In a corner of The Aguad, Goa, stands a black velvet female mannequin, on which is draped a metallic bikini-armour — a helmet with bison horns on its head, a curtain of chain mail covering the crotch. Behind it is a large poster showing a model wearing the same costume, with the addition of bat-wings […]
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Author and cook Jane DSouza. | Photo Credit: Murali Kumar K. The 477th recipe in Jane DSouza’s Cook Book contains a rather innovative formula — Maggi Brinoodlepot, which consists of regular instant noodles zhuzhed up with ingredients that sound a bit like those that go into an eggplant potato gratin. “It is my own invention,” […]
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Come Christmas, home cook and culinary expert Marina Charles is busy baking her signature Orappam, a dessert that is must at homes in St. Andrews, a serene, beachside village, 14 kilometres from Thiruvananthapuram. Rice flour is cooked in coconut milk with sugar and ghee till it achieves a thick paste-like consistency. A little fennel is […]
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Come Christmas, home cook and culinary expert Marina Charles is busy baking her signature Orappam, a dessert that is must at homes in St. Andrews, a serene, beachside village, 14 kilometres from Thiruvananthapuram. Rice flour is cooked in coconut milk with sugar and ghee till it achieves a thick paste-like consistency. A little fennel is […]
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A Fado performance | Photo Credit: Special Arrangement Serenaded by floral gardens, a path unfolds, guiding visitors to the iconic yellow balcao of Solar Loiola Pereira in Benaulim. Rhythmic beats echo from the ghumot, a local clay drum in Goa. As the sun dips, casting a radiant glow upon the Azulejo tiles, Omar De Loiola […]
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There is so much more to Goa than just beaches, shacks and its party scene. With a history so eventful, Goa has many untold stories to tell. And, Aguad Interactive Museum: The Land, The People, and The Struggle is an effort in that direction. The recently-launched museum, which is set in a decommissioned prison, narrates […]
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The world of Goan sweets is diverse, delicious, and often seasonal. In Goan homes, there is an old, dying practice of eating a sweet — typically made with coconut and madachem godd (black palm jaggery) — in the month of August. This coconut jaggery mixture or godd chunn finds its way into many Goan sweets […]
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More than two decades ago, when she was a hotel management trainee at the Taj Culinary School, Amninder Sandhu called her father to complain about the long working hours. “My father only had one thing to say — Ya toh naukri karo, ya nakhre karo. Dono cheezein ek saath nahi chalti (Either work, or complain; […]
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More than two decades ago, when she was a hotel management trainee at the Taj Culinary School, Amninder Sandhu called her father to complain about the long working hours. “My father only had one thing to say — Ya toh naukri karo, ya nakhre karo. Dono cheezein ek saath nahi chalti (Either work, or complain; […]
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A splash of red here, a dab of white there, some fine lines in black, followed by a sweep of blue…. At the end of two-and-a-half hours, the watercolours on the white paper take on the shape of the heritage building of P Orr and Sons in Chennai. A work in pen and ink focusses […]
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