on the 11th June, 2012.
SUch good news this well done all involved I am thrilled that this is happening have fun cyrus Cyrus Rustom Todiwala OBE DL DBA Cafe Spice Namaste 16 Prescot Street London E1 8AZ t. 020 7488 9242 f. 020 7488 9339 www.cafespice.co.uk www.mrtodiwala.com www.adventuregourmet.com www.learningforlifeuk.org www.timeandtalents.org.uk Follow Cafe Spice Namaste on Twitter: http://twitter.com/CafeSpiceNamast Follow Mr Todiwala on Twitter: http://twitter.com/MrTodiwala CAFE SPICE NAMASTE IS LISTED AMONGST BRITAIN'S TOP 100 RESTAURANTS ANNOUNCED AT THE NATIONAL RESTAURANTS AWARDS KHAADRAAS CLUB- IN-DISCREET TRANSLATION=GREEDY PIGS CLUB= FOR US PARSEES THE GOURMANDS CLUB. Enjoy a Parsee Feast every six weeks for just £29.95 per person all inclusive. Have you visited Mr Todiwala's Kitchen at the Hilton near Terminal five? > > From: renebarreto >To: Goanet >Sent: Friday, 15 June 2012, 10:05 >Subject: GOAN CULINARY CLUB - Goa Chapter. Minutes of meeting held at resort >Rio on the 11th June, 2012. > > >Friends !! > > > > >00 >GOAN CULINARY CLUB - Goa Chapter. > >Minutes of meeting held at resort Rio on the 11thJune, 2012. >- > >Present:Odette and Joe Mascarenhas, Rego, >Michael Mascarenhas, Maria Lourdes, >Sylvester and Vinita D’Souza, >Pete Fernandes,Miriam Gracias , >Vijendra Singh, Anjali, Kamat, > Sunil Mathai, Exec Chef Sunil Kumar. > > > >1. The meeting was hosted by Resort Rio courtesy Mr Sunil Mathai. > >2. New invitee for this meeting was Miriam and Chef Vijendra >of the Grand Hyatt. > >3. The aims and objectives were explained for the benefit of the >new invitees and formal introductions done to make all comfortable. > >4. Odette gave a brief of all the past activities conducted by the members >in the last 3 months. > >5. The Goan dish sampled was prawn curry and there were 6 participants >who brought their respective samples. > >6. There was an interesting discussion following the tasting and all >unanimously decided that the sample of Chef Peter Fernandes of >O’Coqueiro was the best and closest to what mother makes at home. > >7. Closely followed by the sample of Sylvester D’Souza of Sheela >Restaurant which had the Saraswat flavor (Ooman). > >8. The sample of Sunil Kumar of the Marriotts was in third place…was >a slightly of the thicker consistency but the taste was accepted by all. > >9. Chef Rego and Maria Lourdes contributed interesting facts of the >past which was well received by the members. > >10. Future activities and initiatives were discussed which could be carried out by the members during the Global Goan week from 10thAugust to 20thAugust. > > > >One of the initiatives was to cook Goan food and distribute to the under >privileged or the Old Age home, one in South Goa and the other in North Goa. >Another tentative suggestion was to have a cookery competition open to all. > > >12. Sunil Kumar of the Marriotts suggested that we do a live demonstration of >Goan food with Odette which could be filmed at the Hotel. This could then be >put on the net through U tube. Master Chef Rego was willing to do >the demonstration but needed permission from his seniors. > > > > > >13. Cookery classes for students in Don Bosco by Chef Peter would be >undertaken this month after talking to the Principal of the college. > > > > > > > >14.Sylvester brought it to the notice of all present that he was thankful to >chef Rego for giving him the culinary inputs so that he could start his >own restaurant in Vasco. > > >Co-Founder >Odette Mascarenhas > > > > > > > > >rene barreto >GLOBAL GOAN CUISINE FESTIVAL AUGUST 2012 >Goan Culinary Club : > > >http://globalgoanculinaryclub.blogspot.co.uk/2012/04/april-agenda-12-th-april-educating.html >00 > > > >WORLD GOA - KONKANI DAY -20TH of AUGUST, EVERY YEAR. >GOAN CULTURAL HERITAGE DAY >0 > >0 > >
[Goanet] GOAN CULINARY CLUB - Goa Chapter. Minutes of meeting held at resort Rio on the 11th June, 2012.
