Cobalt blue walls, and a doorway adorned with colourful flowers, invite you to Sarvaa in Fontainhas, Panjim. Comfortable seating, a vibrant bar in one corner and a live cooking counter, aptly called the fire and ice section, are designed to create an immersive experience.
Ghavran mutton, mushroom with cone dosa, seafood stew and veg stew (4) | Photo Credit: Special Arrangement
At Sarvaa, which means ‘all’ or ‘whole’ in Sanskrit, the focus is on the coastal cuisine of India — from the Konkan coast to the Kanara coast and Malabar Coast. Local ingredients, comprising fresh, seasonal produce, and spices, are sourced from Kanyakumari and Wayanad.
Wayanad pepper butter crab | Photo Credit: Special Arrangement
Mixologist Johnson kicks off the meal with a Goan Breakfast Martini, an easy-going morning drink with jamun preserve. The Aam Panna Mule, however, wins hands down — dukshiri (a type of feni made with Indian sarsaparilla root) is infused with curry leaf and blended with aam panna and ginger beer for a heady, savoury concoction.
At Sarvaa, the main menu is not vast, but packs a punch. From small plates, go for pepper fry with squid or prawns sauteed with onions, tomatoes and varied spices. The crab and fish cakes are minced cutlets served with housemade mayo and a red cabbage mash. The mango salsa garnish gives the dish a much-needed zing.
Nolen gur patisapta kakigori | Photo Credit: Special Arrangement
The edamame galouti, injipuli pork ribs and pulled lamb on coin parotta are some of the other must-try dishes on the menu. From the mains, try the creamy malai lobster curry or the drunken pomfret pollichathu, which is flambéed on the table with dark rum. Last but not the least, nothing comes close to the happiness of dunking housemade bread in de shelled crab chunks soaked in butter —the Wayanad pepper butter garlic crab.
For the fire and ice section, the Parilla grill, imported from Spain’s Basque Country, makes its debut in India, allowing open-fire cooking on the restaurant premises. One can choose from a variety of proteins and pair them up with sauces and sides. The restaurant also takes inspiration from Japanese shaved-ice dessert kakigori and transforms it into luxurious desserts in spiced guava, nolen gur and Chikkamagaluru espresso flavours.
At CMM building, Rua de Ourem, near old Patto Bridge, Panjim, Goa. A meal for two costs approximately ₹2,000 without alcohol.
