Long before Goan food found its way onto restaurant menus, it existed in home kitchens, passed down not through recipe cards but through instinct: the press of coconut, the crack of mustard seed, and a curry left to simmer until it balanced itself. The Goans have a word for that unhurried pace: susegad. An ease with time that finds its fullest expression at the table.
This September, Feast at Sheraton Grand Bengaluru Whitefield Hotel & Convention Center presents an exclusive Goan Cuisine Pop-Up, running 14th to 23rd September, across lunch and dinner.
Rooted in Goa’s coastal traditions, this cuisine is shaped by indigenous spice, Portuguese legacy, and the rhythms of the sea built on fresh seafood, coconut, and slow-simmered curries that balance heat with warmth. Every dish carries the memory of the shore it comes from.
The menu has been curated by two of Goa’s most respected culinary custodians: Chef Peter Carmo Fernandes and Chef Henzil Saldanha. Guests may expect Chef Peter’s vindaloo and coconut fish curry alongside Chef Henzil’s prawn rissois and cabbage foogath, closing with dodol and bolinhos de coco.
For ten days, Feast becomes the table where coastal recipes, generational technique, and authentic Goan hospitality converge, an invitation to experience a cuisine kept alive by the families who have always known it best.
Venue: Feast, Sheraton Grand Bengaluru Whitefield Hotel & Convention Center
Dates: 14th–23rd September | Lunch: 12:30 PM – 3:30 PM | Dinner: 7:00 PM – 11:00 PM
Price: Lunch INR 2699++ | Dinner INR 2799++ | Brunch INR 2999 AI
