Goa has always been known for the rich (and lipsmacking) variety of cuisine served in its many restaurants, cafes, shacks and bars and pubs. In 2020, the food scene had a new entrant who made a huge impact, the home chef.
Home-based Goan chefs, hailing from diverse backgrounds, started their own ventures in a pandemic-riddled year, concocting dishes of varying kinds. In the process, they acquainted the state’s inhabitants with some unconventional cuisines. A few distilled their memories of home-made food into the scope of a menu, while others assimilated dishes from across the world into people’s platters. In this instalment of our series on home chefs, we chronicle five stories. From extensive breakfasts, Bengali fare, and Kashmiri yakhni, to Arabic shawarma, Bolognese, and authentic Goan home-made food, these connoisseurs are laying out a smorgasbord of food from their kitchens
Chef’s Flair by Allister Fernandes and Alisia Fernandes: For the Love of Unique CombosA joint venture by a brother-sister duo, Chef’s Flair was launched on Instagram following the onset of the pandemic. According to Alisia, a multitude of people were establishing independent ventures pivoted on DIY projects, clothing, and ornaments. This coaxed them to begin a remote business of their own and support the needs of their family amid unprecedented times. The pair had a shack in Goa’s Calangute beach in the pre-COVID-19 era, and even though business was smooth, the ensuing lockdown rendered their venture obsolete. They decided that the best thing to do would be to set up an online framework that would facilitate the continuation of their work. Their aim was to provide quality food in vast proportions, and at reasonable prices.