Long ago Portuguese colonised Goa which manifested into a strong Indian-Portuguese culture witnessed even today. One piece of that culture can be experienced at Goa Portuguese, a casual dining resto-bar that has been serving Goan, Portuguese, and Continental dishes for the last 30 years.
Goa Portuguese – Mahim can be tracked easily due to this proximity to the street and displays a fine art of old culture mixed with modern times. The first look of the restaurant reminds of the Portuguese mansion dated back to the late 1700s and early 1900s inspired by European architecture. Master Chef Deepa Suhas Awchat is the strong force behind setting the menu with an aim to provide healthy food while still retaining the original taste.
Apart from two seating divisions, one for intimate conversations and one for the get-together with family/friends, there is an in-house bar too. There are lamps, sea animals toys, mirrors, and great hospitality to make your evening memorable. You will love the live music too.
Goa Portuguese has completed 30 years, and on this occasion, there is a cookbook published by Master Chef Deepa elucidating Goan cuisines and also including traditional Hindu food. Do buy a copy online or contact the restaurant.
You can start with Veg Caldo Verde made up of potato puree and spinach cooked with milk and flavoured with garlic. The Mix Veg and Cashew Croquette tasted wonderful with rolls of mix vegetable and cashew nuts cooked in mild spice. We were then offered Prawns Rissois, a Portuguese delicacy of prawns, cooked in cheese-based sauce, stuffed in a puff and fried.
Their main course surprised us with unique tastes and different flavours for all the cuisines. Try the Mutton Vindalho, a traditional Goan delicacy where meat is cooked in vinegar-based red masala. We were also served Chicken Xacutti, another coconut based Goan cuisine with brown rice and Goan spices. With the curries, you can either choose Pao, Chapati or Amboli.
For desserts, have their Serradura (a Portuguese pudding), Bebinca (seven-layered pudding), and Dodol (sweet palm-based toffee).
If you want to be a part of the Goa Portuguese culture, then you should visit this place.
Goa Portuguese – Mahim can be tracked easily due to this proximity to the street and displays a fine art of old culture mixed with modern times. The first look of the restaurant reminds of the Portuguese mansion dated back to the late 1700s and early 1900s inspired by European architecture. Master Chef Deepa Suhas Awchat is the strong force behind setting the menu with an aim to provide healthy food while still retaining the original taste.
Apart from two seating divisions, one for intimate conversations and one for the get-together with family/friends, there is an in-house bar too. There are lamps, sea animals toys, mirrors, and great hospitality to make your evening memorable. You will love the live music too.
Goa Portuguese has completed 30 years, and on this occasion, there is a cookbook published by Master Chef Deepa elucidating Goan cuisines and also including traditional Hindu food. Do buy a copy online or contact the restaurant.
You can start with Veg Caldo Verde made up of potato puree and spinach cooked with milk and flavoured with garlic. The Mix Veg and Cashew Croquette tasted wonderful with rolls of mix vegetable and cashew nuts cooked in mild spice. We were then offered Prawns Rissois, a Portuguese delicacy of prawns, cooked in cheese-based sauce, stuffed in a puff and fried.
Their main course surprised us with unique tastes and different flavours for all the cuisines. Try the Mutton Vindalho, a traditional Goan delicacy where meat is cooked in vinegar-based red masala. We were also served Chicken Xacutti, another coconut based Goan cuisine with brown rice and Goan spices. With the curries, you can either choose Pao, Chapati or Amboli.
For desserts, have their Serradura (a Portuguese pudding), Bebinca (seven-layered pudding), and Dodol (sweet palm-based toffee).
If you want to be a part of the Goa Portuguese culture, then you should visit this place.