Friends !! 00 GOAN CULINARY CLUB - Goa Chapter. Minutes of meeting held at resort Rio on the 11thJune, 2012. - Present:Odette and Joe Mascarenhas, Rego, Michael Mascarenhas, Maria Lourdes, Sylvester and Vinita D’Souza, Pete Fernandes,Miriam Gracias , Vijendra Singh, Anjali, Kamat, Sunil Mathai, Exec Chef Sunil Kumar. 1. The meeting was hosted by Resort Rio courtesy Mr Sunil Mathai. 2. New invitee for this meeting was Miriam and Chef Vijendra of the Grand Hyatt. 3. The aims and objectives were explained for the benefit of the new invitees and formal introductions done to make all comfortable. 4. Odette gave a brief of all the past activities conducted by the members in the last 3 months. 5. The Goan dish sampled was prawn curry and there were 6 participants who brought their respective samples. 6. There was an interesting discussion following the tasting and all unanimously decided that the sample of Chef Peter Fernandes of O’Coqueiro was the best and closest to what mother makes at home. 7. Closely followed by the sample of Sylvester D’Souza of Sheela Restaurant which had the Saraswat flavor (Ooman). 8. The sample of Sunil Kumar of the Marriotts was in third place…was a slightly of the thicker consistency but the taste was accepted by all. 9. Chef Rego and Maria Lourdes contributed interesting facts of the past which was well received by the members. 10. Future activities and initiatives were discussed which could be carried out by the members during the Global Goan week from 10thAugust to 20thAugust. One of the initiatives was to cook Goan food and distribute to the under privileged or the Old Age home, one in South Goa and the other in North Goa. Another tentative suggestion was to have a cookery competition open to all. 12. Sunil Kumar of the Marriotts suggested that we do a live demonstration of Goan food with Odette which could be filmed at the Hotel. This could then be put on the net through U tube. Master Chef Rego was willing to do the demonstration but needed permission from his seniors. 13. Cookery classes for students in Don Bosco by Chef Peter would be undertaken this month after talking to the Principal of the college. 14.Sylvester brought it to the notice of all present that he was thankful to chef Rego for giving him the culinary inputs so that he could start his own restaurant in Vasco. Co-Founder Odette Mascarenhas rene barreto GLOBAL GOAN CUISINE FESTIVAL AUGUST 2012 Goan Culinary Club : http://globalgoanculinaryclub.blogspot.co.uk/2012/04/april-agenda-12-th-april-educating.html 00 WORLD GOA - KONKANI DAY -20TH of AUGUST, EVERY YEAR. GOAN CULTURAL HERITAGE DAY 0 0
Re: [Goanet] GOAN CULINARY CLUB - The Goan food connect
Well done sir Just what is needed I wish the club well and hope it rises to great successes All the best C Cyrus Rustom Todiwala OBE DL DBA Cafe Spice NAMASTE 16 Prescot Street London E1 8AZ Tel.020 7488 9242 Fax. 02074889339 On 15 Jun 2012, at 06:56, renebarreto wrote: Dear All , Permit me to share a post that appeared on the Navhind times of the 14th June, 2012 and carried by the Goan Voice UK too. Thanks to all of you who have supported us, we hope many more will support the cause in the years to come. rene
Re: [Goanet] GOAN CULINARY CLUB - The Goan food connect
Heartiest congratulations to those involved in this great initiative. My we form a Confrarias type of association and our standards improve. BC Dear All , Permit me to share a post that appeared on the Navhind times of the 14th June, 2012 and carried by the Goan Voice UK too. Thanks to all of you who have supported us, we hope many more will support the cause in the years to come. rene Navhind Times - Goa The Goan food connect Published on: June 13, 2012 - 22:25 More in: * iLIVE My grandmother was a fabulous cook closely followed by my mother. And is it not always so? The previous generation seems to have got their cooking right and try as we might we cannot replicate “that taste”. Here to help all of us struggling to get our Xacuti, Kodi and Caldin just right is the Goan Culinary Club Goa Chapter, which aims at preserving, promoting and standardising Goan