There is nothing like a
well-prepared dish to warm one’s cockles.
And that is what any restaurant promises you when you walk in. Soi which
positions itself as an authentic Goan restaurant with an emphasis on sea food
hits the mark from the get go. The fare is genuine right through the year
irrespective of the cost of the raw material used. As Mark Fernandes the
Manager Operations made it very clear when he said “We do not serve Basa fish
here, it is the genuine article here”.
The restaurant under the astute
stewardship of Ranjan Gawas presents the very best of Goan cuisine in addition
to other cuisines like Indian, Chinese and Continental. The team that prepares
Goan fare is completely Goan is personally supervised by Chef Ranjan.
Asked as to what would the Chef would
recommend for starters,the answer without hesitation was Soi Prawns or stuffed
squid, ChannaTonak or for that matter Crab XecXec. For those interested in
going directly to the main course, he recommended the simple Goan fish curry a
perennial favourite amongst a large number of the regular visitors.
Sampling the food is always great
experience. Especially for those who really love their food. Talking food and
eating it is serious business. Now as this food sampling experience unfolded,
this journalist was faced with a rather uncomfortable prospect. And what was
that, you might ask. It is must said straight and to the point without ducking
or weaving that this journalist does not consume fish. Yes, there it is in
print. Now you, Sir might ask why is this so and if that is the case how could
one go for such a review in a restaurant that focusses on seafood. Well, like
everything in life, it is a matter of working in partnership. This journalist
was accompanied by a man with a sharp nose for the right picture as well as the
well-cooked fish.
The Soi Prawns served was drenched in a
lovely chutney which was prepared with coconut, thus making for a very pleasant
start to proceedings. My colleague was served various kinds of fish ranging
from Chonak to other Goan classics which were consumed in silence and with
reverence. It was as if a student of photography came upon a Henri Cartier
Bresson print and realised its importance. This journalist was served Roast
Beef. Simply put, it was juicy and treated with the right amount of spices. It
did not overpower but allowed you to mull as one proceeded to eat it with
relish. This was followed by Sausage pulao a personal favourite. Drenched in
spice and it was like entering a world of wild spices. Fabulous, to put it
rather mildly. And yes, it was not swimming in oil which usually leaves one
with a heavy feeling.
The main course is usually a delicate play of various emotions
or spices. The section devoted to dessert is like that delicate part of that
classical composition which is created to ensure lasting memories. The
Chocolate biscuit cake, Caramel pudding and Serradura were all presented with
great finesse and with personal touches that left one with a lasting taste. The
Chef said the Serradura was created with a unique Soi touch. Each and every
dish he said on the menu, he said took him six months to create before it met
with the approval of the owner.
The
interior of the restaurant is spacious with a quirky old scooter parked in the
corner. Mark Fernandes said the restaurant was a perfect place for a couple to
come over and spend a lovely evening. It would cost them anywhere between Rs
700-900 with alcohol. With alcohol it would rise to a Rs 1200. He said the
restaurant had taken care to price alcohol moderately. Open seven days a week,
it operated between 12 and 3 and 7 to 12.
