As you enter Bhatti Village, the residence and eatery of Merciana and Patrick D’souza, one gets the feeling of being in a wine cellar of the badkars of the past with four huge charcoal black casks which used to be stocked with feni. Patrick is an avid collector of antiques and his collection of bottles, garafaos and artifacts all have a story to tell. There is also a unique whale rib which he has innovatively converted into a glass rack near the bar; something to be seen. This quaint little place is open only for dinner and one has to make prior reservations if you don’t want to be disappointed as it can seat only 40 people at one sitting.There is no menu and so while Patrick informs you what is cooking in the kitchen, Merciana manages the back of the house preparations. There is Chicken Cafreal,Pork Amsol, Ambotic, Pork Roast and Beef Roast, Sorpotel, Samaranchi Kodi, Feijoida, all the different varieties of chilli fry and Fish Roe. It is plain, simple and straight from the cooking pot to the table.
Try the Tongue roast which is done with the green masala and the beef roast with the red masala and the pork roasts… each dish is a treat in itself. The Samaranchi kodi served with steaming white rice. Have it with the accompaniment para (pickled mackerels). The kodi made with the sukhi suntan (dried prawns) and the paddo (Mango seed) adds to the flavor. This quaint eatery also specializes in Fish Roe (gaboi), which is a delicacy, but one has to acquire a taste for this. The Sweet finale is simple caramel custard which is delicious and not to be missed. There is the essence of old Goan hospitality…. No frills or fancy service, blending the past like the tavernas of yore in today’s busy cosmopolitan environment. It is certainly well worth a visit to this quiet little Bhatti Village economical and consistent.
