Goa's humble bread takes centre stage at Poie Re

Discovering Goa’s timeless food heritage often means unearthing stories behind its simplest staples. The Goan explores Poie Re’s passion project in Panaji that puts Goa’s everyday poie front and centre, wrapped in bold flavours and fresh ideas

Veda Raut | 07th June, 11:54 pm
Goa's humble bread takes centre stage at Poie Re

The Goan Poie

The Goan poie, humble, soft, and speckled with wheat husk, is a staple that has graced breakfast tables across the state for generations. Found in cloth bags slung on gateposts at dawn or sold warm from bicycles and bakeries, poie is as Goan as it gets. But for all its quiet presence in local life, it was rarely, if ever, placed at the centre of a culinary experience.

A new chapter with Poie Re

That’s exactly what Megh Netravalkar set out to change with Poie Re.

“All over the world, people celebrate their breads,” Megh says. “The French have baguettes, the Italians have focaccia, the Germans have pretzels, and in the Middle East, there’s pita. In the US, you’ve got donuts, bagels, and even sandwiches given pride of place. But why not our poie?”

Passion to purpose

With a background far removed from hotel management or culinary school, Megh’s venture into food was guided purely by passion. It started with Kismoor, a restaurant founded by his brother nearly a decade ago. Megh joined later to expand the brand, and it was through that journey that the seed for Poie Re was planted.

“It was my idea to do something special with poie. My brother, who’s the one in the kitchen, brought the recipes to life. The branding and concept, that’s me.”

Poie takes centre stage

Their idea was to create a café entirely centred on poie, not just as an accompaniment but as the main attraction. The goal was to reimagine it for a modern, globally minded audience without losing its Goan soul.

At Poie Re, poie becomes a pocket, a sandwich, a crouton, and even dessert. The café takes inspiration from global street food but serves it all in Goa’s favourite bread.

“Everything revolves around the poie,” says Megh. “We’ve used it in place of pita in a Lebanese doner kebab, swapped burger buns for poie in our Goan sando, and even created sweet Nutella-stuffed versions.”

A fusion of flavours

The fillings themselves often come straight from Kismoor’s kitchen, like their signature cafreal or butter chicken, but they’re adapted to be served in a way that’s quick, portable, and satisfying.

“We want each poie to be customisable, fast, and practical. It’s got to taste great, come out in under six minutes, and still hold up if someone wants to take it home.”

There are vegetarian and vegan options too, featuring local ingredients like raw jackfruit. Even the Caesar salad comes with toasted poie instead of croutons.

Embraced by all

From day one, the response has been enthusiastic. Locals were the first to embrace the concept, and their word-of-mouth helped bring in curious tourists. “People often ask, ‘What is poie?’ So we explain it to them, and once they taste it, they get it.”

Respect for tradition

Still, Megh is clear about one thing. Poie Re isn’t trying to compete with traditional poie vendors. “Their product and price point are different, and rightly so. What we offer is a premiumised version, something no one’s really done before. It’s not the same poie you’ll find at a roadside stall.”

Strategic location

The café is located at the Heera petrol pump in Panaji, an unusual spot for a sit-down eatery, but one that was chosen with intent. “It’s actually the fuel station with the highest footfall in Goa. We knew we wanted visibility, and this gives us just that.”

The gamble paid off. What started as an unconventional idea now sees steady crowds, especially during evening hours.

Standing out

And as for competition, Megh isn't worried. “There might be similar places now, but the concept isn’t the same. Poie Re is built entirely around the poie, and that’s what sets us apart.”

Looking ahead

The team has plans to expand Poie Re to more locations in Goa and possibly beyond. “We’re not tied to one spot. The idea is to take this Goan bread and share it with more people, especially places with young, open-minded crowds who are excited to try something new.”

A message for aspiring entrepreneurs

For those hoping to launch their own ventures rooted in Goan culture, Megh has one message. “Start something original. If it’s rooted in who you are and driven by passion, it will grow. There’s space for ideas that come from the heart.”

A love letter to

Goan tradition

Poie Re takes something ordinary and makes it extraordinary. It’s a love letter to Goan tradition, with a generous helping of global flavour, creativity, and vision, all wrapped in a warm, hearty poie.

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