If you do not want to spend ages in the kitchen to make dessert? Need a simple but elegant dessert for dinner party?Try Poached pears with ice cream, whipped cream or even with a cake.
Want some quiet time Not very far from Panaji? Need to relax? Want to watch the unspoilt scenery right at the beach front yet have the ambiance and luxury that you are used too? Shall we toss in amazing food? Too good to be true?
Well you can have your cake and eat it too … just drive down to Bay 15, A jüSTa Resort,Odxel Beach, Dona Paula.
The place is amazing and the drive down to Bay 15 is full of twists and turns but its Goa the unspoilt best. Down the road and you reach a huge parking lot.
Park and just enjoy the view and the breeze. Stand facing the sea and you can see the port of Vasco.
Today but I am here to visit the restaurant and review the food here.
Hubby and I are met by Sukdeb Naskar Food and Beverage Manager and the Executive Chef Mir Hafizur Raheman. The chef told us that they have 3 restaurants here Pan Indian, Goan and Mediterranean. But the menu is same for all the three restaurants. In effect I can sit at the Mediterranean restaurant and order Goan dishes.
Sukdeb Naskar served us to delicious cocktails Rosy Lips and Kokum Agave Cooler.
Amazingly delicious Rosy Lips he told us was created for Valentine’s Day and you don’t have to wonder why? Gin was coloured pink by rose syrup and made more tempting by fresh rose petals floating on the surface.
The Kokum Agave Cooler was inspired by Goa the kokum syrup added a spicy twist to Tequila.
Executive Chef Mir Hafizur Raheman who has worked in various restaurants, the last assignment with a restaurant in Maldives, checked with us our food preferences and went to work his magic in his kitchens.
The amuse-bouche was Watermelon Feta with Mighty Melon Sweetener. Delicious is not the word for it the salt in the feta and the melon sweetener just complimented each other so well.
This was followed by Mango Avocado and Crab Meat Salad with Micro Greens. The Greens are grown in the restaurant itself. The salad was a visual treat with a bed of finely chopped avocado supporting a layer of lightly spiced crab meat and topped up with finely chopped mango served in a pool of mango puree. The combinations of the different tastes tickled the palate in different areas!
I was expecting the soup next; Chef Raheman warned me it will not in a bowl but a cup and with a bread. I was expecting some garlic bread with the soup. Let me tell you I don’t enjoy Mushroom soup but Cheesy Mushroom Fitter with Panko with Mushroom Expresso and Mohomara Red Pepper Dip a combo stunned my taste buds.
Sukdeb Naskar served us with Icy Spicy Chai a concoction of cinnamon black pepper, star anise, laung/cloves and jaggery with Italian basil. Perhaps it could do better with a tangy taste. My hubby went the extra distance by adding rock salt in it!
The next course was Beetroot Honey Ginger Risotto, Ratatoullie and Indian Black Lentil. I have to say that even when Chef was promising me that he has reduced the portions but by now I was feeling stuffed.Deliciously stuffed and we loved this combo. In fact Hubby has asked me if I cannot make this at home. Considering the fact that he avoids rice, Chef you have done something I have not been able to manage in the last 28 years.
Next hubby had Tandoori Red Snapper with Egg Plant Caviar, Sesame Aloo Tikki and Kachumber Salad with Papadum Crisps.
I had Grain Fed Stuffed Chicken with Carrot Cinnamon and Honey Puree, Turned Vegetable And Thyme Sauce. The fish fillet could have been thinner would have tasted much better and the chicken though soft and well cooked needed more marination.
I definitely needed a walk now. It’s impossible to have the grand dessert that Chef has promised.
A walk around the property I was all okay with the desserts that Chef Rehaman had with Chef Pooja dished out. For me it was Lemongrass Mango Panna Cotta and being mango crazy I loved it.
As hubby said he does not like sweets it was Chocolate Chilli with Baked Yougurt with Kubani Ka Meetha. The Kubani ka Meetha could do with a dash of chilli flakes to cut its sweet taste and hubby was of the opinion that the whole thing could do with more chilli flakes. Maybe infusing the chocolate with chilli flakes will give it a punch that it needs.
Sukdeb Naskar served us coffee with brownie, French Pressed Black Coffee for me and Cappuccino for hubby.
We waddled home, with good food giving the cheer that it always gives.