LUCKNOW: There is an on-going debate among gourmets and biryani lovers as to which biryani is better and tastier – Hyderabadi biryani or Lucknowi biryani. This article attempts to have a look at the two delicacies and try to answer this question.

Hyderabadi biryani is usually meaty and spicy and has a good color of zaffran. Some gourmets find it very spicy. Lucknowi biryani, on the other hand, is smooth and its meat is marinated in yoghurt and herbs. The meat is slow cooked for a long time. While they both stake their claims on which is better and authentic, the debate rages on, with individual choices deciding on the best.

The debate on which biryani is better has been raging on for several decades since the early 70s? However it is a question of personal choice and it honestly depends on your personal preferences.

If you like your biryani to be more light and pleasant and aromatic with the meats softer and lighter, then you should go for the Lucknowi biryani. But if you prefer a biryani that is more spicy and flavorful or rather “hot” loaded with spices, then the Hyderabadi biryani is better for you.

Lucknowi biryani for instance is why Awadhi cuisine is wildly famous across the globe and extremely popular in most states in India. This dish comes with a rich and exclusive history. Also known as Awadhi biryani, the delicacy was popularised by the Nawabs of Awadh who were of Persian origin.

It made its way to Kolkata because of the exiled Nawab of Lucknow, Wajid Shah, where it underwent some modifications and influences – for example the shortage or higher cost of meat made royal chefs add boiled egg and potato to the traditional biryani, thus creating the now famous Kolkata biryani.

Both Hyderabadi biryani and Lucknowi or Awadhi biryani are equally famous in India, with the former being more spicier and the latter light and pleasant.

In Lucknow, in the age-old traditional kitchens, it is believed that biryani is not just one singular dish of rice and meat, but it’s a combination of Biryani, Tari (special thick gravy which is meant to be eaten with biryani) and Raita. Some people in Lucknow’s biryani joints swear that the biryani experience is not complete, unless accompanied with some kebabs (also of meat). While the hyderabadi biryani is rich in spices and hot, Lakhnavi biryani is more pleasant to the stomach and has a soothing aroma.

PANAJI: The iconic Goan seafood restaurant Britto’s on Baga beach has been nominated by a panel of gourmets for the prestigious India International Excellence Award (IIE Awards) in the hospitality segment.

Speaking about the nomination, Dr Gaurav P Naik, chairman of the selection committee said Brittos is a landmark and culinary institution in North Goa and it is a pleasure for the IIE Awards team to have Brittos in its select list of nominations, which are for the best of the best in India, be it in the hospitality, social service, or medical and business sectors.

The awards will be handed out at an event in Mumbai on the 26th of January and is expected to be attended by the who’s who of the entertainment and hospitality industry.

Brittos, which sits right on Baga beach, next to the sea and the shore, boasts of a generous seating capacity, which can easily accommodate big groups and even corporate parties.

There is karaoke and live music most of the time during the season and their stuffed or baked crabs and sea food platter or the Brittos special fried chicken is the best you can get – if not in Goa then possibly on this side of the earth.

During the non-peak hours, or the early evening, Brittos offers a panoramic view of the Baga beach and a soft sunset.

The restaurant has been serving the best of Goan food since the last 5 decades and there are customers who visit the place on every visit to Goa.

The assorted seafood thali at Brittos is a foodies delight and is like a super large platter, loaded with Crab Xacuti, Clams Traditional Style, Rava Fried Fish, Goan Fish Curry, Squid Rechado, Prawns Bafad, Salad, Papad, Rice and Pav.

You can request the staff for some additional items, depending on availability and for a small additional budget.

PANAJI: The Critics Choice – Tourism, Food, Nightlife & Hospitality Awards will be held in Goa in the last week of November this year, an official spokesperson for the event informed.

The pan-India annual Hospitality & Tourism Awards are recognized as the most prestigious and coveted awards in the tourism and hospitality industry, honoring achievement and excellence across a wide range of categories and sectors.

The Critics Choice awards are positioned as the pinnacle of achievement to recognize, reward and celebrate excellence in all facets of the hospitality and tourism industry and CEOs, promoters and industry leaders from across various segments will be in attendance.

