Cookbooks

Author and Master Chef, Deepa Suhas Awchat

Suhas, my husband, has been the inspiration both behind the restaurant and this book. He decided to take on the challenge of opening a true-blue Goan restaurant in Mumbai, and I readily agreed to look after the kitchen and the menu planning

We had long felt that there were several myths about Goan food that needed to be dispelled: the first that all Goans eat is fish and pork, and that vegetables have no place on a Goan menu. The second is that all Goan food is too spicy and too vinegary. I feel we have succeeded in changing those misconceptions with the variety of food served in the restaurant, and now with the recipes in this book.

This book is a result of my endless research for achieving the single objective of demystifying Goan cuisine and also I have finally been able to showcase that there is more to great Goan food than just non-vegetarian dishes. Also many of my patrons fans urged, inspired and often nagged me to share my secret recipes.
~Deepa Suhas Awchat

Simple recipes which are easy to follow are its hallmark making it the ideal purchase or gift forthe novice or expert. The recipes are tried and tested and authentic. They are, after all, the same recipes used in Goa Portuguesa the renowned rest bar that completes 20 years of its gastronomic journey on December 3, 2008, winning a stream of global accolades, awards and excellent reviews enroute.

There is, expectedly, an abundance of seafood recipes for which the restaurant is justifiably famous. You will be delighted to find all of Goa s sought-after dishes in this book Stuffed Crab, Goenche Wagh (Stuffed Jumbo Prawns), Stuffed Lobster, Fried Bombay Duck and of course Fish Curry -Rice, which alone is believed to be responsible for the sossegado attitude of Goans!