Chef Deepa Awchat

About Chef Deepa Suhas Awchat

Highlights

Awards and Honours

Entrepreneurial Ventures

Goa Portuguesa’ is an exotic fun dining and a multiple award winning restobar serving Goan,Portuguese and Continental Vegetarian, Non-Vegetarian and Seafood delicacies. It has its presencesince 03rd December 1988.The Awchats family share a passion for good food and they whole heartedlypresent this passion for everyone to enjoy. The Restobar serves a blend of Goan and Portuguesedelicacies which are researched, modified, standardized and prepared by Master Chef Deepa SuhasAwchat by using modern day techniques, keeping in mind the health aspect of the guests whileretaining the same original taste. In addition to serving iconic Goan dishes such as Vindalho andBalchao, Goa Portuguesa offers a wide variety of traditional Hindu vegetarian preparations, thusdispelling the myth that Goans eat only Fish and Pork. Goa Portuguesa offers Tax Free Dinning to theirfoodies. Parts of the profits donated to Muktangan Charitable Institute.

Diva Maharashtracha was born to unfold the goodness of Maharashtrian cuisine that was unexploredand unheard of, and to take ahead the great legacy of Maharashtra that’s known for its rich culture,cuisine & customs. The authentic delicacies prepared from the well-knit traditional Maharashtriancommunities like; CKP, Pathare Prabhu, Marathas, Saraswats, East Indians, Kolis, Bhandaris, Brahminsand so forth, make Diva Maharashtracha an outstanding restobar which representing the 12-crorepeople living in 35 districts of various regions like Vidharbha, Khandesh, Marathwada, Konkan,Pashimdesh and Mumbai traditional ambience & live music. Diva Maharashtracha is 1st and only ISO /MTDC certified restobar in India.

Dr. Suhas Awchat & Master Chef & Culinary Book Author Deepa Awchat were on a family holiday tothe south. Deepa being a foodie & a master chef had experienced the variety of the unexplored southIndian food and on returning to Mumbai realized that the so called South Indian restaurants were onlylimited to Idli Dosa & Sambhar, so she along with her multifaceted husband Dr. Suhas decided toexplode the myth & educate the people about the unexploded cuisine from the southern Indianpeninsula. The exotic Dakshin Culture Curry menu is standardized & modified to suit the Mumbaikarspalette. The changes are made by toning down the spice & oil levels, remaining in the same taste zones& by maintaining the Authenticity of the dish by Grand Master chef Deepa Awchat. The keyword to thehospitality and service of Dakshin Culture Curry is ‘Guest is God’

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BRINGING ALIVE THE AROMAS OF GOA PORTUGUESA

Perhaps more than the aromas; it was the richness of Indian spices that drew the Portuguese,French, Dutch, English and other adventurers to explore the shores of India. History has more to offer on this!

Meanwhile, a new chapter has been added to the history of Goan cuisine by the well-known Author MasterChef Deepa Suhas Awchat

Her name is synonymous with India’s award winning and authentic Goan cuisine restaurant – Goa Portuguesa that not onlybrings to life a variety of mesmerizing cuisine from across Goa, but has also been tantalizing taste buds since more than two decades

Goa is the beginning, but chef Deepa Awchat has also planned launch of South Indian & Maharashtrian gourmet masalas.

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The Goa Portuguesa Cookbook Coffee Table Book

Your our search for the definitive book on vegetarian and non-vegetarian Goan tz, cuisine ends withThe Goa Portuguesa Cookbook by Deepa Awchat. Simple recipes in easy-to- follow steps are itshallmark—making it the ideal purchase or gift for the novice or expert. The recipes are tried andtested and authentic. They are, after all, the same recipes used in 'Goa Portuguesa'—the renownedrestobar that completes 20 years of' its gastronomic journey in December 2008, winning a stream of'global accolades, awards and excellent reviews enroute.

There is, expectedly, an abundance of' seafood recipes for which the restaurant is justifiably famous.You will be delighted to find all of Goa's sought-after dishes in this book—Stuffed Crabs, GoencheWagh (Stuffed Tiger Prawns), Stuffed Lobsters, Fried Bombay Ducks and of course Fish-Curry- Rice,which alone is believed to be responsible for the `sossegado' attitude of many Goans!

Vindalho, Cafreal, Sorpotel, Caldinho, Assado, Baffado, Guisado and Behinca among other delights,represent the Portuguese contribution to the rich culinary heritage of' the Land of the Gods.However, the traditional cuisine of Goa has been equally celebrated with the inclusion of a numberof vegetarian dishes such as Khatkhatem, Sasav, Tondak and Homan, and the signature dish of therestaurant — Tender Coconut Cashew Nut Sukke. And of course there is that quintessential Goandish—Chicken Shagoti to be mopped up with Pole or Wadde.

Years of research and dedication to Goan and Portuguese cuisine are reflected in this book whichwill be evident from the first recipe you try Welcome to a truly Goan experience — Enjoy!

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Contact Us

chefdeepaawchat@gmail.com

info@culturecurry.com

Phone Number

022 24451035

022 24440707