: In Goa’s pastéis de nata, the delectable taste of a state’s cosmopolitan history #IndiaNEWS Earlier this year, as Goa lurched its way in and out of the most slipshod Covid-19 lockdowns imaginable,

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In Goa’s pastéis de nata, the delectable taste of a state’s cosmopolitan history #IndiaNEWS
Earlier this year, as Goa lurched its way in and out of the most slipshod Covid-19 lockdowns imaginable, where everything was open while the authorities pretended not to notice, an unmistakable frisson of glee passed through my hometown of Panjim about the brand new – and very quickly super-busy – Padaria Prazeres (the word Padaria means bakery in Portuguese).Part of the excitement is because the young owners are locally born-and-bred. Chef Ralph Prazeres, 29, worked in top kitchens in Europe – including a stage at Noma in Copenhagen, often rated the best restaurant in the world – before returning with his wife, Stacy Gracias, to open this cheery, sparkling bakery/café just across the road from his ancestral home in Caranzalem, near Miramar beach.The main cause for the buzz, however, was that Padaria Prazeres makes it easy to access oven-warm pastéis de nata. To be sure, these deeply addictive egg-and-custard tarts, which catapulted from their traditional origins in Lisbon to become an astonishingly widespread global phenomenon, are not entirely unknown in this part of the world. The outstanding “Goa-inspired� Mumbai restaurant O Pedro has them on the menu, and various people in India’s smallest state have ventured small-batch production over the years. But we are talking about another scale...Read more

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