Goa is often synonymous with its sun-kissed beaches, vibrant culture, and exquisite cuisine. Yet, among all its culinary treasures, few are as revered as Goan poie, a traditional bread that plays an integral role in the region’s dining table. For brothers Megh and Prasheel Netravalkar, co-founders of Poie Re, this humble bread transcends its simple form, evolving into a symbol of both heritage and innovation. Through their venture, the duo is not only showcasing the timeless flavors of Goa but also expanding the horizons of Goan culinary traditions with modern creativity and global inspirations.
A Journey from Banking to Hospitality: Following Passion
Born and raised in Goa, Megh Netravalkar grew up surrounded by the aromas and flavors of his homeland’s traditional cuisine. However, despite a deep-rooted love for food, he initially pursued a different career path, earning an MBA and working as a banker. Yet, the allure of his Goan roots and passion for culinary exploration ultimately beckoned him back. Deciding to leave his banking career behind, Megh teamed up with his brother Prasheel to embark on an exciting new journey in hospitality.
With no formal background in the industry, the Netravalkar brothers took on the challenge with an open mind and a determination to learn on the go. Together, they combined their love for food and culture to create Poie Re, a venture that celebrates the simplicity and elegance of Goa’s coastal cuisine while incorporating global influences. Prasheel, originally a BTech engineer, was the first in his family to venture into the food industry.
Celebrating Poie: Goa’s Quintessential Bread
For the Netravalkar brothers, poie is not just bread – it is a staple that brings people together, a symbol of Goan pride. Megh fondly recalls growing up in Goa, where poie was more than just a part of a meal; it was a beloved tradition. “We Goans are very passionate about our breads,” he says, reflecting on the importance of poie in the community. However, while the world celebrates various bread forms like croissants, pretzels, and bagels, poie has remained a hidden gem.
Inspired by the glorification of bread across Europe, the brothers saw an opportunity to elevate poie to a similar level of recognition. They sought to innovate while remaining true to tradition, and Poie Re was born as a means to bridge the gap between local roots and global trends. Drawing from both international flavors and local ingredients, Megh and Prasheel experimented with various fillings to create unique, innovative sandwiches that reflect a perfect blend of heritage and creativity.
Health Benefits and Balance: Elevating the Humble Poie
At the heart of Poie Re is the philosophy of showcasing the inherent health benefits of poie. Made from whole wheat flour and minimal oil, poie is a healthier alternative to the more carb-heavy pao due to its hollow nature. Megh explains that this makes poie an ideal base for sandwiches, especially when combined with nutrient-rich fillings like fresh vegetables and proteins.
The menu at Poie Re reflects this balanced approach to meals. From classic Goan favorites to contemporary creations, every dish aims to offer a harmonious combination of carbohydrates, fiber, and proteins. This not only makes the meals satisfying but also healthier, with a focus on nutrient-dense ingredients.
From the Central Kitchen to the Cafe: Maintaining Freshness and Quality
Operating from their sister concern, Kismoor Sangolda, the central kitchen is where the magic happens. Fresh vegetables are sourced daily from trusted vendors, and the fillings are carefully prepared in the central kitchen before being assembled at the café. Additionally, Poie Re runs a cloud kitchen from Sangolda, ensuring that their signature sandwiches reach customers beyond the confines of the café.
One of the standout elements of Poie Re is their dedication to working with local artisans. Their poie is sourced from a local baker in Salvador do Mundo, who has been with them since the inception of their venture. Unlike commercial varieties, Poie Re’s poie is slightly larger, providing the perfect vessel for their innovative fillings.
Star Dishes: From Goan Classics to International Twists
While Poie Re offers a diverse menu, one thing remains constant: poie is always the star of the show. Among their best sellers is the Goan Sando, a sandwich featuring hot fried chicken in poie, paired with flavorful condiments. The café also offers a range of classic Goan flavors, including the popular cafreal poie and the indulgent butter chicken poie. However, innovation is never far from the Netravalkar brothers’ minds. One of their latest creations is the Lebanese doner kebab poie, an unexpected yet delightful fusion of Middle Eastern flavors with Goan bread.
The menu goes beyond sandwiches, too. At Poie Re, you’ll find inventive dishes like a poie Caesar salad, a unique take on tiramisu made with poie, and more. Even the drinks are thoughtfully curated to complement the menu. Milkshakes were added to help balance the heat from the poie and protein-heavy meals, providing a cool and creamy finish to the dining experience.
Overcoming Challenges: Educating Customers and Building a Community
Like any new venture, Poie Re faced its share of challenges, particularly when it came to educating customers about the versatility of poie. “The serradura poie wasn’t a hit until customers tried it,” Megh recalls, highlighting how important storytelling and engagement were in overcoming initial hurdles. Through social media, pop-up events, and engaging content, the Netravalkar brothers were able to showcase the potential of poie as a versatile ingredient.
Today, customer feedback plays an essential role in shaping Poie Re’s offerings. The brothers actively solicit feedback through surveys, social media, and in-person interactions, which allows them to refine their menu, introduce new flavors, and cater to evolving customer preferences. What started as a cloud kitchen and pop-up events eventually blossomed into a full-fledged café, thanks to the overwhelming support from the local community.
Looking Ahead: A Vision for Expansion and Innovation
As Poie Re continues to grow, the Netravalkar brothers are focused on maintaining their core values of quality, tradition, and innovation. While they are open to exploring vegan options and catering to diverse dietary preferences, they are committed to ensuring that every new dish aligns with the authenticity of Goan cuisine.
In the future, the brothers envision Poie Re as a hub for Goan culinary innovation. Expansion plans are already underway, with potential new locations and collaborations with local artisans on the horizon. Additionally, they hope to introduce cooking workshops to promote Goan cuisine and educate people about the versatility of poie. As they move forward, the brothers are excited to see more players in the market doing something similar, fostering a vibrant culinary landscape in Goa.
A Unique Blend of Tradition and Innovation
What sets Poie Re apart is its unwavering commitment to tradition while embracing modern innovation. By using locally sourced, high-quality ingredients and centering their menu around poie, Megh and Prasheel have created a dining experience that is both rooted in heritage and refreshingly creative. Whether you’re savouring a classic Goan sandwich or trying an internationally inspired twist, every bite at Poie Re is a testament to the Netravalkar brothers’ passion for preserving Goa’s culinary legacy while pushing the boundaries of innovation.
