Saluting the first executive chef of Taj hotels in India, he was a culinary wizard, Goa’s…perhaps India’s first executive chef way back in 1925, enthralling the world with his food. And today he has his very own restaurant called Miguel Arcanjo at the Taj Exotica. The…
Saluting the first executive chef of Taj hotels in India, he was a culinary wizard, Goa’s…perhaps India’s first executive chef way back in 1925, enthralling the world with his food. And today he has his very own restaurant called Miguel Arcanjo at the Taj Exotica. The restaurant is classy and the chef perform from an open kitchen and doing justice to a man who carved a niche through his culinary genius. For starters try the simple Bucconcini Salad. But if one checks on the preparation of the Italian cheese (Bucconcini) – small, semi soft, unripened, mild they tend to absorb flavours. The chefs then cut slices and with alternate layers of tomato and pesto salad, they create a mouthwatering starter with flavours of basil.Another favourite is the Mezze Platter served with hot pita bread from the ovens. Attractively laid out on a glass, you may follow the traditions of Bulgaria and order a glass of wine from the well stocked bar to accompany the appetizer. Follow up with the mains – the duo of New Zealand, Ratatouille Vegetables and plum tomato relish. The maestro perhaps would have prepared something like this in the old kitchen of the Taj way back in 1939. If fish is the order of the day try the Steamed Snapper – lightly seasoned and served with a an accompaniment of spinach and egg. Simplicity and creativity is the catch of the season, perhaps a legacy defined by the nouelle cuisine practiced in the days gone by. The signature dishes are the Black Angus Carpacio, Atlantic Salmon & Crab Parfait. The sweet finale is a chocolate served in four textures – four different types of chocolate preparations for your tasting. Or the Mexican Apple Pie – you will be spooning those excellent desserts into the ever obliging cavity of your mouth. The legacy left behind by Miguel Arcanjo is now taken forward by the chefs of the restaurant who now seek to salute food connoisseurs who still value and patronize the skills and ingenuity required to cook food that delights the senses.
0832 6683333/ 6683292 Taj Exotica, Calwaddo, Benaulim, Goa
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