Shop No 5 , Kundaikar Nagar, Dr Dada Vaidya Road , Panaji Goa, 403001
Evergreen Bar and Restaurant belongs to the era when the Heroes were clean shaved and Villans were bearded, Black and White TV set used to display only one channel, Personal messaging was limited to post cards, Matriculation was equivalent to a Masters degree, Cars were rarely spotted on the streets, Rajdoot and Jawa were the only options available for the bike lovers.
Led by Mr. Mhablu Mhalsekar, the Evergreen Bar and Restaurant served its first meal on 15th August 1975, which was a historical day for the entire nation as well. It was one of the respected very few dining options available in the city of Panjim during those times and soon it became a super hit place for the Goan cuisine for its famous Fish curry rice and Chicken Xacuti.
We all know that the state of Goa had been under the Portuguese rule for more than 450 years and this has had a significant influence on the building architecture, food, music, dance and lifestyle of the Goan people and for this reason the food items like Xacuti, Cafreal, Vindaloo, Balchao and Xec Xec, originating from Portugal have now acquired the Goan citizenship.
We also serve the traditional Goan thali which comprises of brown rice, fish curry, fry fish, kismoor(a recipe made up of dry prawns or mackerel), Amot tik (a thick sour cum spicy gravy made up of sardines or mackerel), vegetable, salad and pickle.
Most of the Goan delicacies include coconut as their prime ingredient which has to be perfectly balanced using the right type and proportion of spices. We at Evergreen bar and restaurant are keen at safeguarding these recipes so that they don’t get lost with time.
On the liquor front we feel proud to serve a genuine quality country made cashew liquor which is locally sourced from the licensed liquor manufacturers from Sakhali, the native place of Mr. Mhalsekar.
It is a lesser known fact that cashewnut tree is not native to India, it was first introduced in India by the Portuguese in Goa and later spread all across Asia. Today the cashew has become the most important cash crop for Goa.
The apple part of the cashew fruit is used to make 2 types of liquors viz. Hurrak and Feni. Hurrak is relatively mild compared to Feni. Feni is product of higher distillation of Hurrak. If liquor is your fuel, then Hurrak is Diesel and Feni is like Petrol for you.
Hurrak tastes best when it is freshly made and for the same reason it is available only for a few hot months of the year when the cashew fruit produce is at its peak. Hurrak is ideally to be had with a Lemonade (usually Limca), Green chilly, Piece of lemon and some salt while Feni tastes best when had with a Cola (Thums up or Coke) with a piece of lemon.
You need not worry much about the combinations for Hurrak or Feni as the bartenders at Evergreen bar are all graduates with Cashew chemistry as their main subject.
Today we live in a world full of confusing choices, however Evergreen Bar and Restaurant should be your first choice to experience a true Goan cuisine. We provide delivery within 2km radius plus we are also available on Swiggy and Zomato.
Feni is a traditional liquor distilled from the fermented juice of cashew apples. It is safe to drink as it is free from organic or artificial flavors.
The name "feni" is derived from the Sanskrit word phena which actually means froth
Evergreen provides a classic Goan dish. It has a rich delicious blend of local spices and fresh coconut. Fiery and loaded with flavor, it's absolutely delicious! This is how my mom prepares chicken Xacuti (she learned this method from my dad) by marinating it first in green masala.
Today’s recipe, Chicken Xacuti (pronounced “sha-kooti”) is a classic dish from Goa and encompasses the rich array of its spices resulting in a delicious dish with complex flavors.
Indian cuisine doesn’t use flour or cornstarch for thickening, rather it relies on such things as ground nuts...
Goa is a seafood lover’s paradise, for those who don’t just relish the intricacies of Goan cuisine but worship it. The ultimate culinary experience of those who swear by the Goa’s regional sea-food preparation is that of a well put together Goan thali. While thalis come in all shapes and sizes and are all equally enticing (depending on your choice of cuisine), there’s nothing quite like an authentic Goan fish thali. The crumbly texture of a perfectly-cooked fish fry, the piquant flavours of an authentic Goan curry mixed with soft white rice, and vegetables to balance it all out and remind you of the importance of greens in living a healthy life. Not only does it allow you to dive into a plethora of preparations and unique flavours, but it also takes away the stress of making the best choices.
Goan thalis, though available abundantly across all kinds of restaurants and dhabas, can be tricky when it comes down to making the most of your limited time there. There’s a fish thali on the menu of every restaurant on every street of Goa but not all of them are worth the money and time. But fret not, we’ve done the dirty work for you. Goa’s fish thalis might be innumerable but not unconquerable. While some come with a special dessert to end a hearty meal others, others are basic but finger lickin’ good. So read on and make sure that this year you enter Goa with your food recommendations sorted out for you.
