غوا بورتوغيزا

Choice of vindaloo chicken or mutton, rice or pav, Solkadi. Sharp, satisfying, no fuss.

Mandovi-style fish starter, Goan curry, rice and Solkadi. A full, unhurried Goan sit-down.

2 starters, Chicken Xacuti, Goan Curry, pulao, pav and dessert. Built for a lazy Sunday, serves 3-4.

Pepper Prawns, pomfret Recheado, kingfish Mandovi and Sacremento Prawns . Built for sharing, serves 4- 5.

A slow-simmered pumpkin sip, velvety enough for a lazy verandah evening.

Earthy mushrooms folded into cream, unhurried comfort in a bowl.

Portuguese-Goan greens and potato, simmered the way Sunday afternoons feel.

A rich chicken broth, gentle enough to sip on the hammock.

The classic Caldo Verde, deepened with chicken for a fuller siesta-worthy bowl.

Spiced potato bites named for old Goan Sunday feasts.

Green cafreal masala clinging to crisp potato, pure porch-side snacking.

Portuguese-style paneer parcels, unhurriedly fried till golden.

Cracked pepper and soft paneer, tossed for a breezy evening bite.

Pepper-kissed chicken, sizzled just enough to slow you down.

Slow-cooked mutton with a peppery bite, a feni-night favourite.

Green cafreal marinade, grilled the Goan susegad way.

Mackerel stuffed with fiery Recheado paste, straight off a Goan shack menu.

Plump prawns dressed in Recheado masala, beach-shack royalty.

Whole pomfret, Recheado-stuffed, best eaten slow with your fingers.

Prawns tossed in cracked pepper, a lazy-Sunday classic.

Dory fried Mandovi-river style, light, golden, unhurried.

Mackerel, fried simply, named for the river that watches Goa's sunsets.

Prawns fried light and golden, Mandovi riverside style.

Kingfish, fried to a gentle crisp, river-style and relaxed.

Pomfret fried the unhurried Mandovi way, simple, golden, good.

Prawn-stuffed Portuguese parcels, best with a sundowner.

Prawns in the old Sacremento spice mix, feast-worthy, any day.

Coconut-laced veg curry, simmered slow like a Goan afternoon.

Roasted-spice golden curry, veg-style, the susegad signature.

Simple, everyday dal, comfort with no fuss.

Tempered dal, warm and homely, best with a lazy afternoon.

Chicken in the golden roasted-coconut Xacuti, worth the wait.

Tangy, fiery Vindaloo chicken, a Goan feast-night classic.

Minced chicken simmered slow, homestyle Goan comfort.

Slow-roasted mutton Xacuti, deep and unhurried in flavour.

Slow-cooked mutton Vindaloo, sharp and unapologetically Goan.

Rich minced mutton, simmered the way Sunday lunches demand.

Dory in a classic coconut curry, comfort, unrushed.

Mackerel simmered in tangy coconut gravy, just like home.

Prawns swimming in coconut curry, a Sunday table staple.

Kingfish in a rich coconut curry, best with rice and no rush.

Pomfret simmered gently in classic Goan coconut gravy.

Dory in fiery Recheado masala, bold, unhurried heat.

Prawns bathed in Recheado masala, best eaten slow.

Kingfish in a bold Recheado gravy, feast-table ready.

Pomfret in rich Recheado masala, a Goan Sunday centrepiece.

Prawns in tangy raw mango curry, sunshine in a bowl.

Prawns in tangy raw mango curry, sunshine in a bowl.

Kingfish simmered with raw mango's tang, breezy and bright.

Pomfret in a sharp, sunny raw mango curry.

Simple steamed rice, the quiet base for every feast.

Lightly spiced veg pulao, easygoing and everyday.

Chicken pulao, gently spiced for a relaxed lunch.

Prawns folded into fragrant pulao, coastal comfort.

Soft, everyday chapati.

Layered paratha, simple and satisfying.

Two soft pav, Goa's favourite feast companion.

One garlic-buttered pav, unhurried indulgence.

Sweet vermicelli kheer, a slow-eaten Goan sweet note.

Silky caramel custard, dessert for doing nothing.

Cooling kokum sarbat, a proper Goan afternoon sipper.

Kokum-coconut cooler, the original susegad drink.