CANDOLIM: This large, almost open-air restaurant located right on the Candolim main road is definitely one of the best places to savor North-Indian and Punjabi food, particularly Paneer Butter Masala, Dal Makhani and Aloo Gobi in North Goa. It offers a vast choice of dishes for vegetarians and non-vegetarians alike and we definitely recommend this place for a good, value-for-money dining experience.

Paneer Butter Masala: one of the better or rather best paneer dishes, the Paneer Butter Masala at Bom Sucesso is known for its sweet and spicy taste, added with fresh cream and ample butter toppings with a huge overload of the freshest paneer. If you are in the mood for North-Indian or Punjabi cuisine, you must visit Bom Sucesso at Candolim and have a go at their Paneer Butter Masala along with freshly baked roti or chapatti or naan or even rice – they have at least 2-3 rice options available, including export-quality Basmati rice, local Goan organic rice or the standard steamed rice serving. Remember to ensure that you have enough time to spare as good, freshly-prepared food takes time. The Paneer Butter Masala at Bom Sucesso is suitable for both lunch and dinner and one of the most popular dishes at the restaurant, particularly vegetarians.

ALSO READ: Bom Sucesso Restaurant, Candolim: Value-for-money casual dining place that boasts of fantastic food and fun galore

Dal Makhani: The Dal Makhani at Bom Sucesso is truly out of the world.  A comparatively modern variation of the traditional lentil dishes, the Dal Makhani here is made with urad dal (black beans) and a mix of other pulses, and includes butter and cream. There is a generous serving of the best butter and freshest cream, which makes the Dal Makhani at Bom Sucesso one of the best and most popular North-Indian dishes, loved by all their patrons.

Aloo Gobi: Aloo Gobi also spelt as Alu Gobi is yet another of our favorite dishes at Bom Sucesso. A vegetarian dish favored by those opting for North-Indian cuisine, it is made with potatoes, cauliflower, and other Indian spices. The turmeric, black cumin and curry leaves add to the flavor, while garlic, ginger, onion, coriander stalks, tomato, peas, black pepper and asafoetida give it a rich taste, making it a mouth-watering choice for almost all vegetarians, who prefer a non-complicated and tried-and-tested formula.

While we have listed out our favourite vegetarian dishes above which we sampled at Bom Sucesso, irrespective of which part of India you hail from, be it from the North or South of India or Maharashtra or Gujarat you will find several items on their menu that will suit your pocket and taste buds. They have a fantastic list of authentic Goan food dishes as well like the Goan fish curry rice, the chicken xacuti, chicken cafreal and several others.

Even for European, American or African diners, Bom Sucesso’s versatile menu offers something for every palate and taste.

They offer Indian, Chinese, Continental, Goan, North Indian, South Indian and even fusion cuisines on their menu, with almost all dishes offering a value for money and tasty dining experience to tingle your taste buds and also fill your tummy, without being too heavy on your pocket.

This open-air (almost) restaurant in the heart of Candolim on the main road has been in existence since 1990 and is always packed during the peak tourism months of December and January.

Not surprisingly as its menu is huge and caters to guests and diners from various parts of the world.

Be it Indian domestic tourists from North and South India and Maharashtra and Gujarat to European, American or African guests, Bom Sucesso’s versatile menu offers something for every palate and taste.

So you have Indian, Chinese, Continental, Goan, North Indian, South Indian and even fusion cuisines on the Bom Sucesso menu, with almost all dishes offering a value for money and tasty dining experience to tingle your taste buds and also fill your tummy, without being too heavy on your pocket.

The food at this restaurant excels both in terms of quantity and quality, offering a huge variety of items to choose from, be it poultry (chicken) or seafood and even for vegetarian diners there are several options and dishes that you just cannot miss.

ALSO READ: Bom Sucesso, Candolim: Where you get the best Paneer Butter Masala, Dal Makhani and Aloo Gobi in North Goa

During the peak tourism season, Bom Sucesso has a mixed clientele consisting of Indian, Russian and other foreign tourists, including guests from the UK and Germany. However, Indian tourists make up the major part of its clientele during the non-peak months.

