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 - ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo 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 000000000000000000000000000000000000000000000000000000000000000000000000000 rene barreto WORLD GOA DAY- 0000000000000000 0000000000000000000000