cuisine for Goans, now and forever By Anuradha Das | NT BUZZ While Goans are crying themselves hoarse that their culture is losing out to the various influences (cultural invasion including the Western and Indian), while Goans are fighting fiercely for the survival, growth and continuity of their mother tongue, no thought is being given to another aspect that is as intrinsic to this land as its culture and language - its food. And the fault does not lie only in Goan homes where Goan cuisine competes with Continental, Thai, Chinese and other more popular Indian cuisine to win favour with the younger generation. The fault also lies with public eating places – shacks, restaurants and hotels – that are marketing Goa to visitors through so called “local” food. “What is authentic Goan food?” questions Odette Mascarenhas bluntly. “Do even we Goans have an idea?” “Look at what is marketed as Xacuti; as simple as that. We have been to so many places and been shocked at what is being passed off as this very fundamental Goan dish,” grouses Odette, saying that while it is understandable that there is a Goan Hindu and Goan Catholic variation of the dish with sub variations depending on whether the dish is cooked in North Goa or South Goa, what local eateries are passing off if beyond understanding. “In restaurants and star hotels in Goa there modified version of Goan dishes - more suitable to the foreign or non-Goan palette – are being marketed. Look at the Punjabis. Do they modify their chicken makhni to suit the world’s taste buds?” shoots Odette, winner of the 2008 Gourmand World Cook Book Awards. This apparently is not the end of Goan culinary woes. Young Goan chefs, training in the industry, do not want to specialise in Goan cuisine. Why? Because there is no market for Goan food. Not in the star restaurant in Goa or anywhere else. If you want to cook and sell Goan food then your best options are a small restaurant or shack. So, in short, mastering Goan cooking does nothing to further careers in the hospitality industry. “Nobody knows anything about Goan food. When I was in Paris to receive the Gourmand award I was asked what Goan food was like. The people there knew about Indian food, but not Goan food,” says Odette. With all this background, when Rene and Maria Baretto, co-founders of the Global Goan Club, a club that links Goan Associations all over the world and keeps Goan updated about what is happening where with the community, approached Odette to save and promote Goan cuisine, it was a meeting of minds on the same wavelength. And from this meeting was born the Goan Culinary Club Goa Chapter, with Odette and Joe Mascarenhas as co-founders. Slyvester D’Souza, Sheila Bar and Restaurant, Michael Mascarenhas, Flying Dolphin, Peter Fernandes, O Coqueiro, Edia Cotta, Alila Diva, Chef Rego, Taj, Mariotts, Resort Rio, Grand Hayatt and several other like-minded Goans are members of the club. The aim of this club is to educate people in what is authentic Goan cuisine while promoting the same worldwide. “It was important to revive the pride we have in our food,” says Odette, whose one hope for this club is that somewhere in the distant future it will have helped standardise local fare while maintaining indigenous authenticity. “We will take it one step at a time. First we have decided to convince professionals in the food industry to standardise the taste of Goan food. After all they are our ambassadors to the visiting world,” says Odette, co-founder of the Goan Culinary Club Goa Chapter, who is making it a point to tell star hotels that they have to at the very least have a corner for Goan food. “Just imagine, they are catering to tourists in Goa and don’t have Goan food on their menu. And if they do, it tastes nothing like the authentic stuff.” For starters the club has standardised the reichado masala, Xacuti (both north and south Goan) and prawn curry. Caldin and cafreal are on the list next. “At club gatherings, chefs from various hotels and restaurants inte
Re: [Goanet] GOAN CULINARY CLUB - Goa Chapter. Minutes of meeting held at resort Rio on the 11th June, 2012.
