Red Mango at the Radisson Goa Candolim offers the best in Goa cuisine with some lip-smacking twists
Janice Savina Rodrigues |NT BUZZ
For a star resort, this one is a little hidden away from the eye; the Radisson Goa Candolim is off the main road, and though not directly on the beach, it is very close to it. The Goa feel is evident as soon as you step into the property and this is accentuated manifold in the food! With two restaurants that are dedicated to their individual tastes, the property tries to strike a balance. While ‘The Palms’ is the multi-cuisine buffet restaurant it also doubles up as a coffee shop; the Red Mango is the hotel’s pride.
Serving Goan cuisine, authentic as well as fusion, the restaurant feels like a home away from home. If you’re carving the typical Goan fish curry rice that your grandmother used to make you need to try this restaurant. That is what I felt when I went over for lunch on a Sunday afternoon. It began with being welcomed by the most gracious chef, who made us a special mango-based welcome cocktail. It was refreshing after the ride in the hot sun, for the lack of showers that afternoon.
In the season, the Red Mango doubles up as an open air grill restaurant with outdoor seating. And while we were getting comfortable, we were being briefed about the menu, which sounded interesting. ‘Chicken jeere meerey skewers’ and ‘Grilled prawn in recheado masala’ sounded like a mix of my grandma’s menu and a grill restaurant. And it was! The jeerey meerey masala was perfect with just the right balance of cumin and pepper, and the chicken cubes were well marinated and grilled to a juicy bite. The prawns – according to my fish loving companion, were the freshest we had ever eaten. But apart from the freshness the seafood was delectable and had us arguing over which of us got the last prawn.
This was followed by – what got me nostalgic – the prawn curry rice. I have never tasted a prawn curry so delicious. The taste of the coconut milk (yes, the milk and not the grated coconut) made the curry a very rich one. The rice too was reminiscent of all things nostalgic, yes it was the ‘ukde tandul’ the boiled rice, authentically Goan and sufficiently filling. The king fish fry that accompanied it was a thorough delight, the right amount of masala and the right amount of rava lent that crunch which surely made my day.
And to wind up a hearty Goan meal, there are Goan desserts to choose from and the serradura like always takes the cake, or rather the cream!
So if you’re looking to spend a lazy day and yet want to at a wholesome Goan platter, without going through the trouble of cooking it, head to Radisson Goa Candolim, the cuisine there will send you on a nostalgic trip down memory lane.