Goa Portuguesa celebrates being 25 years Young !

Mumbai 26th June, 2014: GOA Portuguesa, an iconic restaurant that has seen Bombay change to Mumbai celebrated 25 year of its existence. The first progeny of the successful Goan and Maharashtrian eatery has played host to heads of states, prominent musicians, business tycoons, foreign consulates, celebrated sportsmen and Indian & International tourists, all in its trademark opulent way. Goa Portuguesa proudly continues to offer the exotic Goa locale dining where patrons and newbie’s are all welcomed for a remarkable experience of - palms, beer, fried fish and prawn balchao and in the distance, live music and merriment.

On the occasion to celebrate 25 years, Goa Portuguesa is offering 25% flat discount on Food (Main Course). The party mood is all across the place displaying a lasting influence with delicacies like Vindalho, Cafreal, Xacutti, Goan Fish Curry and more. Goa Portuguesa was started with an aim to change the misconceptions about the Goan food that needed to be dispelled.
                                                                         (READ MORE to check exotic Goan Recipe)

The venue has been successful in offering a wide variety of traditional Hindu Vegetarian preparations, thus dispelling the myth that Goans eat only Fish and Pork. Goa Portuguesa has separate kitchens for Vegetarian and Non Vegetarian preparations. Goa Portuguesa aims to continue making a mark on the Indian culinary map as they will bring with them gastronomic treasures like chilies, vinegar, tomatoes, cashew fruit, varieties of mangoes and interesting kitchen techniques like baking of bread and distilling of alcohol which has won for Goa from varied colonies.

Dr. Suhas Awchat, Managing Director with Author, Master Chef Deepa Suhas Awchat, started ‘Goa Portuguesa’ out of sheer passion for good food. The duo together host guests at the restaurant’s coastal palette complete with horns and guitars, guest testimonials and pics of celebrity guests, while also managing a modern makeover with a streamlined, less cluttered interior. The restobar serves a blend of Goan and Portuguese delicacies which are researched, modified, standardized and prepared by Author, Master Chef Deepa Suhas Awchat by using modern day techniques, keeping in mind the health aspect of the guest while retaining the same original taste.

Commenting on the occasion Author & Master Chef Deepa Suhas Awchat says, “My winning recipe is when the dish evolves to suit nouveau tastes. Our aim is to create star dishes in our 100 offerings menu, so each patron comes to us asking for their best dish on the menu like ‘Tender Coconut Cashew nut Sukke’ which is a vegetarian affair, served in an empty coconut with concoction is textured. We are glad on being called 25 years young and are known for the newness in food for distinctive experience every time one visits. It’s overwhelming to see guests from across the countries coming in to celebrate ‘us’, since they have visited us whenever they have been in India.”