Ourem promises renowned Goan flavours and a divine adventure into the state’s rich culinary history.
Harmoniously nestled in the artistic bliss of Fontainhas, Ourem (Portuguese for ‘Gold’) a 150-year-old heritage house turned into a restaurant serves a plethora of the Goan culture and more.
Orchestrated by Chef Ines Soares, Ourem strives to serve a side of tradition and Portuguese community along with sumptuous food and meticulously thought off beverages that each holds a unique and meaningful name.
Every dish is articulated with the goal of bringing their customers an unmatched sense of warmth that beloved Goan signature meals never fail to provide whilst anchoring an ambience of a welcoming and poised home powered by staff that are quick to divot your hunger along with a smile.
The art in its surrounding evident in and around the restaurant itself, the piquant green walls pose as a magnet to tourists and explorers of the capital and the rustic styled windows undeniably capture the desired European charm seen so rarely in the present day.
The exceptionally inviting owner playing host, Puru Agarwal, led the way to an appetizing flourish after briefly describing his initial idea for the joint and what Ourem and the culture it holds means to him, stressing on the importance of giving back to the Goan culture by showcasing its varying flavours.
For starters, we were presented with three distinguished dishes. First, Rissoís de Camarão, popularly known as prawn rissois. A common household snack, no big deal right? The complete opposite! The creamy filled pastry captivates your taste buds and promises to linger in your thoughts with an effervescent after taste. The spiced shrimps prove to be supremely compatible with the perfectly dense coating of bread crumbs and served with a twinge in flavour in the form of shredded Guava on the side.
The hunger may have been dented but the curiosity strengthened as we dove into the Espetadas de Galinha (Chicken Cafreal Skewers). Soft slashes of chicken vividly marinated with to divine perfection with the well known Cafreal Masala. Its skewed accessibility allows you to truly ‘attack’ these starters served with as a perfect culmination of sweet aroma and much sought-after Goan spice.
Vegetarians, do not look away just yet as Ourem has a long and delicious array in the menu for you too! Agarwal kindly suggested the Quiabos Temperados (Masala Okra) and it definitely did not disappoint. The crispy lady fingers stuffed with flavoursome recheado masala provides much more than a simple tangy kick. A familiar recipe lost over time that unapologetically had us scraping the plate for every last bit of everybody’s favourite masala.
Looking forward to the banquet ahead in the form of the main course, we took time to peruse through the intricately designed cocktail menu that successfully encapsulates the message charted by the owner.
Agarwal distinctly explained the influence of the barter system and his out of the box idea to name the cocktails after goods that were widely used for trade in the Goan Portuguese era.
Whether it be ‘Gold Standard’s’ indulging whiskey based excellence or a title as simple as ‘Salt’ which captures the essence of a complete fusion of rum, malt and passionfruit, ‘The Currency Menu,’ as he calls it, extravagantly pays homage to the state’s history and the bonds forged in traditional stories.
Finally, the highlights of the feast like no other. For the main course, we were treated to the Cozido a Goesa (Stew). A scrumptiously comforting dish close to any Goan’s heart features ‘melt in your mouth’ beef and pork vivaciously tossed in vegetables that provided vibrant satisfaction with every bite.
A feast is no feast without seafood as we paired the stew with freshly baked bread and a personal favourite to top it all off. The Balchao de Camarão (Prawn Balchão) proved to be a real winner with the rich amalgamation of prawns and vinegar based masala. This dish puts forward a unique twist on the household term “Goan Prawn Balchão” and how!
Agarwal insisted on dessert to sweeten the deal and it did just that. The Serradurra did not falter in providing a creamy contrast of textures with every spoon and the Pudim de Laranja (Orange Pudding) was indeed an ‘Unforgettable twist on a classic’ leaving us repeatedly reaching out for another serving of the velvety citrus infused recipe right from a mother’s love filled kitchen.
So if you ever find yourself strolling across the beautiful setting of Fontainhas and crave for the flavours that have played a finger-licking role in the Goan culture, drop by Ourem and don’t forget your mightiest appetite.
