Grinding of ingredients to enhance the taste of food preparations is a ‘mystery’ that is predominantly popular in the subcontinent. Where else in the world does one use spices to form a curry like pasta called the masala. And here is a restaurant that unravels secrets from kitchens of different regions. It is a family-oriented Indian restaurant at Park Hyatt Goa Resort and Spa. The décor echoes the warmth and vivacity and Passion of India. Sit on a cabana, designed as a Maharaja low-seating dining space, which gives you a regal and exclusive Indian experience. Seated like a Maharaj with attentive service at your bidding, enjoy the experience that will follow. From the lively show kitchen with the harmonious composition of brass and earthenware the aroma of freshly and perfectly baked naans and parathas waft through the air. Let the delicate fusion of Indian instrumental sounds further embody the senses. You are ready for the feast.
The menu lists a wide range of alcoholic and non-alcoholic beverages that perfectly compliment the cuisine. Wherever you go in India the refreshing drink of lime and water is a statement. And here too with an addition of spices, is the Masala Nimbu Pani, a drink made from lime, ginger and water. Old favorites are still retained – the traditional Chas , Lassi and Shorba. The chefs have worked hard to find the perfect blend of spices to create the masala that goes into each preparation. From the exhaustive selection of authentic vegetarian and non-vegetarian Indian gravies and tender kebabs, the signature dishes include the Murgh Tariwala. Its an all time favourite home-style Chicken Curry. Frown the North – the Awadhi cuisine fines a place. Try the Ghost Awadhi Korma – a mild preparation of lamb cooked with cashew paste and screw pine essence.
There is no Indian restaurant which is complete without the Tandoori fav’s – the kebabs. The Babri Seekh comprising of skewered lamb mince and hard-boiled egg flutes. The traditional Gosht Rogan Josh (slowly braised lamb shanks with onion, tomato and yoghurt still rules and let those Indian breads that flow out of the live counter go dip dip dip into those rich gravies. Don’t be perturbed if in your enjoyment the gravy slides down your chin, the staff are well trained to handle these matters. So sit back and enjoy the flavours… as in all Indian homes it is the spiced masala that is important in the food. Masala makes that their focus.
Park Hyatt, Arossim Beach, Cansaulim, Goa.