Lunchtime review Krishna’s Café - Panjim Goa

I was contacted by Krishna’s Café via Instagram, to sample their Famous Mumbai’s Amul Pav- Bhaji.

On this recommendation, Mr and I scheduled a visit during our shopping trip to Panjim, on Monday.

First Impression

A bit of a Subway vibe going on, with the light wood tables, steel chairs and colourful murals. Downstairs are a four tables, with more seating upstairs. Both areas were clean, tidy and well maintained.

The menu is small, but offering a good selection of snacks, sandwiches, thali, Bhaji, Mocktails, juices, ice cream and hot beverages.

All the staff, very pleasant and attentive.

There is also a toilet and hand wash area upstairs, again clean and looked after.

What We Ordered

Mr R and I decided to share two meals. Krishna’s Veg Thali and as recommended, Mumbai’s Amul Pav-Bhaji.

Mumbai’s Amul Pav-Bhaji Rupees 80/£0.93 /€1.04 /$ 1.16  

A Pav-Bhaji began a fast food lunch for Mumbai’s mill workers in the Mid-eighteen hundreds. Now served in restaurants and street carts around India and aboard.

There are many variations of Pav -Bhaji, but it is essentially a spiced mixture of mashed vegetables in a thick gravy and served hot with a soft white bread roll.

If you worry about your cholesterol, then I suggest to choose the plain Pav-Bhaji. This dish is seriously a butter overdose. A warm bread roll soaked in butter. As I type I can almost feel it dribbling down my chin. The bhaji itself, was very tasty. Not spicy just pure indulgence of a buttery decadence. Combing the accompaniment of chopped onion, really enhanced the flavour for me. 5/5

Full Veg Thali Rupees 110/£1.28/€1.43 /$1.60  

Thali is actually the name of the metal plate it is served on. The idea of this dish is, it combines all the six flavours for a balanced meal. Sweet, salt, bitter, sour, astringent and spicy.

This dish, rocked my world. Three Sabzi (vegetable curries and pickle)

The paneer (Firm cottage cheese) and mutter (pea) was awesome. A good portion of paneer and peas, in a superb, thick gravy.  Pepper sabzi was scrummy.

Two potato fritters, in a light batter. Just right for dipping!

A good size portion of rice, 2 chapatti, 2 poppadum’s and yoghurt. The sweet custard and fruit was very good.

On a negative point the dal was wishy, washy. In fact it wasn’t nice at all, and skimpy salad. Nevertheless because I loved everything else, the flavours and value for money, I am still going to give the thali 5/5

THE SCORES:

FIRST IMPRESSIONS 4/5  STAFF  (I give this only because, in the downstairs eating area was an electric fly catcher on the floor. It put me off a little hearing it cissing. Although I noticed it had been removed as we were leaving. )

SERVICE 5/5

HYGIENE 4/5  (Again the fly catcher. )

FOOD 5/5 5/5   

 

OVERALL SCORE 4.6 Red Hot chillies 

Would I go again? Oh yes, will certainly be back. Great food, good service and my favourite- value for money.

Thank you Krishna’s Café for inviting us.

Krishna’s café

18^th June Road Panjim

Next to HDFC Bank, opp Yes Bank

https://krishnas-cafe.business.site/

Instagram @Kirshnascafe.panjim

MOREISH MONSOON TREATS- Jo’s Cumin and Coriander Cheese Scones.

I was actually going to make a batch of herb scones for tea today, when I realised I’d forgotten to buy mixed herbs. It was then inspiration struck. At Christmas I bought some cumin biscuits to accompany the other crackers for my cheese board. The combination worked well, so I thought what the heck, let’s try it. The addition of the fresh coriander, came while I was weighing out my ingredients.

Jo’s Cumin, Coriander and Cheese Scones

Makes 8

Get what you need

225g plain flour      ½ tsp bicarbonate of soda      ½ tsp salt      40g margarine      2tsp cumin seeds      2 tbsp fresh chopped coriander      75g grated cheese      150ml milk      ½ tsp lemon juice      1tbsp tomato puree      milk for brushing

NOW COOK!