For sizzler lovers, the chicken and mixed seafood sizzlers are simply mind-blowing and a must try. There are various sizzler options and one can even customize their sizzler as per your personal preference.

For those wanting to try out Goan food, the chef’s specials include chicken xacuti, chicken cafreal, Goan prawn curry, Goan fish curry with rice and some more, depending on the availability of seafood.

Since we were in a mood for seafood, we tried out the Red Snapper Garlic Butter as well as the Kingfish Steak and Kingfish Rawa fry and all the dishes were simply mouthwatering and really delicious – would give these 3 items a 9 on 10 both for quality, taste and quantity.

The tandoori chicken was good and so were the assortment of chinese soups and other starters like fish fingers, dry chicken Manchurian and fish tikka.

The Goan recheado stuffed fried bangda (mackerel) was a bit spicy, but kept our mouths asking for more. The jumbo-sized mackerel was enough to fill two hungry stomachs, but size depends on catch and one cannot always exactly guarantee the size of seafood items. It’s better to check while placing the order.

At the end of our culinary experience which lasted almost two hours as we tried and hogged on several dishes on the menu, Bom Sucesso definitely won our stamp of approval as a must-visit place for foodies as well as gourmets.

The staff are friendly and helpful and fist-time diners at this restaurant should seek help of the very friendly owner Eric while making your choice of the menu.

It also has a lavish stock of wines, beers and other alcoholic drinks and beverages for those who want to have a drink or two along with their food.

The restaurant hosts karaoke nights, live bands and other musical entertainment during the peak tourism season and all said and done it’s a casual and fun dining place that is kids friendly and has as open-air feel and ambience.

We would rate it to be definitely among the Top 10 fun dining places in Goa and one should not miss Bom Successo if you want to chill out, enjoy some music and have good food all at the same time.

Our verdict: A must-visit casual dining restaurant in the heart of Candolim in North Goa that you should never miss. A visit to this place is definitely recommended, but make sure you have enough time on your hands, because all the food is prepared fresh and takes time. Ask the owner for his suggestions while placing your order.

PANAJI: This dainty Goan restaurant at Pilerne, in North Goa, is not really a beach-side property or in the swarming masses of tourists at Baga, Candolim or Calangute. It not flashily decked up with the latest hi-tech gadgetry, but is a home away from home – at least for Goan food lovers like us.

According to info in the public domain, Chef Peter Fernandes, the man who cooks the food and serves it himself at Chef Peter’s Kitchen was awarded the ‘Best Chef of India’ award by the Department of Tourism, Government of Goa, in the non-hotel category. And it’s not difficult to figure out the reasons.

This down-to-earth, family-run restaurant is way away from the noise and bustle of the coastal belt, yet it exudes a very typical natural Goan charm and vibe -that’s difficult to find or replicate elsewhere.

For starters, the spices, masalas and all the items used in the food at Chef Peter’s Kitchen are organic and natural and locally sourced. The seafood is always fresh and poultry items are sourced from local Goan poultry farmers.

Most dishes are authentic local Goan fare with a twist, depending on the preferences of the guests, for example the spice level in a spicy recheado stuffed pomfret may be toned down for guests who prefer non-spicy food. Some of the dishes served here are long-forgotten traditional items like the Vonn which used to be served for the bhikareachem jevonn (or food for beggars) and the Kazaracho stew or wedding stew.

Chef Peter’s Kitchen is proud of its flagship dishes, which one must definitely taste or try out when you visit this dainty, lovable place.

Chicken Cafreal: this dish has its authentic flavours and taste like it should be and we know you won’t get that same flavour and taste else where. It’s one of the fast moving fare and much preferred by most guests.

Kazaracho stew: this dish used to be served for Goan weddings in the good old days. Hence the name Kazaracho stew, meaning wedding stew.

Salted Pork Chilly Fry: this traditional Goan dish is a forgotten delicacy which is not available everywhere and Chef Peter’s Kitchen is one of the few places one can savor authentic Goan Salted Pork Chilly Fry – the way Goans do it in the villages. It is a big hit with foreign tourists from the UK, US and Germany who frequent the tourist state during the winter months of November, December and January.

