Pradnya Gaonkar Rane
Malabar region of North Kerala has experienced the rich cultural and culinary impression of the Arab merchants who frequented the place for spice trade. Some of the culinary impressions seems to have been assimilated by the local population to bring out the distinctive Malabar cuisine that we relish today.
Tapping this unique feature of the Malabar coast, Barbeque Nation, Panaji gave the people of Goa a taste of the cuisine during their Moplah food festival where the recipes and preparations attributed to the Moplah community were showcased. Barbeque Nation has been known for its distinct style of hosting such food festivals which is not just limited to food but an overall feel of the region they highlight. It also serves as a good family get together on various occasions to try something unique of another region.
Beginning with the welcome décor at the door with the coconut tree which is the staple of the region and the flower rangoli. Some of the staff too wore the kasavu mundu (white shirt and lungi). At the diner table, we got introduced to a welcome drink called the Nannari which is apparently extracted from roots of a tree distinct to the region. It doesn’t have a strong flavour of its own but the jeera and mint leaves trigger the appetite. On the grill, the fish and the chicken remain the same but the preparations and the spices associate it with the festival. They range from Kozhi Kaal roast, Chicken Shish Tawook, Meen Pollichathu (fish fry) and Chemmeen Porichathu (prawns fry). Those who have experienced Barbeque Nation before would be able to make out the taste difference with the spices playing the major role here. The fennel exotic vegetable, stuffed koon roast and Mangai Paneer were the vegetarian special for the festival.
The live counter brought out the authentic preparations of the region such Thayir Vadai, Idiyappam and Veg Kothu Paratha and Allepy fish curry (mackerel) and chicken kothu paratha for the non vegetarians. The pani puri counter has always entertained the young crowd with the perfect tangy spicy paani that triggers the taste buds at the right time. The chicken kothu paratha brought the flavours of the Malabar cuisine with the spices and the coconut marination perfectly infused in the shredded chicken pieces. These were then roasted on the tawa along with the paratha. The thayir vadai or the medu vada made of moong dal and urad dal were a bit dense but got soaked well with the butter milk served along with it.
The Allepy fish curry had those small coconut pieces and the gravy packed with tangy and chilli spice. The kadala curry is basically the black chick peas curry with the typical preparation of the Malabar region.
For soup lovers, they served Malabar chick pea soup and Kozhi Thengai Paal soup. The main course included Pachakai kurma and chuwara ki biryani for the vegetarians. The non vegetarians has Mamsum varutharacha curry (mutton curry), Nadan kozhi curry (chicken curry), Kerala style crab masala, Malabar mutta roast (egg gravy) and Mamsam biryani (mutton). The mutton gravy made of coconut and Malabar spices has slight tangy flavour unlike the strong roast spices Goan style.
Meen pollichathu in banana leaf which is basically fish marinated with coconut oil, spices and wrapped and cooked in banana leaf. The fish was white snapper and the marination gave it flavours we were reminded of dried mackerel fish roasted in coconut oil. Although the fish in banana leaf was soft but the difficult part was to get rid of the bones from the small piece of fish.
The dessert section has always been appealing with the puddings, the nutty brownies and the fresh cut fruits. Apart from these, the delicious Elaneer payasam, dates pudding and Ada Pradaman stole the show. Ada pradaman, was basically the kheer prepared with rice pasta, the Malabar way. The thick kheer served in a small earthern bowl after the heavy meal was truly delectable. For the festival, coconut and banana kulfis were the sweet attractions. Kulfis the have always been the favourite with kids and adults alike.
Saish Korgaonkar, Business manager- operations Goa, Barbeque Nation Hospitality Ltd informed that the chefs are specially trained for the respective food festivals. For the Moplah food festival chef Lalmohan has played his magic with the flavours of the Kerala coast. This is the first time the organisers hosted this festival.
Barbeque Nation has been popular joint for family reunions during various special occasions like birthdays, anniversaries, etc. A complimentary cake accompanied by respective songs for the occasion, a family photo and a loud cheer from the staff brings smiles on the faces. If you are planning one, you should probably get here!
