Amrita Nayak, for Metro Plus - The Hindu, Mangalore Edition

Mangalore, Dec 10: A little bit of Goa came down to Mangalore recently. The Taj Manjarun hosted a Goan Buffet Dinner at the Cardamom. Master Chef Milena Gomes from Goa turned out an array of mouth-watering specialities for the buffet.

Goan cuisine reflects its history over the centuries. It generally involves a liberal amount of spices that give the dishes their characteristic taste and aroma.

The most commonly used spices include cumin, coriander, chillies, garlic and turmeric. And of course kokum for fish curries. Particular combinations of spices have led to a number of styles of cooking, which have subtly differing flavours — masala, vindaloo and balchao being some of the more famous.

Chef Ravi, Head Chef, said he hit upon the idea of hosting the food fest to popularise Goan cuisine and Chef Milena said she wanted to bring as much variety as possible in the menu.

The menu contained vegetarian as well as non-vegetarian items. The starters contained Goan maggi soup/chicken soup and potato chops with vegetables or chicken dumplings were served as appetisers.

The main course contained ghaimaas cafreal, Goan fish curry, komdi masala and bokhdey shakutey in the non-vegetarian section, while the vegetarians had vegetable caldeen, goan dal, verdhur sukhey and foogath with Goan boiled/steamed rice.

For dessert there was bebinka, alle belle (pancakes), fruit platter, fruit custard, pineapple soufflé, malpua and malai sandwich.

The charming Wahida Gomes, Chef Milena's daughter, kept the diners entertained with her repertoire of western and Goan numbers. "People eat more listening to good music. So I always sing popular songs. For a food fest, slow music does good. Then there are the Goan folk songs which will give a complete Goan feel to the restaurant," she said.

Excerpts from an interview with Chef Milena and Wahida.

What is the difference between Goan and Manglorean food?

Milena: Goan food is less spicy. We use less of spices and more of vinegar. There is a lot of Portuguese influence on Goan food. A Goan meal normally consists of soup, salads, rice and fish curry and desserts.

Wahida: Goan rice is very famous for its distinct taste. It is high in protein.

How does it feel to be a woman chef?

Milena: Cooking has always been a woman's forte. In the olden days since working was a taboo for ladies, men had to enter our domain as chefs. It has been a lot easier to carve a niche for myself as a Master Chef. Inventing or improvising a recipe is quite an adventure. Today, women and men are equally good in all the fields.

Are there any special plans you make before you start your cooking?

Milena: I carry my own masalas wherever I go. I am very particular about the right ingredients to be used for the masalas, so I prepare them myself.

What is the relation between food and music?

Milena: Yes, there is.

Wahida: Food and music go together. Music soothes the mind, making people to eat more. People usually like soft music with food as it livens up the ambience.

What's special about Goan music?

Wahida: There is a distinct feel to Goan music. The songs, dance and the instruments used are unique. The song "Aao Saiba Poltodi" and the folkdance, Kumbhi, are very popular.

What's the recipe for your success?

Milena: Making an assessment of people's tastes and getting to perfection while cooking. The dishes prepared have to be nothing less than perfect. Also, experimenting with cuisines requires tact and skill. All this has to be kept in mind when a chef cooks.

Wahida: The rapport I am able to build with my audience reflects on my performance. Everyone must know the songs I sing. As an artist, it is very important to hold the attention of the listeners and make them like my performance.