आई's

आई's आई's 'aaí' keeps it local and scrumptious, with a tantalising blend of the finest herbs and spi

This year, I sprouted cashew seeds in my pots - in Goa, they are known as ghodulli or ghodka. These young, germinated ke...
07/04/2026

This year, I sprouted cashew seeds in my pots - in Goa, they are known as ghodulli or ghodka. These young, germinated kernels are a seasonal treat, prized for their delicate crunch and gentle sweetness.

In Goa, cashew is more than just an ingredient - It is a part of the region’s culinary heritage, woven into its food traditions over centuries.

I have used them here in Ghodulliche Tonak (or shagoti) - a roasted coconut-based curry layered with warm spices. The ghodka bring texture and depth, while potatoes lend a soft, comforting contrast.

A humble, seasonal dish that beautifully highlights the character of cashew.

As time goes by, my cooking becomes more about what I remember from childhood - the techniques, the flavours, and the li...
02/04/2026

As time goes by, my cooking becomes more about what I remember from childhood - the techniques, the flavours, and the little details that made each dish special.

This prawn curry is the same old recipe, elevated with deeper, better flavours using seasonal raw mango and a technique passed down from my mother.

I used the freshest backwater prawns, keeping some parts intact to enhance their natural sweetness and depth. Cooked gently, the curry turned out beautifully balanced - tangy, rich, and full of character.

Sometimes, it’s not about changing the recipe, but refining the way you cook it.

This is my yearly supply of locally made sugarcane jaggery - completely natural and free from preservatives. In the pict...
20/03/2026

This is my yearly supply of locally made sugarcane jaggery - completely natural and free from preservatives. In the picture, Sangeeta and Mina are packing it with warm smiles. It’s always a beautiful exchange of good vibes.

I prefer to avoid plastic, so I make a little extra effort to store the jaggery in traditional mud pots, sealed with banana leaves. This method helps keep the jaggery cool and fresh while reducing the use of plastic containers.

All in all, it’s 40 kilos of jaggery - sustainably stored and made with care.

Kalundar, known across India as the Pearl Spot fish, is a prized catch from Goa’s backwaters and coastal lagoons - where...
19/03/2026

Kalundar, known across India as the Pearl Spot fish, is a prized catch from Goa’s backwaters and coastal lagoons - where river meets sea. Its flavour is clean, slightly sweet, and deeply tied to its brackish waters.

Kalundrache Hooman is all about balance. Fresh coconut ground with local spices, gently cooked to a light, aromatic gravy that respects the fish rather than masking it. No excess - just clarity of flavour and technique.

Honest cooking. True to the ingredient.

Tai Aajhi’s batatachi bhaji.Tai Aajhi is what I call my grandmother - “Tai” meaning elder sister and “Aajhi” meaning gra...
09/03/2026

Tai Aajhi’s batatachi bhaji.

Tai Aajhi is what I call my grandmother - “Tai” meaning elder sister and “Aajhi” meaning grandmother - a loving way we addressed her at home.

Same recipe. Two different techniques. A completely different outcome.

It’s remarkable how a single ingredient can change character with nothing more than a shift in method.

1. Boil the potatoes first, then fold them into the masala - they turn tender and comforting, gently absorbing every layer of spice.

2. Cut them raw and cook them directly in the same masala — they stay firmer, the edges lightly caramelise, and the flavours deepen, coating each piece with intensity.

Two approaches.
One spice blend.
An entirely different experience on the palate.

My grandmother’s recipe - simple, instinctive, and timeless - proving that technique shapes taste.

Alsandyacho Sango Our very own local edamame.Fresh alsande pods, simply boiled in salt and eaten warm, just as they are....
23/02/2026

Alsandyacho Sango
Our very own local edamame.

Fresh alsande pods, simply boiled in salt and eaten warm, just as they are. No sauces, no soy, no frills - just clean, earthy goodness.

Sometimes it becomes a homely usal (dry dish), sometimes a comforting tonak (shagoti), and sometimes it quietly finds its way into leafy greens.

Seasonal. Simple. Proudly local.

Using the yams and tubers from my previous post, I made a traditional Goan stew - Khatkhate (or Khatkhatem).It is a mixe...
15/02/2026

Using the yams and tubers from my previous post, I made a traditional Goan stew - Khatkhate (or Khatkhatem).

It is a mixed vegetable stew from Goa and the Konkan coast, closely linked to the Saraswat Brahmin community. The key ingredient is tephal (Goan Sichuan pepper), which gives it a woody, citrus aroma and a mild numbing warmth.

