It is in the midst of the tourist belt. The usualcharacteristics do not apply. The crowds are missing and the slightly urgentpace of the other “hotspots” is certainly not apparent. Betalbatim is the Goa,everyone loves, but a piece of Goa that is sadly getting smaller as the yearsgo by. In this spot of heaven lies a restaurant that is iconic, frequented bycelebrities and the commoner, Martin’s Corner.
It started in 1989with housewife, Carafina Pereira setting up four tables and serving hot spicyhomemade Goan food to the itinerant traveler or the young family around thecorner. Those days the outlet could serve 16 people at a time. For Carafina anative of Arossim, these four tables was the manifestation of a dream, a dreamto express herself in cooking. The money was welcome but the dream of doing itwas what provided great satisfaction.
Over a period of timethe space expanded to entertain 350 guests at a time and so did the menu butsomething’s did not change. For Mrs Pereira, it was important that her presencein the kitchen did not diminish. The family were keen that the pricing be keptright as to not keep away the middle class customer keen on a good evening out.
Joe Pereira one ofthe son’s said Martin’s Corner would be able to ensure a family of three couldeat heartily spending Rs.1900 in total. This would include the cost ofalcohol. Over a period of time therestaurant has evolved into a multi-cuisine restaurant with Indian, Chinese andcontinental food. Celebrities like Sachin Tendulkar, Rahul Dravid, Priya Balanand Amitabh Bachchan had visited the place in the past but for the Pereirafamily it is the middle class families that frequent the restaurant is veryimportant.
As Joe likes to put it “We are very clear, the localclientele is very important and nothing will change that. My mother is veryclear about that too. Our sea food certainly excites everyone and the appreciationwe get is what motivates and keeps us going”
Asked how much the outlet was generating in terms of revenueeveryday he said it would be ok to say that the outlet would generateapproximately Rs. 35,000 on average everyday from the 500-600 customers whofrequent the outlet daily. The restaurant, Joe said was open every day and thetaste of the crab butter garlic, Calamari batter fry and the prawn masala wouldalways make people walk through the doors.
