PRAWN CURRY

 PRAWN CURRY

My husband and I love shrimps, or prawns as they are commonly called in India. They are called Jhinga  in Hindi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Elsewhere in this blog, you will find recipes for some dishes made with prawns such as:-

• Goan Prawn Curry
• Sungta Humman
• Prawn Masala

Besides being so yummy - prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins. So, I make some prawn dish from time to time.

I have adapted this from Prawn Curry from Indian Healthy Recipes.

In making this dish I have used Large Sized Freshwater Prawns, cleaned and deveined, from Licious. 

I find the quality to be excellent and the fact you get it delivered home makes it a sensible and easy solution to buying prawns. 

We enjoyed this dish immensely- served as an accompaniment for hot rotis. I hope you will like this too!  

Ingredients:-

• Large sized Prawns, 18-20 
• Cumin Seeds, 1/4 tsp
• Green Chilli, slit, 1
• Curry Leaves, 1 sprig
• Garlic Clove, large sized, 1
• Coriander Leaves, 2 tbsp - for garnish
• Tamarind, a pellet sized piece

For the Masala:

• Onion, medium sized, 1 
• Ginger Garlic Paste, 1 tsp
• Tomato, large-sized, 1 
• Fresh Coconut Gratings, 1/4 cup
• Turmeric Powder, 1/8 tsp
• Kashmiri Red Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Garam Masala, 1/2  tsp
• Salt, to taste
• Oil, 1 tbsp ( for roasting ingredients for grinding) + 1 and 1/2 tbsp 

Method:- 

Wash the cleaned and deveined prawns thoroughly. Keep aside

Chop the tomato and onion

Chop the garlic clove 

Slit the green chilli

Finely chop the coriander leaves

Heat 1 tbsp oil in a thick-bottomed kadhai, when it gets heated add the chopped onion and saute till they become translucent

Add the ginger garlic paste and saute till the raw smell goes

Next add the chopped tomatoes, a little salt, and turmeric powder. Mix well and cook on medium heat till the tomatoes become soft and mushy

To this add the garam masala powder, coriander powder, Kashmiri red chilli powder and fresh coconut gratings

Saute on medium heat for 3-4 minutes taking care to see the spices don't get burnt

Transfer to a plate and let this cool completely

Once it is cooled, transfer to a mixer jar, aadd the piece of tamarind and 3/4 cup of water  

Grind to a smooth paste and keep aside

Heat 1 to 1 and 1/2 tbsp of oil in the same kadhai and on medium heat add the cumin seeds

When they sizzle, add the slit green chilli, and chopped garlic

Saute till the garlic gets roasted then add the curry leaves and saute for a few seconds

Add the freshly prepared ground paste and mix well

Add water to get a curry like consistency

Check for salt and add if required 

Bring this to a boil and cook till the curry thickens

Now lower the heat and add the prawns one by one

Let it cook on medium  heat till the prawns tails form a C shape which indicates the  prawns are fully cooked. Please remember prawns get cooked very fast- approximately 3-4 minutes

Switch off the gas and garnish the Prawn Curry with finely chopped coriander leaves

Transfer to a serving bowl

Serve hot with jeera rice/fried rice or rotis

OUR DINING EXPERIENCE: ANUPAM'S COAST II COAST

 OUR DINING EXPERIENCE: ANUPAM'S COAST II COAST

When you decide to eat out, what determines your choice of restaurant? Some factors could be the novelty of a new place, positive references from family and friends and the type of cuisine they are famous for. Recently, we had lunch at Anupam's Coast II Coast at Bengaluru's popular Church Street, hosted by Prem's cousin: Rati. I guess all three factors mentioned steered us to this restaurant!! We thoroughly enjoyed the lunch! 

This restaurant carries on the tradition of yummy food started by its older avatar at Koramangala (another part of Bengaluru which is chock full of restaurants catering to myriad tastes). The one at Church Street is open from 11 am to 3.30 pm for lunch and from 7 pm to 11 pm for dinner.

There wasn't much of a crowd when we walked in around 12.30 but by the time we left after a sumptuous meal all the tables seemed to have filled up.

