POSEIDON’S COVE: DELICIOUS GRILLS BY THE SEA

I’m always mesmerized by the South Goa Beaches. One, in particular, is the squeaky soft white sands of Utorda Beach and one of my favorite places to enjoy it is at Planet Hollywood Goa. So when the resort launched its latest grill Poseidon’s Cove, I knew I had to head there.

Entering through the resort’s low-rise architecture filled with dramatic sculptures and artwork kicks up a creative storm in the mind. Then, as you enter Poseidon’s Cove and watch the sea gently rolling onto the beach, there is a sense of calm and relaxation.

Located pretty much on the beach meant that opening a seaside grill was an obvious decision. But Planet Hollywood Goa twists this opportunity to its guests’ advantage. Nothing is better than sitting at a classy beachside shack taking in the breathtaking ocean views with your toes burying themselves in the sand.

But if the summer sun makes it too uncomfortable to sit outdoors, Poseidon’s Cove offers a relaxing indoor spot tucked behind open-air wood panels that allow you to enjoy the full extent of the beach ambiance from the shade.

I was warmly welcomed by Sundar Sudarshan, executive chef at Planet Hollywood Goa and a phenomenal one at that. He’s been regaling me with some of the most appetising food in the region ever since my first visit to the resort.

At Poseidon’s Cove, he’s created a menu that exemplifies seaside dining and Goa, placing focus on fresh seafood and produce. It’s a pretty flexible menu that allows guests to choose exactly how they want their meal and what they’d like accompanying it.

The grills work from the base – fresh seafood or meat of choice, and then a selection of marinades, starches, side salads and sauces or dips to choose from. It’s heartening to see quality local brown rice and multigrain poi on the menu of a five-star resort – an excellent way to hero Goa’s traditional yet healthy food.

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The curries work similarly and also include a variety of fresh vegetables. Guests can even make their own sandwich or burger – choosing from a slew of freshly baked bread, hearty spreads and delectable cheeses.

The menu also includes pizza, salads, yum cha or dumplings served with green tea, sushi, soups and dessert. Poseidon’s Cove is one of the few places in Goa that serves a pretty authentic shabu shabu, a traditional Japanese hot pot featuring paper thin slices of meat and a variety of vegetables with dipping sauce. Here, it comes served with jasmine rice.

We arrived at the best time to soak in Poseidon’s Cove in all its glory. The sun was on its way down, lighting up the sky in a myriad colours. We sipped cocktails as Chef Sundar and his team guided us through the menu and helped us with our selections.

Dinner kicked off with a Watermelon Detox Salad, a medley of fresh melon, cucumber and onion shavings combined with olives and tossed in a lemon and ginger dressing. It was light, flavourful and helped kick off the stomach juices.

After the cold, came the hot – a steaming Pacific Seafood Soup, an aromatic concoction of Asian herbs that pulled in memories of Thailand and Indonesia. As we enjoyed the pleasant view of the now-twinkling stars and inky sea, a delicious appetiser platter was brought forward.

On it were gorgeous little health bombs that Poseidon’s Cove calls Kinwa Tikki – small pattis of quinoa, couscous, oats and beetroot cooked to perfection and served with herb chutney. Also on the platter were massive tandoori prawns from the grill and Murgh Chandi Kebabs – chicken chunks marinated in a delicious creamy cashew sauce, cooked in a clay oven till beautifully tender and garnished with silver leaf.

For mains, we were regaled with a fragrant Thai green curry and the restaurant’s fast-moving Poseidon’s Plank. The latter is a hearty board with a variety of fresh cuts including spiced chicken, lamb meatballs, grilled prawns and kingfish steak accompanied by herbed garlic butter and cheese dip, toasted focaccia bread, rainbow salad and pickles.

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Stomachs full, it was hard to think of dessert but knowing Chef Sundar’s prowess, it would have been a mistake to say no. So we indulged in petit fours – a dessert platter of the day’s specials with baked yogurt, banoffee pie and rasmalai.

With the summer holidays setting in, Poseidon’s Cove is the perfect place to treat your loved ones to a well-deserved family meal in a superlative setting.

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www.planethollywoodgoa.com 

www.facebook.com/Poseidons-Cove-Goa-414155932657169/.

