Roxanne D'silva
'The Goan Charlie' is a curated menu of veg and non-veg local delicacies, with a twist, that have been created using the famous local Goan bread (pav).
The success of the annual 'The Poder Chronicles' was the inspiration behind 'The Goan Charlie'. Both ideas highlight Goan bread (pav) as the main ingredient.
One of the delicacies on the tiered dessert stand is 'Maka Kullyo Zai', which is a slow-cooked Crab Xacuti, tempered with charcoal-grilled bread. It is a traditional Goan food with a modern twist.
'Balcao in Saipem' is a vegetarian delicacy prepared from sweet potatoes and coconut pearls as well as the popular crispy Goan bread called unddo.
'Pork-a-que' is where the poie bread is wrapped, shawarma style, and filled with juicy barbeque pork, slow cooked with local spices.
Among these delicious items, the chef hasn't forgotten to add something for those with a sweetooth.
DETAILS
WHERE: Hilton Goa Resort, Saipem, Candolim, Goa
WHEN: Open everyday
TIMINGS: 5 pm - 7.30 pm
PRICE RANGE: 'The Goan Charlie' at Doce is priced from ₹ 499 onwards. 'The Goan Charlie' at Doce with unlimited artisanal tea is priced from ₹ 799 onwards.