I’ve come to regard South Goa as my second home, this was my fifth (escape the January cold) trip and I’m making new friends each time. This year I met a lovely gentlemen who organises trips locally and also does one-on-one cooking classes in his home. Shiva is well known amongst the regular visitors to Benaulim and is charming and funny. So if you ever visit South Goa and need some expert advice he’s your man. He can be contacted on +91 90491 52568 and usually found at the Peoples shack (Hawaii beach shack) on Benaulim Beach.

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Its also easy to go to the market in Margoa and pick up all the spices I need to cook whilst I’m there. The flavours are so powerful when the spices are fresh and ground for you as you wait. Kashmiri chillies add a smokey depth of flavour and are a must in the recipes where stated. Cooking a curry from scratch isn’t as hard as you think and my recipes are truly authentic and easy to follow.

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The most important part in my mind is the spice paste you create at the beginning of the recipes. These pastes can be made in advance and kept in the fridge. Masala paste can be used for many different recipes using all kinds of meat and fish. Shiva said it meant ‘Good mix’

I also learnt to make Chapati and Parota simple, fast and delicous, I will share these recipes later this week