Another full day of preparing Goan cuisine, and the menu was extensive!
We started with another clarification of the peppers and spices. Kashmiri for color, medium heat, and Cancon for heat!
Dessert was prepared first – a flan with cardamom.
Marinades we’re prepared for the Vindaloo- vin=vinegar and alyu =garlic.
sauce for Xacuti.
Caldin prepared two ways – one with cauliflower and prawns, the other with poached eggs.