for peOPle who cOme hERe and spENd tiMe wITh uS...

We love doing what we do at `GoAahh’.

We do it because we can, we can because we want to, we want to because you said we could by visiting this blog today !!

Our `GoAahh’ serves food from India fused with other international cuisines and cuisine within India as well. We serve authentic Indian home cooked food and also experiment and try new recipes that then appear on our menu’s.

We are constantly looking to offer a meal to remember so that every time you or a recommended friend of yours dines at `GoAahh’ we have something new to offer.

We have just concluded compiling some recipes that will feature in our theme nights like:

Steam Stream- Steam and Baked food from India scheduled to feature as a dinner Menu on 06.03.2010.

Bollywood 70’s premiere Night.Canapes,Mocktails and Music from Bollywood in the 70’s.


A canapé menu that covers vegetarian, non vegetarian and desserts. This menu with feature on the theme night on 20/03/2010.

French Connection.A collection of recipes from the French occupied Indian colonies.

Mumbai Trolley:The unknown world of snacks from the streets of Mumbai.

…And many more.

Hope you have visited our page on Facebook by the same name `Goahh'.

Kindly leave us a feedback that would help us know what you thought of us and how we can become better.

After all, if we at `GoAhh’ have to see further than others, it is only
possible by standing upon the shoulders of giants !

Thank you again for spending your time at the `GoAhh’today.

`StEAm StREam'

`Steam Stream' 07/03/2010

Steam's capacity to transfer heat is for cooking vegetables, meat and even desserts.

The steam carries the energy to a target object. "Steam showers" are actually low-temperature mist-generators, and do not actually use steam.

In 1974 chef Guérard arrived in Eugénie-les-Bains and, with his wife Christine Barthelemy, began renovating a spa resort which Barthelemy had been running, and which was owned by Guérard's father-in-law. Guérard began thinking about how he could persuade Parisians to make the 800 kilometer trek to the spa, and his restaurant. The spas were for health benefits and his creation - cuisine minceur - became the logical avenue for his new form of low-calorie cooking.

On 07/03/2010 `GoAahh' presents a menu based on this steam cuisine .

A Menu that flows like a stream covering dishes from North to South and East to West....Join us and be a part of the experience.

1 Tiger like attitude

1 Tigress' Company

3 hours of bed rest..

5 continuous hrs of Planet Rock on the Radio

7 hours of juggling with the Oven and the Wok

14 lovely and ever so polite guests (which is a full house)on the launch night

17 family members to motivate

19 or more heartfelt goodluck messages from friends

27 Dishes including a home made pickle..

`Go Aahh' is now open and is here to offer a culinary Rock & Roll....

TieRd...KnaCkerEDdd..EXxxxxxxxxxxCiTEd....

TeAm `Go Ahh'...

SoMe HeRe ........ SoMe More will be Here sooN .......

LaUNcH niGHt.....24th Feb 2010.

Launching on 24th Feb 2010....

Why HaVe A RestAURant wHen u CaN WoRk and eArN iN sOmEoNE elSe's ??

Its like builiding your own house comapred to moving into one that someone else built for You....

You start from the beginning...plan it on a paper...buy the bricks......see it stand...watch it grow...and then...grow with it. When you move into the other house...u never know

if the walls can hold your favourite paintings or if your kitchen

likes being close to the dining area..you do get to choose a lot of things but then u also get a lot of things you would never choose.

I have lived long with this dream to build my own restaurant.I feel this vision was so strong

that when i ignored it i was forced to get back into the lane by some

centrifugal force of the universe or lets say forced back into the lane the same way a big lorry forces a small Car on a motorway...!

Launching on 24th is the smaller version that will soon become a bigger reality

...Indian Fusion cuisine restaurant `Goaahh'....

not just fusion with any other Cuisine but fusion of the Indian cuisine as well .

OvEn BaKEd `KeBABzz'..!

• Ricotta and Fenugreek Marinated Chicken `Tangdi' Kebabs

Chicken Marinated overnight in a paste of Fenugreek leaves and Ricotta Cheese.

Ricotta is is low in Fat and Sodium and has a nutty Dry texture.When the chicken is baked the Ricotta gratinates leaving a nutty crust and thereby shielding the juices of the chicken thus resulting in a succulent kebab.

Fenugreek Leaves from Rajasthan ,India is well know for the appetizing fragrance.It has a strong characteristic smell but because of its versatility can be in many dishes ,eg, Naans,Curries,Samosas and even Soups.

Mint,Corriander and Cider Vinegar

• marinated Paneer Cubes
  Paneer /Cottage Cheese Cubes
  can be made at home, like i always do, by curdling Buffalo milk .If Buffalo Milk is not available full fat Milk can be a good substritute.A paste of Mint,Corriander,Green Chillies and Cider Vinegar.The Cider Vinegar gives a nice Pickled tang to the Paneer Kebabs.
  

Accompaniments

-Batons of Celery,Cucumber,Peppers and Daikon tossed in lemon oil.

-Mint and Yoghurt Chutney

`MuSt' DeSSerts

Griddled Clove Infused Chocolate Mousse with almond foam and Khajoori Shahi Tukda(Bread Pudding).

This Shahi tukda i made by sandwiching the Brioche bread with a Mejool date mince.Unlike the Traditional Shahi Tukda the bread is not fried.It is Pan Toasted to make crisp crusts that then absorbs all the flavours from the Rabri(sweet condensed milk).

