A taste of Goa in Hyderabad
Tucked away somewhere in a lane off Outer Ring Road, The Fisherman’s Wharf promises to remind you of the food you tasted in Goa during your last holiday there. After a long drive, we stop as we chance upon a milestone that reads “Goa: 0 Kms.” We know we have arrived. Your spirits are lifted even before you begin to dig in: as you look around to find sprawling Portuguese-style gazebos, you feel as if you are already miles away from Hyderabad’s hustle and bustle. Designed like homes one would spot by the beaches of Baga or Colva, the guests can sit there and savour coconut milk and toddy vinegar laden dishes cooked by the Goan chef Chef Milton Fernandes and his team.
We are ushered in by the unit manager of the Hyderabad franchise, Aruni Ray, who shows us around the around various Instagram-worthy corners and signposts. “We are equipped to host 500 people at a time,” he says. Famished after the walk, we sit down to begin our sampling session with a bowl of Fisherman’s Wharf Special Seafood Soup. The wholesome preparation comprising coconut milk, prawns, squids and basa fish is perhaps the best way to start a meal.
With our appetite significantly fired up we move on to the house special Smoked Salad – prawns cooked lightly with a hint of citrus emulsion. We don’t miss the pistachio and walnut garnish which is a treat for anyone who enjoys muted flavours. We patiently wait for the next round of starters as we sway to the pop music from the eighties and nineties played in the background. “In the evening local bands and on occasion musicians from Goa take the center stage,” informs Aruni.
Next up was the King Fish Peri Peri and Sea Devil. The first one was well-cooked King Fish served with katre pao, a staple at Goan bakeries. The latter could be a treat for meat and seafood lovers as it offers prawns wrapped in a bacon strip with flavourful pesto sauce. “What matters to us most is the quality of the ingredients. Once that is taken care off, everything else falls in place. We attempt to get fresh fish, the catch is displayed outside in the evening and the guests can choose what they want us to cook for them” says Milton, executive chef.
For the mains
We choose white rice with Goan Fish Curry and Vegetable Xacutti for the mains. The latter cooked with assorted veggies, sautéed with traditional roasted Goan spices and coconut has a distinct taste. Raw banana can be added to the assorted vegetables to maintain authenticity, says the chef. Towards the end arrives the traditional dessert called Bebinca, made of coconut and served with vanilla ice-cream. This must-try dessert is low on the sweetness quotient but high on flavour palate. A Goan meal is best savoured slowly with a lot of time on your hands. So if you are looking for a place to try this weekend, look no further.
Price for two:
Rs.1,500 (without alcohol)