TRANQUIL TREASURE: AMRAPALI HOUSE OF GRACE, SIRIDAO

 

My typical journey from south Goa back up north is always with home in mind – one rarely stops to notice the beauty along the highway. I’ve lost count of the times I’ve driven by Siridao with scarce a thought for its hidden treasures until one day a friend and I went on a ‘discovery drive’ and found Amrapali – House of Grace.

Tucked away from the highway, surrounded by charming village life and a quiet lake, this century-old heritage home has been welcoming guests into its warm environs since 2014. It’s a majestic home done in hues of magenta, white and exposed laterite that sings praises of Goa’s architectural heritage and historical culture.

On a whim, we decided to stay overnight, simply absorbing the tranquillity that Sundays in Goa bring, connecting with the action across the state solely through newsprint. Restored by architect Alex von Moltke, and taken over by Simran Kaur and Abbas Sheikh, Amrapali House of Grace aims to return guests back to their innate peaceful and joyful nature through highly personalised service and boutique luxury.

With just four rooms, each overlooking the azure pool in the centre of the property, Amrapali was earlier called Morgado, meaning ‘dear’, a sentiment that each guest is still treated by. Up to eight adults and two children can comfortably be accommodated here, making the boutique hotel ideal for family reunions and private destination get-togethers.

Just a few minutes’ drive brings you to the majesty of heritage churches – including Old Goa’s wonders, and the stunning avian life at the peaceful Carambolim Lake, home to myriad migratory birds during winter.

This sight is breathtaking from the shadows of the Peace room, with a cute bench outdoors and classic antique interiors. A beautiful four-poster bed commands the attention here, as they do in Compassion and Devotion, the two other superior rooms at the property.

In the master suite, called Creation, the simple bed rests on a slightly raised platform and the attention is taken by the simplicity and expanse of the room as well as the gorgeous moulded bathtub. Here, guests can enjoy languid views of the pool from the lounge and refreshing views of the garden from the bedroom.

The charming and talented Mathieu leads the food and beverage service here, bringing his years of experience as a chef and his love for French tradition to the shores of Carambolim lake. At Amrapali House of Grace, his passion for detail and flavour is evident – guests particularly enjoy his light and delicious crêpes for breakfast.

The in-house chef also delights with excellent snacks, while sumptuous meals and can be enjoyed in the pretty dining room, in the comfort of your bed or outdoors. Recently opening its doors to the general public, their coffee shop now serves the best coffees & a variety of teas with scrumptious savouries and delightful pastries. 

In the shared spaces, it’s common to engage with other guests on the property in the swimming pool or while playing board games indoors. For those who prefer solo time, outdoor yoga is an excellent way to get back in touch with yourself.

The management also offers fun private picnics to the nearby Siridao beach, massages and even shows you the ropes with fishing and crab hunting. They will also organise guided tours, airport transfers, day trips to the beach and are generally on hand to help with any request a guest might make.

Our impromptu stay at Amrapali House of Grace gave us a wonderful surprise to find such a beautiful hidden treasure so close to Panjim, clothed in the tranquillity one might expect to find much further away. I highly recommend it.

For more details: http://www.amrapali-houseofgrace.com

Contact- +91-8329912172

 

A trip to the East at Zen @ The Park Kolkata

Zen is a Japanese school of thought that emphasises meditation and intuition. In this case, The Park Kolkata’s Asian restaurant hits the nail on the head. There’s a meditative focus on food and almost intuitive knowledge of exactly what it’s guests are looking for.

It’s the most recent of the restaurants at what can only be termed as one of the best high-range boutique hotels in Kolkata. Management chose Conran & Partners from London to lay out the restaurant and they successfully moulded the flower synonymous with South East Asia – the lotus – into a minimalist design that played on the overlapping of petals with blinds, curtains and other features. The colour scheme too was lotus-associated – rich and faint purples, stark whites, deep water blues and leaf green.

I was recently in the city on a business trip and decided it was worth a try to check out Zen at The Park Kolkata. After all, it’s easy to find ‘Indian Chinese’ in this bustling city, but something more authentic is always welcome.

