While one
drives down Colva, one of South Goa’s most popular beaches, there’s a well curated hoarding that
speaks a lot about a place. Mehek, which translates to fragrance, in this case,
aroma, is a restaurant in Colva and their advertisement hoarding reads, “this
advertisement doesn’t do justice to our food”. And yes, they’re correct.
Indian fine
restaurants usually are overpowered by loud music and live acts, trying to
enact the orchestra performances in the other states, Mehek, however, run by
Tejan and Tanisha Karekar, plays Indian instrumental music at all times, which
goes well with the warm lighting and overall classy ambiance.
Having completed his
post graduation in Hotel Management in Switzerland and with an eye for
perfection, Tejan manoeuvres around the restaurant, overlooking his staff and
welcoming guests at the restaurant.
Tejan explains that
the reason behind Mehek was to give Salcete a truly exclusive Indian Cuisine
restaurant.
From placing orders
to issuing bills and receiving feedback, the entire process is networked and
the tabs in the hands of the waiters mean that all orders reach the kitchen
while the one touch menu ensures that there are no errors with orders placed.
But food is the real
reason to go to Mehek, especially the kebabs. Imagine a kebab platter has Malai
Tikka Kebab, Mutton Seekh Kebab, Murg Gilafi Seekh Kebab, all in one plate, A
complete meat fest!
While we begin our
meal with the clearest and lightest yet tasty Chicken Shorba, the expectations
have been set very high. A shorba, whether chicken or tomato, is just the right
starter to warm you up on a cool rainy day. The Fish Tikka Ajwaini is another
accomplishment by itself of the Bengali chef at Mehek and the flavours of
ajwain and the sour curd really stand out in these as well as the Chicken Malai
Tikka Kebab.
The chicken tandoori
from Mehek’s 24×7 fired tandoor is also an added attraction with its big
massive chunks of chicken cooked just right in the masala. If you’re vegetarian,
then the Hariyali Kebab with a lip smacking spicy dip will just melt in your
mouth.
The main course was
about a perfect Prawn Biryani and Mutton Rogan Ghosh with Butter Roti, a
suggestion of Tanisha, who explains how she loves the soft Indian bread and the
right mix of masalas in the biryani, which, she feels, is the uniqueness of
Mehek.
Tejan explains to us
that the essence of the restaurant is happiness, which is always in store in
Indian food and getting the flavours right is the key for them. “Margao has a
floating crowd where people want to try a different restaurant and a different
cuisine all the time but the success of Mehek is its repeat customers,
especially when they come back in larger groups,” stated Tejan.
A restaurant which
fills your insides with sumptuous Indian food for something as light as Rs
1,500 for a meal for two, with drinks, easy parking facility, soft and tender
meats fired from the barbecue is what makes Mehek stand out as a restaurant.
But
don’t forget to add the Fish Koliwada and Mutton Nihari to your long string of
orders.
