Newly opened- Goan Tiger Restaurant and Bar – Candolim Goa.

I am pleased to inform you all, that Sheryl and Francis the previous owners of Tiger Bar, Candolim have now opened a new garden restaurant. Their new place is called GOAN TIGER. Located after Highland Holiday Resort, Candolim. Next to Flambé Restaurant.

Open now all day for: breakfast, lunch and dinner

Serving Indian, Goan, Chinese and continental.

Lunchtime review of Great-E-Punjab Fort Aguda Road Calangute Goa

Great-E-Punjab is a recently opened restaurant, near Jambhleshwar Temple, Fort Aguda Road Calangute. Menu offers veg, non veg, Punjab, South Indian, tandoori and seafood. Service was okay, staff seemed pleasant and surroundings, clean and tidy.

What we ordered

Veg Kofta Masala, Mixed Veg Masala and Veg Biryani.

Veg Kofta Masala-Rupees 170/£1:94/€2.19/₽155.20/$2.40 2 medium sized koftas

lightly browned on the outside, but oh my! So light and fluffy on the inside, they just melted in your mouth. Then the gravy sauce. Tiny shards of garlic that just gave an extra something to the masala gravy.

Mixed Veg Masala- Rupees 170/£1:94/€2.19/₽155.20/$2.40 Plenty of vegetables and paneer in a medium, spicy gravy.

Veg Biryani- Rupees 120/£1:37/€1.54/₽109.55/$1.69 more often than not, restaurants use cheap rice, that personally I find to stodgy and sticky for my palate. This was not the case today due to basmati rice being used for a lighter taste. I loved the addition of star anise and cinnamon sticks. Something I always add to my own biryani when cooking at home.

TOTAL SCORES

Staff and ambience: 2.5/5

Food: 5/5  4/5  4/5

Overall score 3:9 Red Hot Chilies Certainly worth a revisit.

Lunchtime Review – Husna Dine family restaurant Panjim Goa

MR R and I have frequently passed Husna Dine. Obviously a popular place, as always seeing people coming and going. So it will come as no surprise, Husna Dine has been on my- to review list, for some time.

Husna Dine, is a small, simple restaurant, but I always say, I’m not bothered about plush surroundings as long as the food is good. And it was.

Upstairs, there is an air conditioned section.

The menus covers a wide selection: Indian Chicken, Mutton, North Indian, Seafood, Goan South Indian, Tandoori and snacks. All reasonable priced.

What we ordered:

Veg Diwani Handi, Bhendi Masala, Rice and 2 Roti

Veg Diwani Handi Rupees 160/£1.85/$2.59/€2.33

Oh my goodness, this was a never ending bowl of sheer delight. A rich creamy curry made with cashew paste, onions, tomatoes and cream. A sweet and mild taste.

Bhendi Masala Rupees 160/£1.85/$2.59/€2.33

Boy this was darn good. The tangy gravy lifted sweetness of the okra

Rice Rupees 40/£0.46/$0.56/€0.50

Roti Rupees 15/£0. 17/$0.21/€019 Great rotis.

Ample size portions for two and value for money.

THE SCORES:

FIRST IMPRESSIONS 3/5 

STAFF SERVICE 5/5

HYGIENE 3.5/5 I only give this score as the restaurant was a worn, almost certainly from the amount of customers passing through. But as far as food wise, i.e. cutlery, food and staff I found no issues.    

FOOD 5/5 5/5  

OVERALL SCORE 4.2 Red Hot chillies 

Would I go again? Oh yes, now on my places to eat in Panjim list.

Husna Dine family restaurant

EL-Dorado Plaza

Municipality Market

Panjim

Goa

Jo’s Homemade Tandoori Chicken

If you have been reading my restaurant reviews, then you know MR R is a big Tandoori chicken fan.

As it is monsoon here in Goa, his favourite restaurant, for what he claims the best tandoori @ Ryan’z Bar, Candolim, Goa, has closed for a while, why the boys take a well-earned break. Consequently he is craving a tandoori fix.

Therefore, today I pulled out my homemade recipe and he was one happy little bunny.

Jo’s Homemade Tandoori Chicken.

Serves 2

GET WHAT YOU NEED

2 boneless and skinless chicken breasts

1 Tbsp. lemon juice

FOR THE MARINADE

3 cloves     

1 Tsp coriander seeds      

1 Tsp cumin seeds      

Seeds from 3 cardamom pods      

1 small onion     

¼ Tsp ginger & garlic paste         

 ¾ Tsp turmeric     

 ½ green chilli seeded      

½ Tsp Garam Masala      

 1 Tsp Kashmiri paprika       

salt & pepper   4 Tbsp. plain yoghurt

NOW MARINATE!

1.     Firstly, score each breast, several times with a sharp knife.

2.     Put the chicken into a freezer/food bag, add the lemon juice. Seal the bag and shake well, so all of the chicken is coated in the juice.

3.     Put the bag into a bowl, and pop into the fridge for 1/2hr.

While you are waiting, now make the spice mix.

1.     Roughly chop onion and put into a processor/grinder with the all the spices, ginger & garlic paste, green chilli, salt and pepper. Blitz for a little while then add the yoghurt. Grind until smooth.

2.     When the ½ hr is up, tip the spiced yoghurt into the bag with the chicken. Seal and shake well.

3.     Put bag back into bowl and into the fridge for a few hours min (You can even leave it in the fridge for 24 hours, if you want to prepare it the day before.)

Why do I keep stressing, about putting the bag back in the bowl? Cross contamination of raw chicken is dangerous.

A.    This means never use anything that has come into contact with raw chicken on cooked foods without washing them thoroughly first. This includes your hands, chopping boards, knives, kitchen cloths, dishes and plates, barbecue tongs, basting brush. 

B.    Never wash chicken. Water or spray-back from the tap is one of the easiest ways of spreading the bacteria.

C.     Cover raw chicken well and store it on the bottom shelf of the fridge to lower the risk of any raw juices potentially dripping on other items in your fridge.

D.    Use an antibacterial sanitiser on any kitchen surface or fridge space that happens to come into contact with raw chicken.

                     Better to be safe than sorry!

NOW COOK

1.     Preheat oven, 200/400/gas 6

2.     Transfer the marinated chicken to a roasting tin, or oven proof dish. Make sure you get all that marinate out of the bag.

3.     Cook for 25-30 minutes. However check the chicken is cooked right through first.

4.      Preheat the grill and place the chicken still in the tin or dish and grill until crispy.

5.     Serve with a cucumber Rita and salad.  You can also serve on a bed of rice or noodles.  Chips, and/or Indian bread.

For the Rita, you can make as much as you want. It’s just yoghurt and shredded cucumber.  I tend to use 6 Tbsps. yoghurt and ½ a shredded cucumber for 2.

Salad: I prefer to shred: cabbage, white radish, carrot, cucumber, beetroot and chopped spring onions mixed together with apple cider vinegar, salt and pepper.