The restaurant is reasonably sized, seating a maximum of 80 at one time. As you enter, you are struck by its minimalist, monochromatic theme. The long corridor to the reception admittedly takes you back to a forest – the jungles of Eastern Asia as it were, before you come upon a hidden treasure. From here on, it’s a blend between the very open, fluid space of the main restaurant or intimate corners for a more private dinner.

The first space has three large tables which seat eight people each with beautiful glowing glass and silk light columns giving off a stunning visual effect. There’s a fourth table that offers even more privacy behind a black and gold Chinese silk partition.

The main space showcases the all-open kitchen that’s perfect for Eastern ‘food theatre’ cuisine including sushi and teppanyaki. We sat ourselves at the elevated Japanese bar counter to enjoy the buzz of activities and get a full view of Executive Sous Chef, Ananchai Suttison and his talented team doing their thing.

We started off on something simple – prawn pepper salt that really brought out the flavour of the crustacean, which is usually masked by all sorts of sauces and spices. So refreshing. Then came the chicken in Thai chilli paste with its flavour-packed punch that’s a staple in Oriental kitchens. Another favourite Eastern taste was brought to the fore in the crispy fish in lemongrass sauce.

Dim sum followed with seafood har gow in perfectly translucent dumpling skin. It was paired, quite traditionally, with a chicken suimai overflowing with its generous filling. We turned towards Japan with some yakitori – chicken skewered and grilled with teriyaki sauce. The starters came to an end with Thai-style chicken satay served with that rich peanut sauce we all love.

For our sushi course, we enjoyed the popular salmon ball with a citrusy zing and a little bit of salt. There was also a spicy tuna ball which offered some heat after the salmon, and a salmon hana mayo roll.

For a break, we moved to soup, the famous tom yum with fresh kaffir, galangal and lemongrass, tender prawns and the generous heat from Thai chillies.

Our first salad was yam phak ruam, a broccoli, asparagus and white fungus salad. It was crispy and nutritious and delightfully light thanks to its sweet-sour-tangy dressing. The next was a toss up of Chinese cabbage, bok choy and asparagus in a herby dressing. We loved it!

It could have ended there, for so full we were. But on hearing what was headed our way for mains, we had to stay on and try. There was egg ninniku with prawn and squid in a Japanese-style butter garlic sauce that was perfectly done. It was accompanied by an egg pad thai with five-spice tenderloin, and Bhutanese red rice with and pork ema datshi – a famous broth from the Himalayan nation made from farm cheese and chilli.

That was the perfect end to our meal. There was no place for dessert this time, so I know what I’m doing the next time I’m in Kolkata!

Mustard Musings

I wander about a lot and am fascinated by new experiences, particularly in the culinary world. When I stumbled upon Mustard, my first thought was an ‘either love it or hate it’ sentiment towards this sharp condiment.

But one step indoors and this venture by Shilpa Sharma and Poonam Singh blew me away. It’s an old Goa house in Sangolda that could be mistaken as a blown up version of a doll’s house. Varying shades of blue – navy, cornflower, powder – deftly interact with each other creating a broad colour scheme that immediately relaxes the mind.

I was taken back to the charming cottages of the English countryside with the quaint antique-style cupboards, tea pots and summery patio seating outdoors. Although I had company, I would imagine that even solo travellers or visitors will find it absorbing to sit here over a languid dinner, taking in the décor details.

The name made immediate sense when I looked at the menu – both Bengali and French cuisines celebrate mustard. French fields are filled with its shocking hue during spring and every Bengali I know shivers in excitement just anticipating that well-loved taste.

It is quite apt then that Mustard made its home in Goa, India’s perfect mélange of East and West in both culture and food. It’s one of the few restaurants in Goa serving authentic Bengali delicacies. The menu was curated by Pritha Sen, a renowned chef and food historian, to help visitors uncover the nuances and secrets of the cuisine, while Frenchman Gregory Bazire gave expert thought to the European section of the menu for those who love mustard and also for those who don’t.

Mustard has two separate kitchens with chefs specialised in their respective cuisine styles. This ensures absolutely authentic tastes. Chef Abhimanyu Sen was on site when we sauntered in, taking a seat under the outdoor bar area topped with traditional Goan coconut leaf mats.

It was still a little warm but the winds of seasonal change were blowing and it was the perfect spot to savour the last of the fresh seafood before the onset of the monsoons and the fishing ban in Goa that comes with it.

