The buzz in Panjim’s bustling Patto space has melted into a faraway whisper, despite the fact that it’s a busy weekday. The whir of site visitors and the milling of vacationers are issues forgotten.
As you step in, your gaze is certain to stray upwards. A beneficiant assemblage of foliage spills down from the ceiling, and together with the recurring, round lighting, creates an unmistakable sense of drama. Even lending to the place, a sure, considered one of its form, distinct island really feel, as one would get at a luxe, standalone restaurant.
We are in the town’s latest eating handle, Nora’s Cantina. And, it’s arduous to inform that it’s housed contained in the just lately opened, Novotel Goa Panjim resort.
Nora’s is the handle for delectable Spanish and Portuguese cuisine
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At Accor’s fourth Novotel property in Goa, there’s a recurring dialogue between Nature and structure right here, with the curvilinear balconies creating an undulating softness wrapping the outside of the constructing. The courtyard, bathed in pure gentle serves as a serene epicentre, a key function of resort. The rooms have clear strains with pastel hues like comfortable blues, giving them an total brightness and cheer.
Light drenched and ethereal, with a minimalist really feel to it, Nora’s is the handle for delectable Spanish and Portuguese cuisine. Located on the identical degree because the swimming pool, the place has distinctive areas ranging from the Tapas Zone, the family-style meal at The Social Plate to the relaxed alfresco seating and bar stools excellent for lazy brunches and beautiful cocktails. Designed after a private front room with clear strains, glass doorways and heat lighting, the place is impressed by the ñora, a spherical, pink pepper which is a vital spice for Spanish cooking, usually dried in the solar and used floor in quite a few Spanish dishes, together with a traditional Romesco sauce.
The place is impressed by the ñora, a spherical, pink pepper which is a vital spice for Spanish cooking
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“Ñora Peppers play a significant role in the Spanish dishes on our menu, particularly our seafood Paella Española de Marisco. This small, round, red pepper imbues a certain sweet and smoky flavour to the dish. We also incorporate a red sauce made from these peppers into our tapas, specifically the Churros de Queso de Cabra, with its envelopingdepth of flavour,” shares Sous Chef, Utsha Chakraborti.
EnSalade Rustica
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We begin the meal with a shareable small plate, Queso de Cabra, a comforting, heat goat cheese with a burst of recent tomato, zucchini, onion jam, and greens. Fish lovers would delight in the Pintxos Matrimonio, a crisp puff pastry, the anchovies including an unctuous saltiness, juxtaposed with a flourish of parsley salsa. The Burrata Caprese is a creamy rendition of recent burrata, garden-ripe tomatoes, basil, oregano and drizzle of additional virgin olive oil singing out candy notes in symphony.
The meals right here is a easy but intelligent rendition of recent elements put collectively, with little or no manipulation, besides what’s excellent, and wanted. There’s restraint at any time when required, which interprets into an overarching stability.
And, I do know this will likely sound a tad unbelievable, contemplating the tableau of dishes to be sampled, however my favorite needed to be the soup! Yes, the soup. Sopa de Hongas is a clear porcini mushroom soup; comforting, with a lingering umami. Garnished with croissant items, onions and thyme, that is merely not a type of heavy-duty, creamy soups that knock you down, however one with a distinction of lightness and deep, haunting flavours.
Basque Cheesecake
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If there was a dish I’d return for, it must be the paella. I had the vegetarian model with mustard cress, however it didn’t fairly lower it and was a tad forgettable. And then, what’s a paella if not bursting with treasures of the ocean like clams, mussels, calamari, and prawns!
I did depart room for a slice of the pizza; the edges curling up like they need to, the dough fermented for a good 36 hours. Light, ethereal and scrumptious with the suitable stability of chewiness.
A curated beverage menu has some fascinating cocktails that may be paired with the meals or loved on their very own. The Malt O Nora was a full shock package deal. Oaky, vanilla, single malt and peach notes seductively tangoing, with a sprint of tabasco for a spicy kick! Another standout is the Purple Cloud, a gentler cocktail with vodka and whisperings of blueberry, basil, lemon, and lavender.
Purple Cloud, a gentler cocktail with vodka and whisperings of blueberry, basil, lemon, and lavender
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‘Nora’s Cantina wholeheartedly embraces the zero-kilometre idea,’ Chef Utsha tells me. ‘Our vegetarian paella features Goan red rice, which also supports local agriculture. Additionally, we procure fresh seafood from local vendors, further reinforcing our commitment to using locally-sourced ingredients.’ The Goan Ukade rice definitely has a barely nuttier flavour and a firmer texture which lends it that chew!
Nora’s Cantina at Novotel Goa Panjim, EDC Complex, Patto Centre, Panaji, is open from midday to midnight. A meal for two prices almost ₹3,500.
Published – February 28, 2025 06:49 pm IST