Vonn (dessert): another forgotten Goan traditional dish, which used to be served at the bhikareachem jevonn or food for beggars, few days before a wedding or in the memory of a departed family member. This is made of coconut milk, jaggery, and pulses and is always served warm.

In addition to the above, one must try out the seafood and poultry dishes for example the chicken xacuti, fish xacuti, steamed fish, vindaloo, sorpotel, choris pulao and many others. The restaurant has a fine collection of house wines to complement your palate and a chat with the chef will help you chose your menu and wine (or alcoholic or non-alcoholic beverage) to go with it.

Our Verdict: We strongly recommend a visit to this beautiful place. The food here is out of the world and for Goan food lovers, this place is a must try.

PANAJI: If you are looking for a reasonably priced seafood restaurant in Goa, serving a variety of Goan, Indian, Chinese and fusion cuisine, particularly in North Goa; without a second thought head off to Calangute beach, to the 90-year-young Souza Lobo restaurant.

This iconic Goan restaurant is an institution in itself, having been around for over 90 years and now managed by the third-generation owners in the same family, it lives by its motto – traditional recipes live here.

It is definitely the best place for authentic Goan food, particularly seafood dishes and other cuisines like Indian, Chinese and even continental dishes are the best you can get in Goa. Souza Lobo is also featured among India’s 100 Best Seafood Restaurants – a coveted distinction for the otherwise simple Goan restaurant.

We chose Souza Lobo for several reasons and permit us to elaborate on them one by one.

First: the restaurant serves a variety of fresh seafood (depending on season and availability) including clams, oysters, crabs, lobster, a option of prawns (variety in size and source like ocean-based or fresh water-based), squids and not to forget the most sought after Kingfish (Surmai), Giant Sea Perch or Asian Sea Bass (Chonak in Goa), Red Snapper, Grey Mullet (Shevto), Silver and Black Pomfrets, Mackerels (bangdo) and at least half a dozen more, including a lot of local Goan fish.

Unlike some other seafood restaurants in Goa, which specialize in a few or limited variety of seafood like crabs, prawns, etc., Souza Lobo offers you almost every seafood item that is available in the waters around the Goan coast.

Second: one can order and get authentic traditional Goan curries and seafood dishes like crab xacuti, crab xec xec, prawn balchao (pickled prawns), Goan prawn curry, recheado bangdo, recheado prawns, recheado pomfret, etc., or go for Indian dishes like tandoori crab, tandoori Red Snapper, fish tikka, crab masala, etc., or even choose among international and continental preparations like Lobster Thermidor, Baked Crabs, Butter Garlic Stuffed Lobster, Tuna salads and the works. The same seafood or fish is available in various cuisines and presentations.

Souza Lobo does a variety of vegetarian dishes as well and the Mushroom xacuti is an absolute delight.

Third: each cuisine and the flavour, taste and preparation that goes with it are authentic and the chefs are so well trained that be it Goan recheado bangdo and crab xacuti or Baked crabs and Lobster Thermidor or for that matter Punjabi fish tikka – one can get the original taste and flavor of the dish as though you were dining in a speciality restaurant serving only that particular cuisine.

Fourth: Most importantly, the seafood items served at Souza Lobo are freshly caught and direct from the ocean to your plate. They normally don’t serve or cook frozen seafood purchased from other Indian states. Most of the seafood served at Souza Lobo is local Goan catch and the restaurant actually has a dedicated team of fisherfolk who get their daily supply of seafood from the waters around the Goan coast.

There are several more reasons why we chose Souza Lobo as the best seafood restaurant in the coastal state.

Desserts: besides authentic, traditional Goan cuisine and a variety of other food and cuisine options mentioned above, the restaurant has a fantastic choice of desserts for those with a sweet tooth. From the Goan-Portuguese pudding Serradura to the caramel-filled,12-layered sweet cake Bibinca, often referred to as the ‘queen of desserts’ in Goa and the simple custard, there are several dessert options on the Souza Lobo menu.

