The project features tastings from five traditional kitchens, including Hindu artisans, Muslim descendants (Bijapur dynasty), Gaud Saraswat Brahmins, Indo–Luso influences, and Christian descendants, each offering a distinct culinary identity shaped by spice and history.
Centered around five key ingredients: turmeric, kokum, black peppercorn, tamarind, and star anise, visitors can interact with ingredient pods and hear stories narrated by the curator, linking taste to memory and migration.
Before the tastings, join a tête-à-tête with Odette and leading Goan chefs and restaurateurs. Discover recipes, share stories, and explore the flavors that define this small but culturally rich state.
Courtesy extended by: IHCL Goa, The Astor Goa
