Walking into Sky Curated Asian Dining that offers panoramic views of the city from the rooftop of Residency Towers, Chennai for the Goan Food Festival felt like stepping onto the sun-kissed shores of Goa itself. The air is laced with coconut, spice, and the unmistakable aroma of coastal heritage. This wasn’t just a festival. It was a culinary voyage, curated to showcase the vibrant Indo-Portuguese traditions that make Goan cuisine so unforgettable. “Flavours of Goa” is more than a festival, it’s truly an immersion. Chef Sarita’s curation ensures authenticity without compromise, while Sky Curated Asian Dining provides the perfect canvas for this coastal symphony. Expect bold spices, soulful curries, and desserts that linger like the Goan sunset.

The Experience

The festival menu is a tapestry of Goa’s culinary soul—seafood kissed by spice, vegetarian delicacies steeped in tradition, and desserts that whisper of Portuguese influence. Every plate feels like a postcard from Goa, rich with history and flavour.

Must-haves

Soups: Caldo Verde and Caldo de Galinha—comforting, aromatic, and deeply layered.

Starters: From crispy Rissois to fiery Chicken Cafreal, each bite balanced nostalgia with boldness.

Vegetarian Mains: The Ansache Sasav (pineapple in coconut-mustard curry) was a revelation—sweet, tangy, and utterly Goan.

Non-Vegetarian Mains: Mutton Vindaloo and Chicken Xacuti stood out, their spice blends complex yet harmonious.

Desserts: The iconic Bibinca with Ice Cream and creamy Serradura closed the meal with indulgent finesse. We paired these with some delicious cocktails and saved a trip to Goa this monsoon season.

Chef Spotlight: Sarita Chavan

At the helm is Chef Sarita Chavan, a name synonymous with authenticity and flair. With over two decades of experience, she brings not just recipes but stories, each dish a testament to her passion for regional Indian cuisine. Her journey, from curating five-star food festivals to representing India on international stages, adds gravitas to this pop-up. What sets her apart is her instinctive understanding of flavour, honed outside the bounds of formal hospitality education, yet elevated by sheer talent and perseverance. She even brought some of her special secret ingredients from Goa for this festival.