October-December 2019

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