By Odette and Joe Mascarenhas
“Khao! Khao! that’s all you live for,” I taunted my better half as I heard his familiar enquiry ‘what’s cooking?’”

“A little birdie whispered that there is a new dish on offer at Cidade,” he commented tongue in cheek, “and that too from the East.” I glared at him as I took stock of his statement, visions of Thai beauties flashing before my eyes, but his next statement dispelled my fears. “It’s Khao Suey,” he hastened to add, “that delectable Bowl of Happiness.”
Khao Suey, a Burmese dish sold commonly in the back streets of South East Asia, is, for some reason, only available during season on a particular Wednesday in the North belt of Goa. Ahh! Recollections of that piping hot pot of noodles and the different accompaniments flashed before my eyes. It is a wholesome, casual meal that has a little bit of everything.
So here we were seated in their coffee shop overlooking the pool, and beyond, the turbulent majesty of the sea. Yes, even in the rains the view is spectacular but we were here with a mission
It was actually started as a trial as many of their guests would comment on the preparation served during their banquet functions and so now it was here to stay, at least through the season.
The little bowls with fried finely chopped garlic flakes, fried onions sliced to perfection, crunchy fried peanuts, chopped coriander leaves, chopped greens of the spring onion, finely chopped green chillies for those who like the extra, the lemon, wedges of lime and boiled egg spice mesmerised us. Remember this was only the accompaniments; the main course had still to arrive. As we waited I reflected a little on what this dish was all about. Popularly known as Burmese soup with noodles or a sort of Burmese bhel, it is one of the most delectable fusions of flavour to be found in Thailand. Now this has a rather ambiguous meaning. It means "to enter the lane". Khao Suey is an Islamic-Chinese noodle soup with pervasive Thai influence and mostly made with chicken, beef or vegetables. Pork is rarely used.
A huge bowl of boiled noodles, another one of crispy noodles and a bowl of the delicious chicken curry were placed before us. We had opted for the chicken Khao Suey although they have the vegetarian variety too.
Joe looked in anticipation as an empty bowl and chopsticks were placed in front of him. First went the boiled noodles followed by crispy noodles and yellow coconut cream. Finally chicken slivers were placed on top. Then came my own ‘bhel’ fantasy...the crispy onions, garlic, coriander, chillies and a garnish of peanut powder topped with a twist of lime.
Traditionally sold only in the morning, with the advent of tourism and a fast-evolving culture some restaurants in Chiang Mai and Chiang Rai in Thailand now serve it all day long, and every restaurant has its own special recipe.
Well I have no idea what recipe the chefs of Cidade are following but I can vouch for it. It is finger licking good. I tossed away my chopsticks and slurped away to glory. The soft noodles were coated with the creamy curry while the fried noodles added the crunch. The lime created the tangy zest and the chilli the spicy taste. My very own Burmese bhelpuri. No need to say ‘Bhayia extra chutney dalo’ it was mine for the making, Burmese style.
Well as the introductory offer it is a one for two special and even with Joe’s healthy appetite…yes he did ask for a refill of noodles….it was food aplenty.
So while the coconut palms sway in the torrential unceasing rains remember that you can sway to your own recipe at Café Azul.