If you’re a frequent visitor to Margao, then the name Mog will sound familiar to you. Sure, their celebration cakes are legendary, show-stopping masterpieces, the snacks are quite a hit, too.
Mog's range of puffs (beef roast, mushroom, pepper chicken, chicken roast) are an explosion of flavours for every craving, with the mushroom puffs being popular amongst their vegetarian selections.
Behind these simply divine offerings is Chef Prisca Morris from Seraulim, particularly known for the exceptional cakes at Mog Cake Studio, in Margao, and already making waves since taking over as proprietor in July 2023.
BEHIND THE FLAVOURS
Prisca is no novice to the baking scene. “It has been a 20-year journey,” she shares of her love affair with baking which began in her teens.
Leafing through cookbooks and recipes, she spent countless hours immersing herself in the world of culinary knowledge. "I would just read, read and read," she recalls.
At 16, she embarked on her baking adventure with a simple chocolate cake that became a surprise success.
This early triumph was followed by a neighbour’s request for a vanilla sponge cake to celebrate their son's teacher's birthday. This delightful creation earned her a cool Rs 100 -- a sweet reward for her budding talent.
Her next attempt, however, wasn't quite as sweet. On her dad's birthday, her baking skills met a minor setback. Prisca remembers, "Orders were coming in, but Mom insisted I focus on my studies."
After completing her Std XII (Arts) at Carmel College, Nuvem, she pursued a course at NIIT. In 1995, she followed her passion for design with a course in fashion design.
Her baking endeavours took a turn in 2002 when she enrolled in a month-long course at Pinto's Baking Academy, Margao. Here, she honed her skills in crafting delicious treats like biscuits, tea cakes, frosting and puff pastry, all prepared with professional precision.
PROFESSIONAL SCENE
Apart from creating culinary masterpieces, Prisca has impressive teaching experience, too.
In 2015, a recruitment company from Navelim came calling, entrusting Prisca with the task of training chefs in eight cuisines – Indian, Continental, Malaysian, Indonesian, Filipino, Arabic, Chinese and Thai.
Later, in 2016-17, she imparted her wisdom to Diploma and third-year students of the Department of Bakery at Fr Agnel Ashram, Verna.
Prisca's passion extends beyond classrooms, and she has trained many individuals to launch their own baking businesses, equipping them with the skills to become successful entrepreneurs.
For the last seven years, she has been teaching at a pastry academy in Porvorim, inspiring students with her baking prowess. Besides that, she shares her knowledge through private classes in Porvorim, Margao and Seraulim.
A TOUCH OF MOG
Prisca highlights that Mog's sauces are all prepared in-house. This dedication to quality extends to their menu items, which are all popular choices and sell like hot cakes.
Savouries on Mog’s menu include smoked chicken, loaf sandwich, chicken mayo roll and chicken hot dog, while desserts include serradura, hazelnut mud pots, tiramisu, crème brûlée, caramel flan, vanilla panna cotta with coffee jelly and cheesecake.
The flavourful kheema pao, made by her husband, Arpit Parmar, is quite popular as well.
Christmas is a season of sweet giving at Mog, and Prisca offers festive hampers overflowing with goodies, ranging from Rs 800 to Rs 5,000, alongside her delectable fruit cakes.
Her creations are a feast for the eyes and tantalise the taste buds. No wonder her most unforgettable order was a show-stopping wedding cake – a luxurious work of art worth a pretty Rs 60,000.
IN EXPANSION MODE
Leading a team of 15 in Margao, Prisca has her sights set on expansion. Her next venture: a new outlet located along the Colva Police Station Road, specialising in delectable treats for vegetarians.
This exciting addition is set to cater to a growing customer base, seeking delicious and delightful vegetarian options.
Prisca beams with pride when she talks about her biggest inspiration – her dad, Nelson Morris. He wasn't just her rock, but the spark that ignited her passion for baking.
Even at 65, and with failing eyesight, he embarked on a delightful baking adventure, mastered a carrot cake recipe, and ended up selling an impressive 80 kg of cake, baked in a humble aluminum oven.
“Even though he had poor eyesight, he learnt to bake by sound!” adds Prisca.
As for non-culinary future plans, she has been considering penning a book.
It would be, “A book that would cover a grandma’s love for her grandchildren through food, starting with little stories of food and fun, and of course, recipes – the favourite dishes they would cook for their grandchildren,” she shares.
DETAILS
LOCATION: Mog Cake Studio, Comba, Margao
TIMINGS: 8.30 am to 9 pm (7 days a week)
CONTACT: +91 99236 30928
INSTAGRAM: priscamorris28
