CAFE

Straight from the hearth

While all of us love to dine out, and probably do so on an ever-so-frequent basis, how many of us spare a thought for the fine artists and craftsmen that slave away in the confines of their kitchens to serve us art on a plate? How many people stop to ask the good chefs what they would like to eat, or for that matter, who they’d like it to be made by, and why that dish appeals to them? In an attempt to right the wrong of such thoughtlessness, Café reaches out to chefs across Goa, asking them precisely those questions, and gets a lot of insight into the emotions behind the food that matters to them

By Team Herald
Straight from the hearth

Team Café

I
would love to eat a Dal Makhani and Palak Paneer by Chef Abdul Based, an Indian
Chef from the Oberoi Hotels. He was a promising member of my team and I am very
nostalgic about the taste of the food he prepared.
Sundar Sudarsan,
Corporate Chef, Planet Hollywood Goa

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The
dish that i would like to have would be Beef Wellington, made by Gordon Ramsay.
The reason behind my choice being, his famous temperament, which I absolutely
love, by the way, his knowledge and passion for food; and passion to find fresh
ingredients, straight from the source.
Karlton D’Souza
Chef and Restaurateur, Karlton’s Horizon Grill (Candolim) and Bottlejack Bistro
(Porvorim)

My
all-time favourite dishes have always been cooked by my mum, Gladys Nunes, who
I believe is the best Goan chef ever. The Beef Roulade and the Goan Style
Grilled Pork Chops that she makes are to die for. It’s comfort food, the
ultimate meal satisfaction.
Samantha Nunes,
Pastry Chef, Goa Marriott Resort and Spa

This
one is tricky, because it’s very hard to pick just one. But I do have one in
mind. The dish is called ‘Tizzies Seafood Penne’ – a tribute to my wife, who
I’d like to have cook it for me. It’s basically fresh seafood (whole clams,
mussels, calamari, prawn, fish, cherry tomatoes and arugula, cooked in a white
wine nage). The reason behind my choice is that I had once cooked a similar
pasta dish for her, and she fell in love with me for it. So every time that we
have it, it brings back memories.
Avinash Martins,
Chef and Restaurateur, Cavatina (Benaulim) and Aura (Raia)

I
would want my wife to make me pulao (arroz refugado) and chicken cafreal,
because that’s my all-time favourite combination, and I grew up eating that. I
would always ask for that to be my first dish when I came back from the cruise
lines on my break.
Vasco Alvares
Consulting Chef

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Given the choice, I would like my father to be the one who cooks a dish for
me – a whole, juicy, stuffed chicken. I am grateful to my father as he has been
my backbone to enter the culinary world of arts and crafts, and being a chef
involves passion with the right amount of skill, and I truly believe that is
the main reason behind my choice.
Franco Canzano,
Executive Chef, Park Hyatt Goa Resort and Spa

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