Goa, India’s coastal paradise, is renowned for its stunning beaches, vibrant culture, and delectable cuisine. This tiny state is a melting pot of flavours, where Portuguese, Indian, and seafood influences blend together to create a unique gastronomic experience. From spicy vindaloos to fresh seafood curries, Goan cuisine is a treat for the taste buds. In this article, we'll take you on a culinary journey through Goa's fancy restaurants, hidden gems, and local eateries, showcasing the best of its food culture.
But Goa is also a gastronomic adventure for all food lovers and we are going to talk about three most amazing restaurants of Goa:
Tucked away in the heart of Panjim, Chakos is a hidden gem that serves up authentic Goan cuisine with a modern twist. This cozy restaurant is a must-visit for anyone looking to indulge in the flavours of Goa. From traditional dishes like pork vindaloo and fish curry to innovative creations, Chakos' menu is a love letter to Goan food.
The moment you step inside, you're enveloped in a warm and inviting atmosphere that's perfect for a family dinner or a night out with friends. The decor is simple yet elegant, with traditional Goan touches that add to the charm.
Chakos is owned by passionate foodies Karan and Aishwarya, his wife-turned-business partner, to bring more of Kerala's food and drink experiences to Goa in the form of Chakos, Panjim, where Karan blends treasured family recipes with his passion for delivering authentic food experiences. The real star of the show, however, is the food. Each dish is carefully crafted with fresh, locally sourced ingredients and a deep understanding of Goan culinary traditions. The service is attentive and friendly, making you feel right at home.
Whether you're a foodie or just looking for a great meal, Chakos is a must-visit destination in Panjim. So why not head to Chakos and experience the best of Kerala cuisine for yourself in Goa?
EHV International, the company behind Indian Accent, Comorin, Koloman in New York has recently launched HOSA in Siolim, Goa. HOSA explores the culinary diversity of South India, beyond the familiar and features a creative and energetic bar.
Rohit Khattar, Founder Chairman EHV/Old World Hospitality says. “We have always wanted to create a slightly more approachable and contemporary interpretation of the marvelous flavours of South India. Set on the waters opposite the magnificent St. Anthony’s Church in Siolim, we hope Goa embraces our newest concept.”
The restaurant seats 100 people, including 30 in the Patio. A beautiful Art Room functions as a gallery during the day and becomes a private dining area in the evening with a pre-function area replete with its own bar counter. In Phase 2 extensive outdoor seating shall line up the promenade set on the banks of the river.
HOSA literally means ‘New’ in Kannada and it is appropriate that its Brand Chef, Suresh DC is a Bengaluru resident. For HOSA, Chef Suresh has travelled extensively over the South to curate dishes that are unique and has presented them in a contemporary manner while retaining their authentic flavours.
The HOSA menu goes way beyond the familiar. Dosas and appams are accompaniments to dishes like the Guntur crab fry and rich ghee roasts of jackfruit or goat. Small plates like Puli Munchi Wings and Gunpowder Kid Corn pair well with tropical-inspired cocktails. Wild Mushroom Pongal and the Curry Leaf Cured Snapper are other highlights. Cocktails feature classic, tiki and modern interpretations. An extensive wine list complements the food menu further.
Varun Sharma, who leads the award-winning bar at EHV’s other restaurant, Comorin, Gurugram, heads the beverage program at HOSA too. Operations are spearheaded by General Manager Sudhakar Singh under the guidance of Operations Director, Nitin Mathur.
The interiors have been designed personally by Rohini Kapur, EHV's Design Director, who was keen to create a contemporary thread while maintaining the character of the old Goan bungalow, pairing contemporary furniture with Portuguese tiles; the art of old masters with cool, avant-garde (and even whacky) art from the South. Her design vision was translated beautifully and further enhanced by veteran architect and designer Ashley Mascarenhas, who specialises in restoration, redesigning and revitalisation of old Portuguese villas.
EHV’s Director of Development Vikas Bhasin was in charge of end-to-end project development and management from site selection to construction and the launch. He takes special pride in the fact that despite the site constraints, the most sustainable practices possible have been put into this restaurant
EHV thanks the owners of Irada Home for restoring their beautiful bungalow to give 'HOSA’ a lovely abode. Irada Home is a venture by +nineone, a hospitality and real estate investment firm led by Yash Malhotra.
Fireback in Benaulim is an exciting new Thai restaurant and bar from EHV International. Hidden behind an old Portuguese bungalow, Fireback serves authentic Thai food at a picturesque riverside setting in Benaulim, Goa.
The name is inspired by the Thai national bird, the Siamese Fireback, and speaks to the fire-grilled cooking behind many of the restaurant’s dishes. Multi award-winning chef, David Thompson, is the Culinary Director for Fireback. Chef Thompson’s legendary authentic Thai curries and stir fries anchor a vast menu of small plates and grills. The concept is equally led by its unique beverage program with cocktails inspired by Thai ingredients.
Chef David Thompson says, "What an exciting prospect. We are looking forward to making Fireback fly." Rohit Khattar, Founder Chairman EHV, says, "In 1999 in New Delhi, we opened what was perhaps India’s first pan Asian restaurant, ‘Oriental Octopus’. I always nurtured the desire to open an authentic, approachable Thai restaurant and am delighted to have David Thompson, whose cuisine I have always admired, as Culinary Director for Fireback.
Our accomplished team of 7 chefs led by veteran Chef Swatantra Gautam, were extensively trained in Bangkok and now are cooking with David in Goa. Our mixologist extraordinaire, Varun Sharma too travelled through Asia to bring an ideal cocktail list. We hope Goa enjoys Fireback.”
The Fireback menu showcases authentic Thai cooking in a lush, tropical setting, with flavours that seamlessly blend tradition and modernity. The cuisine is authentic and the service unfussy. The Josper grill that is center stage, offers a host of grills and skewers – turmeric prawns; southern style pumpkin. There is a range of fluffy omelettes followed by small plates like salad of pomelo with toasted coconuts and shredded ginger on betel leaves; smoky grilled eggplant gorlae, and more. Thai curries are showcased with an offering of massaman curry lamb, deep-fried pumpkin; soft shell crab, red curry; sour orange curry of river prawns with shredded green papaya, and much more, while stir-fries include green flat beans stir-fried with yellow beans, baby corn and minced chicken with thai basil, bird eye chillies.
Some familiar dishes may be bold, fiery, and uncompromising. The restaurant is a modern glass house that steps down onto outdoor decks and a promenade overlooking the river.
Guests can also sit by a fishpond or on tables by the riverside with the outdoor bar taking centerstage. The stunning St. Anthony’s Church in the distance presides over this unique setting.
The capacity of Fireback is 90 between the indoor and outdoor seating. The interiors and exteriors have been designed by London’s Russell Sage Studio, coordinating closely with EHV’s Director Design, Rashmi Khattar. Architect Pratap Naik has worked on an ideal structure for the glass house, working with EHV’s Director of Development Vikas Bhasin, who oversaw end-to-end project development and management. Fireback is the latest concept from EHV International.
Chef David Thompson is the Culinary Director. Chef Swatantra Gautam with over 20 years of experience in Asian cuisines, is the Brand Chef, Prantush Rai is the Head Chef and Kamal Kant Joshi is the Chef de Cuisine at Fireback Goa.
