International Food

Sunday Carvery at Royal Haathi Mahal, Cavelossim, South Goa

Goa is about sun, sea, food and  fun. Several trips made  over the years have made the cultural and historical sights and sounds of Goa so familiar that we no longer feel the need to do the touristy thing and visit those places again, wonderful as they are.( Old Goa, Tambdi Surla, Fort Tiracol, Divar) .

We do what every one else does....relax and think about the next meal.

Finding a good meal in Goa isn't as easy as it sounds. Beach shacks serve up a pretty standard menu and after a couple of days one starts getting nitpicky about the size of the prawns  in the curry rice. While its necessary to taste the local food when on holiday, two weeks of any one cuisine can get a trifle boring.And  in these days of choice it is not necessary to exclude all other options as chefs in Goa get better and better at producing other cuisines--Italian, Mexican, Burmese, French ..besides Indian regional food be it Kashmiri or Bengali, its all available in Goa. 

One of the best dinners we had was on a Sunday at Attwoods Bar in Haathi Mahal, close to Cavelossim Beach. Good old British Pub food but then a mite better than you get in Blighty.IMG_5362


Roast chicken , beef and pork, all perfectly cooked, accompanied by roast potatoes, carrots,  cauliflower cheese, Yorkshire pudding and all the trimmings.


IMG_5360The ingredients are sourced and their cooking supervised by Jeremy Westcott, who once ran pubs and hotels in Somerset. As a result you get custard of a perfect consistency, Yorkshire pud, crisp but not dry, and sauces the likes of which I haven't tasted outside of the British Isles.


The apple pies are made in a light and crumbly pastry not the stodge one is generally served . Jeremy also makes the outstanding sausages on site at the Haathi Mahal . His genial  presence is a big plus to the otherwise fairly sleepy resort and he has crafted a menu to remember. 

IMG_5354Attwoods bar is a bit of a throwback, in style and decor, to the ubiquitous corner pub in every British town. Its low ceilings with exposed timber, beer barrels and dart board all add to the theme. The name of the bar is a touching tribute to a former manager of the resort by the owner and, except for the large portrait of the India hating, racist Winston Churchill which is quite  inappropriate here, manages to be a cosy place.

The Carvery is a right royal feast , with unlimited portions of everything on offer and highly recommended to those craving a change from red chillies and rice. 

 Every Sunday  from 7.30 pm . An amazing Rs 750 per person inclusive of taxes.


At Haathi Mahal.

Cavelossim, Mobor, Salcette, Goa 403731

Phone:0832 672 5300

Nepali Aloo Achaar- A tangy, hot accompaniment

We love having guests over, especially the kind that enjoy food and even better, the ones that love cooking.

Right now we have Sipee , a bright and chatty Nepali girl stay with us.She treated us yesterday to a typical dish from Nepal, often served when entertaining. -Aloo Achaar.

This is meant to be eaten like a koshimbir, a tablepoon or two along with your main dish.
It looks to be a keeper...I can see us making this very often from now on.


1/2 kg baby potatoes
2 tablepoons sesame seeds, toasted
1 teaspoon cumin powder
1 teaspoon coriander powder
A pinch of turmeric
A generous pinch of red chilli powder
Juice of 1 lime or a teapoon of "Chuk" (Nepali black lime paste)
2-4 green chillies, sliced in the length ( add more according to taste)

2 teaspoon mustard oil
1/2 teaspoon fenugreek seeds


1.Boil the potatoes till done. Peel.
2.Grind the toasted sesame seeds into a powder and mix with the other spices.
3. Add this mixture to the cooked potatoes and stir well with the aid of a tablepoon or two of water.
4. Add the lime juice and mix again.
5. Set aside for 15 minutes.
6. Top with the sliced green chillies.
7. Heat the oil and fry the fenugreek seeds till they pop. Pour this seasoning over the potatoes and serve.

Its absolutely delicious.

PS No time to take a photo...we ate it all up instantly.! <

My Favourite 7 Bean Salad

I love eating this salad in the monsoon. It substantial but vegetarian, cooling and warming, complex and simple. Ready to eat in half an hour and still delicious a day later.




1 cup of mixed beans- red kidney beans (rajmha), pink kidney beans, chick peas, (kabuli channa ), dried green peas, green gram , black eyed peas or soya beans. Soak in 4 cups of boiling water for an hour.

2 sprigs of thyme

1 cup of pearl barley cooked for 30 minutes.( or 1 cup cooked finger millet)

½ cup grape tomatoes, cut in halves

Two handfuls of spinach, roughly chopped and wilted over low flame for 3 minutes, till cooked.

½ cup coriander leaves, roughly chopped

½ red onion finely chopped

1 cup finely shredded cabbage.

2 tablespoons extra virgin olive oil

2 tablespoons lime juice

Salt and Pepper

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1. Pressure cook  the soaked and drained beans in 500 ml water with a few sprigs of fresh or dried thyme for 25 minutes. Turn off heat and let the pressure come down normally. Open cooker and remove thyme sprigs. Drain and reserve any cooking liquid.

2. Mix with the cooked and fluffy pearl barley.

3. Add the tomatoes, spinach, cabbage, coriander and onion and mix well.

4. Season with salt and freshly ground black pepper.

5. Make a dressing of two tablespoons olive oil and two tablespoons lime juice. Mix with a little of the reserved cooking  liquid.Pour over salad and serve warm or cold.