Rati and I chose Sol Kadi as an interesting drink to start the meal with. This is a traditional appetiser  made with Kokum, buttermilk, and spices. It was tasty and spicy. Prem settled for his usual Bira White beer. The crisp pappads were the perfect accompaniment for our drinks. They kept disappearing as fast as they came in. 

As you may guessed by now, we had come here in search of our favourite seafood. This restaurant is run by Tulu people who are excellent when it comes to Mangalorean sea food. Naturally we opted for fish and prawns in different forms rather than chicken or mutton.

The Pomfret Rawa Tawa Fry was lip smacking with the pomfret shallow fried on the tawa with a light coating of semolina or rava. Actually for all these dishes, you get a variety of fish to choose from- such as Pomfret, Kane, Anjal etc. We opted for Pomfret or Maanji as it is called in Tulu. It was so tempting that we started eating before remembering that we had not taken any picture!! 

Next up was something we were craving for, to be honest! Steamed Maanji or Pomfret - cooked with a green masala- was melt in the mouth soft and came served in the pack of banana leaves it was steamed in. The taste was out of this world. Perhaps the best dish of the day for me! 

We also loved the Prawn Pullimunchi- again traditional Tulu fare made with Yetti as Prawns are called in Tulu. This came with soft and porous Neer Dosas and with hot steamed rice. Pullimunchi gets its name from "Puli" which means sour and "Munchi" which means chilly in the Tulu language.  This was delicious too. It probably looks more fiery hot in the picture than it actually is. 

We also enjoyed the Kane Raw Fry - this dish had the Kane fish marinated in Mangalorean masala and evenly coated with semolina or rava and then fried till crisp and golden. This too was a big hit! 

When it came to desserts, we had the Tender Coconut Payasam which was a more traditional dessert to finish the meal. It was soothing and cool after the spicy meal.

We tried to persuade Prem to join us in this dish but he chose to stick to his favourite - Caramel Custard! 

Overall impressions: The service was quick and efficient. They let you take your own time without hassling you but were quick to serve the dishes on time. The food was excellent and I would strongly recommend Anupam's Coast II Coast, especially if you are looking for Mangalorean or Coastal style sea food. 

SUNGTA ALLE PIYAVA GHASHI (PRAWN CURRY KONKANI STYLE)

 SUNGTA ALLE PIYAVA GHASHI 

Today's dish is from our Konkani coastal cuisine and is called Sungta Alle Piyava Ghashi. The name comes from the Konkani terms for the main ingredients which are Prawns (Sungat), Ginger (Alle) and Onion (Piyav). This dish goes great with hot steamed rice.  

My husband and I love shrimps, or prawns as they are commonly called in India. Elsewhere in this blog, you will find recipes for other dishes made with prawns such as:-

• Goan Prawn Curry
• Sungta Humman
• Prawn Masala

Besides being so yummy in these dishes, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins. So, I make some prawn dish from time to time.

I hope you will like this dish made with Prawns in our Konkani style as much as we do! 

Ingredients:-

• Prawns, 20 or about 250 grams
• Onion, 1
• Green Chillies, 3-4
• Ginger, 1 " piece
• Fresh Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6
• Tamarind, size of a small marble
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the prawns and devein them. Keep aside. 

Chop the ginger, peel and chop the onion, and slit the green chillies

In a mixer jar, grind together the fresh coconut gratings, roasted Byadgi red chillies, and  tamarind to a smooth paste, adding water as required

Transfer this ground paste to a vessel,  add water to bring to a gravy like consistency 

To this add the chopped ginger, onions, slit green chillies, and salt to taste

Mix well and bring to a boil 

Lower the flame and let it simmer for a few minutes

Add the prawns and mix gently 

Cook till the prawns curl to a C shape and get done, stirring gently occasionally 

Do not overcook as the prawns will get chewy, 

Finally, drizzle the coconut oil, mix gently and switch off the gas

Keep the Sungta Alle Piyava Ghashi covered for about 10-15 minutes for it to absorb all the flavours

Serve with hot steamed rice

PRAWN MASALA

 PRAWN MASALA

My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

Elsewhere in this blog, you will find recipes for dishes made with prawns, such as:-

• Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.
• Goan Prawn Curry
• Prawn Curry 

Today's recipe is for a yummy and spicy Prawns Masala which goes great with peas pulao or jeera rice. 

