In pictures: Shack up at Southern Avenue’s Chapter 2 with its Goan Food Festival

Everyone loves travelling to Goa for its beaches, food and parties! While the beaches might be a distant dream, Chapter 2 is bringing the rest of the Goan vibe to its outlet. The Goan Food Festival, running through June 16, serves up Goan food and music. Chapter 2 partners Debaditya Chaudhury (left) and Shiladitya Chaudhury (right) were present at the May 17 launch from the authentic Goanese Catholic food menu put together by Maria Fernandes

Maria Fernandes (centre), the vice-chairman of West Bengal Forest Development Corporation, and member of the West Bengal Commission for Women is the one behind the menu. “Everyone wants to go to Goa for the beaches, the food and the carnivals and festivals. During the summer, many local tourists head there so why not bring Goa here? Kolkata and Goa complement each other in their preference for rice and fish and it is about enjoying each other’s cuisine,” said Maria, who drew inspiration from her travels to Goa and home-cooked meals

Tuck into festival favourites like the spicy Pomfret Recheado, Chorizo Pulao – a flavourful rice dish made with Goan sausages, the traditional layered Goan dessert Bebinca, crispy and semolina-coated Rawa Fried Fish, the tangy Pork Amsol curry, aromatic Goan Fish Curry and much more

To keep up with the Goan vibes, live bands will perform throughout the festival and (below) the waitstaff will be decked up in tropical outfits, adding to the festive cheer

Shiladitya Chaudhury (left) and Debaditya Chaudhury with head chef of Chapter 2 Susanto Halder (centre), pose with dishes from the menu. “We have travelled to Goa many times and seen how food is an important part of its appeal. To bring the Goan experience here, we included dishes like sorpotel, vindaloo, balchao and more. Goa is a favourite destination, so we wanted to recreate that charm,” said Debaditya. “This time, we introduced Catholic Goan dishes, which feature more beef and pork. Next time, we might explore the Hindu cuisine of Goa, which is more about seafood and fish,” said Shiladitya

“I used to work in Goa so I am familiar with these dishes. We are using authentic coconut vinegar and Kashmiri chilies for a true Goan flavour,” signed off chef Halder, whose personal pick from the menu is the Pork Sorpotel