Ambience: it is typical Goan structure of the early 1930s, without much fanfare, non fussy, no psychedelic lights, or expensive foreign art (the restaurant does have paintings of Goan folk lore) or huge crystal chandeliers, but instead a Mangalore-tiled roof with original teak wood framework and a very Goan warmth and feel.

Service: the staff are well-trained, courteous and helpful and go out of the way to ensure that your dining experience is perfect.

Bar: the restaurant has a well-stocked bar with some of the finest local and international wines, champagnes, sparking wines and other alcoholic beverages including the local Goan Port Wine and Urrak and Feni; and its in-house team of mixologists are experts at putting together some fabulous cocktails and mocktails as well as coolers and beverages to go with your choice of food.

Music & Entertainment: the restaurant is primarily a Goan, seafood restaurant that also serves meats, poultry and pork dishes in various cuisines, but recognises the fact that food is paramount. There is no loud distractive music (DJs and local bands are in attendance on weekends and the occasional musical gig and karaoke not withstanding) and good food and the perfect dining experience is what you should visit Souza Lobo for.

PANAJI: If you are a sea foodie and relish and cherish good, tasty seafood (like we do) then your holiday in Goa would definitely be incomplete without the right spot or restaurant for the best seafood dishes in town.

Be it recheado prawns, stuffed lobster, recheado bangdo (mackerel), recheado pomfret, fried squids, fried prawns, clams, Tisreo Sukhem, crab xacuti, butter garlic crab, baked crabs, butter garlic lobster, prawn curry or the humble Goan fish curry rice, the very mention of these names or words make most sea foodies experience pangs of hunger and a loud, almost audible grumbling inside their stomachs.

Without much fuss, let us introduce the best seafood place in Goa and that too one on the Queen of Goan beaches – undoubtedly it is the iconic, Goan culinary institution that sits right on the Calangute beach – the 90-year-young Souza Lobo restaurant.

Souza Lobo is a landmark at Calangute and with a vantage location right on the beach, its excellent sea food, steaks, tandoori, grilled and traditional Goan dishes, as well as continental fare for the Brits and Europeans, who throng the place during the peak tourist months of December and January, it has attracted people from far and near, drawn by the common love for gourmet cuisine and sea food in particular.

This fine dine restaurant that started of as a bed and breakfast place 90 years ago, today serves Goan, Indian, Chinese and Continental food, not to forget fusion cuisine for the discerning guest who loves to experiment gastronomically.

The quality of the seafood is among the best in Goa and only freshly caught seafood is cooked and served here.

Some of the dishes worth mentioning, which are a rage among their guests include butter garlic prawns, butter garlic crab, stuffed crab, baked crab, stuffed lobster, tandoori crab, recheado squids, recheado pomfret, sausage pulao, chouriço pão or choris pao (Goan spicy sausage served with bread), kingfish fry, mixed seafood balchao and nearly a dozen more.

In additional to the conventional dishes both Goan, Chinese and North Indian, rice and curry and fish fry, trademark traditional Goan food like Mutton Xacuti, Crab Xacuti and Chicken Cafreal, they also do various exotic preparations for the gastronomically inclined, like the Crab Kulcha, Recheado Prawn Parathas, Sorpotel Naans, Chicken Xacutti Phulka, Sausage Parathas and the famous Souza Lobo Seafood Tower, which is essentially a three-level seafood platter.

Along with the exotic dishes mentioned above, the restaurant’s bar stocks some of the finest wines, champagnes, sparking wines and alcoholic beverages and its in-house team of mixologists are experts at putting together some fabulous cocktails and mocktails as well as coolers and beverages.

With all this variety and the finest and freshest quality, no doubt Souza Lobo is the first choice or destination for seafood lovers from across the world.

What we recommend: The Souza Lobo restaurant at Calangute is known across Goa (and India) for their fabulous flagship Recheado Pomfret, Recheado Prawns, Recheado King Prawns, Recheado Bangdo, Recheado Squids and the recently introduced experimental or fusion food – Recheado Prawn Parathas, Cafreal Kulchas, Sorpotel Naans and Crab Kulchas.

They also make the best (and authentic Goan) Chicken Xacuti (Read Here) as well as Crab Xacuti  (Read Here) in all of Goa.