I have adapted this recipe  for Prawn Masala  from the famous Master Chef, Sanjeev Kapoor. 

We tried this out recently and loved it served with Peas Pulao. 

Ingredients:-

• Large- sized Prawns, 20 or about 250 grams 
• Large-sized Onion, 1
• Curry Leaves, about 15
• Ginger, roughly chopped, 1 " piece
• Garlic Cloves, 4-5
• Byadgi Red Chillies, 3
• Medium-sized Tomato 1
• Coconut Gratings, 1 tbsp
• Fennel Seeds ( Saunf), 1 tsp
• Turmeric Powder, 1/4 tsp
• Chilli Powder, 1 tsp
• Green Chillies, 2
• Kitchen King Masala, 1/2 tsp 
• Salt, to taste
• Oil, 3 tbsp

Method:-

Wash, peel and devein the prawns, clean them well 

Marinate the prawns by adding a little salt, chilli powder and turmeric powder and keep aside for about 10 -15 minutes

Cut the onion into thin slices 

Slit green chillies without cutting through

Cut the tomato into quarters

In a small mixer jar, grind together ginger, garlic cloves, Byadgi red chillies, tomato, along with the coconut gratings, fennel seeds and 3 tbsp of water to a smooth paste. Keep aside

In a non-stick pan, heat 3 tbsp of oil and on medium heat add the curry leaves and the sliced onions

Saute till the onions get slightly golden brown 

To this add the freshly ground paste and cook for about 2-3 minutes till the raw smell goes

Add salt as required ( remember that salt has been added to marinate the prawns) 

Add the slit green chillies and the marinated prawns. Mix well

Cover and cook for about 4-5 minutes till the prawns curl to a "C" as they get done

Gently stir in the Kitchen King masala, 

Switch off the gas and transfer the Prawn Masala to a serving bowl

Serve Prawn Masala with rice, or rotis or parathas. 

GOAN PRAWN CURRY

 GOAN PRAWN CURRY 

Given the choice, my husband and I prefer prawns to other forms of seafood. As a result, when we eat out there will invariably be some prawn dish on our table. I also make prawn dishes at home once in a while. 

I am happy to share this article which shows that, apart from being so delicious, prawns have numerous health benefits. 

Elsewhere in this blog, you will find the recipe for our Mangalore style Sungta Humman (Prawn Curry). 

During a visit to Goa, one of our favourite destinations, some years ago, we loved the Goan style Prawn Curry in a resort where we stayed. I have used pretty much the recipe broadly shared by the Chef there with my own modifications. You know that Chefs don't give complete details to their customers because they want us to come back for more! 

I have not added coconut milk but have increased the amount of coconut gratings as we Konkanis like to have a lot of coconut in our meals. Needless to say, I have used coconut oil for the cooking! 

I am sure you will enjoy this dish of Goan Prawn Curry as much as we do!  

Ingredients:-

• Large- sized Prawns, cleaned and deveined, 20 or about 250 grams 
• Turmeric Powder, 1/2 tsp - for marination 
• Ginger, 1 " piece 
• Large-sized Onion, 1 
• Medium-sized Tomatoes, 2
• Salt, to taste
• Coconut Oil, 2 tbsp
• Curry Leaves, a sprig

For The Ground Masala :

• Coconut Gratings, 1 cup
• Roasted Byadgi  Red Chillies, 8
• Garlic Cloves, 6
• Black Peppercorns, 1 tsp
• Coriander Seeds, 1 tbsp
• Cumin Seeds, 1 tsp
• Tamarind, size of a small gooseberry 
• Turmeric Powder, 1/2 tsp 

Method:-

Wash, peel and devein the prawns, clean them well 

Marinate the prawns by adding a little salt and 1/2 tsp turmeric powder and keep aside for about 10 -15 minutes

Finely chop the ginger, onion and tomatoes 

In a mixer jar, grind together the coconut gratings with roasted Byadgi red chillies, garlic cloves, peppercorns, coriander seeds, cumin seeds, tamarind, and 1/2 tsp turmeric powder to a smooth paste adding the required amount of water. Keep aside.

