Mumbai-based researcher cum chef Gaurav Shah recreated his grandmother’s recipes
The horseshoe-shaped dining table at the over 100 years old Govindamangalam Homestay, in Kochi, can seat 12. Designed to facilitate serving ela sadya, the elaborate vegetarian Kerala meal had on a banana leaf, it recently hosted a four-course Konkani food sit-down for a large group of keen food lovers. Created by Mumbai based researcher cum chef Gaurav Shah, it was one of the first food pop ups hosted in the heritage home.
“It is interesting to travel with Konkani food,” says Gaurav Shah who chose to unfold his second Konkani cuisine experience in an environ where traditional food blended with old-world settings. The ambiance created by well-appointed period furniture, clocks, artefacts, furnishing and the daily life of the homestay, it carried a charming feel of a time gone by. Gaurav’s first pop up was held at a Kashmiri restaurant in Siolim, in Goa.
