Goa Niwas
After having experienced the understated atmosphere of Maharashtra Sadan's canteen yesterday and with the weekend approaching, we settled on visiting Goa Niwas' Viva O' Viva restaurant.
For those unfamiliar with Indian geography and history: Goa lies on India's west coast and was a Portuguese colony from 1505 until 1961. Accordingly, its cuisine's reputation is heavy on coconut and seafood and boasts vaguely Portuguese influences.
As for the restaurant, we had been warned by PJ's father, a connoisseur of sorts of Goan cuisine, that it was not the best in quality and slightly on the pricier side, an assessment that we largely concurred with, although we did find some things to like.
One thing that stands out is the eclectic kitsch decor of the restaurant. Located just off the main lobby of the the elegant yet understated Goa Niwas, the dining room immediately perplexes the diner's senses. Various vaguely tropical decorations hang on the wall, festive Portuguese-language music plays from various speakers, a modern baby stroller is pushed into one corner (although there were no children or other diners in sight), and a bird cage filled with parakeets sits unassumingly almost out of site next to the kitchen entrance. As one Zomato reviewer put it, the decor "feels like something you wanna see at 2am."
The menu is written on a dry-erase board and, from what we can tell, seems to shift with some frequency. Based on previous reviewers and our curiosity about Goan flavor, we ordered prawn peri-peri (a familiar sauce originally conceived in Portuguese Africa), mix veg xacuti (a curry that includes white poppy seeds, coconut, and red chillies), and the fish curry of the day, which was mackerel in a light, coconut-based curry. As sides, we opted for basmati rice and white "pão" rolls.
PJ's favorite dish was the fish curry as it was the most characteristic of Goa's cuisine, blending flavors reminiscent of other coastal cuisines (for example, the combination of coconut, red peppers) with a decidedly Indian twist added by thin slices of raw mango, which balanced out the fishy flavor of mackarel. Brett preferred the peri peri prawns, with the spicy sweet mix of tomato, chile, and other Indian spices shining through. Both agreed that the xacuti was a bit overpowered by the other mains. (If you choose to order this decidedly unique dish, perhaps enjoy it prior to sampling other sauces on the menu.)
As for the accompaniments, the soft, warm bread was excellent for soaking up the various sauces. But the rice fell far short. Stale and dry, we both had a strong suspicion that it was yesterdays' leftovers, especially in light of us being the (overeager) first diners of the day. Unfortunately, at times the stale rice cast gloom over the whole meal, as its poor taste inhibited appreciation of the curries.
For desert, we shared a serradura pudding (meaning "sawdust pudding": layers of crushed tea biscuits and cream topped, in this case, with a toffee caramel sauce), which both of us enjoyed. The desert alongside fresh lime sodas made for a sweet end to the meal.
Overall, our impression of this restaurant was mixed. The adornments of the restaurant and flavors of the food were certainly unique within the Delhi culinary scene, but the high prices, at least by state canteen standards, did not match the quality.
Price of meal for two: ₹1570
14, Bir Tikendrajit Marg,
Chanakyapuri, New Delhi,
Delhi 110021
For those unfamiliar with Indian geography and history: Goa lies on India's west coast and was a Portuguese colony from 1505 until 1961. Accordingly, its cuisine's reputation is heavy on coconut and seafood and boasts vaguely Portuguese influences.
 |
| The main entrance to Goa Niwas |
As for the restaurant, we had been warned by PJ's father, a connoisseur of sorts of Goan cuisine, that it was not the best in quality and slightly on the pricier side, an assessment that we largely concurred with, although we did find some things to like.
One thing that stands out is the eclectic kitsch decor of the restaurant. Located just off the main lobby of the the elegant yet understated Goa Niwas, the dining room immediately perplexes the diner's senses. Various vaguely tropical decorations hang on the wall, festive Portuguese-language music plays from various speakers, a modern baby stroller is pushed into one corner (although there were no children or other diners in sight), and a bird cage filled with parakeets sits unassumingly almost out of site next to the kitchen entrance. As one Zomato reviewer put it, the decor "feels like something you wanna see at 2am."
 |
| Just a hint of the unique interior |
The menu is written on a dry-erase board and, from what we can tell, seems to shift with some frequency. Based on previous reviewers and our curiosity about Goan flavor, we ordered prawn peri-peri (a familiar sauce originally conceived in Portuguese Africa), mix veg xacuti (a curry that includes white poppy seeds, coconut, and red chillies), and the fish curry of the day, which was mackerel in a light, coconut-based curry. As sides, we opted for basmati rice and white "pão" rolls.
 |
| The main course |
PJ's favorite dish was the fish curry as it was the most characteristic of Goa's cuisine, blending flavors reminiscent of other coastal cuisines (for example, the combination of coconut, red peppers) with a decidedly Indian twist added by thin slices of raw mango, which balanced out the fishy flavor of mackarel. Brett preferred the peri peri prawns, with the spicy sweet mix of tomato, chile, and other Indian spices shining through. Both agreed that the xacuti was a bit overpowered by the other mains. (If you choose to order this decidedly unique dish, perhaps enjoy it prior to sampling other sauces on the menu.)
 |
| Our favorites, the peri peri prawns and fish curry |
As for the accompaniments, the soft, warm bread was excellent for soaking up the various sauces. But the rice fell far short. Stale and dry, we both had a strong suspicion that it was yesterdays' leftovers, especially in light of us being the (overeager) first diners of the day. Unfortunately, at times the stale rice cast gloom over the whole meal, as its poor taste inhibited appreciation of the curries.
For desert, we shared a serradura pudding (meaning "sawdust pudding": layers of crushed tea biscuits and cream topped, in this case, with a toffee caramel sauce), which both of us enjoyed. The desert alongside fresh lime sodas made for a sweet end to the meal.
 |
| The simple yet satisfying serradura pudding |
Overall, our impression of this restaurant was mixed. The adornments of the restaurant and flavors of the food were certainly unique within the Delhi culinary scene, but the high prices, at least by state canteen standards, did not match the quality.
 |
| Guarding Goa's secrets |
Price of meal for two: ₹1570
14, Bir Tikendrajit Marg,
Chanakyapuri, New Delhi,
Delhi 110021
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