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Pastéis de Bacalhau 💫

A timeless Portuguese classic, Pastéis de Bacalhau are now available on pre-order at Horseshoe Bar & Restaurant.
This traditional Portuguese favourite is prepared with care, bringing the flavours of Portugal and Goa’s Luso-Goan heritage to your table.

✨ Available exclusively on pre-order.
Please order in advance to enjoy them freshly prepared.

📍 Horseshoe Bar & Restaurant
E-245, Rua de Ourem, Panjim, Goa
📞 Contact us for pre-orders: +91 9511720868

👨‍🍳 By @chefvascosilveira
Authentic Luso-Goan Cuisine since 1980

#pasteisdebacalhau #bacalhau #portuguesecuisine #lusogoan #goanportugues

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BOOKINGS ARE STILL ON.

28th (Saturday) and 29th (Sunday) March - seats are available for now. WhatsApp 9818093595.

Experience an authentic Pathare Prabhu thali at our home in Jogeshwari East. It’s summer, so we have a summer menu. We are making Solache with Paplet. Roasted jackfruit fritters, prawn pickle with raw mangoes, Tomato chi sheer, Sagoo kheer with mangoes. It’s going to be fun. We are super excited to cook the menu. So, what are you waiting for? Come over!

Sharing some photos from our last pop-up. Some of them are joining us for this pop-up as well. Happy and grateful 🙏🏼!
#patharepabhu #mumbaifood #fishthali #indianfoodie #instagram

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Plates cleared, stories linger. The night did what it always does—unfolded slowly, then disappeared.

This was Dinner Service at PORT.
See you very soon for the next one!

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I like to remind myself from time to time where my joy resides and these past years it’s clearly been in the magic of sharing India with the West, not as a chaotic stereotype but as a place full of flavors, soul, wild beauty and human connection.

I’m not just building a business, I’m hoping to rewrite narratives.
I’m inviting people to travel into love, for culture, for food, for curiosity.

This video is a reminder that this part of me, the one who sees India not as an idea, but as a feeling, she is still very much here.

And she is ready to lead the way.

#indiashining #shinebrightlikeindia #culinarytravel #humanconnection #iloveindia #indiatourism #indiatraveldiaries #reelindia❤️❤️

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This Sunday, I led a tour of 9 travellers to Kartarpur Sahib in Pakistan. This was part of the Amritsar, Dalhousie & Dharamshala tour with @western_routes

After a lot of research and inputs from people who've been there, I finally decided to add Kartarpur Sahib to the itinerary. You don't need a Visa, just a travel permit. The application process was easy and streamlined and everything happened online. After verification calls from the local police station and Ministry of Home Affairs, we were told that we'll know 3 days before the date of travel. Thankfully we received our ETA (Electronic Travel Authorisation) on 13 February as our travel date was 16 February.

The journey from Amritsar to Dera Baba Nanak, the town where the entry to Kartarpur Sahib is, was around 40 km and took an hour. Once at the corridor entry, everything was straightforward. It was like any other international airport. We went through security checks, immigration and customs in India. We were taken to the border and from here, we got on a bus managed and run by the Pakistan Government. Here we paid an entry of $20 per person and also got our money exchanged from INR to PKR. I got ₹3000 exchanged which came to PKR 8400. After immigration, we got on another bus that took us to Kartarpur Sahib which is 10 km further away.

Built completely in white marble, the Gurudwara is spotlessly clean. After a calming and peaceful darshan, we proceeded to explore other sections of the gurudwara. The gurdwara is built where Guru Nanak, the founder of Sikhism, is said to have died. He had settled here and farmed the surrounding land. He lived here for 18 years until his death in 1539.

We then proceed to the Bhai Ajeeta Jee Bazaar, a local Pakistani market that sells embroidered dresses, dupattas & shawls, mithai, carved and painted wood artefacts, souvenirs and some local snacks.

