THE KITCHEN DIARY

The Kitchen Diary

As you stroll by the promenade leading to Miramar - with the wind in your hair and the sand in your eyes - you will notice an ancient log of wood sitting lazily atop the compound wall. The initials inscribed there demand instant attention. Amidst shunted coconut and tall palm trees, a clay stuffed rooster proudly sits near a man-made pond, which houses little fish and toads. Curious as the cat, you decide to trespass the lawns across a narrow foot bridge that leads you to the threshold of nostalgia.

As you push open the door, the aroma of an international fusion of Latino and European spices assails up your nostrils; and even before you realize, your stomach has taken over your anatomy. A jar of pickle stands on a wooden counter silently seducing your taste buds. As you grapple with the growl, the enzymes shoot to your brain cells and your mind begins to associate and connect with everything Goan. “It was just a random idea, a spilled thought that has grown into this beautiful place,” says the artist of her brain child, adding that it was consummated purely to save the Goan cuisine.

A graduate from Bombay University from Goa College of Arts, this innately artistic personality began her own ad company ‘creative source’, which today deals mostly with outdoor advertising. Taking me down memory lane to the 90’s, she narrates “Goan cuisine was not happening at that time, advertising for others cuisines made me realize that my own heritage is dying off. Many restaurateurs were trying their hand at Goan cuisine but none were authentic.”

Her story isn’t one of those overnight ‘rise to fame’ legends. In fact, this tale is as seasoned as the timeline of a pickle.“The beginning was tough. I wanted to quit, but circumstances made me hang on. I had to adapt and adjust. We had to work backwards,” she confesses recounting the early days. “There was a time when the waiter didn’t turn up and I was behind the counter reading through the recipe and nervously mixing liquids trying to prepare cocktail.” The start was an embarrassing mess, she admits “I remember those days when my husband and me had to take orders and we had to witness quite a few odd moments and slip ups.”

A survivor of the very old theory of being thrown into the ocean and made to survive; it’s the response of the people to whom she has lovingly dished out for 15 long years, that has kept her going. “Quality and consistency is important to me. So, the honest feedback when someone walks straight up to me and appreciates the food is what I cherish the most.” However, she is not the one to dwell in the flattery of the praise and readily accepts a sincere critic. “Negative criticism is also welcome and it helps me improve and become better.”

Hailing from the bustling village of Colva, she compares her early days as an ad agent to the changing times. “People into advertising today just cut copy and paste from the web. Those days we had to actually draw and illustrate; work that would prolong late into the night. Keeping deadlines with the press before they went into print was tough, yet thrilling.” The sloppy attitude of the locals sometimes irks this demanding persona. “We Goans are so laidback by default that even the vinegar, which can be produced domestically and sold out to kitchens, is not taken seriously by the folklore. I try and motivate such people by going myself to purchase rice, coconuts, tamarind from the local producers.”

Catching on her belief that Goan families can offer so much to promote the cuisine; I enquired of her plans of taking her kitchen to the world, to which she replied, “Getting the right condiments is necessary. Going beyond Goa is possible if I get the right resources and a good helping hand.” Further she explains that it’s more than just the food.“Motivation is the key to my staff’s success. These people here are driven to do something for themselves. I am happy I can help others find their path in life too.”

“People often mistake Goan cuisine as a part of Indian cuisine. The Brazilian chilies and European spice uniquely distinguish our recipes from the rest of the world, “she explains. Reportedly the only kitchen exclusively serving both traditional Catholic and Saraswat food, she has managed to reach out to foodies from different cultures and civilizations. “24 hours dedication is a must to run a restaurant successfully,” says an entrepreneur who has never given in to the luxury of a break during feasts and festivals. “These are the times when you get maximum interaction with your guests. You need to be with them to connect and receive their expectations and reviews. Word of mouth publicity has worked wonders for us”

This attitude and work ethics has made her popular, however success doesn’t come easy. “They might be no immediate returns. But one must not lose heart and take short cuts. Never down grade your products for the sake of business.” she warns, also advising amateurs venturing into the industry to be on guard against complacency. “Treat every day as a learning experience. You need to accept the downfalls, work hard and be consistent and honest with your work.”

So what does she do when she’s not mentoring cooks in the kitchen? “I take great interest in dishing out of the dishes - the creativity. One needs to improve and innovate, learn to change with the times. The garden outside is very close to me and I spend a lot of time there, just to be with nature.” A big fan of the Dire Straits and Triny Lopez, she likes to tune in to the 70’s and someday hopes to do some social work for the young and old. Secretively, she is passionate singer and dancer and enjoys the role of a crowd puller at social gatherings.

Be it be someone younger to her or older, she doesn’t like being taken for granted and is of the opinion that parents should interact and respect the views of their kids. “My son is a good listener and sometimes the right advice.  Parents think that their children’s ideas are not mature and wise. I find my child very sensible.”

Like the hot vapor that escaped the nearby buyao full of fresh ‘sannas’, you will witness that warmth and kindness steaming out of her. “Women should never say never. I believe a woman can either make it or break it; she is the backbone, the pillar,” she emphasizes; totally convinced that women today can overcome pessimism and make a difference. “A woman stands for positivity; she can keep away all the evil.”

I had a feeling that I had been here before, like a long time ago -the tang, the ambience, the warmth, the feeling of ‘Home’. It doesn’t take long to associate the source of the Deja-vu –Mum’s kitchen!