> Brilliant Initiative Well done to all involved Cllr Rabi Martins > > > 00 > GOAN CULINARY CLUB - Goa Chapter. > > Minutes of meeting held at resort Rio on the 11thJune, 2012. > - > > Present:Odette and Joe Mascarenhas, Rego, > Michael Mascarenhas, Maria Lourdes, > Sylvester and Vinita DâSouza, > Pete Fernandes,Miriam Gracias , > Vijendra Singh, Anjali, Kamat, >  Sunil Mathai,  Exec Chef Sunil Kumar. > > > > 1. The meeting was hosted by Resort Rio courtesy Mr Sunil Mathai. > > 2. New invitee for this meeting was Miriam and Chef Vijendra > of the Grand Hyatt. > > 3. The aims and objectives were explained for the benefit of the > new invitees and formal introductions done to make all comfortable. > > 4. Odette gave a brief of all the past activities conducted by the > members > in the last 3 months. > > 5. The Goan dish sampled was prawn curry and there were 6 participants > who brought their respective samples. > > 6. There was an interesting discussion following the tasting and all > unanimously decided that the sample of Chef Peter Fernandes of > OâCoqueiro was the best and closest to what mother makes at home. > > 7.  Closely followed by the sample of Sylvester DâSouza of Sheela > Restaurant  which had the Saraswat flavor (Ooman). > > 8. The sample of Sunil Kumar of the Marriotts was in third placeâ¦was > a slightly of the thicker consistency but the taste was accepted by all. > > 9. Chef Rego and Maria Lourdes contributed interesting facts of the > past which was well received by the members. > > 10. Future activities and initiatives were discussed which could be > carried out by the members during the > Global Goan week from 10thAugust to 20thAugust. > > > One of the initiatives was to cook Goan food and distribute to the under > privileged or the Old Age home, one in South Goa and the other in North > Goa. > Another tentative suggestion was to have a cookery competition open to > all. > > 12. Sunil Kumar of the Marriotts suggested that we do a live > demonstration of Goan food with Odette which could be filmed at the > Hotel. This could then be put on the net through U tube. Master Chef Rego > was willing to do the demonstration but needed permission from his > seniors. > > > > 13. Cookery classes for students in Don Bosco by Chef Peter would be > undertaken this month after talking to the Principal > of the college. > > > > > 14.Sylvester brought it to the notice of all present that he was thankful > to chef Rego for giving him the culinary inputs so that he could start > his own restaurant in Vasco. > > Co-Founder > Odette Mascarenhas > > > > > > rene barreto > GLOBAL GOAN CUISINE FESTIVAL AUGUST 2012 > Goan Culinary Club : > > http://globalgoanculinaryclub.blogspot.co.uk/2012/04/april-agenda-12-th-april-educating.html > 00 > > > > WORLD GOA - KONKANI DAY -20TH of AUGUST, EVERY YEAR. > GOAN CULTURAL HERITAGE > DAY > 0 > > 0Â
[Goanet] GOAN CULINARY CLUB - The Goan food connect
Dear All , Permit me to share a post that appeared on the Navhind times of the 14th June, 2012 and carried by the Goan Voice UK too. Thanks to all of you who have supported us, we hope many more will support the cause in the years to come. rene Navhind Times - Goa The Goan food connect Published on: June 13, 2012 - 22:25 More in: * iLIVE My grandmother was a fabulous cook closely followed by my mother. And is it not always so? The previous generation seems to have got their cooking right and try as we might we cannot replicate “that taste”. Here to help all of us struggling to get our Xacuti, Kodi and Caldin just right is the Goan Culinary Club Goa Chapter, which aims at preserving, promoting and standardising Goan cuisine for Goans, now and forever By Anuradha Das | NT BUZZ While Goans are crying themselves hoarse that their culture is losing out to the various influences (cultural invasion including the Western and Indian), while Goans are fighting fiercely for the survival, growth and continuity of their mother tongue, no thought is being given to another aspect that is as intrinsic to this land as its culture and language - its food. And the fault does not lie only in Goan homes where Goan cuisine competes with Continental, Thai, Chinese and other more popular Indian cuisine to win favour with the younger generation. The fault also lies with public eating places – shacks, restaurants and hotels – that are marketing Goa to visitors through so called “local” food. “What is authentic Goan food?” questions Odette Mascarenhas bluntly. “Do even we Goans have an idea?” “Look at what is marketed as Xacuti; as simple as that. We have been to so many places and been shocked at what is being passed off as this very fundamental Goan dish,” grouses Odette, saying that while it is understandable that there is a Goan