INDIA A Coastal Adventure: Mahé opens its doors in Goa - India 22 SA&BEYOND
ANJUNA, once a sleepy coastal village popularized by the hippie movement, is now turning into a hub for varied food and beverage experiences. At Mahé, find yourself floating in a warm, inviting new space that modernizes the coastal culinary experience. Mahé, a collaboration between Parth Timbadia and Chef Sandeep Sreedharan, brings together contemporary nuances and familiar food to pay a stunning tribute to the vast Indian coastline. Located in Anjuna, Mahé celebrates Chef Sandeep’s childhood culinary experiences in the picturesque town, formerly a French Territory. Coupled with his travel experiences and Parth Timbadia’s two-decadelong expertise in the hospitality sector, their vision at Mahé brings together the best of the coast in a carefully updated century-old Portuguese house for the perfect dining experience. “It’s all about a confluence of ingredients and techniques used in the area to bring out simple rustic dishes in a way they have not been introduced before,” say the partners about the venture. Designed by the award-winning team at OCD – Office of Cognitive Design, the space plays with modern thematic contrasts while keeping traces of the 19th Century Indo-Portuguese splendour intact. The main house offers two different spaces – the Blush (bar) & Jade (dining) rooms with light, breezy elements that create an intimate dining experience along with statement bars. Guests can also enjoy an al-fresco dining experience in a large garden space that brings out the quintessential Goa experience with white pebbles and lush, varied foliage. The inherently voluminous characteristic and painstakingly restored portion of the home lend the place a nostalgic, warm vibe. In addition, minimalist French pastel highlights, Scandinavian inspired details and modern Indian digital art bring out a fresh, modern lightness. Reflecting the same philosophy of familiarity together with contemporary lightness, the food celebrates the fresh, seasonal produce, classic favorites, and easy plating. Ease into the Mahé experience with a range of Small Plates – stuffed morels with street style potato jus, confit yam with cherry tomatoes, pickled mussels in EV coconut oil, steamed fish, red snapper ceviche, chorizo with a poached egg or slow cooked mackerel with fresh plums among others. Or opt for specialities straight off the grill where you pair your seafood – fish, prawns, lobster, & squid and vegetarian options – paneer, mushroom, baby corn & tapioca with region-specific sauces from the West Coast, East Coast and Sri Lanka. Glorifying refined regional flavours, the Large Plates at Mahé create a captivating experience. Take a trip with the slow cooked lamb with tapioca mash & consommé and the fish with moilee foam. Or enjoy classic favourites that include chicken chettinad, green Previous page clockwise: Crispy Okra with Pickles; Ossified Mrs Grundy; Mahe Goa; Preserved Aubergine Rechaedo with poie Chef Sandeep Sreedharan Parth Timbadia moong curry, fish pulimulagu and Mahé prawn curry with dosas, string hoppers, appams or rice. A coastal experience is incomplete without a complementing Bar Program that captures the essence of the location. Little details like creating clear ice blocks and perfecting an in-house vermouth elevate the Mahé cocktail experience. Signature regional favourites express and pay homage to the terroir of the land and include drinks like Negroni de Goa where chiretta leaves are infused into Campari and served along with cashew feni and house-made vermouth, Mahua Spritz, Kokum Shrub made with coconut feni, artisanal coconut vinegar and kokum and the Mallu Mai Tai made with chilli spiced rum, house velvet SA&BEYOND 23
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