A GOAN SPECIALITY MENU
STARTING WK OF 22ND AUGUST TILL END SEPTEMBER 2011
Namaste! To celebrate Global Goan Culture and Cuisine, Chef Cyrus is delighted to present a month-long, tongue-tingling menu celebrating the beauty of Goan food, with some dishes steeped with Portuguese influences, some not! In whatever case, our aim is to take you on an amazing Goan journey!
Starters
Mexilhao Frito Ambotik
Mussels marinated in Goan red masala,rolled in semolina, fried and served with hot & sour sauce known as 'Ambotik'
or
Feijoada
Pronounced 'Fay Jo Aad', this is diced spicy sausages cokked with butter beans in a rich masala with diced peppers, red onion & tomato, served with toasted ciabatta (although the Goan bread normally served would be 'Poi', which is similar!)
or
Oyemio ani Chonay Xec-Xec Missal
Mushrooms and chickpeas tossed in the classical Xacutti masala with chopped chili and fresh coriander, served topped with Shaev Gaanthia, a variation of Bombay mix, and soft roll.(Xacutti is explained below and repeated on the menu, but in a different form). In Goa during the monsoons, this preparation abounds owing to the abundance of several species of mushrooms. Snails are also a del during the rains in Goa and taste superb served Xec-Xec style.
Mains
Bolinhas de Camarao com Molho de Balchao
Crushed potato cakes filled with diced prawns tossed with chopped shallot, garlic, and chili,served on a bed of Balchao masala. 'Balchao' is a classic shrimp pickle in Goa. The base preparation is cooked painstakingly over several hours,preserved with organic palm vinegar.Ours takes approximately 12 hours to prepare.
or
Frango No Espeto Cafreal a'la Zambeziana
'Cafreal' originally brought by the Portuguese from Mozambique and a few variations have developed over the years. Ours is a blend of the two! Leg of corn-fed free range chickenmarinated the Goan way with freshly ground spices and condiments, chargrilled in the tandoor & served with Goan coconut curry, slices of grilled tomato & sliced fried potato with salad.
or
Xacutti de Pato
The king of curries if ever there was one! Over 21 ingredients go into the making of this great curry,painstakingly and individually roasted prior to being pureed and made into the curry we know. Organic Telmara duck legs are slow roasted then finished in the Xacutti, served with garlic rice.
or
Vegetable Platter
Consists of Tendlim Bhaji (baby marrow simply cooked), Bhaenday chim Kodi (Goan curry with okra),Patal Bhaji (typical Goan-style potato bhajee),Bhajee Samosay (mixed vegetable samosas), steamed rice and roti
Dessert
Allay Bellay/Vanilla Ice Cream
Goan-style coconut pancake served with vanilla ice cream. Stuffing is made with grated coconut, raw palm sugar, toasted cashew nuts, flavoured nutmeg and cardamom.