Heat coconut oil in a thick-bottomed pan and on medium heat add the chopped ginger and onions 

Saute till the onions turn slightly pink in colour 

To this add the chopped tomatoes, mix well  and cook till the tomatoes become soft and mushy

Now add the freshly prepared ground masala, salt to taste and mix well. Bring this to a boil. 

Lower the flame and let it simmer for 4-5 minutes till the raw smell goes and the masala slightly darkens in colour 

Next, add the marinated prawns and mix gently 

Let it cook for 4-5 minutes or till the prawns get done and curl to a C shape. Please keep in mind that prawns get cooked very fast and that overcooking the prawns make them chewy. 

Add a few curry leaves, mix gently again and switch off the gas

Transfer the Prawns Curry to a serving bowl and let it rest for about 15 minutes before serving it with hot steamed rice 

PRAWN CURRY

 PRAWN CURRY

Today's recipe is for a yummy Prawns Curry -cooked in a tomato-onion based masala with spices - that goes great with fried rice and rotis. 

My husband and I love shrimps, or prawns as they are commonly called in India. Prawns are known as Jinga in Hindi, Zinga in Marathi, Sigadi in Kannada, and Sungat in my mother tongue, Konkani. 

Apart from being very tasty, prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

Elsewhere in this blog, you will find the recipe for Sungta Humman, a spicy dish made with prawns- from our coastal Konkani cuisine.

I have adapted this recipe from Prawn Curry in Swasti's Indian Healthy Recipes. 

We tried this out recently and loved it served with Jeera Rice . 

Ingredients:-

• Prawns, 20-25, about 250 gms
• Cumin Seeds, 1/4 tsp
• Garlic Cloves,, 2 
• Green Chilli, 1
• Curry Leaves, 1 sprig
• Coriander Leaves, 1 tbsp, for garnish
• Salt, to taste
• Oil, 1 tbsp 

For the Masala:-

• Large -sized Onion, 1 
• Ginger Garlic Paste, 1 tsp
• Large-sized Tomato, 1
• Coconut Gratings, 2 tbsp 
• Turmeric Powder, 1/8 tsp
• Chilli Powder, 1 tsp
• Coriander Powder, 1 tsp
• Kitchen King Masala, 1/3 tsp
• Oil, 1 tbsp 

Method:-

Wash, peel and devein the prawns, clean them, drain away the water and keep aside

Chop the onion, tomato and garlic cloves

Slit the green chilli

Finely chop the coriander leaves 

Heat 1 tbsp of oil in a thick-bottomed kadhai and add the chopped onion and sauté till it turns translucent

To this add the ginger garlic paste and sauté till the raw smell goes

Add the chopped tomato, salt and turmeric powder and cook till the tomato becomes soft and mushy

Next add the chilli powder, coriander powder and the Kitchen King masala and coconut gratings

Mix well and fry for 3-4 minutes 

Switch off the gas and allow the mixture to cool

Transfer to mixer jar, add the required amount of water and grind it to a smooth paste/masala

Heat 1 tbsp of oil in the same kadhai and on medium heat add the cumin seeds and when they sizzle add the slit green chilli and chopped garlic

Saute till the garlic changes colour and gives off a nice aroma 

Add the curry leaves and sauté for a few seconds

Now add the freshly prepared masala and mix well, add water as required to get a curry consistency

Check for salt and add if required, then bring to a boil

Reduce the heat and let it simmer for a few minutes

To this add the prawns 

Cook on medium heat till the prawns get done

You will know the prawns are done when they swirl to a a C shape 

Switch off the gas and garnish with finely chopped coriander leaves

Serve with fried rice or rotis 

SUNGTA HUMMAN (PRAWN CURRY)

 SUNGTA HUMMAN (PRAWN CURRY)

My husband and I love shrimps, or prawns as they are commonly called in India. Today's recipe is for a dish from our Konkani coastal cuisine called Sungta Humman. Prawns are known as Sungat in Konkani and Humman is a spicy-tangy coconut based curry.  

Prawns are rich in Omega 3 Fatty Acids and have an abundance of proteins . 

