Panjim’s Aangan Restaurant pays tribute to Goa by adding a spin of fusion to every dish
Step into Panjim’s Aangan Restaurant at Portais, and you will find yourself in a charming old house that could give anybody a run for their money. The place is decked out with decorations that scream ‘Goa!’ and pays tribute to its vibrant food culture. The owners have clearly poured their heart and soul into making this restaurant a visual delight. You can see their dedication in every nook and corner of the restaurant. At Aangan, they have given fusion
dishes a special place to shine. It is like a culinary experiment in progress, with a wide range of Continental, North Indian, Chinese, and specialty dishes coming out of their exclusive ‘Gomantic’ kitchen. I mean, who needs a lab coat when you have got a chef ’s hat, right? These experienced chefs are here to whip up some magic in the form of
mouthwatering dishes. I had the pleasure of talking to a chef from Aangan, who spilled the beans on what makes this place truly special. He is like a scientist, always concocting something new and interesting to make the
restaurant stand out from the crowd.
Apparently, they come up with fresh additions to the menu every couple of days and I think that’s more innovation by itself. We tried some amazing mocktails like Lemon Blast, Purple Rain, and Belly Dancer. These drinks were as unique as their names, and they put on a show! Fruit juices collided with a personal touch, resulting in a symphony of flavours that danced on our tongues. As for the appetisers, brace yourself for a taste sensation. For starters, we indulged in some serious seafood goodness. We had the Shrimps and Crab Soup, which was a mouthwatering medley of roasted shrimp, crab, cherry tomato, mushrooms, and Thai coconut soup. It was like a flavorful fiesta in a bowl. And let me tell you, the prawns vada pav was something else. It was a twist on the classic vadapav, with shrimp-filled vada, mustard, tamarind and kismur chutney, crispy garlic chutney, and mint chutney. They took street food and elevated it to a whole new level!
Diving into the chef ’s specials; get ready for the Spicy Chilli Prawns Nantua. It was a sizzling sensation, with pan-seared prawns swimming in a fiery chilli prawn butter, alongside onions and garlic, all served with grilled crunchy golden pao. For the nonvegetarian lovers out there, you are in for a treat. We had the Butter Chicken Lapeta Kebab, which was a culinary masterpiece with layers of chopped flavored chicken, egg, and minced chicken. It was like
a chicken trifle that was crafted with precision. And of course, we couldn’t resist the juicy and flavour-packed Chicken Seekh Kebab. It was so good that we contemplated starting a fan club right then and there. As for the mains, we had an intriguing Berry Chicken Pulav. This dish was a tantalising fusion of rich berries and aromatic rice, served with a side of tamarind kachumber. It was a flavour explosion that left us weak in the knees. Then there was Prawn Biryani, the chef ’s personal favorite. Picture aromatic prawns cooked in Goan spices and wrapped in a steamed banana leaf. It was a tropical paradise on a plate, accompanied by an entourage of delectable sides. Simply yummm! Finally coming to the desserts for our sweet tooth, we indulged in the Feni Baba, a sweet treat that was gooey and tender. The milk Jamun, shaped like a donut, was soaked in feni at the bottom and topped with a creamy cashew cream, cashew nuts, and chikki. It was a roller coaster ride for our taste buds, and we didn’t want to step down!
Next was the Alle Belle 3 Milk, a delicate crepe stuffed with Serra Durra butter cookie and smothered in vanilla milk sauce. It was the kind of dessert that made you close your eyes and savour each heavenly bite. It was like floating on a cloud made of cream and dreams. So, if you are in Panjim and craving a culinary adventure that will make your taste buds sing, head to Aangan Restaurant. Trust me, you won’t find these dishes anywhere else in Goa. The restaurant combines culinary creativity with a touch of Goan charm. It is a place where innovation meets tradition, and flavors come alive in more ways than one.
