A Designer Restaurant and now a Designer Cookbook
“The Goa Portuguesa Cookbook”

Deepa Awchat has nurtured Mumbai’s 1st iconic ISO certified restaurant, Goa Portuguesa, since its inception in December 1988. The success of this hugely popular restaurant is due largely to her commitment to provide patrons of the restaurant with a truly Goan gastronomic experience. Deepa’s culinary expertise has won for herself and Goa Portuguesa, accolades from legions of loyal fans as well as the Indian and international media. She has kept the Goa Portuguesa flag flying high on television food shows, and at food festivals all over India and several countries abroad. In doing so, she has presented Goan cuisine as a more than equal alternative to the other well-known cuisines of India. Goa Government Tourism department has appointed Goa Portuguesa as its only Hospitality Partner.
"As an ardent foodie, I have been a fan of the Goa Portuguesa restaurant for many years. The Goa Portuguesa Cookbook is our attempt to popularize regional Indian cuisine around the world. This is a designer cookbook that celebrates a designer restaurant”, says Harsha Bhatkal, Director, and Popular Prakashan. Contd…

Testimonials

About Popular Prakashan :-
Popular Prakashan Private Limited has been in the business of books for the last 75 years, winning many state and national level awards for excellence in publishing. Popular Prakashan has always been a name associated with high standards of writing and excellence in design and production. They have pioneered Indian publishing in Medicine and the Social Sciences. They have a strong list of academic publications in the fields of Sociology, Politics, Religion, History, Philosophy, Education and Medicine. Their Cookery list includes cookbooks by renowned authors Master Chef Sanjeev Kapoor, Tarla Dalal and Karen Anand.
The names of some of the VIPs’ who attended this book launched are Industrialist Neeraj & Minal Bajaj, Dilip Piramal, Cosmetologist Dr. Jamuna Pai, Master Chef Sanjeev Kapoor, Food Critic Rashmi Uday Singh, Dietician Dr. Anjali Mukharjee, Goa Brand Ambassador Varsha Usgoankar, Foodie Kunal Vijaykar, Add Man Rahul D`cona, Prasoon Joshi & Bharat Dabholkar, Music Director Anu Malik, Singer / Musician Roopkumar & Sunali Rathod, Filmstar Shreyas Talpade, Kanchan Adhikari & many more.
Details about book on www.popularprakashan.com & www.goaportuguesa.com.
An irresistible offer
The purchaser of this book is entitled to a complimentary dessert and VVIP Gold Card (Worth Rs. 3000/-). The VVIP Gold Card holders enjoy special discounts & Alcoholic Beverages with Privileged Extraordinaire.
This book is available in all the leading stores in India and Goa Portuguesa Restaurant at Mahim.
Email: info@goaportuguesa.com

Deepa Awchat is Mumbai’s Alice Water, If California has Chez Panisee where Alice pioneered the American slow cooking movement with locally grown and fresh organic ingredients, then Mumbai has Goa Portuguesa where Deepa first hand-grinds the masalas in her kitchen, then lovingly mixes them with the fish and pork, the tender coconut and ripe suckling mangoes. “The recipes in my book have been dishes on the menu for 20 years,” sha said. “I started compiling them five years ago. It took time, because I was working out small portions for families that were two plus two, and I also did research on the origins of the Portuguese names… why Vindalho, why Cafreal, what does xacuti mean…” For a restaurateur – chef to share her recipes must take a large heart and great confidence. But then, how else will the book within come out? Deepa has two more books in her; on Southern cooking and Maharashtrian, cuisines that she is already successfully serving in her other restaurants. Those menus are ready, the compiling of recipes, the research on the cuisines takes time. For the Goan cookbook, she tried each recipe out 20 times. Deepa said, “My neighbours enjoyed thetrials but my cooks said, ‘You’re wasting so much material!’’’

Editor

By cook or by book
Deepa Awchat launches the first restaurant cookbook in Mumbai.. in conversation with Rochelle Pinto If you’ve ever tried the Sorpotel or the Tissryo Masala at Mahim’s Goa Portuguesa, you’d know you’ve entered culinary heaven.And now co-owner and Chef Deepa Awchat is looking to let you in on the secret behind her authentic Goan cuisine through her book The Goa Portuguesa Cookbook. 20 years of cooking The former customs officer left her job to join her husband Suhas Awchat in the kitchen. The Awchats celebrate the 20th birthday of the restaurant with the launch of the book. Being the driving force behind the menu selection at the restaurant, Deepa Awchat is a keep innovator and always has recipes on her mind. “Over the years, I’ve had many locals and foreigners asking me to quickly jot down my recipes because they are smitten by the taste,” She explains. “That was the main reason for writing this book.” She elaborates, “Even though these recipes have been tried and tested thousands of times in my restaurant, I needed to change the proportion to suit a homestead. And I couldn’t trust anybody else to do my research for me.”
Awchat hopes that the book will dispel myths surrounding the coastal cuisine that it is dominated by non-vegetarian dishes. Vegetarian too She has made a conscious effort to ensure that of the 118 recipes in the book, 62 are vegetarian. “Outside of a Goan Hindu home, it’s very difficult to get hold of authentic vegetarian dishes. I’m hoping to change that,” she says. The book contains information on traditional soups, salads, main courses and desserts, and a touch of Awchat’s creativity. “I’ve even included some of my own recipes that will not be found anywhere else,” she smiles. Despite naysayers predicting that the book will be used to set up rival restaurants, the chef is not perturbed. “I say the more, the merrier,” she laughs. “I’ve written this book to allow people to recreate the original Goa Portuguesa tastes in their homes. But if more restaurants open, it will only help spread the love for our cuisine.” Hot & Sour: The liberal use of vinegar and kokum gives Goan cuisine its distinct tangy flavour.Coming up Next on her agenda is a book of traditional Maharashtrian recipes. “When I was setting up Diva Maharashtracha, There were no books on traditional dishes. I had to spend time in traveling to different regions to decipher the different cuisines,” she recalls. And Awchat concludes, “I don’t want anyone else to go through all that time and trouble. Besides, there’s so much for the palate that even city dwellers don’t know of.”

