Travel: Cooking up some coastal classics in Goa


A trip to a cookery school just off Palolem beach offers an insight into the unique cuisine of this Indian coastal region

“One, two, three, four, five aaaaand flip.” And with that, my cooking instructor Sonia flips a perfectly inflated chapati directly over the flames of a gas cooker.

Six seconds is the optimum time to cook this staple of Indian cuisine. The trick is to use lots of heat for a short period of time; any longer and your chapati will burn.

This is just one element of the hands-on instruction on authentic local dishes I’m …

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