“Food is our common ground, a universal experience.”
– James Beard
The LaLit has set many examples of love & unity, right from giving its patrons the warmest of greetings as you walk through the doors of their majestic properties to initiating some path-breaking endeavors (hosting events for the differently abled, LGBTQIA community, acid attack survivors, pet-friendly brunches ). They celebrate diversity with great oomph and thus stemmed the idea of uniting their properties through the love of food.
Each of The LaLit properties ensure they absorb the flavour of the land they represent are to a Tee, and now have decided to unite these flavours in the form of pop-ups. Who do we thank for this awesome idea? Mr. Keshav Suri, Exec. Director of The Lalit Group, who introduced the concept of Executive Chef Pop-Ups bring to treat their patron ( pan india ) to flavours India has to offer. To kick off this wonderful plan Chef Tanmoy Majumder & Chef Sacramento, from The LaLit Golf & Spa Resort, shall be showcasing the beautiful coastal flavours of Goa at Baluchi, The LaLit Mumbai.
Goa is known for its susegaad ( relaxed ) attitude & delicious flavours that have been influenced by the rich cultural diversity of the land right from its Hindu origins, Portuguese colonization, Muslim rule & Catholic presence. Every culture brings a bounty of taste and variety of dishes to the land. The LaLit Susegado Mumbai festival gives your taste buds a brief insight into the rich food culture of Goa.
As you decide what to order, you are presented with Cashew Bread Sticks garnished with sesame, Spicy Tomato Chutney, coconutty Green Goan chutney & a tangy Kokum Chutney to munch on. We just couldn’t help thinking how perfect this would be for Tea-Time.
Sopa de Camarao
Literally translating to ‘Soup of Shrimp’, what we loved about the soup is how the flavours of the prawn meat was the hero. The rich broth got its body from potato and had in it chunks of prawn & thin garlic chips that give you a pungent kick from time to time.
One of our favourite Goan snacks, especially in the monsoon! A Shrimp Rissois is a breadcrumb fried savory pastry filled with a buttery prawn – onion mince. We loved the creamy filling of the Rissois and the dough around it has a beautiful crack as we cut through. For the vegetarians, they have a vegetable & Cheese variation that we hear is quite delicious!
Goan Prawn Curry
This took us right back to the time when granny would make us her ‘ras golyachi aamti’ with its delicious spicy & sour notes. This prawn in this rich reddish-orange gravy too absorbed the beautiful flavours of the nutty coconut, sour kokum, spicy chili… to name a few. If you aren’t a prawn fan, you may even opt to choose a King Fish or Crab Curry. By the way, a little birdie told us that the recipe of this dish comes right form Chef Sacramento’s mums kitchen!
The beauty of this dish, along with its flavours, its interesting texture owing to the roasted spices & grated coconut. The subliminal sweetness of the coconut gives the dish a beautiful balance amidst the many spices that go in making the gravy. The much welcome flavours of the dish will linger on your tongue for a while. A fun fact, the Xacuti or Shagoti has its origin in Harmal (now Arambol) in Pernem Takula of Goa. The gravy is a joy to eat with plain rice or Sannas. For the red meat lovers they also have a mutton version and for the vegetarians, a mixed vegetable one.
Nicknamed as the Goan pancake, these little flour rolls filled with coconut and palm jaggery simply melt in your mouth! The ingredients of this dish come from The LaLit Mumbai garden, they serve what they grow.
You cannot love the Goan cuisine and not know about Bebinca! This seven-layered sweet draws influence from its Indo-Portuguese roots. To some the flavours in a nutshell – sweet, nutty & rich.
The texture of the Dodol is similar to the firm, jelly-like Halwa of the south. This confectionery has pungent sugar palm/jaggery notes in every bite.
( Please Note: The portions in the images are tasting portions gives to us on request for the purpose of this review )
What we loved the most about our ‘Susegado Mumbai’ meal was how each flavour was simple and true to the land. Being natives of the border of Goa, most of the dishes felt like a cozy hug from home, a lot of nostalgia for sure.
Meet the Team
Vipin Singhal ( Hotel Manager, The Lalit Mumbai )
Chef Tanmoy Majumder, the Executive Chef of The Lalit Resort and Spa Goa, boasts of food experience and experiments of over two decades. He is particularly fond of Goan food and has crafted unique culinary experiences for guests at the Goa property. “Like the city of its origin, Goan cuisine has the ability to ebb a bad mood to delight for anyone sampling it. Over the years, I have experimented with local flavours and used indigenous spices to create some memorable Goan recipes,” he said.
Chef Sacramento, “I have been born and brought up in Goa itself & it is such a delight to cook food from my state for at The LaLit Mumbai. This journey, along with Chef Tanmoy, has been an absolute delight. I am looking forward to more amazing collaborations.”
Avinash Dubey ( Host at Baluchi ), “I love the way LaLit is bringing the flavours of different states under one roof. It is wonderful to see the variations of the Goan cuisine they are providing for the vegetarian’s and those who do not eat seafood.”
Vishal Dudeja ( Public Relations: Marketing & Communications), “We, at The LaLiT Mumbai, are delighted to take the vision of our Exec. Director Mr Keshav Suri who has been spearheading many firsts including introducing the Flavors of India to our Guests who love to enjoy the most exquisite food experiences curated by our Exec Chefs using homegrown spices and herbs ( We Serve What We Grow- in our Chefs Garden ) coupled with our Limitless Hospitality thereby bringing to life our LaLiT legacy …….we build destinations not just hotels.”
There are barely five days left of the end of the ‘ Susegado Mumbai’ pop up and we definitely recommend you visit it ASAP !
Susegado Mumbai at Baluchi
Venue: Baluchi, The LaLit Mumbai
Date: 21st July to 30th July 2018
Timing : ( Lunch) 12.30 pm to 3.00 pm, ( Dinner ) 7.00 pm to 11.00 pm
For reservations, please call: +91 84510 04251 or 022 6104 3142