goan gastronomy
February 22nd, 2011
Curry connoisseurs and amateur cooks alike are invited to Park Hyatt Goa’s cooking classes every Thursday (at 3:30pm) at the hotel. The hotel’s chef will lead participants in cooking lessons for various appetizers including Pork Vindalho and Caldo Verde, entrees like Lamb Xacuti and Pomfret Recheiado, and classic Bebinca and Dodol desserts. Chefs-in-training will also get lessons on the hotel’s signature dish, Goan Prawn Curry.
Participants will also receive a customized apron and signature cookbook to continue the practice in their own kitchens. To wash it all down, the sommelier recommends pairing spicy Goan cuisine with a local Sauvignon Blanc or Cabernet Sauvignon from Sula Vineyards, in India’s largest grape growing region, Nashik, located 180 kilometers northeast of Mumbai.
Rajeev Suresh Samant, Founder and CEO of Sula Vineyards, established the vineyards in 1999. It was a pioneering effort and today the area is considered India’s wine capital with 35 wineries. Sula Vineyards is known as the leader and India’s premier wine producer. Mr. Samant was the first to introduce varietals such as Sauvignon Blanc, Chenin Blanc, Zinfandel and Riesling to India.
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