Goan Dinnner with Chef Shannon

An experience with unique ingredients and flavours, which he will use to help you ‘taste the tradition’ while also utilising local ingredients and curating a menu around the food he loves cooking. At this community table dinner expect mushroom croquettes, dry shrimp and coconut stirfried, whole roasted Cafreal chicken, Cabbage foogath, whitepea in coconut milk, Chorizo pulao, digestifs with kokum and a signature dessert ‘Serradura’. Smoked Mackeral Canapes Hay smoked mackerel, fresh tomato,onion, cilantro, toddy vinegar Mushroom Croquette Semolina coated, mushroom with mint and kokum mayo Rice plate Cafreal (Chicken/cauliflower) Cilantro and cinnamon marinade, roasted with tomato and served with fried potatoes. Red matta rice Patal Bhaji White peas simmered in coconut milk, tamarind and curry leaves Pumpkin caldine Turmeric and coconut curry, roasted pumpkin Papad Salaad Tomato, cucumber, cilantro, lime Digestif Tival Kokum steeped in water with hing, cilantro and chilli Dessert Serra dura Sawdust pudding, almonds, orange zest, mint. About Chef Shannon Shannon, a chef who has been refining his culinary skills for 15 years. A majority of his experience comes from working in kitchens in Mumbai, India including the prestigious regional Indian cuisine restaurant ‘The Bombay Canteen’ for 8 years. He’s now bringing that experience and culinary calibre to Berlin in this showcase dinner focusing on food from the sunshine state of India ‘Goa’.