Corrine always was a fantastic cook, especially, Goan delicacies. In her small bungalow in Candolim Goa, she has now opened her own restaurant, Corinnes Goa. A handful of tables on the flaggted terrace in a quiet corner, this is an easy going, charming place.
Cooking for Lucio and her son was to relish the time she spent with them, when not on an international jaunt. Each meal, both lunch and dinner, involved a different dish, cooked fresh and lavished with love. A quirk, she extends to friends, too. When Corinne cooks, it is the moment that is brought to the boil, simmered and thickened. And, served hot. hickened. And, served hot.
Mondays at Corinnes Restaurant Goa is reserved for grinding the masalas like rechado, vindaloo, caldean and assado.
The portions here are large. So order judiciously. A large group could sample most things from the menu.
There is a small, select choice for vegetarians dal with spinach, mushroom xacuti and the favourite veg caldin. However, in true Goan tradition, fish and meat dominate.
Prawn Rissois light as cloud puffs stuffed with tiny shrimp in white sauce. Robust prawns coated with home made masala and rawa. And, staple Goan food, fried prawn or fish curry rice, chicken and mutton xacuti, shark ambotik, chicken cafreal the list goes on. Its like being trated to a Goan wedding feast. There are a number of beef and pork dishes, including the vindaloos and sorpotel.
The sannas which attend the sorpotel are fermented with toddy and the 'praw rissois' (creamy prawn puffs), rarely seen on menus, melt in the mouth,
Corinne Restaurant Goa has seen many discerning guest: Food and wine critic Asit Chandmal, Gita Simoesa and Lara Dutta.
Currently open in the evenings only, Corinne plans to start lunchtime service too. Try and make an advance reservation so that you aren't disappointed. Prices are extremely reasonable.