In a quiet corner of Calangute, a modest restaurant is serving more than just North Indian comfort food – it’s dishing out a story of second chances, soulful passion, and the courage to reinvent life from scratch.
Chapter Two is the culinary brainchild of Puloma David and Rohit Gorowala, a former architect and a former corporate executive who left behind their high-flying careers in Delhi to build something meaningful together.
What began as a shared love for cooking elaborate meals for friends eventually evolved into a full-fledged restaurant, one that reflects not just their roots, but also their values.
“It wasn’t a trend-chasing move to Goa,” Puloma shares. “It was a long-standing dream to live, work, and create together. Chapter Two is that dream made tangible.”
HANDMADE WITH LOVE — AND FIRE
True to its name, Chapter Two marks a new beginning for the couple. The restaurant champions slow cooking, handmade masalas, and dishes rooted in the culinary traditions of North and Central India.
Rohit, who helms the kitchen, brings the same operational precision from his corporate days to his current role, albeit now overseeing mutton cuts and masala grinds instead of blueprints.
Puloma, with her creative eye, has shaped the ambience and ethos of the space. Their combined sensibilities result in an experience that feels more like stepping into a friend’s home than a commercial restaurant.
THE MENU: STORIES ON A PLATE
The food at Chapter Two is unapologetically slow, soulful and nostalgic. The 72 Ghante ki Dal, simmered over wood fire for three days, is a house favourite. It is thick, creamy and comforting and best paired with a Hari Mirch Lachcha Paratha.
The Mutton Galawati Kebabs, originally created for a toothless nawab, melt delicately on the tongue. The Mutton Nihari arrives rich, robust and cooked till the meat falls off the bone.
And then, there’s the Lahori Tawa Chicken, grilled on charcoal and finished on a cast iron tawa with green chilies and lemon — a fiery, finger-licking affair.
For vegetarian food lovers, try the creamy koftas in a slow cooked gravy or the smoky Kanastari Baingan Bharta. From meticulously sourced local mutton (cleaned and cut under Rohit’s watchful eye every morning) to fresh produce from Goan markets, the emphasis is on quality over shortcuts.
The newly launched breakfast menu includes Bhopali Poha, Alu Poori, and even a Nihari Omelette (an interesting take on the local Ros Omelette) which is now a local hit.
They've since expanded into late-night deliveries, keeping the kitchen running till 4 am, powered not by scale, but by shared effort and long hours.
COMMUNITY, CAMARADERIE AND CRICKET MATCHES
What sets Chapter Two apart isn’t just the food, it’s the ethos. The team is made up of individuals who had never worked in professional kitchens before. “We’re a small team, but our systems are robust,” says Rohit. “We’re not just restaurant owners, we’re restaurant workers. That’s a big difference.”
The team gathers for evening beach sessions and the occasional game of cricket — reinforcing that balance and joy are as essential as hard work. Staff are encouraged to take time off and visit family, without the fear of losing their jobs. During their absence, roles are shared.
The team gathers for evening beach sessions and the occasional game of cricket — reinforcing that balance and joy are as essential as hard work. Staff are encouraged to take time off and visit family, without the fear of losing their jobs.
LOOKING AHEAD: THE NEXT CHAPTER
As for the future, Puloma and Rohit dream of expanding the experience — perhaps with a new, more immersive dining space. “Not bigger, just better,” they clarify.
Their focus remains unwavering: ingredient-led cooking, intent-driven service, and a shared belief that food made with love can change lives.
DETAILS
WHAT: Chapter Two restaurant
LOCATION: Calangute, North Goa
TIMINGS: 9 am to 11 pm (Closed on Tuesdays and Wednesdays). Open for late night deliveries.
RESERVATIONS: +91 98992 79303
INSTAGRAM: https://www.instagram.com/chapter_two_goa/?hl=en