Restaurants and bars are galore in Goa but few serve the authentic taste of the land. Among the few is Horse Shoe Bar and Restaurant at Rua de Ourem in Sao Tome, Panjim, that opened on April 16, 1980, and has since kept its culinary flag flying high.
Horse Shoe is what it is today because owner, Jose Vasco Rebelo da Silveira, alias Vasco, does not compromise and also does not like to be deceived. Born in Portuguese Africa to Goan parents, Vasco finds it difficult to forget brand Portugal and that’s what makes his Goan and Portuguese food unique.
BIFE EM SANGUE
A visit to Goa is not complete without tasting the food cooked by Vasco, for the chef ensures his guests go home satisfied. “I serve plates with food and not decorations,” says the 72-year-old owner.
His bife em sangue, a dish not found in most restaurants in Goa but cooked in Goan homes and restaurants in Portugal, will leave the diners' taste buds tickled after the first bite. Made with tenderloin beef, marinated with pepper, garlic and salt and cooked – tender, medium or well done – is served with egg and a few vegetables. At Rs 625, it is definitely worth ordering.
I serve plates with food and not decorations
Jose Vasco Rebelo da Silveira
FEIJOADA
The menu at Horse Shoe is not extensive but the taste is exquisite, because Vasco makes it a point to shop, cook and, if possible, spend time with his guests. “What comes out from my hand cannot from anyone else’s and that is why I am the whole and soul,” reflects Vasco.
Feijoada, another dish enjoyed primarily in Goa, Portugal and Brazil, is also a must try at Horse Shoe because it is in this dish that the Portuguese and Goan in Vasco comes to the fore.
BACALHAU
Pork meat marinated in red masala and cooked with butterbeans and sausages can be eaten with steamed rice or local bread. Once enjoyed by the well-heeled of Goa, the recipe is kept alive by Vasco in his restaurant, and for Rs 545, it is a steal.
Bacalhau to the Portuguese is what fish curry rice is to Goans and Horse Shoe is one of the few places that serves bacalhau close to the manner they do in Portugal. Salted cod fish is boiled and served with boiled eggs, potatoes and sparing greens with dollops of good olive oil from Portugal, which makes the difference.
BOLO SANS RIVAL
This Portuguese specialty is served baked in an oven or just boiled and both versions cost Rs 2,700 a plate. “I get the bacalhau from Portugal and hence the cost,” explains Vasco with a grin.
Vasco suggests his guest finish with bolo sans rival, another Portuguese favourite and now forgotten by most locals. Exiting Horse Shoe without trying this dessert is like wearing sandals without straps.
This Portuguese specialty is served baked in an oven or just boiled and both versions cost Rs 2,700 a plate. “I get the bacalhau from Portugal and hence the cost,” explains Vasco with a grin.
PANJIM'S HOTSPOT
To many who visit Horse Shoe, the place is a reflection of vintage Goa – mind, body, taste and soul. Vasco has always been straight forward and so is his cooking. He likes good food and sees to it his guests get the same.
The eatery has been the hotspot for most Panjimites and those coming into town for work. Locals, especially those unable to recreate the taste of Goa of the past, in their own kitchen, still visit the place along with tourists from India and abroad.
GO-TO FOR TRUE GOA FLAVOURS
“From among the many restaurants around, I come here when I return because the food tastes so unusual and despite the traffic outside, it feels so detached inside,” shares Enid from Spain.
The bar at the restaurant is reasonably priced for Vasco believes his focus is on the food and not the drinks – they are minor frills for him. And by the time a guest leaves the place, he goes feeling laced with gastronomic grandeur.
The restaurant is open Tuesday to Saturday for lunch (noon to 2.30 pm) and dinner (7 pm to 10.30 pm). It is open on Monday for dinner but stays closed on Sunday.