Vishal's for Banana Leaf and a trip down memory lane

I have a real soft spot for banana leaf rice. Fluffy rice with a rainbow of curries, chutneys, fried meat and fish to choose from, all adorning a bright green banana leaf. Vishal's is famed for their version of this Southern Indian speciality and situated in Brickfields: a neighborhood in KL also known as Little India because of the high population of Indian residents and businesses. Malaysian Indians are largely from Southern India, brought by the British all that time ago to work on the rubber plantations which for a long time was a main export of Malaysia. Aside from banana leaf rice being absolutely delicious, I think my soft spot stems from having grown up around the Indian community here. My old high school is just round the corner from Vishal's and I haven't been back to these parts for ages.

Fusion Dining in Goa: Part 2

Lila's Cafe

Still on my adventure to find interesting eats in Goa, we found ourselves once again fortuitously placed with Lila's Cafe near our resort. Behind Lila's is a German expat who decided that the tranquil Baga River was the perfect spot to export German breads and brunches. Bread is cooked fresh on the premises, and whilst the food isn't always strictly German, they knocked up some pretty fine brunch and lunch bits:

Its spacious and breezy area was ideal to escape the midday heat.

And being German, I expect some commendable bakes. The mango cheesecake was as light as a feather and so full of mango goodness. This had been crafted by someone who knows cake construction and how to bring out the best of the mango in one. I washed this down with a grainy and sweet chikoo smoothie. A chikoo? My parents used to have a tree in our garden in KL. Looks like a kiwi fruit, has brown flesh akin to a kiwi fruit and a sandy texture. Delish.

Oh yes. That burger tasted as good as it looks. Taking advantage of Lila's close proximity to our base, this juicy temptress was my indulgence on our second visit. Made out of mutton mince (eating beef in India just seemed wrong!), it was full on succulence on every naughty level.

Cafe Choccolatti

More lush and green courtyards at Cafe Chocolatti. And it would be wrong if a cafe like this, with a name like this, didn't have a sinful chocolate cake like this...

Rich, velvety and moist without being sickly. I had suddenly acquired a sweet tooth from being a savoury lover!

The Plantain Leaf

It may seem like I'd gone all the way to Goa to eat lots of non-Indian food, which was not the case. South Indian is one of my favourite foods and we ate it every day till even for a hungry foodie, it was overdoing a good thing. One must-mention though was the Special Thali at The Plantain Leaf in downtown Calangute. For an affordable 90 rupees (£1.28 at the time of writing!) this is a hefty feed for two included excellent curries, puris so puffy you think they would float and pile of rice.

Before I thought it would just be curry heaven in Goa, but we have colonisation to thank for this coast's culinary melange. Like most places in Asia, food is generally very cheap and the locals fall over themselves with service. Where have you been on holiday recently where you thought the food was true fusion?

Fusion Dining in Goa: Part 1

Speaking of resolutions, I'm determined to make winter sun a regular feature in 2011. It won't be hard with these pictures to remind me. In the week before Christmas, boy and I scored an outstanding package holiday. Oh so very Brits abroad but the idea of Goa in mid-December given the recent wild weather far outweighed the chav factor.

I sensed Goa was an extremely gentle introduction to what India could behold. Coming from Asia I recognise the honking motorcycles zooming down tiny lanes, loud and open haggling in markets and the general chaos that seems to just take place. Goa is no stranger to the Westerner: a former Portugese colony and now the more staid destination for the British tourist looking for a beach-break, it knows how to dress up Indian food to be more welcoming. I did expect "Sunday Roast" on the menu, and was avoiding these traps at all costs. What I didn't expect were where Western chefs had artfully interpreted the Indian palate and reinterpreted for both the Westerner and the Indian. Here are my picks of the wonderful and interesting highlights of fusion finds on the Goan coast...

Le Poisson Rouge

Le Poisson Rouge is the flagship restaurant of French chef Gregory Bazire, and just a walk down from our little resort on the Baga River. Dimly lit, the lush green shrubbery seemed to encase us from the honking outside. The menu is French-Indian-Goan, perfectly cooked dishes in a classic French style with local flavours. It might sound like a well trodden path, but the results are a lively and captivating.

River Crab and Coconut Tempura was deliciously moist, both crab and coconut flakes were fresh and danced together wonderfully. The tempura casing was crunchy and springy at the same time. Accompanied also by a sweet and tangy fig sauce for added punch.

My main of grilled Kingfish, Thai Cucumber Salad and Peanut Butter emulsion sang of sunshine on the beach. Hearty fish, meaty and well-cooked received an excellent foil of both "yin" from the refreshing cucumber salad and "yang" from the nutty and delicate peanut sauce. My only criticism of the sauce would be it maybe seemed quite runny.

The other main was a seafood bonanza: red snapper stuffed with prawns and rechado masala, with a lobster emulsion, on top broccoli and penne pasta. Talk about a mouthful. Rechado masala is a Goan speciality, mainly a spicy mixture that is often used to stuff seafood or meat. Everything had great balance and texture, the hot chilli stuffing calmed by a foamy lobster emulsion, and not detracting from the tasty snapper.

The real fusion superstars of this meal were the desserts. Just fabulous examples of quintessential French artistry with an Indian accent! A simple concept but more than often not executed well. The pumpkin moelleux just called out my name at first glance of the dessert menu and was simply delightful. It's pumpkin and chocolate filling oozed beautifully, revelling in the creamy cardamom sauce beneath. The butterscotch brittle and pumpkin compote provided relief from any potential creamy-saturation.

Poached pear, dark rum chocolate sauce and coconut brownie was again an exotic journey. I loved the slight bite from the coconut brownie, and the whole dish was rich, fruity and elegant all at once.

Om Made Cafe

Still on the creativity of Gregory Bazire, Om Made is its sister cafe perched on the hillside of gorgeous Anjuna Beach, north of previously mentioned Baga.

This littler operation has beach shack finesse down to a T. Decorated tastefully with reclaimed furniture, black and white photos, it bears a distinctive touch of class. The food is more snacky but still prepared with care and passion.

A Cardomom and lime iced tea was the perfect apres beach cool down...

Om Made special sandwich of tuna, egg, cucumber and herbs. Sun, sea and crashing waves can transform the lowly butty to gourmet standards!

Snow in London, you say?

Next installment, cakes to swoon at and a darn good burger!