I have used my favourite and ever dependable roasted Byadgi Red chillies. I always have some roasted ones ready at home. If you don't have them ready, you will need to roast them in a little oil. Based on the spice level you relish, you can use Byadgi with other chillies like Guntur if you wish, but here I have used only Byadgi Red Chillies which are not that spicy but give a good colour to the dish. 

As you would have seen from many of my recipes, I always add 1 tsp of Raw Rice for grinding the masala to give it a better texture, but this is optional.

In making this dish, remember that prawns get cooked pretty soon so you need to be a little careful. Overcooked prawns tend to get chewy. 

We love this Sungta Humman served with hot steamed rice! 

Ingredients:-

• Sungat ( Prawns),  20-25 or about 250 gms,
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 6-8
• Tamarind, a marble sized ball
• Raw Rice, 1 tsp 
• Asafoetida Powder, 1/4 tsp
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:- 

Wash, peel and devein the prawns, clean them and keep aside

In a mixer jar, grind together the coconut gratings, roasted Byadgi red chillies, tamarind, and raw rice to a smooth paste adding the required amount of water. Keep aside 

Dissolve the asafoetida powder in a little water and keep aside 

Heat the ground masala in a wide-mouthed vessel , add salt to taste, 

To this add a little water to adjust the consistency and bring to a boil

Reduce the heat and add the prawns 

Cover and let this simmer for 5 minutes or till the prawns are fully cooked, stirring gently occasionally 

Please note that prawns get cooked quite fast. When the prawns are fully cooked they curl to a C shape

Switch off the gas, and add the asafoetida water and coconut oil. Mix gently again

Keep covered for 15-20 minutes for the Sungta Humman to get fully infused with the asafoetida and coconut oil flavors 

Serve with steamed rice

OUR DINING EXPERIENCE: CENTRAL JAIL RESTAURANT

OUR DINING EXPERIENCE: CENTRAL JAIL RESTAURANT

Some months ago, friends of ours had visited this restaurant in Jayanagar 4th Block  in South Bengaluru called Central Jail. They had posted a few pictures of it and we were somewhat intrigued by the decor and outfits worn by the staff. This restaurant, as the name suggests, has the theme of being designed like a jail!!The theme, at least for us, was most certainly unique. I am not adding pictures relating to the theme as you must experience it for yourself.

A few days back we happened to be in the area around lunch time and decided to give it a try. We had no reservations but since it was just after 1.00 p.m. we got space quite easily, not in the Main Jail where the dining places are like cells with bars etc but in our more preferred space outside which is more airy, bright, and well ventilated! This restaurant is open from 12 noon to 3.00 p.m. and from 6.30 p.m. to 11 p.m.

In no time the place filled up and by the time we finished our lunch, virtually all the tables were full and we saw a number of people waiting for their turn to get a table.  In retrospect, it may be a good idea to book a table in advance especially on a weekend.

Like most restaurants they offer a wide variety of cuisine ranging from the popular Andhra style to North Indian, Seafood and Chinese. The menu is quite impressive in its spread. There is a lot to choose from by way of beverages, starters, soups, main course, dessert etc in both vegetarian and non-vegetarian, though I suspect this is better known for its non-vegetarian food. Since we were here for the first time, we didn't want to be too adventurous and decided to select the more common dishes which we thought would be good.

We started with Paneer Tikkas . I liked the presentation of the dish and they were as yummy ( to beat to death that old cliche) as they looked especially with the mint chutney. For a tikka to be perfect they need to be well- marinated. The ones we got were excellent.

For the next course, we opted for the Chef's Choice of Jail Special Chicken Biryani, described as being their signature dish. This was served with the customary salan and raita. We don't like bland biryanis so this was quite enjoyable as it had just the required amount of spice.

Since we are fond of prawns, we ordered the Prawn Chilli done in the Indian Chinese style which was outstanding. For this dish, as indeed for everything else the quantity was more than adequate.

We were quite full so we skipped the desserts though they had intriguing names such as " Inmate's Special ", "Hijack", "Shootout " etc. May be we should have this the next time. And, of course there will be a next time as we really liked the food.

The service was also very good as was the overall hygiene and we had no complaints whatsoever about our brief sojourn in the Central Jail!! 