1.     Preheat oven to 200 C/gas 6/400 F

2.     Put the flour, bicarbonate of soda and salt in a bowl, and rub in the margarine until it resembles breadcrumbs.

3.     Mix in the cumin seeds and fresh coriander, and half the cheese.

4.     In a jug or bowl, combine the milk, lemon juice and tomato puree.

5.     Pour over the flour mixture and mix to form a firm dough.

6.     Roll out to approx. 2cm thickness, and with a 5cm pastry cutter cut out round in the dough. Repeat with left over dough.

7.     Place scones on a baking sheet, lightly brush with milk, and sprinkle remaining cheese over the top of each.

8.     Bake for 20 minutes, or until well risen and springy.

I served these with peppery cream cheese and a sprinkling of dried chilli flakes. 

MOREISH MONSOON MEALS

So many people ask me, “What is the monsoon like in Goa?” Well believe it or not it’s actually summer here. The temperatures remain the same and still some nice sunny days.  However, maybe it’s my frame of mind that when the rain is beating on the windows, and the wind is gusting through the palm trees, I get an urge to eat comfort food. Good for the soul, but not for the waistline.

So, without further ado, let’s kick off my Monsoon Moreish Meals with a pungent Beef Pepper Pot Stew.

BEEF PEPPER POT STEW – SERVES 4

Get what you need

1 ½ Tbsp. plain flour        salt & pepper      450g Stewing beef- cut into chunks      2 Tbsp. olive oil     1 large onion chopped     4 crushed garlic cloves      1 fresh green chili deseed and chopped      3 sticks of celery sliced    4 cloves    2-3 Tsp. hot pepper sauce (Or to taste. I tend to use 2 and then place the bottle on the table if people want it more spicy J ) 1Tsp. mixed spice     600ml beef stock     225g pumpkin cut into chunks    1 large carrot cut in chunks    1 large Red or green pepper chopped     4 tomatoes roughly chopped

NOW COOK!

·         Put the flour, salt and pepper into a bowl or ideally a freezer bag J and toss the beef in the flour.

·         Heat the oil in a heavy based pan or frying pan and fry on a medium heat the onion, garlic, and chili, celery, also adding the cloves and mixed spice.  Stir frequently until soft. Turn the heat up to high and add the beef, browning on all sides and sealed. Add any remaining flour, and stir constantly for 2 minutes, then remove from the heat.

·         Add the hot pepper sauce, and steadily add the beef stock, then return to the heat and bring to the boil, keep stirring, don’t let that sauce stick!

·         Add the pumpkin, carrot and pepper. Cover and simmer for a further 15 minutes. Add the tomatoes and cook until the beef is tender.

·         Serve with flat rice noodles

ALTERNATIVE SLOW COOKER METHOD J

Do steps 1-3 THEN PUT THE BEEF MIXTURE INTO SLOW COOKER, WITH THE PUMPKIN, CARROT, PEPPERS AND TOMATOES. GIVE A LITTLE MIX AROUND AND THEN COVER AND COOK ON LOW FOR 4-5 HOURS. BOY IS THE MEAT NICE AND TENDER!

Jo’s Aubergine Tofu tomato and basil Toasties

You will need 2 slices of aubergine already fried for each bread roll/burger bun or poee (Goan Bread)

A slice of lightly fried tofu per bun.

A slice of tomato, basil leaf salt and black pepper per bun.

Cut bun in half and on the bottom layer as follows:

Slice of aubergine, slice of tofu, slice of tomato, basil leaf, salt and pepper. Top with another slice of aubergine. 

Put into a toasty machine until crisp and brown.

Serve with tortilla chips and salsa.

If you want to be really naughty! Then on top of the last slice of aubergine grate some cheese.

I also swap the tofu for paneer cheese.