As a Goan, I grew up eating many of these - but only recently realised how much there still is to learn about what grows...
14/02/2026

As a Goan, I grew up eating many of these - but only recently realised how much there still is to learn about what grows beneath our soil.

Some are easily found in our markets, while others still need to be respectfully foraged from the forest.

Here is a glimpse of Goa’s yams and tubers - wild and cultivated, field-grown and forest-found.

Image 1. Chirko (Greater Yam)
A dense, earthy wild yam from the forest.

Image 2. Chayih (Wild Yam Roots)
Slender, fibrous roots that require careful identification and preparation.

Image 3.
• A – Madi (Taro / Colocasia)
A monsoon staple - both root and leaves are used.

• B – Karande Mhan (Vetiver / Khus)
Aromatic roots known for their cooling properties.

• C – Allu Munlyo (Wild Ginger / Turmeric)
Fragrant rhizomes from the ginger family.

• D – Karande (Air Potato)
Small aerial tubers that grow along vines.

• E – Kate Kanga (Cassava / Tapioca)
A hardy and versatile staple root.

• F – Kasharu Munlyo (White Turmeric / Arrowroot)
Mild rhizomes used in food and remedies.

• G – Zaad Kanga (Chinese Potato / Koorka)
Tiny, nutty tubers full of character.

Image 4. Suran (Elephant Foot Yam)
Rough outside, rich and hearty inside.

Image 5. Gavti Kanga (Local Sweet Potatoes)
Naturally sweet and comforting.

The forest and the field both nourish us.
Still learning. Still discovering.

Dudhyache Fulache Dangar. Pumpkin flower cutlets, delicately spiced and pan-seared to a golden crust.Seasonal. Local. Ro...
13/02/2026

Dudhyache Fulache Dangar.
Pumpkin flower cutlets, delicately spiced and pan-seared to a golden crust.
Seasonal. Local. Rooted.

Proof that the humblest ingredients - when respected - become extraordinary on the plate.

Nachnyacho Shirvolyo with ChunIn Konkani, nachnyacho shirvolyo means ragi (nachne / finger millet) noodles - soft, earth...
12/02/2026

Nachnyacho Shirvolyo with Chun

In Konkani, nachnyacho shirvolyo means ragi (nachne / finger millet) noodles - soft, earthy strands made from steamed ragi dough.

They are traditionally enjoyed in two ways: with chun - a simple mix of freshly grated coconut and jaggery - or with ross, sweetened coconut milk poured over the warm noodles. What you see here is served with chun.

Ragi is naturally gluten-free and wholesome, making this humble dish both nourishing and nostalgic.

Gluten-free. Mineral-rich. Deeply Goan.This is my Nachne harvest - also known as ragi or finger millet.A humble yet powe...
11/02/2026

Gluten-free. Mineral-rich. Deeply Goan.

This is my Nachne harvest - also known as ragi or finger millet.

A humble yet powerful grain that has nourished generations in Goa, ragi and rice have long formed the nutritional backbone of the state. Rooted in tradition and resilience, this ancient millet continues to sustain communities through seasons, celebrations, and everyday meals.

From this harvest, I prepared four classic ragi dishes that celebrate its versatility:

1. Nachnyache Ghavan
A thin, soft pancake made from ragi flour - light, wholesome, and perfect for breakfast or a simple meal.

2. Nachnyache Satva
A traditional Goan delicacy made with ragi, coconut milk, and jaggery, gently infused with turmeric leaf. Slow-cooked, nourishing, and deeply comforting.

3. Nachyachi Bhakri
A rustic finger millet flatbread with an earthy flavour and remarkable health benefits. Best served with curries or dried vegetable preparations.

4. Nachnyacho Shirvolyo (Ragi Shirvale/Shevyo)
Thin, steamed ragi noodles - a traditional Goan/Konkani dessert, usually served with freshly extracted sweetened coconut milk (Ross) or with grated coconut and jaggery.

From field to plate, this is more than food.
It is Goa’s soil, tradition, nourishment, and memory - served with pride.

Surga, as we call it in Goa - also known as Surangi - are tiny golden-yellow flowers with an intensely fragrant scent. N...
10/02/2026

Surga, as we call it in Goa - also known as Surangi - are tiny golden-yellow flowers with an intensely fragrant scent. Native to the Konkan region, these rare seasonal blooms appear briefly in April and May, and I was lucky to find them now. From the slow-growing Mammea suriga plant, their fragrance lingers even when dried. Used in garlands, prayers, and everyday rituals, Surga carries a quiet warmth - humble, calming, and deeply rooted in Goan tradition.




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