OUR DINING EXPERIENCE: MAINLAND CHINA

OUR DINING EXPERIENCE: MAINLAND CHINA

Both my husband and I are fond of Chinese food, or really the Indian version of Chinese food which is popularly called Indian-Chinese. Recently to celebrate my birthday, we went to Mainland China in Jayanagar, Bengaluru which is one of several Mainland China restaurants in the city. I know there are many others in Whitefield, Malleshwaram, Koramangala, Indiranagar and so on..

It is important to make a reservation especially when you are dining there in the week end. We did so when we reached there at 1.30 p.m. we were straight away escorted to a table for two. Initially it looked as if there weren't too many diners but within no time it filled up. Soon there were no tables empty at all.

To start with, we ordered the Leechis and Basil Quenchers . These mocktails  tasted out of this world. The blend of the leechis and basil was a treat to the palate.

There is so much to choose from when it comes to soups. We overlooked the more common Sweet Corn Soup, and Lemon & Coriander Soup opting for the Hot and Sour Soup. This is made with soy and crushed white peppercorn. It was quite delicious.

For starters, we asked for the tried and trusted Assorted Non- Vegetarian Dimsum Platter. We read from the menu that Dimsums mean Heart's Delight in Chinese. The best part of the Dimsums is that they are lightly spiced and steamed. The platter had a good mix with Chicken Siu Mai, Pan Grilled Crab Cake and Prawn Hargao. These were delectable especially as we dipped them in the accompanying sauces. We particularly liked the orange sauce made with mustard with chillies.

For the main course, we did not  want to experiment so chose a combination of fried rice and fish, We skipped the offerings in noodles. There was again innumerable types of fried rice to choose from.  We opted for the Prawns Fried Rice which we had with Chilli Basil Fish served with Devil's Sauce as this was marked as being more spicy than the others on the menu. Both these dishes were great. The quantity served was quite adequate for the two of us. We were so engrossed in enjoying the fried rice and fish that no pictures were taken. That shows just how delicious they were!!

You can't leave without dessert, can you? We opted for the Dessert of the Day which was Date Ice Cream with Palm Jaggery and Roasted Almonds. It was well worth the extra calories that must have gone in.

All in all, we left entirely satisfied with the dining experience. The food was exceptional, the service and ambiance were pretty good too.

Highly recommended if you are looking for a tasty Chinese meal.

OUR DINING EXPERIENCE: SOUZA LOBO, CALANGUTE BEACH

OUR DINING EXPERIENCE: SOUZA LOBO, CALANGUTE BEACH

You can't visit India and not go to Goa! Check out the many interesting options for places to see, things to do and goodies to eat detailed in the Goa Tourism site. You can't visit Goa and not hang out at Calangute beach! And, here's my recommendation....you can't go to Calangute Beach and not eat at Souza Lobo!! This restaurant which offers diners a wonderful view of the sea ( if you are lucky to get a table, that is) was established in 1932. It looks to me that they have successfully built and nurtured a reputation over 85 years, which is a long, long time in the restaurant business.

I must confess that we were pointed to Souza Lobo by recommendations in Trip Advisor. They have received fairly impressive ratings so we decided to make it our first option when we were looking for a place to lunch.

We started with Fresh Lime Soda, Pineapple Juice, and Strawberry Milk Shake which was most refreshing coming in as we did from the hot sun.

As we sipped on these, we ordered our starters which turned out to be incredibly tasty. We began with the conventional Fish Fingers which were delectable especially with the tartar sauce.

The next starter was a killer! The Goan Masala Fried Prawns were simply out of this world! They were so well marinated in the thick masala and served with a light salad and potato finger chips.  Highly recommended!

For the main course, we chose a filling Pomfret Curry served in an eye catching earthenware pot in which interestingly the ladle was made out of a coconut shell. To go with the Pomfret Curry, we had plain rice which made for an excellent combination.

Overall, we were delighted with the food and the service. No wonder travelers using Trip Advisor have rated Souza Lobo so highly. We would gladly endorse their recommendations with our own.

Food: 5/5
Service: 5/5

So, if you are in the Calangute area around meal time and wondering where to go, head straight for Souza Lobo!

Post and Pics by Prem Rao