Fish Rechade'.

A masala made by grinding Kashmiri chillies that have been soaked in Toddy Vinegar for abt 8 hrs.These chillies are then ground into a paste with spices and is called Rechade'.

The Fish is marinated in Rechade' masala and Pan fried ,a Goan beach favourite served usually with a chilled glass of Lager!!

The 3 stages of a `Raan Degh Biryani ....The Raan,The Yakhni Pulao and the finished Biryani.
'

`Raan'=Lamb Leg pre-marinated for 12 hrs and pan fried to seal in the Juices and flavours.

`Raan' is then is slow cooked with `Yakhni Pulao'(Rice cooked in Lamb Stock) and herbs for a melt in the mouth finish,`Raan Degh Biryani'.

The longer it is cooked the better is the break up of tendons and ligaments that disintegrates from the meat and muscles .This is a method of cooking is intended to maintain the integrity of ingredients by heating them for an extended period at relatively low temperatures. Food is cooked for a long time, sometimes well over 4hours at 140°c depending on the quantity.

Another version of the same method of cookingis adapted in restaurants all over the world.This method is called `Sous Vide'.The method, first described by Sir Benjamin Thompson (Count Rumford) in 1799, was re-discovered by Georges Pralus in the mid-1970s for the Restaurant Troisgros (of Pierre and Michel Troigros) in Roanne, France. He discovered that when foie gras was cooked in this manner it kept its original appearance, did not lose excess amounts of fat and had better texture.[2] Another pioneer in the science of sous-vide is Bruno Goussault, who further researched the effects of temperature on various foods and became well-known for training top chefs in the method.

The difference lies in the fact that unlike Indian `Degh'or One pot cooking Sous Vide uses Vacum sealed bags of meats in a water bath.

The Biryani Brunch..

`The Sunday Biryani Brunch'

Drive around Saturday Morning....Party Saturday night.....get up late Sunday Morning for a brunch at `Go Aahh'.

£15 for 5 course Brunch at 2 pm:

Green Mango Panha

(Green Mango and Mint Mocktail)

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Chicken Cheese Kebab

(a `Go Aahh' version of the evergreen Chicken Malai Kebab)

Paneer Amritsari

(Carom seed flavoured batterfried Cottage cheese Pakoras)

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Subz Degh Biryani

(Spring Vegetables and Basmati rice scented with cardamom and Vitivier root water)

Raan Degh Biryani

(One -pot cooked Roast Leg of Lamb and Rice )
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Burani raita

(Burnt Garlic flavoured raita)

Dahi Baigan

(Fried Aubergine raita)

Pappadum

Pickle

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Kulfi with Raspberry and Rhubarb Compote

(Eggless Milk ice cream with Raspberry and Rhubarb compote)

Gulab Jamun

(Thickened milk nuggets steeped in a saffron flavoured syrup)

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Chocolate Brownie Bites

Kindly mail us at :goaahh@googlemail.com

for all bookings and enquiries.

The Munch Bunch-Afternoon Tea at `GoAhh'.

The Munch Bunch are

a series of children's books, written by British author Denis Bond .

The Munch Bunch are a group of unwanted vegetables, fruits, legumes and nuts who were swept to the corner of a shop but ran away together and set up home in and around an old, forgotten garden shed.

We At `Goahh' have created recipes using these vegetables,fruits,legumes and nuts and in an attempt to get them back to the dining table.

We offer an Afternoon Tea Canape menu using The Munch Bunch in our snack recipes on the 11th of April 2010!!

Sample Menu:

Olly Onion & Spinach Bhaaji

(Batterfried Onion and Spinach served with Mint chutney )

Rory Rhubarb & Rozzy Raspberry Shrikhand

(Rhubarb and Raspberry Cheesecake like dessert made with Low fat hung yoghurt)

Penny Parsnip & Spud Potato Vada

(Parsnip and Potato Croquttes tempered with mustard seeds,Curry leaves,Corriander and Ginger)

Emma Apple Jalebis

(Cinnamon infused Apple Fritters)

All served with Our homemade Masala Tea and South Indian Filtered Coffee..

For Bookings and information mail us at: goaahh@googlemail.com

Svayambh..

Svayambh

a Sanskrit word whose literal meaning - something like "self-engendered, shaped by one's own energy''

`Go Ahh'

``Shaped by one's own ethics ''

A lot of people ,a lot of times have asked me what is `Go Aahh' ....is it a restaurant ?a house party event that happens every week?Some even said it was a confused concept(:-/).

For me `Go Aahh' is Svayambh ..it will shape itself by it's own energy/ethics.

In `Go Aahh' i am offering a buffet of different concepts.It accepts some and of course healthily..rejects some through it's guest who dine.

This Buffet will close down soon and we will have a selected ensemble of dishes that make 'Go Ahh' a Dining Zone with a menu created by guests for the guests.

Attend as many `Go Aahh' evenings you can to have your prefered dish in the GRAND CULMINATION,ie, the MENU of `Go Aahh' !!