Chef Shubhra Shankhwalker
Dedicated to keeping the tradition of Goan Saraswat Cuisine alive, through showcasing centuries-old recipes that stand out in their authenticity and originality. Age-old preparations, using seasonal and local ingredients, tempered with a little playfulness and mystery.
“People think Goan GSB cuisine is vegetarian. It certainly is not—in fact, it is quite the opposite. Seafood plays a central role. Every season brings variations to the fish or crustacean, either as the focal dish or as a condiment or a relish.””
“We take pride in our centuries-old Saraswat recipes, created with passion and care .”
“This Goan Saraswat meal experience by Chef Shubhra is a great way to experience local and seasonal ”
Chef Shubhra runs Aayi’s (meaning Mother’s), a dining experience at her farm or the Ricemill Cafe in Morjim. She serves a multi-course menu rich with seasonal and local specialties. For example a monsoon meal will feature local produce like colocasia leaves in coconut masala, a lip-smacking hog plum curry, wild mushroom xacuti, breadfruit, green amaranth, ferns, jackfruit seeds. For non-vegetarians, the meal could include lady fish curry which tastes best in monsoons, pearl spot fish curry and clam sukha.. For dessert, it’s mangane—channa dal, sabudana, fresh coconut milk, cashews, and roasted coconut flakes flavoured with turmeric leaf or a banana sweet.