Hindu and Goan Catholic variation of the dish with sub variations depending on whether the dish is cooked in North Goa or South Goa, what local eateries are passing off if beyond understanding. “In restaurants and star hotels in Goa there modified version of Goan dishes - more suitable to the foreign or non-Goan palette – are being marketed. Look at the Punjabis. Do they modify their chicken makhni to suit the world’s taste buds?” shoots Odette, winner of the 2008 Gourmand World Cook Book Awards. This apparently is not the end of Goan culinary woes. Young Goan chefs, training in the industry, do not want to specialise in Goan cuisine. Why? Because there is no market for Goan food. Not in the star restaurant in Goa or anywhere else. If you want to cook and sell Goan food then your best options are a small restaurant or shack. So, in short, mastering Goan cooking does nothing to further careers in the hospitality industry. “Nobody knows anything about Goan food. When I was in Paris to receive the Gourmand award I was asked what Goan food was like. The people there knew about Indian food, but not Goan food,” says Odette. With all this background, when Rene and Maria Baretto, co-founders of the Global Goan Club, a club that links Goan Associations all over the world and keeps Goan updated about what is happening where with the community, approached Odette to save and promote Goan cuisine, it was a meeting of minds on the same wavelength. And from this meeting was born the Goan Culinary Club Goa Chapter, with Odette and Joe Mascarenhas as co-founders. Slyvester D’Souza, Sheila Bar and Restaurant, Michael Mascarenhas, Flying Dolphin, Peter Fernandes, O Coqueiro, Edia Cotta, Alila Diva, Chef Rego, Taj, Mariotts, Resort Rio, Grand Hayatt and several other like-minded Goans are members of the club. The aim of this club is to educate people in what is authentic Goan cuisine while promoting the same worldwide. “It was important to revive the pride we have in our food,” says Odette, whose one hope for this club is that somewhere in the distant future it will have helped standardise local fare while maintaining indigenous authenticity. “We will take it one step at a time. First we have decided to convince professionals in the food industry to standardise the taste of Goan food. After all they are our ambassadors to the visiting world,” says Odette, co-founder of the Goan Culinary Club Goa Chapter, who is making it a point to tell star hotels that they have to at the very least have a corner for Goan food. “Just imagine, they are catering to tourists in Goa and don’t have Goan food on their menu. And if they do, it tastes nothing like the authentic stuff.” For starters the club has standardised the reichado masala, Xacuti (both north and south Goan) and prawn curry. Caldin and cafreal are on the list next. “At club gatherings, chefs from various hotels and restaurants interact with locals, cooking and tasting impartially, before finally zeroing on what judges think is the most authentic taste,” I am informed. Not only
[Goanet] GOAN CULINARY CLUB
> > > Dear Rene, > > > Here is the APRIL AGENDA > > > Warm Regards > > > Odette > > > > 0 > > > GOAN CULINARY CLUB > > BLOG : > http://globalgoanculinaryclub.blogspot.co.uk/2012/04/april-agenda-12-th-april-educating.html > > Face Book : https://www.facebook.com/groups/394128890597761/ > > > > 0 > > > APRIL AGENDA > > > > > 12th April – Educating the youth > > Objective: to talk and educate the youth about Goan Cuinse. > Those present: Odette and Joe Mascarenhas co founders > > Sylvester D'Souza of Sheela Restaurant in Vasco-member > > > > > Target audience : 48 students of MES college, 6 faculty members > > > Topic: we spoke about the origin and History of Goan food down the ages, > based on my book The Culinary Escapade of Goa…from 700 BC the Gaud Saaraswat > Brahmins, to the innumerable conquests and the change in food habits. With > the advent of the Portuguese, food preparations like the Assado, Raechado, > Vindalho etc entered local kitchens to be fused with local ingredients. With > a focus on ingredient change the Portuguese preparations were incorporated to > suit the local tastebuds. > > We spoke about the Vin ail ho…which became a Vindalho. > > Sylvester demonstrated the preparation. > > The students were impressed…85 percent were local Goans who had never even > known about the history and origin of dishes commonly prepared at home. > > A few students from Afghan asked for the recipe. They felt that the taste > impressed them. > > VIVA GOA > > > Odette -Joe Mascarenhas > Co Founders, > GOAN CULINARY CLUB > > oo > > rene barreto > WORLD GOA DAY- GOAN CULINARY CLUB. > > 00 > > > > > > > > > > > > >
[Goanet] GOAN CULINARY CLUB - O Coqueiro -Goa. meet.
