Apr 26, 2014 05:11 AM
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We rounded off a rather drunken Goa trip with a lunch at Bomras and after having over-dosed on greasy calamari and garlic prawns for a couple of days, we were delighted to eat the food whipped up by Chef Bomras.
We started off with a cooling ginger lemon grass refresher and a couple of salads. The tea leaf salad has lovely texture with assorted fried lentils adding a nice crunch. For the mains, the owner Chris recommended we try the stir fried chicken with red chillies in addition to our order of snapper, rockfish and mussels.
Each dish was a work of art, beautifully presented and unique flavours.
