V M Salgaocar Institute of International Hospitality Education organised an Online webinar Master Class, Goan Cuisine by renowned Chef Edia Cotta and Chef Sandip Madkaikar, scheduled on Friday 9th April 2021.
The webinar was advertised on local newspapers, Facebook and various Whatsapp groups. Many queries were received and were directed towards registration for the webinar.
Registering for the webinar was a mandate and was done through Google forms, a total of 169 registrations were received. Participants registered for the webinar were from various states of India and different countries like Portugal, Phillipines, Australia, United States, United Kingdom, United Arab Emirates, Kuwait making it an International Level Webinar.
Chef Sebastian Introduced the Chefs and coordinated the entire webinar which was broadcasted through Zoom and the Institutes Facebook page. Chef Sandip highlighted Goan Ingredients and food which are awarded the Geographical Indication Tag (G I).
Goan food and ingredients which are still in the process of being awarded a GI Tag were discussed. Many local ingredients which deserve to be identified and could be considered for GI tag were introduced in the webinar.
Chef spoke about Xacuti masala, its preparation and use in various dishes among the Hindus in Goa. Live cooking demonstration included Moongachi gathi and Bharillyo Kullyo(stuffed crabs) in which the use of xacuti masala was explained.
Traditional sweet preparation made for festivals by all the communities in Goa i.e. Patoleo, was prepared using a unique steamer called Copro.
Chef Edia demonstrated Goan dishes influenced by the Portuguese, she prepared Beef Baffad and Kingfish Guisado. The webinar ended with a quick recap of all the dishes prepared, followed by a question and answer session.
The feedback link was shared with participants at the end of the webinar. Participants who submitted the feedback form were awarded a Certificate of Participation duly signed by Professor Irfan Mirza, Director at V M Salgaocar Institute of International Hospitality Education.
