How can I even begin to describe the importance of dessert? On my planet, we do not have the concept of dessert as it is understood here on Earth, but we partake in something very similar. Each meal compulsorily ends with a small dish that is meant to simultaneously evoke warmth, mirth and contentment. Continue reading
Tag Archives: Goa
Chef’s Log 67: Longing for Longuinhos
As you know by now, I am something of a food enthusiast. Of course, anyone who knew me on my home planet would say that this is an understatement. Whenever a certain dish caught my fancy, I would go to great lengths to experience that dish in all its glory at least one more time. Armed with nothing but a multi-purpose rope, I once singlehandedly scaled the highest mountain on Gastronomica just for a chance to capture (and later eat) the incredibly rare WereDragon egg. Continue reading
Chef’s Log 66: Gunpowder, Season(ing) and Pork
As any great food connoisseur would know, it is more than a little challenging to find a restaurant that manages to get every dish on the menu right. Of course, it would be equally challenging to actually sample every dish on the menu, even for me. However, I believe I might have found a restaurant that could potentially live up to the task mentioned above. Its name: Gunpowder. Continue reading
Chef’s Log 57: Canapé Your Respect
‘Value for money’ is a term used very loosely on this planet. Money itself is a strange concept. I don’t understand why humans didn’t stick to the original barter system. My planet has been using it for the past hundred millennia or so and it still works perfectly fine. It is yet more evidence of the species’ declining intelligence, if you ask me. Continue reading
Chef’s Log 56: The Route to Happiness
The burger is a beautiful and complex thing. Never before have I encountered a single dish that can be so many different things and serve so many different purposes all at once: it satisfies a meat craving as well as any steak does, it’s the ultimate sandwich (if you stretch the definition of sandwich a bit), it’s a balanced meal (at least my version of a balanced meal) with various elements, it’s fast food. What’s truly fascinating is that a meal which was born out of necessity and poverty has evolved over time to become something truly iconic and even indulgent. But this post is not about the history of the burger. It is about the best (and by the best, I mean the BEST) burger that I have ever tasted. Continue reading
Chef’s Log 54: The Unbearable Lightness of Beef
Yes, beef has been banned in Maharashtra. Well, whatever was passing for beef. I’m not very certain now if I have ever really tasted cow meat. I will not comment on the silliness of humans letting politics (disguised as religious sentiments) dictate their food choices. Continue reading
Chef’s Log 48: Christmas (at) Nostalgia
I must admit, I enjoy this strange festival that the humans celebrate every year. I am yet to fully comprehend the exact purpose it serves, although it does appear to pose as an excuse for humans to gorge on goodies excessively- something that I obviously approve of. Continue reading
Chef’s Log 44: Po-Tato(‘s) Bhajji
The legendary Tato’s thali
Some restaurants are more than just restaurants. They withstand the trials of time. They witness history as it is being made. They are survivors. They are landmarks. And most importantly, they have been serving the same dishes for so long that they have managed to achieve utter perfection. Continue reading
Chef’s Log 43: Pro-Fusion of Flavours
Chicken stuffed with Goan Chorizo
Fusion cuisine is always risky. One tiny hint of the wrong flavour and the whole dish is a disaster. On the other hand, if you get it right, it can be simply magical. Continue reading
Chef’s Log 42: Sand and Seafood
Chonak rava masala fry
My fabulous fish fiesta continues. Final stop: Goa. A most fascinating and endearing concept unique to Goa is the odd constructions found littering virtually every beach. Continue reading