Some days ago I did what I had never done before – I visited Goa. For long years, friends had been urging me to visit the coastal state known for its food and flavours, but I was always a bit hesitant. A hill lover, I always hotfooted it to the mountains whenever we had a window in our lives. And I always feared that if I went to Goa, I'd like it so much that I'd be tempted to junk my first love – the hills.
My fears seem to be coming true. I loved Goa – not just for its green vista and its lovely people, but primarily for the food. Most hill stations – barring Manali – have little to write home about when it comes to food. Dharamsala used to be a foodie's delight once, but is now mostly vegetarian. But Goa wins hands down in matters relating to food and wine.
So since I'd promised to tell readers every now and then about great eating places across the country, this week I shall let you in on a secret that few people outside Goa seem to know of. This is a place in Calangute that the locals refer to as Lloyd's Garage – for it started out in one – but is formally called Lloyd's Goan and BBQ Restaurant, opposite Snips Salon and Spa. In October, they will be ready with their 100-cover restaurant called the House of Lloyd's in their old Portuguese-styled villa in Saipem Candolim.
Bowled over
I got to know of it from my friend Rahul Ram, who went there once with the then Goa-based journo-writer Sudeep Chakravarty, and was completely bowled over by the pork chops. Now that I have tasted them, I can say with some certainty that the best pork chops I ever had were cooked by young Lloyd Braganza (09823032273), who runs the restaurant with his very charming wife. The chops were huge and juicy, and full of flavours, though with the minimum use of spices. The sweet touch of honey in the marinade enhanced the taste. The somewhat fatty chops had been cooked to perfection – and were neither charred nor underdone. A plate of two humungous pork chops – with a serving of boiled potatoes tossed with tiny pineapple pieces and corn and a beet root salad – was for Rs.450.
Each and every dish that we tried at Lloyd's was delicious. The king fish, barbequed with hardly any spices, was light and tasty, and the beef steak that I ate – rare medium – was simply out of this world. We tried out Lloyd's pork curry, and gave it full marks: the meat was tender, and the sauce had a piquant touch to it. On another occasion, we had the grilled chicken, and found it superbly cooked in a tart marinade, and with a browned, crispy skin.
Lloyd's was one of the highlights of my Goa visit. Lloyd tells me that he has gathered his recipes from his mother who, I can tell, is one great cook. The house will have a beautiful ambience, but I had no complaints about the tiny eatery we had our meals in. The décor is minimalistic (or even basic), but the food is awesome. It's closed for lunch, but open till late at night because I am told restaurateurs of Goa all gather there for a meal and a chat once they down their shutters. I can understand why.
I am back in Delhi, and caught between Lloyd's pork chops in rain-swept Goa and grilled trout in snow-capped Manali. Decisions, decisions.
