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The food menu is a celebration of your state's diverse cuisine — from the vegetarian Goan Saraswat cooking to pork and buff dishes prepared by Catholics, and Portuguese-style pakoras, all woven together by executive chef Hussain Shahzad, who's been the sous chef at TBC for two years.
As I soaked it all in, the team regaled me with nuggets from their Goa sojourn — searching for rosary sausages in Mapusa market (they've tried veg versions with jackfruit!
) and gorging on Ros Omelette standing at a bus stop.
An ode to that trail is the Choriz Sandwich (Rs 425); the poee exploded with smoked flavours of shredded pork sausage and the crumbly texture of fried egg.
You're not vegetarian, I know, but you'll like the Green Watana Rassa (Rs 375) flecked with fennel and mustard.
We polished it off with Panjim-style 'bhatura' or buns sweetened with banana.
So, the culinary space of the food festival will be a beautiful combination of Malwani, Konkani, Goan and Mangalorean flavours.
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It caters to both our vegetarian and non-vegetarian friends of the city.
Some of the signature vegetarian dishes that you get to try here includes Cabbage Poriyal, Beans foogath, Mushroom xacuti, Avial pachdi and Thoran.
The refreshing Lisbon Cooler (Rs 500), laced with in-house Ginja cherry liquor and a minty aftertaste, made me go giddy recalling our last soiree.