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Cooking as a hobby is at another level these days. Everybody is no less than a master chef and suddenly for the ones who know how to cook; all they want to do is- experiment. We talk in the food lingo...
I'm here at this beautiful boutique property called Bay 15 on Odxel Beach, close to central Goa. Just two kilometres from Dona Paula and about 10 minutes drive from Panaji. So close to all the bustle of those touristy spots and yet so serene in its seclusion. This is a different pace from my usual Goan holiday, where I'm trying to savour many different experiences within the span of a few days. This beach, that restaurant, this spa, that sport, this drink, that dish... It's what we do in the big city and find hard to divest ourselves of when we travel. This time, I've decided to stay in one place and let the peace seep into my pores.
Ananya explains how it's traditionally eaten together from one large plate, much like a Bohri thaal. She's made it easier for us to break bread with near strangers though, by serving it up in individual portions. The mainstay is the Injera, an Ethiopian sourdough crepe with a delicate, spongy texture. On this are heaped all the other dishes.