Tucked between thenarrow roads of Nachinola lies a house so much like any other on its lane, thatif you were to blink, you would miss it. This house, built in 1999, houses AndronBar and Restaurant for the last seven years. The beauty of the venue is thefact that what you see is really what you get. It’s highly reminiscent of ameal at your Aunt Mabel’s. A little stone built house with a cobblestone pathwelcomes you, and a meal of truly rustic proportions always follows suit.
As you seat yourself,you are greeted by the friendly face of Tony, the bespectacled, grizzled owner,who tends to each customer personally, which only adds to its homely feel. Asdo the collection of odd earthen pots and vessels that adorn the walls.
However, at Andron,it’s always all about their typically home-cooked Goan food. The leitao (pigling) assado is succulent andtender, and truly made from the most content of pigs. Cooked in a sweet, yettangy jus, it teases and delights the senses. The beef chilly fry attempts tooutdo the afore-mentioned pork however, and finishes a close second. Tossed ina pan with liberal amounts of accompaniments, it acts as the perfect catalystfor the harshness of the chilly, the herb-like flavour of the coriander, andthe sweetness provided by the onion. Follow that up with a welcome assault onthe taste buds that will have you reaching for your kerchief top mop your browin the form of chicken cafrial. A thoroughlyteary experience that will leave you wanting more. Ending a meal of suchproportions could only be done with a heaped serving of pan fried prawn smotheredin recheio masala. The classic orangecoloured preparation is cooked to perfection by Andron’s chefs and is almostlike a morsel of the sea-side.
All in all, afrill-free, thoroughly enjoyable experience that so typically denotes a lazy,relaxed dinner. Worthy of four stars out of five, simply for top notch food.