Goemkars !! Here are the minutes of the 2nd meeting of GOAN CULINARY CLUB @ O Coqueiro -GOA. GOAN CULINARY CLUB http://globalgoanculinaryclub.blogspot.co.uk/2012/04/april-agenda-12-th-april-educating.html rene barreto WORLD GOA DAY - ooo 18th April – Monthly meet Host for the session O Coqueiro Objective: To encourage Restaurants in Goa and the world over to serve Authentic Goan Cuisine Those present Odette and Joe Mascarenhas – co founders Dr Fatima Gracias – panel member. Fatima da Silva Gracias has a Ph.D in History . She is the author of: 1) Health and Hygiene in Colonial Goa(1510-1961), 2) Kaleidoscope of Women in Goa, 3) Beyond the Self –Santa Casa da Misericorida de Goa , 4)The Many Faces of Sundorem—Women in Goa, 5) Cozinha de Goa—History and Tradition of Goan Food. She has also contributed to research papers on various aspects of Indo-Portuguese History in areas of health, women, social institutions , migration, food and other aspects of culture in publications and seminars in India, Portugal, Brazil, France, Germany and Sri Lanka We hope to get many more distinguished panel members on board…. Sylvester D'Souza of Sheela Restaurant in Vasco-member Michael Mascarenhas of Flying Dolphin in Calangute – member Peter Fernandes of O'Coqueiro in Porvorim – member Edia Cotta of Spice Studio in Majorda – member Sunil Mattai F&B Manager of Resort Rio Arpora – new member Sunil Kumar and Udit of Marriott Miramar – new member Aparna Shah of Spice Goa Kharraswaddo Mapusa Hindu Goan food– new member Girish Desai proprietor of NH 17 Porvorim- Hindu Goan food It was an interesting turn out with four invitees…prospective guest members who agreed to participate in the session. We were very happy to have two ‘Hindu Goan’ entrepreneurs in our midst this evening…Aparna Shah and Girish Desai. The discussion started with the aims and objectives read out for the new invitees. The flavor of the evening to be vetted was ‘Raechado’ and eight samples were placed on the table. This included two Hindu Goan masalas too, but no one was informed about it. This was ‘blind tasting’. The initial resistance…’can we really pin down on one masala to be standardised’ took a lot of discussion. Mr Girish Desai felt that the authenticity of each home made preparation would be lost. Mr Michael Mascarenhas felt that the concept of adding ‘illeshe’ or ‘moot’ as the gravy was being prepared added to the taste and ‘uniqueness’ of the preparation. Some participants felt that the old preparations of the vinegar and the absence of the chilies which used to be used would not help in the following of a standard recipe. And yet everyone agreed that different establishments had commercially let down on the authenticity of the Goan preparations…that tourists and foreigners were not getting the true taste of Goa. Hesitation and debate on the futility of the exercise… Deep down however they all believed that the future of Goan food and its authenticity needed to be worked on. Slight stalemate. Odette agreed to each ones view but stated firmly that although many countries had their own individual regional recipe, a main recipe was standardized for posterity, and here was the panel of technically competent individuals. ‘Lets try out the method of blind tasting by pretending we are the clients.’ And so the process was begun. Two Hindu Goan preparations when placed with the others seemed different. In fact many participants felt that Raechado was strictly used in Portuguese and Christian Goan food. And yet going by the word Raechado which means ‘stuffed’ the masala was used in Hindu Goan preparations too. For stuffing in Mackerals. A paradigm change in mindsets. Now one has to remember that there is no sugar added in the Hindu Goan masala, no vinegar too. At the end of 3 rounds for the elimination Sheela Bar and Restaurant O Coqueiro Alila Diwa Were the three Raechado masalas selected for the authenticity in taste. We hope to feature their recipes shortly For the Hindu Goan ‘taste’ the Spice Goa masala was selected. For a red masla curry which could be used as a gravy for preparations like Aad Maas, the masala of Michael Mascarenhas of Flying Dolphin was selected. All in all it was a great interaction which kept everyone absorbed…the time just flew by. Look out for the next post on Xacutti masala…. Odette- Joe Mascarenhas, Co-founders, GOAN CULINARY CLUB. http://globalgoanculinaryclub.blogspot.co.uk/2012/04/april-agenda-12-th-april-educating.html 000 rene barreto WORLD GOA DAY- 00
