Chef Peter’s Kitchen: Reviving Lost Goan-Portuguese Recipes

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.

Prawn Risois:

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.

Pork Solantulem

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.

Tisriyo (Clams)

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

Phone: 08805145181

( Google maps has great directions)


My Singapore Fling:Guest post for a dear friend Vineet

I say fling because I’m absolutely in love with Singapore.I could travel a million times over and yet discover something new everytime.Vibrant,colourful and sunny would best describe this favorite city of mine.

I so love exploring the small by lanes of China town and Little India.Always a pleasure to discover a hidden gem among these quaint and curious parts of the city.Small restaurants dot almost all parts of the city…amazing aromas of Singapore chilli crab,Char Kway Teow and simmering Dim Sum wafting through the air.Oh I’m craving for Dim Sum I said to my husband as soon as we got in.

Well today Im writing about our discovery of two of the most amazing Dim Sum places in Singapore.These were both recommend by a very dear friend Vineet,who is as crazy about food as I am…So on landing we headed straight to DIN TAI FUNG on Orchard street.It was around noon and boy was this place packed…Local Singaporeans along with tourists all huddled together relishing hot steaming Dim sum…

I even got a chance to talk to one of the chefs who was very painstakingly cutting and measuring each ball of dough with great precision.

He informed me that each ball of dough had to be  measure exactly the same before it was wrapped with the filling.


I tell you this was the best dim sum meal ever.We started with some cucumber relish in chilli oil,followed by the pork and shrimp dumplings and of course the Xiao Long Bao.Skipped the soup as wanted to indulge in the egg fried rice.Totally dim-summed..

I tell you this place nailed it for me.A trip to Din Tai Fung turned out to be well worth a number of visits..A delicious and satisfying meal.While leaving the restaurant I happened to notice a poster

that read Truffle Xiao Long Bao.That sure got my attention.I headed back to my chef friend and inquired about this strange combination.He went on to explain that this was a harmonious and delightful melange of the minced meat and truffle…A delicious pair indeed. Well worth a try on my next visit to Singapore.

But for now I feel satiated and must say excited.I wanted to get back home and try out my own version of these awesome dumplings.I thought of a healthier version using cabbage leaves…

Do stick around and look out for my own”MInced chicken in cabbage dumplings”

Cheers until then and hope you enjoyed my food stopover in dazzling Singapore