Sossegado, The Goan Food Festival, at Ista

Savour the taste and the culture of one of India's most favourite holiday destinations- Goa!

If you have not been able to plan your holidays to the land of sun, sand and surf anytime soon, the food festival at Hotel Ista would probably be your perfect back-up. 'Sossegado' The Goan Food Festival will be on at Zaman the contemporary Indian restaurant at Ista from the 18th -26th of September.

'Sossegado' in Portuguese translates to 'chill out' and the food festival aims at recreating authentic and signature home styled recipes with the culinary expertise of Aunty Eida Cota who hails from Margao, Goa. Chef Manav along with Aunty Eida Cota will explore the nuances of contemporary and traditional Goan cuisine to present an eclectic mix of the best of Goa at the food festival.

Goan cuisine has been influenced by the Portuguese as you will find familiar South European ingredients in all of their dishes- meats and chicken, seafood and spicy sausages, besides the entire gamut of vegetables. Aunt Eida's ancestors hail from Portugal and this connection witnesses a strong reflection in her style of cooking which she has perfected from her aunts and mum.

Having been passionately involved in the creation of a traditional Goan fare, Aunt Eida will whip up, Prawn Balchao( a fiery Goan delicacy relished with steamed rice), Pork Vindaloo( delicious pork cubes flavored with chilies, garlic, vinegar and special Goan masalas), Chicken Xacuti ( Tender cubes of chicken cooked in a rich spicy coconut gravy flavored with anise, cinnamon and "patri – a dried" flower native to Goa) and a host of vegetarian options that is sure to delight every food lover in Bangalore.

Apart from the signature Goan dishes like the Vidaloo and Balchao the festival will also have on offer another Goan favourite – The Pork Sausages, flavoured with tipple Feni and stir fried with Kashmiri red chillis and onions. To sum up the Goan experience there is Bibinca (layered pudding of coconut milk and eggs), Dodol (Jaggery, coconut milk and rice flour cakes) and Perada (Gauva Cheese) on the dessert platter.