Cheaper than a flight to Goa, Lady Baga takes her patrons on a delicious trail across the beach state

After grace, we begin with Father Lorenzo’s chorizo. It’s a debauched dish of the celebrated Goan chorizo, bursting with spices, stewed in a cast iron pot and served with doughty pao, fresh from the oven. Adding to the fire are the calamari, awash in a raging recheado masala, but ripe and tender, like Father Lorenzo probably liked them. We certainly do.

In a contest of Kombdi vs Tisrio, the latter — a clam curry roasted in a gravy of onions and coconut — wins and is served along with Porkie Pig, the Lady’s version of pork vindaloo, and Goan on Pot, a medley of rice, potatoes and more Goan chorizo. The Tisrio and the kinda-kedegree make waves together in a melange of earthy notes and happy little squeals of fatty pork. The vindaloo strikes a bit of a sour note with the liberal amounts of wine vinegar dashed in, but to each their own.

Taking a cue from the Stones, we get Sticky Fingers for dessert. The date and toffee pudding, steamy and dreamy, could make you swoon like a Shonda Rhimes character. Luckily, there are some deck chairs handy on the terrace. First come, first served, dear reader.

Meal for two: Rs 2000 (including taxes, excluding alcohol)
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