We were on our way to check out this new place at the Fort Aguada…..the old Seashells has been given a full make over…image and menu. We were debating on the name and Joe had to put in his usual phrase which got my goat. ‘And I would like you to know,’ says I, ‘that the dictionary term of the word is ‘the person viewed as expressing the same thought or feeling,’ so I am just expressing a feeling- one should not judge a restaurant just by its name or its category without trying its food, and for that you say I have an attitude?’ I fume as we wait for our guests Comodore and Iona Venugopal.
We enter a haven of space and light (believe me it was dinnertime). Whoever had done the interiors had used shades of blue, green and white. In the center of the restaurant was a sculpture…weighing one ton, of green glass. Now the glass was brought in seperately and seven hundred pieces was fused together to form a shell. What a concept….
Executive Chef Arzooman Irani explained the ‘attitude..the thought or feeling’ of the restaurant. ‘This is going to be a hip-hop place,’ he states, ‘different in thinking and expression.’ ‘Hip-hop?’ I mentally did a random check of the age factor of the four of us seated there. Our guests were grandparents, and we were…no I better not put it down in writing. Joe always believes he is still young at heart and I do not want to disillusion him. But the chef’s next words immediately put me at ease. ‘We have a full Transfat free menu,’ he says, ‘and moreover we offer our guests wellness cuisine options.’ He points to the fine print on the menu. Simply put one could order their own preferences…salads or even the main course. The options are listed there, you just have to mix and match. Well their sandwich section looks interesting too- there are health breads listed …rye, sourdough, walnut etc. And the combinations too seemed unique…salmon, goat cheese…you think different, he has put it there for you.
We decided to put his brigade to the test. Chef Lynn, Chef Rajesh and Chef Santan…do their names sound Continental, Indian and Goan? But that is what the menu is all about- with a small corner for the Oriental touch.
Enter the starters…..Hot smoked Salmon Nicoise, Sharmillee kebabs, Aab-e-pasliyan kebabs and Karwari prawns. Yours truly was hunting through the beautifully bound blue menu to give the readers an explanation…while Joe feeling definitely hip hop had trained all his ‘sensory guns’ eyes, nose and mouth on the attractive spread before us.
‘This salmon is heavenly,’ breathes Iona. Thick wedges of the orange pink delicacy were attractively placed between think strips of haricot vert, sliced egg and olives. Well Iona had spoken from what was going to be the creado of the night….the Aap-e-pasliyan, boy even the names played repetively in our minds as we gourged on those imported lamb chops. The coarse ground masala that had penetrated the meat was a fine example of the chef’s skill. I superstitously looked into Joe’s plate…he had piled two of those chops onto them. Look who was talking about ‘attitude. But I did not have time to dwell of his ‘all eyes on the plate’ behavior cause the King prawn Karwari had materialised. The steaming prawns wrapped in the mixture of a ‘tadka’ of garlic, onions and curry leaves, the haldi overtones had one drooling by just looking at them. Did any prawn remain a few minutes later? No way…silence reigned as the fork delicately nudged the flesh out of the shell, and then lifted to pop it into a cavity where the juices were already at work. De…li…ciouuus! Forget the spelling, that was what I croaked as I greedily took on few more on my plate when our guests were not looking. Well I was always told that it was bad manners to look into someone else’s plate, so I hope they were not doing so. ‘These prawns are not listed on the menu.’ This was a diversion. ‘That is our USP…one can order food from any restaurant that falls in the latitude of this complex,’ Chef Lynn explains.
But there was still more to come. Chicken Biryani, Badami zaffrani rassa, Mutton roganjosh, Doodhiya kebabds. ‘Not for me,’ states Iona. I agree with her. Who would want to eat white pumpkin kebebs? But when the preparation arrived we were floored. Thin paneers slices sandwiched a savoury potato puree before being grilled. Chef Rajesh explained that it was a Lucknowi preparation.’Dood’ ‘iya’-made of milk. For vegeterians a must order.
But now comes the sweet final. It seems that the restaurant has another first…an antigriddle. This equipment chills items to -40degrees C. We watch with amazement as the chef puts the passionfruit puree on to the griddle. Within seconds it freezes into a lollipop icecream on a stick. ‘I like mine with red syrup,’ Iona states. Joe wanted his green. Well something in the environment converts people of all ages to a hip-hop thinking. And besides this, one could sample the homemade or the rose petal icecream, the café latte crème brulee (the portion was big enough for me and Joe together no fighting this time)…and a variety of other preparations.
As we staggered (stuffed to the gills) out of the restaurant in a better frame of mind, I can well believe that this hip-hop joint “latitude” will definitely leave its diners with a positive attitude.
Name of Proprietor: TAJ HOTELS "Latitude -Coffee Shop"
Contact: 0832 6645858
Address: Fort Aguada Beach Resort, Sinquerim, Bardez, Goa
Open for Breakfast, Lunch and Dinner