Chennai: Hilton Chennai’s Culinary Express now offers Goan delights like fish or paneer recheado, Goan curries (fish or prawn), moogachi gathi (green sprouts slow cooked with Goan spices) and others and the response is good, the hotel’s top chef said.
“The dishes are made in home style and not in the typical restaurant style. The masala is made ready by chef Peter Pinto from Double Tree by Hilton Goa. In fact he has lugged quite a kg of ingredients from Goa,” Yogendra Pal, executive chef at the Hilton Chennai, told IANS, offering the welcome drink made with Goan Kokum syrup.
While the waiters at the Ayna restaurant sport colourful Goan attire with hats, soft Goan music wafts within the four walls.
“Peter had brought some music CDs as were not able to find Goan music here,” Pal remarked.
Meanwhile taster portions of appetiser platter arrived at the table with the dark reddish fish recheado (pan grilled fish with red chilli paste and Goan spices) beckoning one to eat it first.
Surrounding the fish recheado were sinquerim manki fry (deep fried squid with peri peri chillies), ashwem bhaijleli sungta (pan fried prawns with Goan salad) and chicken cafreal (chicken braised with fresh coriander, mint and green chillies).
First to roll inside the mouth was the juicy prawns that were mild and this was followed by the relatively spicy chicken cafreal.
However the hot and tasty squid activated the taste buds further to devour the yummy and spicy fish recheado.
On the vegetarian side, there is batata chi kappa (semolina rusted potato patties), paneer recheado (pan grilled cottage cheese marinated with red chilli paste and Goan spices) amd alami masala (rawa fried button mushroom).