Fort Aguada and some Desi Food at Fidalgo

One of the touristy things to do when in Goa is to visit the splendid Fort Aguada, located in North Goa.
And although we have lived in Goa for 8 years in total, I’ve been to this fort just twice.
It’s a don’t-value-what-you-have syndrome which I’m sure many of us suffer from.
Take the Jewish Synagogue in Kochi for instance. I’ve lived in Kochi most of my student life and I’ve been there-ONCE!! Now how AWFUL is that!

One of my many resolutions for this year was to explore places around me (as opposed holidaying to distant places).
Here are a few glimpses of the Fort as I saw it a few weeks earlier.

The fort, situated at the mouth of the Mandovi River was built by the Portuguese in 1612 to protect old Goa against the Dutch and Marathas and check access of enemies into the River Mandovi. It is home to several natural springs and that’s how it got its name-Aguada meaning Water in Portuguese.

The beaches of North Goa extend from Fort Aguada, in an almost uninterrupted 30 km sandy stretch ,to the border of Maharashtra.

The fort now houses the central jail and has one of Asia’s oldest lighthouses, a four-storied structure looking over a vast expanse of sea, sand and palm trees.


Whenever we do eat-out here in Goa we always prefer to eat at the beach side shacks instead of the usual restaurants in the city. The only time I do relent is when Hotel Fidalgo is one of the options.

The food is EXCELLENT and the hotel looks real nice post-renovation. It is situated right in the heart of Panjim on 18th june Road and has 6 restaurants to chose from( Bhojan, Legacy of bombay, Mirch masala ,Chilli n Spice amongst others).

The last time we went we decided to eat at Mirch Masala, which serves Indian food.

We started off with a chicken clear soup ( as I was supposed to be on a diet).It was delicious and I could have had buckets of this soup.

For starters we had the Chicken Pahadi Kebab(Rs 220) and the

Delhi chaat(Rs 95).
The Kebab was mouthwatering and its something Im looking forwad to ordering next time too.

The main course was just some Butter Naan, a mughlai chicken(240) and a paneer dish(130) and a chicken dum biriyani(Rs 270).

Everything was yummy and I hope to try the other restaurants in there too…

An Evening in Panjim

Panjim- Vibrant Facets

Panjim- Vibrant Facets

Goa is really a lovely place to live in. My husbands work requires him to move every once in a while so he has traveled extensively in India. I, on the other hand have seen very little of my beautiful country. My dad worked with a company that required him to travel to various countries and we happily followed him around. It has only been post-marriage that I have come to see how spectacularly diverse, colourful, exuberant, exciting and loud our country is. Take Goa for instance. Anyone who has traveled here will vouch for the fact that it has its own distinct appeal. I for one am in love with the place and cant think of a better place to settle down in. Its for that very reason that we recently bought a small apartment in Goa. So last weekend we went to check it out. We also had some odd jobs to do in panjim. Panjim, the capital of Goa is a sort of shopping haven to us Vasco-da-Gama residents. It’s about 1 hr drive from where we live, but it’s always fun to visit Panjim.

To say that Panjim is really glorious is stating the obvious. The city is captivating, with its Portuguese architectural heritage and its narrow winding roads, the white-washed churches, and its fine location at the mouth of the broad Mandovi River. The river front is a lovely, green-shaded road that is best explored at leisure, enjoying the colourful buildings and many character-laden eat-outs in Panjim.

We got home pretty late, which meant that we missed the Independence-Day ball being held at our club. We however made up for it by catching up on much needed sleep after a simple, yet stunning dinner of Prawns and Pasta in Tomato sauce.I got this recipe from here.

450g tomatoes
200g pasta, you can use any kind that is on hand
3 teaspoons oil
About 20 medium sized prawns, peeled and deveined
2 spring onions, finely chopped
3 cloves garlic, crushed
1/3 cup white wine
Salt & pepper
1/3 cup cream
2 teaspoons finely shredded fresh basil and dill, and extra whole leaves for decoration
Grated Parmesan cheese
Pasta

Cook pasta in plenty of water and a little salt, or according to directions on packet.

Remove cores from tomatoes and place tomatoes in a saucepan of boiling water for 10-15 seconds, or until skin starts to lift. Remove from saucepan and place in a bowl of cold water for 5 minutes. Peel off the skin and chop.

Fry the prawns in little oil until almost cooked (it will change colour).Keep aside.

Add the chopped spring onions and garlic to the pan with remaining oil and cook for 1-2 minutes, without browning. Add chopped tomato, wine and salt and pepper. Simmer for a few minutes until tomato is soft.

Add cream, dill and basil. Simmer for 2 minutes.

Puree this tomato mixture in a blender and return to the pan. Now add the almost cooked prawns.

Simmer until prawns are cooked through and sauce has thickened. Add cooked pasta to pan and stir to combine.

prawn&pasta in tomato sauce
Serve with Parmesan cheese.

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