Semolina crusted premium white pomfret.

Kingfish in a tangy red kokum gravy.

Mackerel in a tamarind and chili stone-ground paste.

Fiery pickled prawns with a hint of vinegar.

Fresh clams in a dry coconut-onion base.

Calamari stuffed with spicy shrimp and herbs.

Slow-cooked mutton with 21 roasted spices.

Spicy chicken curry with a charred coconut base.

Dry roasted chicken with toasted coconut flakes.

Minced mutton tempered with coastal chilies.

Boiled eggs in a thick, spice-infused rassa.

Goan-style black masala grilled chicken.

Tender cashew nuts in creamy coconut gravy.

Traditional sprouted field bean curry.

Black peas curry with Malvani Goda masala.

Seasonal raw jackfruit cooked like meat curry.

Stuffed baby eggplants in peanut-coconut gravy.

Tadka dal.