yours sincerely bibinca

Its seven years before, I and my friend V were on a visit to Goa for an Educational fair, Ahh those wonderful ten days , Whatever we do, wherever we go the day always we ended up in food. The laziness made us to have chocolates and apple fizz for breakfast, So that, there is no need to wash your hands??
I still remember V saying that the real taste of the food depends on the hand which it prepares it. Yes I do agree, but the germs and etc from your hand really gives a good flavor to food, is what something which was added later by Mr.V.
A friend of ours who was very much settled there, with a massage parlor and a foreign lady took us to a sea side dinner. The first day dinner was chicken cafreal, with pav bun, never will I forget those pints and pints of complimentary beers. There after our days starts very late. say, at nine – nine thirty and laziness lingers till the lunch and the fenni gets in. I do agree that the fenni smells strong, but I hate finding fault with alcohol.
The hunt for search of new and authentic food continued for the remaining days, we didn’t eat what we tasted before, and every time we settled with something new. Pork sorpotel, galinah Xacuti , Prawn Balcho , plates and plates of mollusks, and the spicy frog leg with Good Goan songs on the shore..
There were days spent just with food and drink, and drink and food. I still didn’t knew what makes you sober and sober when you keep drinking all the time and litres of alcohol, is it the sea and its waves or the French fries and scallops. Its after seven years and the Seven liters of alcohol on a single evening and the whole night in the beach, with pillows made from sand , Everything is clear very clear in front of my eyes today.
For next day lunch we had some home made pulao and, and goan style fish curry, a small cup full of mollusks as accompaniment, and a cup of tempered kokum water to aid digestion. I bet you , just the rice and fish curry will make you to forget you hometown, and feel like staying in goa forever.
The best part is always the dessert, for this one the fuels is coconut shell, unlike the gentle flames below the pan, the eagerness to consume those delicious layered cake kept raising and raising. Mrs. Meline dsouza who prepared the Goan layered cake Bibinka, added a dash of fenni along with the batter. The batter is then cooked in a pan layer by layer, once the sixteen layer is finished(that much is the number of layers the traditional Bibinka has) the first few layers turn black, with good amount of ghee to compliment the smoky flavor, Bibinka is always the best. Is that the only sweet?? Dodoll , and……… soo soo many,
Whenever you get a chance to dine goan food, forget not that the alcohol accompanies all the dishes in goa. And know what???? “Old goans never die, they just stumbles and stagger away”.

HAPPY EATING!