The Mango Grove – Near Newton’s Super Market Candolim Goa

I have to admit, in all the years we have been in Goa I have never been to The Mango Grove, until the last three weeks, and I must say I was surprised.

Not a vast menu but caters for all tastes. During the last weeks, it has become clear that this is a busy little bar and restaurant, so I would advise either you get there early or reserve a table.

Patrick the owner runs a very tight ship. Staff are constantly on the go and I must say – deep breath, not like headless chickens. They seem to have their own set tables, and help each other with large tables, delivering food.  I can honestly say there is no I in team here.

Tables are set with nice settings, and cloth napkins, (always a plus with me.) Presentation of food is of a good standard and service is quick.

The toilets are immaculate. What I really love is they provide paper towels to dry your hands. There is nothing worse than seeing a dirty, grotty hand towel that every Tom, Dick or Harry has used, not to mention so unhygienic, this always makes me question the rest of their hygiene skills.

Food we had

King Fish Tikka – Rupees 380

Good sized piece of kingfish, soft and succulent.  Wonderful steak chips, sadly only seven

Squids Tikka – Rupees 320

Squid is rather tasteless, but with the tandoor paste, it was very tasty.  Good portion of squid and buttered veg. Nice to see broccoli on the plate.

 

Paneer Tikka (starter) – Rupees 130

Malai Kebab (Starter) – Rupees 190

Chicken marinated in cashew nut paste and grilled.

Dal Fry – Rupees 120

Tandoori king prawns – Rupees 420

A good sized plate of succulent prawns.

Half-Tandoor chicken – Rupees 220

Coffee a little disappointing, nice sized cup but sadly weak. Seemed like it had been through the filter before.

 

Verdict

Good friendly atmosphere, good food and good service. I will be visiting The Mango again.

I will give The Mango Grove

4/5 Chillies.

Patrick the manager

 

 

 

 

Review of : Wok and Roll – Sinquerim Candolim Goa

Having been earlier in the day to book a table for four and looked at the menu, I was really looking forward to our evening at Wok and Roll.

When Mr R, our friends and myself arrived, there were already three tables taken, with people eating. We stood at the host point for a good five minutes, waiters buzzing around, but no one acknowledged me.  Eventually knowing which table we had booked I sat my guests myself.  Waiting over ten minutes, still we had not been acknowledged, whereby Mr R had to leave the table to ask a waiter if we could have menus and order some drinks.  After a while, the waiter returned with one glass, went back to the bar, came back with three gins, returned then went back for the beer, returned then back again for the tonic. We had to ask for ice.  While perusing the menu, a couple of large tables arrived. We decided to order as quickly as possible, if the drinks fiasco was anything to go by.

Having said that our order arrived within twenty minutes.

The food was amazing,

One of our guests had two starters as a main course.

Vietnamese Summer Roll – Rupees 240

 

Rice paper rolls stuffed with cucumber, carrot, spring onion, glass noodles, tofu, lettuce flavoured with herbs. Served with Noac Cham Sauce.

Seafood Dim sums Rupees 290

 

Eight wonderful prawn filled dumplings served in a bamboo steamer.

Chicken Thai Curry Rupees 320

Ample pieces of chicken cooked in a med spicy red chilli sauce. Very tasty. Served with plain rice in a cute bamboo tube.

Cambodian Style Beef Rupees 340

Good sizes pieces of beef stir-fried in a black pepper sauce.  Beef was lovely and tender in a rich, thick sauce with cherry tomatoes. The menu said shallots but we actually had sliced red onion.

Chicken Char Kaway Tiao (Chicken Noodles) Rupees 300

Malaysian style flat rice noodles. To die for. A huge bowl of spicy noodles, veg and fish a meal in its self. Just one mouthful and I could have been back in Malaysia. We had two bowls of this dish and shared amongst the four of us.

Without a doubt, the food was flawless.

During our meal, not one waiter came to our table. Having finished our meal and sat for ten minutes or more with dirty plates, we had to again go and ask a waiter to clear the table and order another round of drinks.

