By Odette and Joe Mascarenhas

Well Gennext is always texting in cryptic formats. One has to cope with the transition. New concepts…new fundas.

This dinosaur, as my son fondly remarks, has to keep up with the times, and so it was with some trepidation and an underlying excitement that we decided to visit the brand new Transition Lounge at The Marriotts. ‘Be as you are when you are at Az u r,’ came the bubbly voice of Reema Kamat, assistant manager marketing communications, ‘this is a revolutionary concept based on an individual’s changing needs. The lounge changes moods throughout the day.’ I looked across at my better half, frowning as he went through my recent expenses, a visit was definitely needed.

So here we were seated on comfortable cubby sofas overlooking the Mandovi River. Although it was early for lunch (eleven by the clock) the cool breeze wafted right through the restaurant. Cool and relaxing was the thought as we waited for the two important players who conceptualised the Transition Lounge - Elton Hurtis, director F&B, and chef Ajay Chopra, whose innovations in the food range promised as yet untold delights. ‘It’s delightful,’ I commented as the duo reached us, ‘I could curl up here for hours soaking this up,’ I pointed to the blue expanse of river and sky. Joe was sipping on a Blueberry Mojihto with a hint of ginger, oblivious to the exchange. I was well aware what he was going to be soaking in.

‘This is exactly what one can do,’ Elton stated, a smile lighting his face, ‘a sunlit café in the morning where we offer freshly squeezed health drinks and breakfast.’ I looked down at the menu…pancakes and eggs and freshly baked bread…the aroma still hung in the air.

‘Or as you can see now,’ he pointed to a few people discussing business with their laptops on tables in the lounge, ‘its business with a wide variety of titbits…there are wireless facilities that keep you connected with the rest of the world.’

Now this was interesting. Busy people, business people, a far cry from us lazing types, all under one roof. What would they eat? Chef Ajay Chopra was quick to respond as Joe replenished his Blueberry Mojihto for a Pomegranate one. ‘The concept of the menu absorbs the flavour of Portugal, Spain and our very own Goa…the infusion, taste, lifestyle and feel…,’ he trailed off setting my mood on fire. I distantly heard castanets of the flamingo dancers, the rich Fado of the baritone singer, the ‘ya ya maya ya’... Did Joe hear it too? He woke up from his reverie and looked around expectantly. Change of mood? For him it was all due to the food.

We moved to a community table, a new type - long with high chairs and connections for those laptops - but our only connectivity right now was with the food. For starters chef had arranged the potato skins. I looked bewildered for a moment. At home I peel of those skins as trash, but he looked confident. Onto the table came the potato halves filled with a puree of potato mixed with…there are four varieties corn, jalapeno, bacon and ham. My favourite was the jalapeno and the bacon. He had cleverly used the skin of the potato as a canapé…soft melting moments.

Before I could reach out for another bite, the smoked salmon, cream cheese roulade with an onion foccacia chip came onto the table. Those rolled up pink nibbles were enticing enough, but chef had something more up his sleeve. ‘With this preparation I would like to create a mood of playfulness,’ he smiled. I look up quizzically. ‘You make your own canapé or perhaps one for your partner,’ he said. Joe looks on expectantly, I ignore him so chef obliged. I am more interested in making one for myself. Yuummm! The salmon flavour combined with the creamy cheese on a crisp onion chip…words cannot describe it. Joe pulled the plate towards him with a simple statement ‘I love smoked salmon.’ I glared at him but he smiles playfully back. ‘I will get another portion,’ chef beamed back.

But vegetarians and non-vegetarians alike will go gaga over the Herbed Brie and the Balsamic Tomato Chilli Rarebit. Let me talk about the Rarebit. Chefs had got it from the renowned chef Jamie Oliver for us. Gratinated with Gruyere cheese, the brioche base is topped with a tomato and chilli chutney. The sweetness and chilli flavour will have you piping. The music added to the experience…yes Elton…not Elton John but Elton Hurtis had specially selected the music to set the mood. And for those who like their titbits fried there is the herbed brie from which the cheese just oozes and when mixed with the cinnamon and cranberry sauce is heavenly. Then there is the crumb fried squid with its basil, garlic aioli. A secret shared…chef uses Panko breadcrumbs, the very same used by KFC…no softness here.

The chef’s own Kafir Lime Chicken Tikka, a Coorgi preparation, will have your taste buds tingling. The showstopper was the Schnitzel Wrap...chicken picatta wrapped in roomali roti pancake with the olive and garlic tartare oozing out with every bite.

But the duo set my mood abuzz with their sweet pancakes. The crepes stuffed with apple and cinnamon or with chocolate….I did not really need anything more to give me a happy high…