recipe comes from Chef Soundararajan who is the
Corporate Executive Chef of Club Mahindra, which
has world-class resorts in various locations in
India. Chef Soundararajan is involved in the overall
planning, execution and overseeing of the Food
and Beverage operation for the Group. In addition
he is the founder General Secretary of the South
India Culinary Association which was set up in
1998 as a professional body to enable culinary
professionals to exchange culinary notes and to
bring a closer bond between the culinary professionals.
you think of Goa (a region of India), think of
fun, frolic and a lot of food and drinks.
cuisine was a fusion food amalgamating Southern
Indian and Mughul cuisine. A large environmental
aspect came about through the interpretations
of the Portugese in the mid Nineteenth century
thus culminating in exotic dishes like Sorpotel,
Calsidela, Caldeen, Caleiradg, Cafreal Vindatoo.
contribution to cuisine became a household name
and you would not find a menu without Xacuti.
This style of cooking is one of the finest gravy
/ masala combinations Goa has gifted to regional
5 Red Chilli
3 Green Chilli
1 tsp Coriander seeds
1/2 tsp ground Cinnamon
1 pc Mace
8 ground Garlic cloves
1/4 bunch Coriander leaves
Few sprigs of Mint
1 inch Ginger
all the ingredients (except the chicken) together
and rub on the chicken and marinate over night
in the refrigerator.
the oven to 325º. Place the chicken in
a roasting tray and cover with foil (the chicken
must be moist and the spices should not burn.
for about one hour. Baste several times during
the last 15 minutes of cooking remove the foil
so as to get the roast feeling on the surface.