CAN DEEPA COOK?
Sure, she can… deliciously at that! A variety of cuisines too… And she’s just stirred up a cookbook as well. Andrea Costabir gets restaurateur Deepa Awchat to part with her foolproof recipe for mega success…
Her work revolves around a four-letters word: food. But don’t expect to see her in a gravy-stained apron at her restaurants. For, Deepa is impeccably groomed and tastefully turned out at all times… And her food’s a big hit – whether it’s packing up a ravenous tummy or satiating a discerning palate! Coupled with her genuine warmth and her husband Dr. Suhas Awchat’s amazing marketing skills, their restaurants ‘Goa Portuguesa’, ‘Culture Curry’ and ‘Diva Maharashtracha’ are top draw in Mumbai city.
Top draw… let’s rewind a bit to see how Deepa and Dr Suhas got here… She was a top level table tennis player in Goa. So good at the game was she, that in no time she’d left the Goan competition tailing desperately. She made an official request to compete against the men, which was turned down. Deepa then joined the Customs Department and played table tennis for them, even competing nationally.
On a deputation to Mumbai, she enjoyed many a good game and a lifetime of loving… for, she fell in love with and married Suhas. The restauranting bug bit them hard while feasting on Goan delicacies on a holiday in Goa. Deepa got cracking on the recipes to create the ultimate Goan Dining experience in Mumbai…
“Suhas’ unflinching support and rock solid love, despite his tough exterior, is what keeps me soaring…”
Dr Suhas went about giving concrete shape (literally) to their restaurant. The result was ‘Goa Portuguesa’. So celebrated is their authentic Goan restobar today, that Deepa reveals, “Even Goa’s top ministers tell us that to enjoy authentic Goan cuisines, they have to fly down to our restaurant!” Tall praise, undoubtedly.
Initially, however, the going was tough. Juggling her shift-oriented customs job, tending to their young sons Sudeep and Acash, and monitoring the kitchen of ‘Goa Portuguesa’ with a hawk’s eye, called for more than a magician’s skills. Deepa rose to the challenge but modestly admits, “Fortunately, my in-laws pitched in and I had a very dependable maid who, incidentally, is still with me.” As fame began to permanently perch on their restaurant, business galloped and the demands on Deepa’s time grew.
So she quit her job and gave her undivided attention to their business. But being with Suhas 24/7 (working and living) was no cakewalk. However, they tackled differences of opinion and disparate functioning styles with maturity. “We divided our work – the kitchen and operations are my babies; business development, marketing strategies and PR come under his purview.” This game plan worked wonders for their restaurant and their marital relationship too was not strained by work…
Considering the typical susegad image of Goans, Deepa is anything but lackadaisical. Her drive is in acceleration mode at all times. “I’m very ambitious,” she says with a smile, but you can’t miss the sudden steely look that her eyes take on. Setting tough benchmarks and conquering these challenges is a way of life for Deepa. This explains her passion of promoting cuisines that are anything but the tried ‘n’ tested Chinese, Punjabi et al fare.
Over the years, they cooked up two more top-of-the-line restaurants – a South Indian eatery ‘Culture Curry’ and ‘Diva Maharashtracha’, a restobar that entices its patrons with speciality Maharashtrian cuisine.
The New Year carves out another new venture for Deepa. Her cookbook – a selection of popular dishes served at ‘Goa Portuguesa’ – will be fiery hot, she guarantees! And solemnly promises, “It is an authentic gastronomical experience. Just follow the recipes and you will have a sure-shot winner…”
We move on to her recipe for a winning life… “I work closely with my staff and take the trouble to understand them. I listen to everybody’s advice but only do what I think is right. One must make the effort to get along with in-laws and family-turn a deaf ear sometimes… and don’t hold grudges. We enjoy holidaying and having a blast with our kids! Finally, Suhas unflinching support and rock-solid love, despite his tough exterior, is what keeps me soaring…”
But what makes her a real winner is her natural ability to extract the maximum out of the blessings that life showers on her. Sportswoman, high-ranking customs officer, wife, mother, restaurateur and now writer… Deepa’s multi-dimensional life is truly inspirational!
Andrea Costabir
Editor – Savvy Magazine