10-12oz fillet, recheado (stuffing in Portuguese) masala (pleasantly spicy bold flavors and rich color), seared then baked, comes with cabbage salad.

Indian spices, rava (semolina), fried

8-12oz whole fish, recheado Masala, seared then baked, comes with cabbage salad.

 

1-2 lbs red snapper, recheado masala, seared and baked, served with rice, stir-fry vegetables and Goan curry.

12-14oz fillet, recheado masala, seared then baked, comes with rice, salad, Goan curry.

Smelt fish in kokum curry (Sol khadi which has a coconut milk base), served with rice and salad.

Clam meat in kokum curry (Sol Khadi which has a coconut milk base), served with rice and salad.

Goat or Lamb meat, an assortment of Indian spices, rice, cooked on a slow fire. Dum cooking (a slow-cooking method dating back to early sixteenth century) was introduced to India by the Mughals. Handi (pronounced as “Hun-dee”) is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar.

Marinated chicken, an array of Indian spices, flavored rice, cooked on a slow fire. Dum cooking (a slow-cooking method dating back to early sixteenth century) was introduced to India by the Mughals. Handi (pronounced as “Hun-dee”) is the cookware used for Dum cooking. Dumpukht is derived from Persian meaning 'air-cooked' or 'baked'. The earliest documented recipe can be found in Ain-I-Akbar.

This tandoori chicken is baked vertically instead of horizontally while being perched on a beer can.