Review of Saltwater Terrace, Arambol Beach, Goa

Sat at our table, to one side we had the Arabian Sea and the twinkling lights of Arambol. To the other the industrial rustic, style ambience of Saltwater Terrace. We could have been in any Gastro pub or trendy European coastal restaurant and bar.

The menu offers a good selection of Indian, Goan and continental choices.

Mr R, opted for the Honey BBQ sauce pulled pork burger. INR360/£3:89

A delicious good size homemade burger, served in a toasted bun, loaded with lettuce, tomatoes and cucumber, topped with a yummy sticky, honey BBQ sauce. If that was not enough to satisfy your appetite, you then had a good portions of Chucky chips, homemade onion rings, coleslaw and a dish of spicy salsa to get through.

5/5 red hot chillies

I chose the spaghetti and meatballs INR 300/£3:24

Were they like mama or I make? Oh, si,si,si!

As soon as the bowl hit the table, we could smell the parmesan cheese in all its glory. I just couldn't wait to dig in. Packed with homemade pork meatballs smothered in a delicious, spinach, mushroom, tomato and basil sauce, I was in pasta heaven.

5/5 red hot chillies

Even with the live music, the staff kept the drinkers happy while feeding the diners with an eased confidence, pleasant and helpful.

What an amazing night. If you love good food and live music Saltwater Terrace is the place to be. It’s a fact. Good food is even better with a side order of atmosphere.

*I was given two complementary main meals in return for an unbiased review.*

CONTACT:

Address: Khalchawada, Arambol, Goa 403524

Phone: 070188 77958

FACEBOOK

www.facebook.com › SaltwaterTerrace-524087624670100 › community

INSTAGRAM

Saltwater Terrace (@saltwater.terrace)

Just a couple videos of the great live entertainment at Saltwater Terrace.

Jo’s Homemade Tandoori Chicken

If you have been reading my restaurant reviews, then you know MR R is a big Tandoori chicken fan.

As it is monsoon here in Goa, his favourite restaurant, for what he claims the best tandoori @ Ryan’z Bar, Candolim, Goa, has closed for a while, why the boys take a well-earned break. Consequently he is craving a tandoori fix.

Therefore, today I pulled out my homemade recipe and he was one happy little bunny.

Jo’s Homemade Tandoori Chicken.

Serves 2

GET WHAT YOU NEED

2 boneless and skinless chicken breasts

1 Tbsp. lemon juice

FOR THE MARINADE

3 cloves     

1 Tsp coriander seeds     

1 Tsp cumin seeds    

Seeds from 3 cardamom pods     

1 small onion     

¼ Tsp ginger & garlic paste         

 ¾ Tsp turmeric      

½ green chilli seeded     

½ Tsp Garam Masala      

1 Tsp Kashmiri paprika     

 Salt & pepper

4 Tbsp. plain yoghurt

NOW MARINATE!

1.     Firstly, score each breast, several times with a sharp knife.

2.     Put the chicken into a freezer/food bag, add the lemon juice. Seal the bag and shake well, so all of the chicken is coated in the juice.

3.     Put the bag into a bowl, and pop into the fridge for 1/2hr.

While you are waiting, now make the spice mix.

1.     Roughly chop onion and put into a processor/grinder with the all the spices, ginger & garlic paste, green chilli, salt and pepper. Blitz for a little while then add the yoghurt. Grind until smooth.

2.     When the ½ hr is up, tip the spiced yoghurt into the bag with the chicken. Seal and shake well.

3.     Put bag back into bowl and into the fridge for a few hours min (You can even leave it in the fridge for 24 hours, if you want to prepare it the day before.)

Why do I keep stressing, about putting the bag back in the bowl? Cross contamination of raw chicken is dangerous.

A.    This means never use anything that has come into contact with raw chicken on cooked foods without washing them thoroughly first. This includes your hands, chopping boards, knives, kitchen cloths, dishes and plates, barbecue tongs, basting brush. 

B.    Never wash chicken. Water or spray-back from the tap is one of the easiest ways of spreading the bacteria.

C.     Cover raw chicken well and store it on the bottom shelf of the fridge to lower the risk of any raw juices potentially dripping on other items in your fridge.

D.    Use an antibacterial sanitiser on any kitchen surface or fridge space that happens to come into contact with raw chicken.

                     Better to be safe than sorry!

NOW COOK

1.     Preheat oven, 200/400/gas 6

2.     Transfer the marinated chicken to a roasting tin, or oven proof dish. Make sure you get all that marinate out of the bag.

3.     Cook for 25-30 minutes. However check the chicken is cooked right through first.

4.      Preheat the grill and place the chicken still in the tin or dish and grill until crispy.

5.     Serve with a cucumber Rita and salad.  You can also serve on a bed of rice or noodles.  Chips, and/or Indian bread.

For the Rita, you can make as much as you want. It’s just yoghurt and shredded cucumber.  I tend to use 6 Tbsps. yoghurt and ½ a shredded cucumber for 2.

Salad: I prefer to shred: cabbage, white radish, carrot, beetroot and chopped spring onions mixed together with apple cider vinegar, salt and pepper.  

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 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!