After a satisfying 5 hours spent, we made our way back through the same route. The whole experience was fantastic and the people were so friendly. A special mention for the government staff in India and Pakistan for being so courteous and particularly respectful towards people for whom Kartarpur Sahib is a pilgrimage.

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Wrapping up 2024 on a high note with another successful Pathare Prabhu pop-up event yesterday. It was an incredible gathering, filled with amazing guests whose joy and laughter truly lit up the table.
Thank you #mumbai for your continued love to @dinewithvijaykars !
#pathareprabhu #maharashtrian #mumbaifood #indianfood #foodpopup #popupshop #december #seafood #seafoodlover #mumbai_uncensored #instagood #instagram #instalike

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Here are 6 Goan vegetarian foods you should try on your next trip to Goa!

Enjoy these dishes and more, in a wholesome meal specially prepared by village folks on our Mulgao Folk Village and Coconut-Farming Experience.

You'll get to savour your meal while also basking in the gentle breeze at a beautiful coconut grove.
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DM/Call us at +91 9764972646 to know more, or visit our website www.makeithappen.co.in

(📸 of Khatkhate by @authenticswaad)

#eatingoa #goanfood #vegetarianrecipes #vegetarianfood #goanvegfood #goarecipes #makeithappengoa #goatourism

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Relaxed,Ethereal,Organic green,Sustainable🌿🌿

Thanks to Farmers market.

Trying my hand to create an organic table styling.

@glenn.arvor inspired me to use veggies and flowers..though in this setup flowers are less,but in my next,I will surely use little more flowers.

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1 💕Me & my gifts from Shivani, her Aai & Auntie

2 🧡 Shivani’s Aai made me an Hindu ritual before the meal called “Ovalne” in Marathi.
It’s a form of honor, expressing love & respect.

3 🤍 Ukda tandool, Goan boiled red rice.
Add ghee in your pinch bowl so the rice doesn’t stick when you want to make a pretty presentation.

4 💚 Teesrya Koshimbir, clams cooked in onion water, spices, cumin, garlic & freshly grated coconut.
Great to be eaten with chapati bread.

5 🤎 Bombil Tawa fry, shallow fried Bombay duck fish which are really tasty fish mostly find in Mumbai.

6 💛 Soldaki, digestive drink which you have after your meal & before your dessert.
Made of coconut milk, green chili, kokum, garlic & carum.

7 ❣️ Patholi, Indian dumpling made with rice flour & filled with coconut jaggery, green cardamom & nutmeg powder. It is steamed in Turmeric leaves.

8 ❤️‍🔥 Amba barfi, Mango coconut sugar sweet, brought by Shivani’s auntie neighbor.

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RECIPE BELOW ⬇️⬇️⬇️⬇️ Goan prawns aamti

Yesterday I was invited for lunch at the lovely Shivani’s house so she could teach me one of her favorite recipe.

They broke a new record on the level of hospitality I have received so far 🥹

I had the chance to walk on a beautiful flower rangoli which are made to bring good fortune for new beginnings.

Shivani had prepared everything so we could start cooking the Goan prawn curry.

So here is the recipe:

1️⃣ Prepare all your elements so that you have everything ready like Shivani did, make your life EASY.
(List of ingredients all the way down)

2️⃣ Put a bit of turmeric & salt on the prawns and mix it with your hands directly to add a little bit of ❤️ as well.

3️⃣ Add the following ingredients in the mixer in that order:
- Freshly grated coconut
- Raw Red onions
- Turmeric
- Red chilli powder
- Coriander seeds
- Black pepper corn
- Raw rice (to thicken the paste)
- Grated ginger
- Tamarind paste

Add a little bit of water and mix.
You have to get the right consistency so add water slowly until you get there.
It should be smooth, but not watery.