Jaggery is considered to be wholesome sugar and unlike refined Sugar it retains more mineral salts.Moreover the Jaggery making process does not involve chemical agents.Date Palm

Jaggery(Khejur Gur) is made by boiling sap from the Date Palm.Fetching the sap is a skill full job and involves a lot of patience while the sap collects in an earthenware pot during the day.
Desserts are the most creative and fitting end to any Meal.This more than extraordinary, in taste,`Khejur Gurer Rasmalai' is poached in a reduction of Date Palm Jaggery flavoured Milk and is a speciality from West Bengal.
`Kesar-Elaichi Rasmalai' on the other hand is a more commonly found and a popular Indian Dessert.This Rasmalai has a completely different and a divine melt in the mouth experience!
It also shows the uniqueness of Indian cuisine where Green Cardamom(Elaichi) from the South combines with the Saffron(Kesar) from North to represent another marraige of spices made in Heaven!

`MaGiC' SnACk's fOr CraVinGS..

MariNATed ArtICHoke BhaJJi

Jerusalem Artichoke is sliced steeped in a marinade and then batter fried.Try it on the beaches of Mumbai while the rain does a teasing shower spray or as an accOMpaniMent of Meats for a sunny Summer Barbeque .

Also an anytime sandwich of this Bhajji is as good as a Culinary blessing in Disguise !!

Potato`आलू 'Bonda'

Tempered Potato mash batter fried and served with a Tamarind Chutney.The fried Green Chillies are a `dare devilled' accompaniment and every bite through them kicks a YingYang of flavours!!

The `UnDisPuted' OnIon PaKorA

Sliced Onion..GReen Chilly..Turmeric Powder..Carom seed...Gram floured and Deep Fried to serve while a cuppa`Masala' tea waits !!!

SiMPleSttttt EveR... ChicKen CuRRy..

During my career as a chef i experimented with various ingredients for the simplest Chicken Curry using as little of them as possible.Eventually i realized this recipe scored in all categories be it taste ,texture,consistency or presentation.

Only 10 ingredients make this curry including the Chicken.

What is more interesting is the fact that a few simple steps lead this dish from start to finish.The accompanimnet to this Curry could be Rice(plain Steamed) or any Indian Bread like Naan/Roti/Paratha also i feel Idli , a steamed Rice and Lentil cake is a great accompaniment to this dish.It soaks up all the richness of this Curry and is just 80 calories !

Recipe

Ginger Garlic Paste(1:1) 20gms

Kashmiri Red Chilly Paste 2tsp

Turmeric Powder 1.5 tsp

Chicken 700gms preferably Thigh/Drumstick and on the bone

Onion 300gms

Curry Lvs 7nos

Star Anise 5 nos

Oil 200gms

Tomato Paste 2 tbsp

Salt to taste

• Combine the Ginger Garlic paste ,Red Chilly Paste and Turmeic powder.
• Marinate the Chicken in this paste and leave ,prefrebly overnight, in the refrigerator.
• Slice the Onion.Heat the Oil and infuse with Star Anise as it warms up.
• Add the sliced onion with Curry Leaves and saute till turns golden brown.
• Add the Marinated Chicken and Bhuno* with the onion till the Chicken is 3/4th cooked.You might need to sprinkle small quantities of water during this stage whenever you see masala sticking to the bottom of your cooking utensil.
• Once the Chicken is 3/4th cooked add the Tomato paste and bhuno for some more time till the fat leaves the masala.
• Add water ,as per the desired consistency,cover with a lid and cook to finish.

*Bhunao/Bhuna-is a combination of light stewing,sauteeing and stir frying.The process would not only Extract the flavour of each of the ingredients but also will ensure they do not get burnt or remain raw.It is not a complete process but a very important part of the process.

However if the process is not followed properly it can lead to a fatal error as Chris Moyles once sang in the Video below:

http://www.youtube.com/watch?v=oLUcujIGTJU&feature=related

BaYLeaf and CarDAmom scENted ChOcolaTe DroPs

New from the Labs is this simple recipe of Bayleaf and Cardamom scented Dark

Chocolate drops/Truffle's. We often associate spices with Indian cooking. Mum's and ,thereon, Chefs make the cuisine interesting by blendling these spices in various dishes. There are some spices that are full of flavour and as strong as Clove and also some that are a slightly sweeter. Bayleaf & Cardamom belong to this category of sweet/mild spices and so are easy to blend in Desserts as in curries.

YeARs GONe by AnD for YeaRS to CoME..

Press the Play button to see a journey !!

`BhAngRA HeArt'

Ever seen a Bhangra Heart ?

It literally means a dancing heart.It also implies an enthusiastic urge to create

a form of cuisine that makes you feel content ,both, when served and when consumed.

Bangra Haat ,when spelt different, also reminds me of a small collection of

eateries alongside a National Highway that runs through my village in Bihar in

India.Honesty in business was what everyone here believed and practiced.Small

vendors sold anything from roasted Peanuts to pot Snacks, all tempting in

their own way.When we bought these snacks we got a little extra helping that was always

inversely proportional to the size of the Palm !

Coming Soon

will be a restaurant believing in the same honesty towards gues

service and creating a new world of Indian Cuisine.`Cooked to Serve' concept and

`Feel at home' dining experience with personal attention to detail.

Starting with the basics we just concluded an experiment with our own version of the

`Bombay Mix' and a South Indian snack called the `Murukku'

We continue our work in the lab kitchens of

`GOA Aahh'

to bring YOU the best collection EVER in a new Indian Menu !

`A littLE REst BEfoRE THE LoNg Run'

A cup of Coffee and seeing the world go by,

Helps to think how to do things and when to do them.

Not only a rest is the beginning of a new race,

It also helps you decide how to run the race !!

Believe in the Best and believe that no one is better than you.