From people to cuisines, Goa is as welcoming as it gets. And here, you can experience different types of foods – from international cuisines like Asian, Korean and Japanese, to local Indian flavours from Manipur, Kerala and Rajasthani delights.
If you are a foodie or just want to try something different, and if your Sunday plans are still open, here's a chance to get a taste of South Indian cuisine.
Head to the third season of the 'Appalam' popup, at Sarvaa, Panjim, on February 23, 2025 where you can get a taste of dishes ranging from traditional Mutton Kola Urundai, to Prawn Sukka and Chicken Salna to Beetroot Poriyal to appalams and more.
Food and travel writer, Insia Lacewalla, along with home chef, Saroja Shankaran, have curated this pop-up for people to experience Tamilian cuisine.
“This will only be a lunch sitting. The menu has been curated from our travels to various places in Tamil Nadu, and we’re bringing some of the best dishes to this popup,” explains Insia.
Saroja adds, “Sarvaa being a coastal restaurant that champions homegrown businesses seamlessly fits into our ethos of serving traditional, authentic, Tamilian fare.”
Head to the third season of the 'Appalam' popup, at Sarvaa, Panjim, on February 23, 2025 where you can get a taste of dishes ranging from traditional Mutton Kola Urundai, to Prawn Sukka and Chicken Salna to Beetroot Poriyal to appalams and more.
Getting to know more about local food was what Saroja and Insia experienced during their travels.
“We went on a street food tour in Madurai, explored the traditional food joints of Coimbatore and learnt how to cook Chettinad specialties from the legendary team at The Bangala in Karaikudi,” says Saroja.
“These were some of the iconic dishes we tried during our travels and we wanted to showcase the cuisine of Tamil Nadu beyond the popular fare,” she adds.
We went on a street food tour in Madurai, explored the traditional food joints of Coimbatore and learnt how to cook Chettinad specialties from the legendary team at The Bangala in Karaikudi.
Insia Lacewalla, co-curator of 'Appalam' popup, Sarvaa, Panjim
RECREATING TAMIL NADU’S LOCAL FARE
One of the most loved and authentic dishes is the Jigarthanda from Madurai, and though it was not easy to recreate, they did it anyway.
“Though it was a challenge to execute, we were certain we wanted it to be on the menu. And, with the assistance of Chef Theo and his team at Sarvaa, we have succeeded in replicating it. The salna (curry) and parotha from Madurai is yet another local dish that we are excited for guests to try,” shares Insia.
On their trip back to Goa, they brought home spices and ingredients. “We brought back some ingredients – especially the snacks and accompaniments," reveals Insia.
"The chillies have been sourced from a small town near Tuticorin and shipped from there. The almond resin for the Jigathanda was particularly different from the source, but eventually we managed to get it,” she adds.
We brought back some ingredients – especially the snacks and accompaniments. The chillies have been sourced from a small town near Tuticorin and shipped from there.
Saroja Shankaran, home chef
One of the main reasons why the two friends started the pop-up was to create awareness about South Indian cuisines.
“I think people will get a deeper insight into the vast cuisine of Tamil Nadu. A common misconception that people have is that all South Indian cuisine is the same, which is not true. Appalam means papad in Tamil, and since Saroja and I both are big fans of it, it felt like the perfect name for our pop-up venture,” concludes Saroja.
So, mark your calendars for a taste of authentic Tamil cuisine in Goa, this Sunday at Sarvaa, in Panjim.
DETAILS
WHAT: Appalam pop-up
WHERE: Sarvaa restaurant, Panjim
WHEN: Sunday, February 23, 2025
