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आई's

Name: आई's
Address: Panjim, IN
Telephone: 919890238080

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

02/10/2026

There is always something special about finding laakh - the rich egg mass (roe) inside a female crab. 🦀

These are sea crabs brought in by our raponkars, and finding a few filled with laakh still gives me the same excitement I remember from childhood.

Some treasures are best understood when you grow up eating them.

02/09/2026

From Bhinna to Bhirnel - a kokum story that goes much deeper than the fruit.

We know Bhinna as kokum - the little fruit that has been part of our kitchens and food traditions for generations.

But the story doesn’t end with the fruit.

What happens to the seeds once the kokum is used? What we may think of as waste is actually the beginning of something valuable.

The seeds are collected, dried and traditionally processed to extract Bhirnel, also known as Bhirandel or kokum butter - a firm, natural plant fat.

The process is slow and beautifully hands-on: the seeds are dried, pounded, roasted and worked to release their natural fat. It is the kind of knowledge that has been passed down through generations, long before we spoke about zero waste or sustainability.

Bhirnel has traditionally been valued for its nourishing and protective properties, especially for dry, cracked skin. But it also has a place in food traditions.

There is something incredibly beautiful about spreading Bhirnel onto a freshly made, piping-hot bhakri or roti - watching the firm butter soften and melt into the warm bread.

A fruit.
A seed.
A little patience.
And suddenly, nothing is wasted.

Bhinna gives us kokum.
The seed gives us Bhirnel.
And tradition teaches us that every part has a purpose.

17/08/2026

Tomatache Saar (Tomato Saar) is a simple, light and comforting Goan - Konkani preparation made with ripe tomatoes, a lightly spiced masala and a tempering. It has a lovely balance of tanginess, spice and the natural sweetness of tomatoes.

I was taught two ways of making it.

In one version, the tomatoes are chopped and boiled, and then the lightly spiced masala is added.

In the other, the tomatoes are cooked and blended into a smooth purée before adding the same masala.

The difference may seem small, but it changes the texture and slightly changes the taste too.

This is my comfort food, and for me, the perfect way to enjoy it is with varan (bland dal), steaming rice and some batatachi fodi or kapa on the side.

Simple, homely and deeply comforting - exactly how I like my food.

15/08/2026

Four types of Colocasias

Four different leaves, four distinct forms, but one thing they have in common - each colocasia develops an edible root.

Colocasia is much more than just a leafy plant. The roots and leaves have long been part of traditional cooking, especially during the monsoon when these plants flourish.

We often see them as just alu, but there is so much diversity within colocasia.

How many of you have seen these different varieties, or actually eaten them?

26/07/2026

Olmi (also called Almi) are prized wild edible mushrooms that appear in Goa’s forests with the arrival of the monsoon. Highly perishable and impossible to cultivate, they are hand-harvested by villagers who have gathered them from the wild for generations. Their delicate earthy, nutty flavour makes them one of the season’s most cherished delicacies, often prepared as simple fries or in traditional curries.

One of my favourite ways to cook them is Olmyache Tonak. The secret to a good tonak lies in restraint - less masala, more mushroom. The spices should only enhance the natural flavour, never overpower it.

On a recent visit to the Kunbi community, I was curious to learn whether the way these mushrooms are harvested had changed over the years. That’s when Sangeeta, one of the women from the community, shared a beautiful practice with me.

She told me that when they come across a cluster of mushrooms - say around thirty - they never pick every single one. They harvest only about twenty and leave the rest behind. It is their way of giving back to nature, allowing the mushrooms to regenerate while expressing gratitude for what the forest has provided.

A simple practice, yet a powerful reminder that taking only what we need is one of the oldest forms of sustainability.

18/07/2026

मळेकार

In Goa, a Mayekar is a farmer who grows vegetables on a machan (trellis). During the monsoon, these living green canopies come alive with climbing vegetables such as bitter gourd, snake gourd, ridge gourd, cucumber, and many other seasonal varieties.

Whether it’s a Mayekar or any other vegetable grower, trellis cultivation is a time-tested farming technique widely practiced across Goa. By allowing vines to climb, it makes better use of space, improves air circulation, and supports healthier crops. It’s a simple yet effective method that has been passed down through generations and continues to shape Goa’s monsoon landscape.

