
FRIED PRAWNS
Frying of fish is an art and needs patience. The more crispy the fish the more tastier it is to eat.The marinade helps to kill the strong smell… Read More »

OYSTER CURRY
KALVA TONAK/ OYSTER CURRY Oysters and clams are often considered as the same thing but there are many differences between these two. Though both belong to the Mollusc… Read More »

PRAWN BALCHAO
The Portuguese have left their influence on the food of Goa. A method of cooking fish or prawns in a dark red and tangy sauce is called balchao … Read More »

CHICKEN SUKE
CHICKEN SUKE / KOMBDI SUKE The Maharashtrians use plenty of dry coconut (Kopra) in their cuisine. The ground paste of roasted grated dry coconut & fried (browned) onions… Read More »

CARAMEL PUDDING
Caramel Pudding is one of the traditional yet simple puddings and with Christmas so close…just the right time to share with all you love. METHOD: Soak the bread… Read More »