Hyatt, MG Road, invites it diners to the ‘Sussegado – Goa Food Festival’ from 18th to 28th July, at Lido Restaurant. The Goan feast has been created by Chef EdridgeVaz from The Park Hyatt Goa.
Indulge in Goa’s finest flavours with selected soups and salads. These include caldo verde, a potato and spinach soup, and sopa de camarao, a prawn and potato soup. Salads ranging from salad de lulas picante, a spicy squid salad, to salad de galinha peri peri, a chicken salad with chilly and toddy vinegar dressing; salad mista, juliennes of tomato, capsicum, onion and coriander with toddy vinegar, to salad de feijoes, an onion, tomato and beans salad with lemon and coriander dressing, to salad de batata con coco, a potato and coconut salad.
Chef Vaz brings in a main-course menu with Goan fish curry, fish simmered in fresh coconut and dried red chilli gravy and chicken cafreal, pan-seared chicken marinated with coriander and green chilli masala and fish or paneer with a choice of peri peri masala, cafreal masala, coriander masala and rawa fried.
Vegetarian main course dishes like cabbage fooghat, cabbage cooked with onion and coconut tempered with mustard seeds, mushroom xacutti, mushrooms cooked in a roasted coconut and roasted spice curry will be available. There will also be an array of other vegetarian dishes such as brinjal peri peri, eggplant in chilly and toddy vinegar, batata patal bhaji, potato in clarified butter, cumin and curry leaves, dal varan, lentils with coconut, tempered with mustard, cumin and curry leaves, Goan vegetable pulao.
Desserts include alle belle, a warm crepe with fresh coconut, black jaggery, cashew nut and raisin, bebinca, slow baked layered cake with egg yolk and coconut milk, flavoured with nutmeg and mangane, gram lentil, sago and coconut pudding sweetened with jaggery.