#TG Life
The Al Fresco Sunday brunch was organized at the premises of Radisson Blu Resort Goa, Cavelossim Beach. The basic concept of the brunch was slow food cooking and creating awareness on benefits of fresh produces. Supporting local farmer by acquiring fresh produce, to promote healthy eating and embrassing traditions over the years. Sannas, patolio and shevyo are few dishes to name which are delicacies of goan cuisine and were presented at the brunch. The event was a huge success which included brunch 12:30 hrs onwards, DJ, music band and emcee organized spot prizes with engagement of a lively crowd.The set up of slow food cooking was outdoors, where executive chef Mahesh along with ladies from the village gave a demo on slow food cooking. Slow food counter included artisanal sausages counter, grill station, dosa counter, sannas, patolio, shevyo, goan chicken curry, south Indian chicken curry, sponge gourd curry etc.