These photographs were taken during my visit to one such farm today. From tender cucumbers and freshly harvested ridge gourds to bitter gourds hanging from the vines, every corner reflected the care that goes into nurturing a crop.

One of the highlights was meeting Tushar, who proudly harvested a snake gourd he had grown with patience and dedication. Moments like these are a reminder that every vegetable reaching our kitchens carries with it months of hard work, quiet perseverance, and generations of farming knowledge.

The day’s harvest eventually found its way to my home - a basket filled with ridge gourds, snake gourd, bitter gourd, and cucumbers. From Tushar’s farm to my kitchen, and soon to my table. That’s what farm-to-home truly means.

#मळेकार

16/07/2026

The Different Types of Sola I Use in My Cooking

In Goa, sola (also spelled sol or sollam) refers to sun-dried fruits used as natural souring agents in traditional Goan cuisine. Each variety has its own unique flavour, adding depth and a distinct character to a dish.

These sola are also an important part of our Purumet - the traditional Goan practice of stocking up on essential food supplies before the monsoon. In the days before refrigeration and easy access to fresh produce, families preserved seasonal ingredients like these to ensure their kitchens remained well stocked throughout the rainy season. It is a tradition rooted in seasonality, preservation, and making the most of nature’s bounty.

Whether it’s a curry, sukhe, certain vegetable preparations, or even a refreshing glass of Sol Kadi, these natural souring agents are an integral part of Goan cooking. The choice of sola depends on the dish, the season, and the kind of sourness one wishes to achieve.

A. Bhinachi Sola
Sun-dried kokum rinds with their deep purple colour and pleasantly tangy flavour. They are also valued for their digestive properties, which is one of the reasons kokum has long been a staple in Goan kitchens.

B. Ambyache Sola
Sun-dried raw mango slices that lend a bright, fruity tartness.

C. Atamachi Sola (also known as Otachi or Vatachi Sola)
Made from the monkey fruit (Artocarpus lakoocha), these slices are sun-dried and prized for their gentle, mellow sourness. They are often preferred for their mild flavour and are traditionally believed to be easier on the stomach and less likely to cause acidity.

Small ingredients like these may seem simple, but they play a significant role in preserving the authentic flavours of Goan cuisine. They are a reminder of how our traditional kitchens relied on seasonal wisdom, thoughtful preservation, and nature’s pantry long before modern conveniences became a part of everyday life.

13/07/2026

Phansachi Biyanchi ani Toorichi Bhaji (फणसाच्या बियांची आणि तुरीची भाजी)

One of my recent favourite sabzi - a simple yet comforting preparation made with jackfruit seeds and pigeon peas (red gram), locally known as toori.

The creamy texture of the cooked jackfruit seeds, the earthy flavour of toori, and the gentle tempering come together beautifully in this humble dish. It is a perfect example of how everyday ingredients from our kitchens, along with the practice of no-waste cooking, can create something truly satisfying.

I love having it not just as a sabzi with a meal, but also as a midday snack - a bowlful of this simple goodness is comforting, nourishing, and filled with memories of seasonal cooking.

12/07/2026

Konge (Apple Snails)

Harvested from the fields of Goa with the arrival of the monsoon, Konge are a highly sought-after seasonal delicacy. These freshwater snails, collected from paddy fields and wetlands, are cherished for their unique texture and the connection they hold with Goa’s monsoon food traditions.

I have prepared them into a curry with hog plum (ambade), a handful of backwater prawns, and a touch of fresh turmeric leaf to gently infuse the curry with its earthy, aromatic flavour.

A dish that carries the taste of the first rains - seasonal, local, and deeply rooted in the landscape of Goa.

24/06/2026

The monsoon catch finds its way into a simple yet flavourful coconut curry. Freshly ground coconut, spices, and a touch of tanginess come together to create a silky golden gravy that gently envelops the fish. Delicate, comforting, and deeply rooted in Goan home cooking.

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Panjim

Opening Hours

Monday	10am - 6pm
Tuesday	10am - 6pm
Wednesday	10am - 6pm
Thursday	10am - 6pm
Friday	10am - 6pm
Saturday	10am - 6pm
Sunday	10am - 6pm

Telephone

919890238080

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