4️⃣ Heat the oil in a pan

5️⃣ Add the chopped red onions first
- A pinch of asafoetida
- Fenugreek seeds which will bring a bit of a bitter taste
- Green chilli

Let it cook a bit

6️⃣ Add the prawn to the mix in the pan, sauteed them with the rest for a bit of coloration & flavors

7️⃣ Pour your curry paste inside the pan on the prawns.
Then make sure you add some water into your mixer to get all the paste as we don’t want any waste.
Use it to lengthen your curry.

8️⃣ Add salt 🧂

9️⃣ Let it simmer until low boiling with small bubbles

➡️➡️➡️➡️ IT’S READY!! 🤤🤗

List of ingredients for 2 people:

- 10 fresh prawns (don’t forget to remove their digestive track, we say “châtrer” in French”)
- 1 red onion
- 1 green chili
- 1 coconut (better to have a fresh one to grate it yourself)
- A bit of raw rice
- Fresh ginger & tamarind paste
- Get your spice box ready with :
- turmeric
- salt
- red chilli powder
- coriander seeds
- black pepper corn
- asafoetida (hing)

South Indian food | Goan goodness | Culinary travel | Indian food | Recipe

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#iranichai food walking tour with Khaki Tours

There used to be 300 Irani cafes in Mumbai, there’s now only 30 left.

Our guide, Arnavaz, told us lots of history about the Persi immigrants and their cafes & bakeries.

Lots of rules are in order in the cafes, one of which is not being allowed to put two tables together even for our big group of 8.

The idea behind this is that big groups tend to linger and they want you out as fast as possible as people are queuing.
You’re here to eat, not socialize 😂

Food & drinks we had:
- Bread & Butter with real Chai tea
- Chicken “rillettes” crust patties
- Some kind of scotch eggs, with potato, green chutney & boiled egg called Eeda chutney pattice
- Parsi doughnuts that are called Bakra
- Keema Ghotala, mince meat with eggs, garlic, onion, chili & spice
- Mithai, Indian sweet treats
- Dahl & Mutton kebab that were fire with a bit of lime (Arnavaz saw that I loved it and ordered a second round 🥰)

this is definitely a cool way to learn about history & culture of Mumbai.

#mumbaifoodie
#mumbaihistory
#mumbaitravellers
#mumbaiiranicafe

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#BRUITE30Recipes30Creators

“Koshimbeer is a Marathi word that stands for a cool and refreshing vegetable salad consumed by Maharashtrians during the summer. However, GSBs, who consider seafood as “vegetables from the sea,” happily consume koshimbeer only if it includes fish. For this reason, Goan Saraswat women came up with the perfect summer dish years ago.”

Shivani Kulkarni presents Teesrya chi Koshimbeer !

“Since Koshimbeer is a summer special dish, it must include cooling ingredients. Secondly, the preparation should be effortless. Cooked within 15 minutes, without any grinding and without the typical restaurant-style green-hued masala, this rare and authentic Teesrya chi Koshimbeer is a rare delicacy from my Goan Saraswat Grand-Aunt’s treasure trove!”

Meet Shivani!

Shivani Kulkarni is an old soul trapped in a 25-year-young body, born and raised in a Gowd Saraswat Brahmin family in Mumbai. Formerly a stylist in the glamorous world of Home and Product Styling, Shivani made a bold decision to leave her full-time job and focus on her passion project: Authentic Swaad, a food blog she had started during the lockdown while planning her styling projects.
Growing up, Shivani was well acquainted with the diverse flavors of Goan-Karwari-Konkan Saraswat cuisine. She realized the importance of preserving the precious pearls of culinary wisdom passed down by her mother and the intricate nuances behind cooking these delectable dishes. With her blog, she aims to share the treasured recipes from her family and community and narrate the food memories associated with them.

📝🔗For detailed recipe notes, click on the link in bio @bruitemagazine

#KonkanCuisine #GoanFood #SeaFood #SummerSalad #TraditionalRecipes #RecipeReels #SaraswatFood #Bruite

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