By Odette and Joe Mascarenhas
Well the World cup fever is on…and Joe seemed to require a thermometer, especially when Shakira shakes to her Waka Waka anthem. Well I was given to understand that the term means ‘Do it’ and so with the news that there was a special menu created for the FIFA fever, I decided to treat my better half to something that he truly loves…food.
So here we were seated at the Az u r, the happening place at the Marriott, in front of the giant TV, watching the match. Joe ordered his favourite Blueberry mojito with a straw that had a musical note. Oh! I am not talking about the Vuvuzela. That is used only when the striker hits a ‘bazooka’ (powerful goal).
I rapidly skimmed through the tent card. Chef Ajay Chopra had this creation specifically in mind for Goa. ‘Our menu has a host of Portuguese-Goan flavours,’ says Reema Kamat, ‘so chef has created this menu with countries that are participating.’ So here were South African sosaties, Uruguayan chivito, French chicken liver pate, American buffalo wings, Greek dacos, German gefullte eier.
‘Goa loves football. It is a part of Goan life,’ says Chef Ajay, ‘so I have got these traditional preparations re-created.’
‘Perhaps with the idea of nibbling on these items while the countries are playing,’ Reema adds. I look at the other countries listed while two teams entered the field - France and Uruguay. As Reema pointed out, the other preparations were from Mexico, UK, Italy, Japan. The referee blew the whistle and the vuvuzelas hooted. The chicken liver pate from France arrived on the table. How should I describe it? Soft, smooth, velvety, on thin crisp melba toast. Pure delight. I smacked my lips in anticipation for more despite the fact that this was just for starters.
The buffalo wings had arrived. Chicken winglets cooked to spicy perfection with wing sauce…tomato ketchup flavoured with paprika and a few secret ingredients. The combo was a match puller. The gefullte eier (devilled stuffed eggs) was yolk mixed with capers and paprika - a mouthful of traditional delight.
But Chef Ajay does not have starters only. There is the Greek salad Dakos for the calorie conscious. But now the vuvuzelas were going full blast on screen. The Uruguay team were taking the former champions France to the cleaners. And that is what happened –Chivito (The multi decker sandwich of steak, ham, cheese, tomato, lettuce), the dish from Uruguay, was cleaned off the plate ravenously.
From 7.30 p.m. onward this menu rocks. One can hobnob with friends snacking on tit bits of your choice of country while the vuvuzelas on the screen blast. And Chef Ajay plans to take the fever to the highest pitch. ‘Just wait for the quarters,’ he states mysteriously. Who knows?