I cannot stress enough how wonderful the food was, but the abysmal service really put a damper on the evening, and our overall experience of Wok and Roll.  While waiting for the bill, I watched the waiting staff.  In all my years as a restaurant manager, and hospitality trainer, I have never witnessed such chaos. Waiters ran around like head less chickens. They obviously did not have their own set tables to look after, which in my experience is a disaster waiting to happen. I never saw a floor manager or anyone who looked like they were in control, wandering around observing, checking on tables.

Even though the food was top class, I have to give Wok and Roll a sad

2/5 Red Chillies

Sorry guys, the service really upset not just me but also my guests.

 

Review on Mughal Darbar - Candolim Goa

 

Muglia cuisine is a style of cooking developed in South Asia by the imperial kitchens of the Mughal Empire. It represents the cooking styles used in North India.

The tastes of Muglia cuisine vary from extremely mild to spicy, and is often associated with a distinctive aroma and the taste of ground and whole spices.

Did we have food like an Emperor? Read on and you will see.

TANDOORI MUTTON – Rupees 450

Mutton chops marinated in mild tandoori spices. Crispy on the outside, lovely and succulent on the inside.  Three good sized meaty chops, but disappointed with the small portion of chips.  I did enjoy the two side salads, although again small. An onion salad and carrot salad both in a spicy vinaigrette.  I also felt it needed something else to bring out the flavour of the meat, such as a mint dip. Overall, it was so tasty, but for the price, sadly a little disappointed.

 

CHICKEN TANDOORI (Half) - Rupees 250

For half a tandoori this was excellent value.  Four large portions of succulent spicy chicken that an Emperor would be proud of.

CHICKEN TIKKA MASALA – Rupees 290

Grilled chicken cubes cooked in a smooth tomato gravy, with a kick of spice. Sorry to say that although the sauce was outstanding, our friend who had this dish, said he struggled to find the chicken.

TANDOORI POMFRET – Rupees 600

Beautifully cooked fish but sadly not worth the money.

CRISPY POTATOES – Rupees 120

A really tasty side dish of potatoes in a light batter with a kick of spice.

Total cost of the evening with rice, breads and drinks Rupees 2599 for 4

Overall?

Okay, overall the service in this restaurant is excellent, as good as any fine dining, without the pretence. The tables are set wonderfully, and the cleanliness of the restaurant is flawless. A team of waiters that always seem to be there at the turn of a head, yet not hovering. I like that. The taste and the cooking of the food was faultless. 

Manish Bhardwaj  the owner is an excellent host.

In all fairness, I really should give 3/ 5 chillies due to potion size. However, for the superb staff and the ambience of the evening I will give

4/5 chillies

 

 

Will I be back again? Yes

Happy New Year. So excited about 2014, already there is so much happing

Four short stories from me coming very soon just for you.

Melange Books

Always Mr Wrong

Learner Mum

An Unexpected Blind Date

Bottom Draw Publications

I’m Your Man.

Are you excited? I sure as hell am.

All the above are at present going through editing, and finalising the cover, but should be ready to download from your favourite e-Book website very soon.

Keep following for up to date information.

Joanne xx

Jo’s Stewed Red Cabbage, with Apple and Grapes.

 

This is a great vegetable side dish to add colour and bring out the flavours to a chicken, lamb or pork roast.  Leftovers make a tasty cold cabbage and meat salad or sandwich.

YOU WILL NEED

500g red cabbage  finely shredded cabbage           2 onions chopped      2 large apples chopped         1 cup black grapes         3 tablespoons oil          1 tablespoon salt         1 tablespoon brown sugar         2 tablespoons lemon juice        1 tablespoon vinegar  (white or apple cider)        4 cloves

 

 

1. Put the shredded cabbage into a large saucepan of boiling water. Bring to the boil then take off the heat and drain in a colander.
2. In the same saucepan, heat the oil and fry the onions and apple for 10 mins.

 

3. Add the cabbage with the grapes, salt, sugar, vinegar, lemon juice and cloves.  Stir so everything is mixed well together.

 

      4. On a low heat cover for 1 ½ hrs, stir now and again until the cabbage is very tender.

       5. Serve hot or leave to cool then keep in the fridge in an covered plastic container.