I like to think I’ve travelled a fair bit. A tryst with America, a dip into the European ocean of crepes and cheeses. There’s even a spattering of Kerala curries and parathas from Delhi’s infamous parathewali gali in there. But Goa has remained a mystery to me, and quite happily so. What is a vegetarian to do in a seafood-laden place? E-hotel has brought the best of both worlds: a Goan vegetarian food festival by chefs from Goa.
The main transports me back to the dining room at home. A snake gourd curry that resembles koottu and a cabbage side dish are presented. While many dishes are too familiar to make a mark, a black-eyed bean and coconut amalgamation makes its presence known and a creamy yellow dal and crunchy spinach side give the stamp of health. A mild raisin-studded pulav is pleasant as a visiting guest but easily becomes overshadowed by the pancake-like breads and toasted pav that are served. The highlight, however, comes in the form of an outrageously tangy lemon pickle that can be eaten straight from the cup. With a spoon. It’s that good. After that remains the dessert.
It’s strange to see a plate of sweets without some sugar syrup or milk. Instead, there are a variety of barfis . While the coconut burfi is laden with sugar and only a hint of coconut, a besan- based squareis agreeable and the chef’s special, a guava-based jelly, is fruity and refreshing. But the true star is the rich and sinful dodol. I end up digging in to my partner’s piece too.
The meal is a strange relative of the South Indian thali, with an abundance of vegetable side dishes and too much rice for two people. It’s home but it’s not, and for that, it’s worth a visit. Who knows? Maybe you’ll rediscover some of your classic favorites all over again.
The Goan Food Festival at E-hotel is on till December 14. Open for dinner at Rs. 643.
