Flavours Through Spice
- INR 499
- Culinary Arts
- Workshop
The Old GMC Complex
In the far-off taluka of Canacona, South Goa, time seems to stand still. These are stories from a centuries-old Saraswat Kshatriya ancestral home, where barter was once the essence of survival. The bhatkar (landlord) communities had an abundance of coconuts, while other communities cultivated chillies — most notably the famed Khola Chillies, which today hold a Geographical Indication (GI) tag. Those who needed coconuts for their daily sustenance would exchange chillies with those who had plenty, and similar exchanges took place for fish and other seafood.
Isolated from the rest of civilization at times, the women of these communities perfected the art of flavour — learning to spice their curries and create variety from what they had. From tangy accompaniments to smoked fish, from the robust Xacuti to the fiery Ambot-tik, every dish told a story through its distinctive chillies.
Chef Amol Desai will bring these stories to life, introducing the Tarvoti, Khola, Button, and Green Chillies of Canacona. Join him to discover the unique characteristics of each, and immerse yourself in a live demonstration of a traditional home-style Ambot-tik, literally translated as sour and spiced. It’s a dish that teases the senses and delights the palate, promising both nostalgia and flavour in every bite.
Facilitator: Chef Amol Desai
Image Credit: Chef Amol Desai
