Sampling Goa Nights

Many people hold misconceptions about Indian food, which may prevent them from exploring the cuisine.

Some of these misconceptions include the belief that all Indian food is spicy, difficult to cook and centered on curry powder. However, Indian cuisine is incredibly diverse with a wide range flavors and cooking styles that vary across the regions.

Recently, Gagan Sethi and his Cebuana wife Gwen Trott, the restaurateurs behind Goa Nights, hosted a private tasting event for a select group of friends showcasing a meticulously crafted menu designed to appeal to the palates of Cebuanos.

To begin our culinary journey, we enjoyed a delightful Mediterranean dip platter. This featured a trio classic of dips; creamy hummus, smoky babaganoush (eggplant) and refreshing tzatziki, a cool and tangy delight, made with salted strained yogurt, crisp cucumbers, fragrant garlic a drizzle of olive oil, salt, a splash of red wine vinegar and a medley of fresh herbs served with afghaani naan.

Following this, we savored some delicious spinach and cheese croquettes. These were perfectly fried to a golden crisp on the outside, giving way to a warm, cheesy and incredibly creamy spinach filling. We then indulged in miniature chicken tikka, nestled on soft slider buns, topped with sweet caramelized onions, and a flavorful tandoori mayo. Finally, we had pork sorpotel, a traditional dish found in almost every Goan household, it is a flavorful dish made with sautéed diced pork that is cooked again a second time in a spicy and vinegary sauce.

The well-selected menu is a vibrant reflection of the nation’s cuisine with diverse flavors and textures inspired by its geography and heritage. Goa is a state in western India with coastlines stretching along the Arabian Sea. 

Goa Nights, situated in 38 Park Avenue condominium in Cebu IT Park, offers a unique dining experience that blends authentic Indian flavors with modern culinary techniques, all within an elegant and inviting atmosphere.