We had a delightful little tasting menu to sample the cuisine, as I’ve not been exposed to Bengali food too often. It turned out to be a beautiful gastronomical revelation. First out of the kitchen was the kaach kola shammi kebab made of raw green bananas, apparently a favourite in the eastern state. A chicken starter followed with the meat marinated in kashundi, a tangy mustard sauce that is as signature to Bengal as recheado masala is to Goa.

The smoked fish at Mustard is not your typical dish. Flavours of history abound here, known as it is for delicate flavours with hints of mustard powder and oil, smoked in the traditional manner with puffed rice, jaggery and husk. All of this lends a distinct taste to the dish.

I was also impressed by the house-style tabouleh that incorporates many Goan elements including kokum, dry coconut, grilled cashews and Goan sausage bread crumb. We returned to the kashundi with stir-fried calamari that also featured a lovely blend of zingy ginger and sweet pumpkin. Very interesting indeed. The final starter was jholsamo mangsho – tender mutton ribs marinated with nigella seeds and charcoal-grilled to perfection.

Our mains featured two dishes from France, and two from Bengal. Chef Bazire reinvented the classic French dessert, the mille feuille. Instead of the usual light custard piled between razor-thin crunchy filo pastry sheets, Mustard serves a savoury version with a hearty vegetable fricassee tumbled with parsley and cheesy béchamel. Across the table was a juicy chicken breast stuffed with Dijon mustard and liver, and glazed with rosemary butter. It was served with étuvée vegetables, cooked in the typical French fashion of cooking them in their own, and garlic jus.

A fresh barramundi was taken to another level in the maachcher paturi, or fish cooked in banana leaves, a very traditional Bengali style. At Mustard, the delicate flavours of the banana leaf and mustard marinade permeate the fish through slow-roasting rather than steaming.

Kosha mangsho is Bengal’s star mutton curry, with fat chunks of meat soaking in a heavy gravy of mustard oil, onions, cardamom, clove and cinnamon.

We ended the meal with a celebration of the seasonal fruit. There was a delectable mango cheesecake and mango kheer. The menu also features a refreshing muskmelon and feni dessert soup with freshly cut fruit, grilled almonds and hints of coco and feni. I will certainly return to try it!

 

Detox at Devaaya

The ayurvedic and nature cure resort in Divar is a rejuvenation centre in paradise

I’ve been in Goa for nearly a decade now, but to be honest, have never crossed the river into Divar Island. Only recently did I go, and found myself regretting the slipped opportunities of the past. It’s the absolute ideal in natural wellness, and a stay at Ayurveda and nature cure centre Devaaya is like being shown a new world of holistic treatment.

There was a sense of excitement as I waited in the ferry, and Devaaya certainly stole my heart with its tranquillity. The décor and architecture is distinctly heritage, offering the ambience of a small Goan village with little Portuguese-style villas. The warm staff helped us check in and showed us to our rooms.

Owned by the Alcon Victor Group, Devaaya has a different outlook to rejuvenation and health rehabilitation. While it offers the conveniences of a five-star resort, it never loses focus. There’s even a daily schedule they have drafted out for guests who are availing of the centre’s health programmes. I was visiting on a teaser, but it was such a healthy and wholesome schedule, it would have been silly to spend my day otherwise.

Mornings begin early here, at 6.30am where you can enjoy the sunrise and soak in nature. Divar Island has exquisite hinterland surroundings and the centre is positioned such that breath-taking views are visible at all times of the day, more enjoyable however at dawn and dusk. The noise of bird song and little insects in the bushes are the only disturbances to your day.

All guests are invited to a consultation with the specialists. Devaaya offers Ayurveda and naturopathy to help achieve good health, strengthen the immune system and stay strong. The treatments claim solutions for chronic ailments and lifestyle management without side effects. As part of the treatments, there is a variety of holistic activities offered with the guidance of experts.

Our rooms were very comfortable – one of 60 which feature luxurious furniture, air-conditioning and excellent views of either the river, fields or gardens. Neatly laid out on our beds were the kurta-style house coats that the centre recommends as they are comfortable for yoga.

