Chef Peter Fernandes of the O’Coquerio fame has now opened Peter’s Kitchen in Sangolda, Pilerne Goa. Having worked with the famed restaurant for over two decades, coupled with a few other stints, he realised that his loyal patrons followed him where ever he went.And quite rightly so as he has wowed many an ardent foodie with his Portuguese-Goan style Cuisine over the years. A stellar reputation in the Goan Culinary world that earned him “Best Chef of India” by the Department of Tourism, Govt Of India.
We had dinner at Peter’s Kitchen a couple of weeks ago and were delighted having discovered this hidden gem tucked away next to his ancestral home in Pilerne Goa. We are greeted by him as we started our drinks and he was happy to come by and chat about his journey that got him this far.. As I glance up at the menu I realise it showcases his love for Goan -Portuguese cuisine. He points out to his chalk written black board that he writes up every day. I notice some un usual recipes such as Kazaracho Stew, Aard Maas and Prawn Risois. I know we are in for a treat. Interestingly he has a variety of home made pickles like Brinjal and lime and some authentic Goan masala that one can pick up too and some home made wine too.
We decide to start off with a plate of Prawn Risois. I’m nostalgic of our Sojourn in Portugal a couple of years ago. This appetizer is straight from a Portuguese era. The half-moon and deep-fried croquettes is made up of a simple flour dough stuffed with a creamy prawn filling. It is absolutely delicious and now has been put on my “must try” list.
For the main course we settle for some Pork Solantulem. This dish is flawless and consists of Pork chucks cooked to a delicate perfection with some Onions, ginger-garlic, red chillies, perhaps some pepper and the star ingredients being Sola or Kokum that lends the dish a hint of tartness. This was brilliant with Goan bread-Poee. By far a delectable dish made in a simple home style way, yet packed and bursting with flavour.
I’m quite crazy about shell-fish, especially the small variety one finds in India.I had been eyeing the Tisriyo on the menu and decided to order a plate full. These were cooked in a traditional Goan way with onions, some garlic, freshly grated coconut and spices. This hit just the right spot for me.
This was every bit a delightful meal. I have heard rave reviews about the Chicken Cafreal and desserts at Peter’s Kitchen, oh well will save that for the next time we are in Goa.
The restaurant is open for large gatherings’ and events and geared up for home catering as well.
We loved dining at Chef Peter’s.Each dish was presented well with a wonderful mix of regional traditional ingredients mingled with a reminiscent of by gone Portuguese influence.Food that looks good has to taste good and this was amazing! His personal attention to us and the rest of the diner’s ensured a great dining experience for all. The chef’s simplicity and humble demeanour reflects well is his restaurants which is every essence of home style cooking and local flavours in a wonderful laid back and cosy atmosphere. Here’s wishing Chef Peter the very best and every success in his endeavours.
Location: Chef Peter’s Kitchen
Sangolda, Pilerne Goa
( Google maps has great directions)