As fliers of Sao Joao parties float on social media and posters are hung all over towns and villages, Goans are getting ready to, yet again, jump into pools and wells.
There is another equally fascinating reason why families eagerly wait for this festival – it's the mouth-watering delicacies which define it. So, this year, try out some of Goa’s unique and seasonal items on the festive platter, which includes Addmaas, Sorpotel, Patoleos, Muttleos, Filos, Jackfruit mandos to Chunvllyo chunn.
If you haven’t tried any of these delicacies yet, and are curious to taste some authentic and almost forgotten Goan Sao Joao platters, Gomantak Times Digital has got you covered.
The Goan Kitchen, based in the heart of Margao, offers over 25 traditional ready-to-eat Sao Joao delicacies. So, let the know-Goa-well journey begin starting from these delectable, time-honoured flavours of the season.
Many people are doing a great job documenting recipes, but if you want to actually eat these dishes, there’s nowhere to get them. For instance, if I want to eat Goan Atol today, where do I go? This was once made in almost every household
Oliver Fernandes, Co-founder of The Goan Kitchen
ON A MISSION
The Goan Kitchen is on a mission, the team is driven by a passion to preserve Goa's unique culinary heritage and dedicated to reviving its forgotten recipes.
"We started researching, but there was hardly any place where you could buy items needed to prepare these dishes under one roof. Many people are doing a great job documenting recipes, but if you want to actually eat these dishes, there’s nowhere to get them. For instance, if I want to eat Goan Atol today, where do I go? This was once made in almost every household,” says Oliver Fernandes, co-founder of The Goan Kitchen.
He adds, “So that is when Crescy Baptista (Co-founder) and I got together and decided to start something which focuses on true authentic Goan, forgotten items."
"Initially, people would laugh at our idea of selling items like atol, prawn curry and doce bhaji – something which are staples in Goan kitchens. But now these same items are selling like hot cakes. Our motto was to keep our food alive.”
SAO JOAO DELICACIES ON A PLATTER
During this time of the year, Goa has a variety of fruits and veggies that grow in abundance and to make the best use of them, festival like this and Feast of the Assumption of Mary are the right occasions.
“During this time, fresh local fruits like pineapples and jackfruits are available in plenty. Also, during this season there is an abundance of patoleo leaves. So we make the best use of the seasonal harvest and make our dishes for Sao Joao,” says Oliver, who adds festivals like these give them an opportunity to showcase Goan food.
Initially, people would laugh at our idea of selling items like atol, prawn curry and doce bhaji – something which are staples in Goan kitchens. But now these same items are selling like hot cakes. Our motto was to keep our food alive
Oliver Fernandes, Co-founder of The Goan Kitchen
The Goan Kitchen has some interesting and traditional dishes served for the main course like the mackerel kharem, sannas, beef roulade, pork solantulem, aadmaas, aged sorpotel and more.
Among the sweets for Sao Joao, try the muttleo, jacada, jackfruit patoleos, banana filos, pineapple and papaya halwa, jackfruit mandos, chunvllyo chunn and mango doce.
Besides this, they also have a Sao Joao vojem which includes jackfruit mandos, patoleos, muttleos, papaya halwa, jacada, figada and more delicious items.
PRE-ORDERS PREFERRED
The Goan Kitchen believes in pre-orders.
Says Oliver, “Our kitchen is based in Loutolim and it is always nice to pre-order. This way your order will be saved for you. Sometimes, we don’t have any items left and customers have to walk back without anything. That is very depressing. We make only very limited items, though we have over 250 different Goan dishes – both Christian and Hindu items on the menu.”
Among the sweets for Sao Joao, try the muttleos, jacada, jackfruit patoleos, banana filos, pineapple and papaya halwa, jackfruit mandos, chunvllyo chunn, mango doce and jackfruit mandos.
When The Goan Kitchen started, it was run by just two ladies. Now, they have a team of over 20 women from Loutolim.
“At any point of time in the kitchen, there are around 12 women at work. All of them are from around the village. If you go between 12.30 pm and 2 pm, the kitchen is closed because these women go back home to cook lunch for their families,” says Oliver.
DETAILS
WHAT: Sao Joao festive platters
LOCATION: The Goan Kitchen, Pereira Plaza, opposite Old Hospicio Hospital Road, Pajifond, Margao
CONTACT: +91 8007762121