By Odette and Joe Mascarenhas

I love birthdays…and engagements…and weddings. It is celebration time, and here we were invited for the tenth birthday celebration of ‘After Seven’.  Now before you raise your eyebrows wondering what I am talking about, and why this birthday is so special, let me brief you on a few facts.

‘After Seven’ is one of those fine dining restaurants that dot the Las-Vegas style Candolim belt. Remember this is off season and most of those restaurants down their shutters at this time. And if a restaurant has stood the test of time and is able to give the diner the same classy experience…well…it’s time to sit up and take note.

Proprietor Leo D’Souza has decided to mark the ten year celebrations in style. There is a fresh new look to the restaurant. We sat under the tiled canopy while the rain drummed incessantly over our heads and the fountain gurgled its tune by our side. The vast expanse of courtyard and lawn with the three terracotta figures sent a feeling of peace and tranquillity.

We were celebrating (besides the 10th birthday of the restaurant) my son visit home. Joe was on his best behaviour. The ‘spirit’ was modified for the family reunion…although he did nurse his one-for-the-road drink.

The chefs were busy at work in the glassed kitchen through which you can see your dishes being prepared a la minute. So if you want the food to be dished from a degchi phutta-phut then it is the wrong place for you. And so while we chatted about what son Nolan was up to in that great metropolis Mumbai the starters were getting prepared.

Camembert souffle home style, grilled prawns served with lettuce and port wine ginger dressing, shredded beef with mushrooms arrived on the table.

Now imagine sitting in that warm and cosy atmosphere, the rain wanting to play spoilsport, but you have a nice hot camembert soufflé right from the oven in front of you. Rule one: dip your spoon right in before it sinks (oh yes! it is stuffed with a lot of hot air...but the taste?). Rule Two: before it enters your mouth remember to lace it with a little of grape coulis. The combo is lip-smacking good.

The main course was still to come. We had decided to experiment with pasta while Joe decided to test the mettle of the restaurant and placed an order for a fish. So it was fettucini with a cheese sauce and grilled snapper with sage dressing. They say that rainy days make you hungry. Well the moment the dishes arrived we were attacked the preparations with gusto. Let me take you dish by dish. The fettucini, definitely homemade, the sauce aromatic and cheesy (I was told later by Leo that the flavour was basil, pepper and a touch of oregano) and smooth and lightly creamy. I love cheese sauces but the addition of bell peppers to the preparation added a touch of zest to the dish. As for the fish, there was silence from Joe’s end. He had liberally coated the fish with the sage dressing. ‘It’s good,’ he said addressing himself totally to the preparation leaving mother and son to have their own tête-à-tête.

I waited eagerly for the dessert. The names sounded so inviting…and then Leo dropped in a bonanza. ‘For every main course ordered there is a free dessert thrown in,’ he said. My eyes opened wide and I looked at him again. ‘Yes,’ he smiled, ‘this is part of our birthday celebrations and this offer is open till November.’

I hastily ordered the orange soufflé with orange liqueur and the butterscotch brulee. I have yet to find these preparations in stand-alone restaurants off-season. I wish we could have ordered more. The chocolate mousse I am given to understand is great. Well the desserts arrived. Remember the orange soufflé has to be baked. You have to give it time, but believe me that it is worth waiting for. Mouth watering bliss. The crème brulee was tantalisingly soft. There were three spoons digging furiously into the container. Even Joe who had ordered an espresso martini -a great after dinner drink - was mentioned on the menu.

As mentioned before I love celebrations and here is one not for a day or a week but till the season because there is an extra special corner for people who like food spiced up. And remember with the icing at the end of the meal. You might be tempted to sing Happy birthday After Seven all the way home.