We joined in the common yoga session looking out to the sunrise, where we were led into surya namaskars and yogasanas. Heading on to the Manos Diet centre, you realise how different Devaaya is from a regular resort. Where most hotels – even the ones that claim wellness – offer you variety and comfort food, this one keeps the focus on holistic health.

It follows the practices explained during the consultation – where the elements of air and space (vata), fire and water (pitta) and earth (kapha) are blended to heal the system from within. Even the food is cooked and served keeping these in mind. It’s all vegetarian, but simply delicious. Other than Manos, they also have the Amboi and Malar diet centres that cater to various ambiences.

The icing on the proverbial cake, of course, is the therapy types on offer. I bumped into a few other guests there and it was heartening to see the loyalty. While some come for a once-in-a-lifetime detox therapy, there are others who return to this award-winning wellness resort year after year!

The Ayurveda and Panchakarma treatments include abhyanga, svedan, antar snehan, virachan, basti, shirodhara, pizhichil, sarvangdhara, navrakizhi, nasya and others, all done under the recommendation of a specialist consultant. The naturopathy treatments are prophylactic, in a way that they aim to treat the cause of the disease instead of the symptoms. It rejuvenates by removing the toxins from the body and alleviating ailments through massage, mud and hydro therapies, diet and exercise.

A host of ailments can be eased through the two. Ayurveda is thought to be particularly effective in dealing with joint pains, rheumatism, diabetes, spondylitis, partial paralysis, arthritis, high blood pressure, ulcers, etc. Naturopathy is believed to treat obesity, high blood pressure, spondylitis, abdominal disorders, uric acid, cholesterol, diabetes mellitus, anemia, sinusitis, chronic constipation, gout, ulcers and more.

Generally, guests are required to undergo treatments lasting a minimum of a week to ensure maximum benefit. I got a small taste with a weekend rejuvenation getaway that I absolutely loved. The consultant recommended I get the udvartanam and traditional pizhichil massages.

Udvartanam is also known as a powder massage in which the body is rubbed down with dry medicated ingredients to reduce cellulite accumulation, improve circulation and enhance the skin’s texture. Pizhichil is a combination of an oil massage and heat treatment. It is a much gentler treatment using medicated oils and enhances muscular tone and retunes the entire nervous system.

It was only a short time, but I was already feeling the benefits of the experience I’d been through. My teaser made me realise how much my body and mind needed it, and left me wanting to return for more.

Fancy a Butter Chicken Burger?

My mid-week dinner dilemma was solved a few weeks ago, when I dropped in at Café Cotinga for their weekly Wednesday live music events and ended up staying for the better part of the night. The charming Café Cotinga at the Tamarind Hotel in Anjuna, have just revamped their food menu. The restaurant design is tasteful and contemporary with alfresco seating, an attractive bar, an indoor pool table, and a couple of giant birdcages you can dine in!

The new menu reflects the trend of fusion north Indian food by offering a globalized mix of tandoori meets continental. I tried the new ‘Butter Chicken Burger’; succulent pieces of tender, juicy butter chicken wrapped in home-baked buns with a refreshing salad on the side. Also the unique ‘Achari Chicken Pizza’, a curried chicken pizza that was just spicy enough for me to handle. For dessert, we dug in to the chocolate brownie with a soft mousse filling; and the mango cheesecake which was light and airy. Besides a well-rounded menu, the restaurant is also one of the few places where one can get quality food late at night and many local residents order home delivery.

 

Owned by the Arya family, from Delhi, the heritage property was designed by famed Goan green architects Gerard D’Cunha and Dean D’Cruz some years ago. Over the last two years, Café Cotinga has become a cultural hub for hosting different independent musicians every Wednesday at their ‘Free Bird’ nights. Some of the country’s top musicians have played here to packed crowds. International traveling bands from Balkan gypsies to mouth-harp troupes frequently perform here during the peak season. Local greats like Elvis Lobo, Anirban Halder and Ranjit Arapurakal, often jam here. Another hot favourite among local expats, the Wallfly film club brings together like-minded culture buffs here every Tuesday, when they screen handpicked art-house and indie cinema.

The new menu adds icing to the ol’ cake and makes Café Cotinga a must visit for north Indian food with a twist. It’s sort of a hidden gem where tourists from Delhi who stay at the hotel can meet fun-loving expats and local residents, which makes for a memorable holiday.