Delhi Food Walks's video: Goan Traditional Food l Tambdi Bhaji Teflache Hooman Gaboli Rawa Fry Sol Kadhi

► Subscribe to Delhi Food Walks: https://www.youtube.com/user/Delhifoodwalks ► Watch our Goa Food Series: https://www.youtube.com/watch?v=m4QJIalkl3M&list=PLDs8Vu-e-HxKFHm-PhrSMJyokd7ovaBEq This episode is about some traditional Goan dishes that we were introduced to by our host Shubhra Shankhwalker. She is a food enthusiast who is proud of her native cuisine. Today she is treating us to a fish based traditional spread for dinner. Anubhav and Shubhra started the day with a visit to the Panjim fish market and fruit and vegetable market. Here she introduced him to some famous local species like bangda, shevte, lady fish and backwater prawns. They got a little of all these packed for the meal. Next they headed to the fruit and vegetable market to get tefla, ukde tanur and bimli for the same. With the shopping done they drove to her quaint farm house in the village of Carmulin. After a brief chat about the place and its food culture, Shubhra and Anubhav went to the kitchen to start with the preparation. She first prepared the kalwanche tonak or the oyster curry. Then she showed us how the steps of making teflanche hooman and moddoshi hooman. The first one was a spicy and tangy makerel fish curry while the second one was a rich and creamy lady fish curry. Next was the turn of tambdi bhaji which is a side dish made of red amaranth leaves. Shubhra had given a personal touch to this much loved traditional dish by adding coconut paste and boiled lentil. The aroma was so distinctively inviting. The highlight of all the curries was Shubhra's own coconut paste. Once the curries and rice was ready she prepared for the gaboli fry. It is a delicious snack made of fish roe. Soon we were joined by two other guests Saurabh and Chef Gracian. We started with some drinks and the crisp and soft gaboli rawa fry. Then came the main course that was served in clay pots. we also ate out of clay plates. The thick grained ukde tanur superbly complimented each of the curries and the combination of pao and teflache hooman was indeed a revelation. It was a cheerful evening full of amusing stories and great food. The flavours won heart and left us merrier. Heartfelt gratitude to Shubhra for this gratifying culinary experience that left us enriched about the native flavours. About the host - Anubhav Sapra https://www.instagram.com/anubhav.sapra/ Anubhav Sapra is an avid culinary explorer who loves to travel and explore different cuisine primarily the street food, not just for the sake of gustatory pleasure but also for quenching his deep thirst for nurturing new cultural connections through the kaleidoscopic canvas of food. He believes that the vibrant and delectable street food tradition across the globe has the power to bring communities together and foster harmonious human existence. Please subscribe to our YouTube channel to keep our Indian street food explorations video in your feed! Thank you for watching! Facebook: https://www.facebook.com/delhifoodwalks Twitter: https://twitter.com/delhifoodwalks Instagram: https://instagram.com/delhifoodwalks Design and filmed by Rahul Singh Instagram - https://www.instagram.com/iamrahulsingh.2/ Text by Swetaleena Nayak